love eating deviled eggs and egg sal, but I h been avoiding making eir because it was so much trouble peeling eggs. I researched subject online and tried many of techniques that promised perfectly smooth eggs. I even went so far as to purchase an egg holder for my pressure cooker. ne of se “a-ha” techniques were any better than way I’ve always boiled eggs.

A big 'struggle'

Peeling m was a struggle, and y were left looking pockmarked and homely.

n this summer, I visited my friend Kirsten. She h a dozen perfectly peeled eggs in her refrigerator. I thought maybe she h succumbed to buying mass-market boiled and peeled eggs. But .

Her secret — which I’m w revealing — is that you crack egg on bottom (that’s egg’s larger side, while top is more pointed side). I h always cracked my hard-boiled eggs on side.

When I got home, I boiled a dozen eggs to make egg sal, tried cracking eggs on bottom, and it was a game-changer. eggs were much easier to peel, but it still took too long to peel m. So next time I me boiled eggs, I went rogue and didn’t cool eggs down first. I realized that cooling down eggs was only common deminator with my hard-to-peel eggs.

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I was taught that you have to pour out hot water that eggs were boiled in and immediately cover m with cold water to prevent m from turning gray around yolk. This may be true, but I discovered that it also makes shell stick to eggs. I decided to see what would happen if I peeled eggs while y were still hot. I put on my kitchen gloves and started peeling. I cracked bottom of egg as Kirsten instructed me, and eggshells literally slipped off. I peeled a dozen eggs in under five minutes. A few of eggs did have a gray cast to yolk, but once I sliced m and mixed m up in egg sal, you couldn’t see it.

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"Easy-to-peel eggs”

Fill a heavy-duty 4-quart pot with cold water. Gently place eggs in pot. Bring water to a boil and cover pot. Turn heat off and let eggs sit in hot water for 30 minutes to 1 hour. Remove pot from stove with eggs inside, and place it in sink. Remove eggs one by one to peel m, leaving rest in water y were boiled in. Crack bottom of each egg and slip eggshell off. Rinse m in hot water to remove any small shell fragments.

You will be shocked at how fast this method is and how foolproof. And you may be shocked to realize how much you start putting boiled eggs in your food repertoire. This summer, I rediscovered an egg sal. I make it with shallots, fresh dill, mayo and a touch of strong Dijon mustard. It is great to have on hand for a protein-packed, keto-friendly lunch or even breakfast.

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