If you want them to peel easily, you should use old eggs. The closer they are to their expiration date, the easier it will be to peel them. Hard-boiled eggs are a great snack, but peeling them is one of those theoretically easy tasks that can easily go wrong. And when it does, you’re left with deformed eggs, big chunks of the whites coming off as you try to peel them. It took years of trial and error, but I now have the perfect method for cooking perfect eggs that peel easily. Here’s how you do it.
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We aim for a cooking method where the thin membrane would adhere to the outer shell instead of the egg. This way, the membrane would easily peel off when we peel the shell. In the image below, you can see that as I peeled the egg, the inner membrane stuck to the egg white, so chunks of egg whites were removed when I tried to peel the egg: The result was deformed eggs - still tasty, but not pretty to look at: The cooking method outlined here aims to prevent this from happening. The reason it happened was that I used very fresh eggs. I should have used older eggs, but I didn’t have any! We go through eggs fast in my house because I make so many egg recipes, including soft-boiled eggs and poached eggs. Your first step is to remove the eggs from the fridge. Allowing them to warm slightly helps prevent cracking when lowered into hot water. Bring a medium pot of water to a boil. Carefully lower the eggs into the water. A perforated serving spoon makes this task easier. Bring the water back to a boil. Allow the eggs to cook for one minute. Carefully drain the hot water from the pot and immediately fill it with cold water. Allow the cold water to run over the eggs for 2 minutes. Gently crack the eggs and peel them under cold running water. Serve immediately, or refrigerate for later use.
Make them into a creamy egg salad. Use them to make egg-stuffed meatloaf or Scotch eggs. Slice them and use them in a Cobb salad. Fry boiled eggs in butter. It’s delicious! Make deviled eggs. This is my favorite way to use them. Or make lazy deviled eggs and top them with a dollop of sriracha mayo! Have them for breakfast on thick, buttered slices of almond flour bread. Use them to make chopped liver. Make an easy lunch plate, as shown in the photo below, with boiled eggs, meat sticks, canned seafood, and veggies.
I don’t recommend freezing them. Their texture won’t survive the process of freezing and thawing.
