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02-08-2016, 10:18 AM
Hard-boiled eggs are generally pretty easy to make -- just boil, peel and eat. But some eggs are easier to peel than others. Why is that?
One factor is the freshness of the eggs (http://www.popsugar.com/food/Why-Fresh-Eggs-Difficult-Peel-When-Hard-Boiled-7429332). The less fresh the egg, the easier they are to peel. This is because an egg's alkalinity increases as it ages, helping the egg white proteins bond together -- and not to the shell.
The method of cooking also has an effect. Knowing how to hard-boil eggs the right way can mean the difference between an easy-to-peel egg or one that's impossibly hard. So what's the best way? The folks at America's Test Kitchen (https://www.cooksillustrated.com/articles/168-easy-peel-hard-cooked-eggs) put five common cooking methods to the test and graded them -- yes, like an egg report card -- according to how easy they were to peel.
What they found is that the best way to hard-boil eggs is by steaming them in boiling water (http://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html) or boiling them (but not with a cold water start). The worst way to hard boil eggs, in terms of peel-ability, is to bake them (http://start.westnet.ca/newstempch.php?article=2012/08/29/how-to-hard-boil-eggs_n_1837039.html). These findings are huge -- especially if you're looking for a perfect peel to make deviled eggs (http://start.westnet.ca/newstempch.php?article=2015/04/21/better-deviled-egg-recipe_n_7097378.html), which obviously you should be.
If you want to find out more about this egg science, head on over to America's Test Kitchen (https://www.cooksillustrated.com/articles/168-easy-peel-hard-cooked-eggs)for full details of their hard-boiling test and what the results mean.
Related on HuffPost:
-- This feed and its contents are the property of The Huffington Post, and use is subject to our terms. (http://start.westnet.ca/newstempch.php?article=terms.html/) It may be used for personal consumption, but may not be distributed on a website.
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One factor is the freshness of the eggs (http://www.popsugar.com/food/Why-Fresh-Eggs-Difficult-Peel-When-Hard-Boiled-7429332). The less fresh the egg, the easier they are to peel. This is because an egg's alkalinity increases as it ages, helping the egg white proteins bond together -- and not to the shell.
The method of cooking also has an effect. Knowing how to hard-boil eggs the right way can mean the difference between an easy-to-peel egg or one that's impossibly hard. So what's the best way? The folks at America's Test Kitchen (https://www.cooksillustrated.com/articles/168-easy-peel-hard-cooked-eggs) put five common cooking methods to the test and graded them -- yes, like an egg report card -- according to how easy they were to peel.
What they found is that the best way to hard-boil eggs is by steaming them in boiling water (http://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html) or boiling them (but not with a cold water start). The worst way to hard boil eggs, in terms of peel-ability, is to bake them (http://start.westnet.ca/newstempch.php?article=2012/08/29/how-to-hard-boil-eggs_n_1837039.html). These findings are huge -- especially if you're looking for a perfect peel to make deviled eggs (http://start.westnet.ca/newstempch.php?article=2015/04/21/better-deviled-egg-recipe_n_7097378.html), which obviously you should be.
If you want to find out more about this egg science, head on over to America's Test Kitchen (https://www.cooksillustrated.com/articles/168-easy-peel-hard-cooked-eggs)for full details of their hard-boiling test and what the results mean.
Related on HuffPost:
-- This feed and its contents are the property of The Huffington Post, and use is subject to our terms. (http://start.westnet.ca/newstempch.php?article=terms.html/) It may be used for personal consumption, but may not be distributed on a website.
http://rc.feedsportal.com/r/247390774336/u/0/f/677045/c/35496/s/4d6fdb30/sc/14/rc/1/rc.img (http://rc.feedsportal.com/r/247390774336/u/0/f/677045/c/35496/s/4d6fdb30/sc/14/rc/1/rc.htm)
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