9 suggestions for efficiently cooking hard-boiled eggs


For those of us with a keen eye for aesthetics in the kitchen, hard-boiled eggs may be the go-to food. The latter can be the protagonist food for preparing a variety of light and delicious salads that are both nutritious and aesthetically appealing.

People who know about nutrition say it doesn’t matter how we bring them to the table and what we bring with them. In contrast, how we cook them can make all the differenceespecially aesthetically speaking.

Hard-boiled eggs are one of those foods that, for people who care a lot about appearance, are difficult to cook properly and successfully. Indeed, there are many reasons hard-boiled eggs don’t cook as well as we’d like, leaving tears in the egg white and a bad dish to serve. In this article, we show you 9 tips for cooking and peeling hard-boiled eggs the right way. Let’s go !

#1 Submerge your eggs in a pot full of water

You can tell if your eggs are ripe by looking at the water in which they are submerged. The technique is simple: If they are very fresh, they float just above the surface, on the contrary, if they were picked up a week or two ago, they sink to the bottom of the pan.

An egg that floats, or that emerges almost entirely from the surface of the water, is an emblematic sign of a “defective” egg that is no longer ready.

For this reason, it is imperative to get rid of the rotten egg and not try to cook them.

#2: Don’t use eggs that have been in the fridge for a long time

Removing the shell from hard-boiled eggs can be tedious or even doomed to failure if the eggs are extremely fresh. It is therefore important to opt for eggs at room temperature.

The reason behind this sorting is that the air bubble contained in the egg at room temperature is more voluminous. This greatly simplifies the removal of the shell after cooking while preserving the natural appearance of hard-boiled eggs without visible tears.

You can also opt for eggs that have been on the market for at least a week, instead of buying fresh eggs. This will allow you to peel hard-boiled eggs effortlessly and without difficulty.

#3: Efficient cooking!

After placing the eggs in a pan of cold water, make sure the water covers them completely by overhanging them by about 5 centimeters before heating it.

Due to a natural chemical reaction produced by prolonged contact between heated egg white and yolk, eggs may become worms if overcooked. It is therefore necessary to count 8 to 10 minutes after the water begins to boil before removing the eggs from the pan.

#4: When cooking, add vinegar and salt to the water:

Adding vinegar and salt to the cooking water effectively helps with subsequent peeling. The calcium carbonate found in eggshells reacts with these elements, making them easier to break down later.

Just add a teaspoon of salt and a tablespoon of white vinegar to the pan before the water begins to boil. Alternatively, you can also opt for apple cider vinegar or wine.

If you are peeling the hard-boiled eggs in their hot states, it is highly recommended to start with the lower part – the one with the air bubble – peeling little by little until the large parts follow one after the other. .

#5: The magic of baking soda

You can use the chemical properties of baking soda by simply adding a teaspoon to the egg cooking water: Baking soda will indeed make the water more alkaline and therefore strengthen the egg shell. .

Eggshells tend to break more easily into large pieces, without disintegrating, when they are stronger.

#6: A sudden change in temperature

Once you’ve finished cooking the eggs as we recommended, immediately place them in a bowl of ice water.

The next step is to roll the egg back and forth while applying light pressure to the shell with your palm.

In this way, you will significantly facilitate the process of separating the shell without altering the condition of the eggs.

#7: Opt for a Shaker

Eggs can be easily peeled using a medium sized glass container or a simple shaker.

In this case, we recommend that you:

  1. Cool the eggs in a dish of cold water as soon as you have finished boiling them.
  2. Put a ladle of water in the jar or shaker: This ensures that the surface of the egg white is not damaged.
  3. Put the eggs in the shaker.
  4. Shake the shaker.
  5. Repeat this process until you see cracks on the egg shell.
  6. Take the eggs out and remove the shell, which has broken into large, easy-to-remove pieces.

#8: Opt for the oven!

Traditionally, eggs are cooked in a pot of water, but the oven can also produce perfectly cooked hard-boiled eggs.

As long as there are not too many eggs, they should be heated to 180 degrees using a muffin tin. Perfect baking can be achieved in 30 minutes simply by filling each muffin cup halfway with water, then inserting the eggs. They won’t explode, I promise.

#9: Blow hard inside the shell

Only the tip and base of the hard-boiled egg shell should be beaten, and only a small amount should be removed.

Then, take a deep breath, and blow into the egg with a smooth movement of the diaphragm. In the end, the egg will be exactly round. You must provide a bowl or a container to collect the pieces of shells when they fall.

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