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.
Boil with Baking Soda
Place large eggs in a large saucepan (no more than will cover the bottom); add 1 tsp. baking soda and enough water to cover by 1 inch. Bring to a boil, then remove the pan from the heat. Cover; let stand 10 minutes. Transfer to a bowl of ice water to cool. Drain, crack and peel.
The results: The science behind this runner-up method is that the alkalinity of the baking soda helps release the shell from the white. The eggs were fairly easy to peel, but some of the shells took a few small bits of the white along with them.
1ST PLACE - WINNER!
Steam, then Clean
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Place large eggs in the basket (no more than will cover the bottom). Cover; cook 12 minutes. Transfer to a bowl of ice water to cool. Drain, crack and peel.
The results: According to the American Egg Board, the pressure created by the steam forces the membrane to separate from the egg, making it easy to peel. As promised, the shell slipped right off.
Ready to crack some eggs? Check out our 12 most popular deviled-egg recipes of all time!
-- By Janet Taylor McCracken