Nowadays all I get is AI slop articles about “other ways to cook eggs”.
EDIT: Managed to solve this issue, and I like the way the comment section has gone nuts.
Nowadays all I get is AI slop articles about “other ways to cook eggs”.
EDIT: Managed to solve this issue, and I like the way the comment section has gone nuts.
Peeling can be easy or difficult in part due to the cooking method. Here’s a good write up on tests of various cooking methods to make easier peeling hard boiled eggs: https://www.seriouseats.com/the-secrets-to-peeling-hard-boiled-eggs
I use Kenji’s method as well and it’s never once failed. Here’s a video 'splanation in case that suits you better.
https://www.youtube.com/watch?v=8IeKQSW1LX8
It is a good write up, but I have a 90+% success rate of easy peeling starting with cold water on an electric stove and then putting them in an ice bath.
Water from the tap, put eggs in and set to high. When it starts a rolling boil turn off the heat and put the lid on, start a timer, but don’t move the pot. This will cause it to continue boiling for a a few more minutes.
At 11 minutes after putting the lid on I run cold water into the pot to bring down the water temp so I can fish out the eggs. When tolerable I put them in an ice bath and leave them there for about 10 minute or so. When doing it this way I only get one or maybe two in a dozen that is hard to peel by just hitting it on a firm surface and then using fingers to pull shell off sideways.
I had much worse results before the ice bath, and I didn’t change anything else.
You’d probably have 100% success rate if you put eggs in when the water is boiling. And pour the hot water out before pouring cold water in, for a better cold shock. This certainly improved things for me.
If I had a wire basket to transition thr eggs into boiling and from boiling to ice I would, just haven’t gotten around to getting one.
Eh, I do without any such thing: gently chucking the eggs in by hand one by one, and afterwards just pouring out the water while holding the pot to the edge of the sink to keep the eggs in. Though once in a while fancy takes me and I use a big serving spoon to lower the eggs.
Funny, that’s exactly how I used to do it. And I still do if I want cool eggs sooner.
Our eggs may be different (US here, working from refrigerated washed eggs) or I am less lucky. I had mostly success, but sometimes had troublesome eggs and would have a few mangy looking ones where the white sticks to the inside of the shell and water doesn’t change it. Chunks of white pull away. After switching to the Kenji method I have more success than before. Still once in a while I get a stuck shell, but less often.