Easy-Peel Hard-Boiled Eggs

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Easy-Peel Hard-Cooked Eggs

Yield: 6-12

Author: Madeline King

Cook time: 40 MinTotal time: 40 Min

What makes some boiled eggs so easy to peel — and others finicky? Here’s my trick:Boiled eggs that start in cold water are hard to peel because the proteins in the egg white set slowly, which gives them time to cling to the surrounding shell.Instead of a cold-water start, I place cold eggs directly into hot steam (boiling water or a fast-to-heat pressure cooker) which rapidly denatures the outermost egg white proteins. This causes them to form a solid gel that shrinks and pulls away from the membrane, a.k.a - a shell that slips off easily!

Ingredients

• 6-12 Colchester Farm Pasture Raised Eggs

Instructions

Stovetop Method

1. Bring 1 inch water to rolling boil in medium saucepan over high heat. Place eggs in steamer basket. Transfer basket to saucepan. Cover, reduce heat to medium (small wisps of steam should escape from beneath lid), and cook eggs for 13 minutes.
2. When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium bowl. Using tongs or spoon, transfer eggs to ice bath; let sit for 15 minutes. Peel before using.

Pressure Cooker Method (My Favorite Way!)

1. Place eggs in pressure cooker and add 1/2 cup water over top. You do not need to use a trivet but feel free to. Secure lid and pressure cook on high for 4 minutes with a quick release. Repeat step 2 above. Enjoy!

Notes

Be sure to use eggs that are cold from the refrigerator. If you don’t have a steamer basket, use a spoon or tongs to gently place the eggs in the water. 

It does not matter if the eggs are above the water or partially submerged. You can also double this recipe as long as you use a pot and steamer basket large enough to hold the eggs in a single layer.