How to Make Hard-Boiled Eggs Easy to Peel

Slate's Culture Blog
Aug. 5 2014 2:03 PM

How to Make Hard-Boiled Eggs Easy to Peel

103647418-fresh-brown-eggs-sit-in-a-bowl-august-26-2010-in-san
SAN RAFAEL, CA - AUGUST 26: Fresh brown eggs sit in a bowl August 26, 2010 in San Rafael, California. Egg prices have skyrocketed nearly 40 percent since two Iowa egg farms recalled more than a half billion eggs that are believed to have sickened 1,300 people with Salmonella poisoning in several states. (Photo Illustration by Justin Sullivan/Getty Images)

Photo Illustration by Justin Sullivan/Getty Images

In the rankings of kitchen frustrations, hard-to-peel hard-boiled eggs rank near the top, just behind mayonnaise that just won’t emulsify but ahead of clingstone peaches. As Serious Eats’ J. Kenji López-Alt recently argued, the best way to make hard-boiled eggs easy to peel is to start them in hot water, rather than cold water. (I confess that this goes counter to the way I’ve always cooked my eggs, but you can’t argue with science.)

But even if you have no control over the conditions under which an egg was boiled—if, say, you’re buying a hardboiled egg from a deli, or eating one out of your in-laws’ fridge—you can still make it easier to peel. The above video gives you a few choice methods.

L.V. Anderson is a Slate assistant editor. She edits Slate's food and drink sections and writes Brow Beat's recipe column, You're Doing It Wrong. 

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