For those of you who know me, you know I take cooking very seriously and I get easily frustrated over situations most 'normal' people would see as a minor annoyance. Cooking just seems to bring out the perfectionist in me, and for whatever reason, trivial inconveniences send me through the roof, but I'm working on it. First step is to admit you have a problem right?
Anyway, lets talk eggs for a second, but first, to put things into perspective.
If you are a 20-30 something female with long hair (or a hipster with a man bun slash member of an all male 80's hair band) you may relate to the following... If you can't relate, just try your best to use your imagination here. I'll do my darnedest to paint a vivid picture.
Its 7:00 am on a Wednesday morning, the year is 2008 and it's your first week of Junior High. "I'm yours" by Jason Mraz is playing in the background on your iPod Nano. You are running late to catch the bus because you just spent the last 35 plus minutes trying to perfect your "messy" bun (insert nostalgic purple-bottle-Aussie-Sprunch-Spray-smell here) and you just have a full on mental breakdown right there in your bathroom because you can't get your bun to look right... Well that was me when it came to peeling hard boiled eggs. I decided I had enough, I did some research online and determined I was done having clinical depression over something as insignificant as peeling eggs.
Below you will find the tips and tricks to effectively yet efficiently minimize your "stress to peel" ratio and ensure you have the best possible shell peeling experience. Honestly take it from me, and my boyfriend, (sorry babe!) these steps are a game changer!
Items/ Ingredients needed
Medium-Large bowl (for ice bath)
2 cups Ice
Water (duh)
Tongs (preferred) or slotted spoon
1 TBSP distilled white vinegar per every 4 cups water
Dash of salt
Medium-large pot (for boiling eggs)
12 eggs
Clean bowl or Tupperware (for peeled eggs)
1 paper towel
To preface, normally you are "supposed to" take your eggs out of the fridge and allow them to come to room temperature. I have little to no patience when I am cooking, so I take my eggs right out of the fridge, fill my pot with hot water and carefully add the eggs to the pot before I put it on the stove. In my vast experience, (and frustration) I found when putting cold eggs fresh from the fridge, straight into the boiling water, the eggs tended to crack due to the drastic change in temperature, and we are going for hard boiled eggs here, not poached!
Directions
Turn on your kitchen sink faucet as hot as it goes, give it a minute or two to warm up.
Fill your pot with hot (but not scalding) water. About 2 inches, or just enough to fully submerge the eggs.
Add 1-2 TBSP distilled white vinegar and a dash of salt. Give a lil' stir.
Gently add your eggs with your hands, tongs or a slotted spoon. (Honestly if you can't use your hands here, the water is most likely too hot.)
Place your pot on the stove and set to high!
Wait for the water to come to a slow boil. (Slow Boil -noun, def: a point where small bubbles are rising slowly to the surface of the liquid.)
Once the water is boiling set your timer for 14 minutes.
After your timer is set, prep your ice water for the egg bath. Filling your bowl about halfway with 2 cups ice and water and let it, shall I say, chill...Make sure your bowl has enough room for your eggs!
Once the 14 minutes are up, quickly and carefully place each egg into the ice water bath using your tongs or slotted spoon. (definitely do not use your hands on this step folks.)
Let your hard boiled eggs chill undisturbed for 2-ish minutes but do not remove them from the ice bath.
Remove only one egg from the ice bath, give it a few taps on a flat surface and peel one at a time.
Fold a paper towel and place it on the bottom of your clean bowl or Tupperware to absorb any residual moisture then drop in the peeled egg .
Quickly continue steps 11 and 12 with remaining 11 eggs, making sure they do not linger in the ice bath too long or they become slightly more difficult to peel. You might find it helpful to rinse your shelled egg for a second with a little room temperature tap water if it gets TOO chilly.
Notes:
- Your pot should be big enough to comfortably cradle the eggs without crowding them! Social distancing people! #COVID-19
- Ideal egg temperature and optimal peeling happens within 5 minutes from the initiation of your ice plunge! So try to work quickly here!
-Hard boiled eggs can be kept in the fridge for up to one week!
- Now that your eggs are boiled, you can make deviled eggs, egg salad sandwiches or simply store for a quick on the go snack!
- One hard boiled egg has less than 1 gram (0.6g) of carbs and is a great low carb, high protein snack option for those with diabetes or on a ketogenic diet.
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