Immeditally immersing a boiled egg in cold water is one step to ensure the shell will peel off easily.
Oscar Wilde once said that "an egg is always an adventure; the next one may be different." He may have been right when it comes to most egg adventures -- indeed, you cannot unscramble an egg. However the humble boiled egg could be an exception to the egg's wild ways. That's because it is possible to boil eggs primed for easy shelling with near perfect consistency. As egg lovers handy in the kitchen likely already know, accurate timing, salt and a cold water bath are the recipe for shells to fairly slip off boiled eggs.
Instructions
1. Place the desired number of eggs into a saucepan. Fill pan with cool tap water until eggs are covered completely with 1 inch of water.
2. Add 1 tbsp. of salt and bring the water in the saucepan to a rolling boil. When the boil peaks, turn off the heat and put a lid on the saucepan. Let the eggs to sit in the boiled water for 12 minutes.
3. Take the eggs out of the pan with a ladle. Place them immediately into a bowl of ice cold water in the sink and run cool water over them so that they chill very quickly.
4. After a few minutes, roll each egg between your hands to loosen the egg's shell. While still in the cold water, the shell should peel off easily.
5. Eat immediately or store peeled eggs in the refrigerator in a resealable container lined with paper towels to absorb moisture.
Tags: , cool water, peel easily