In the never-ending quest for easy-to-peel hard-boiled eggs, our kitchen crew put three top techniques to the test to see which one was most, ahem, appealing. Check out the results below, along with tasty recipes you can make to test out the winning technique.
Shake ‘Em Up
Place large eggs in a large saucepan (no more than will cover the bottom) and add enough water to cover by 1 inch. Bring to a boil; remove from heat. Cover; let stand 10 minutes. Drain. Cover the saucepan; shake the eggs until cracked all over. Run cold water into the pan until the eggs are cool, then peel under cold running water.
The results: The idea here is that the cold water slips between the white and the shell, making peeling easier. Shaking the cooked eggs in the pan cracked them quickly, but when it came to peeling, quite a bit of the white stuck to the shells.
2ND PLACE: Read more
In honor of National Egg Day, we’re sharing our most egg-spert advice on perfectly cooked eggs. Whether you like ‘em hard boiled, scrambled or even poached, our tips, tricks and recipes will definitely give you an excuse to eat an egg or two today!
Eggspert Advice: The fresher the eggs, the harder they are to peel. If you know you want to make deviled eggs over the weekend, just buy your eggs earlier in the week!
Eggspert Advice: Starting with cold eggs and adding a splash of vinegar and a pinch of salt to the water will help the whites stick closer to the yolks, giving you round, neatly formed eggs.
Eggspert Advice: Sliding th eeggs into the pan from a small bowl is a more gentle method than dropping them in from their shells, which could cause the yolks to break.
Eggspert Advice: Mixing eggs with milk or cream may give you a richer flavor, but water creates a steamy atmosphere that leads to a fluffy scramble. Use 1/2 tbsp. water per egg.
Eggspert Advice: To make sure the omelet is tough enough to fold but not thin enough to break, three eggs is the magic number.
We think not! Here’s the thing: Separating an egg doesn’t require any kind of gadget at all. Try one of our test kitchen’s two recommended methods instead, and you’ll be glad not to have another tool hogging precious drawer space.
For cooks with good hand-eye coordination:
Crack an egg in half, then slide the yolk back and forth between the halved shells, letting the whites drip into a bowl. A tip: Make sure to crack your egg with a firm tap on the rim of the bowl to avoid jagged edges that can piece the yolk.
For those who want an easier, if messier, way:
Crack the egg into your hand and let the white drain through your fingers into a bowl. You’ll need a good hand-washing afterward, but what you won’t have to wash is another tool!
BTW: If you’re still gung ho about buying an egg separator, feel free to spend $5, not $15: Plastic models work as well as pricier stainless steal ones.
Meatless Monday gives us a great excuse to embrace veggies and beans, but it also gives us a great excuse to embrace everyone’s favorite breakfast staple: eggs! Whether you like ‘em hot or cold, scrambled or fried, deviled or baked, eggs are one of the most versatile ingredients when it comes to flavor, texture and meal. They’re packed with protein, which makes them the perfect star of or addition to any Meatless Monday dish. But don’t worry–you’re not just limited to an egg and cheese sandwich for breakfast. Here are some great egg-centric meals for breakfast, lunch or dinner!
But your egg enjoyment doesn’t stop here; we’ve got plenty more egg-ceptional recipes here!
Go vegetarian this Meatless Monday with an Easy Egg Bake inspired by a Fried Egg and Spicy Tomato Sauce dish I had at Danny Meyer’s Maialino. As they’re unfortunately no longer serving the dish on their brunch menu, I decided to re-create the dish and add a bit of Southern flavor–in the form of cheese grits(!)–into the dish.
Feel free to get creative and add mushrooms or more veggies to grits or sauce. Serve this dish as either a hearty breakfast or brunch or as a meatless lunch or dinner with a side salad any time. Even better, make all of the components a day (or night) in advance and build the grits and tomato sauce layers and store in the fridge until you’re ready to top with eggs and bake everything off.
As I sometimes go about cooking with a no-recipe philosophy, here’s a quick talk-through of how to make this tasty dish:
- Make Moroccan-inspired spiced tomato sauce and let simmer to intensive flavor
- Make grits and add cheese
- Layer grits into a baking dish, layer tomato sauce on top of grits, crack two eggs on top and sprinkle with grated cheese
- Bake until eggs are cooked and other layers are warmed. Top with herbs (optional) and serve.
Prefer more detail?
Get the recipe: Easy Egg Bake
Are you an egghead? If not, then it’s time you become one! Try one of our top five favorite egg dishes for B, L or D–breakfast, lunch or dinner–and tell us what you think in the comments below.
5. 6-Minute Egg
After boiling eggs for only 6-minutes, give them a quick dunk into an ice bath before peeling off their shells. When you dig your fork in, the yoke will surprise you — it’s still soft! Serve on top of toast, polenta grits or even oatmeal.
Every week, we check out YOUR food photos on Instagram and pick a “Whatcha Cookin’ Wednesday Featured Cook of the Week! Thank you to everyone for your continued participation, we truly love seeing what you’re making at home. Although, if we’re being honest, choosing only one cook to feature is getting harder and harder as the photos keep getting better and better. Keep up the great work!
This week’s Featured Cook impressed us with her picture perfect Cinnamon Buns. Great shot, Leah G.! You made us want to have cinnamon buns for breakfast immediately!