I eat a lot of hardboiled eggs. I like them plain for breakfast, in egg salad, in a tossed salad, devilled… Actually, if I don’t make devilled eggs for every holiday, there will be a coup in the Buentello household.
There are so many different opinions out there about how to achieve the best easy-peel hardboiled egg. I get so frustrated when I’m trying to peel eggs and they don’t peel “clean” and the shell takes some of the egg with it. Arghhhh. I’ve “accidentally” dropped a few directly into the garbage disposal for that. I can’t eat them unless they’re smooth. My OCD says no.
I think I have tried every technique or “trick” out there. Add salt to the water. No salt. Baking soda. No baking soda. Bake them in the oven in a muffin pan…
Well, I’m happy to report that I’ve finally found the foolproof way. And it’s soooooo easy!
My family has a lot of differing opinions.
#1: My dad’s technique. He fills the pot with water with the eggs already in it and brings it to a boil. As soon as it starts boiling, he removes the pot from the heat and puts a lid on it. He lets them sit for 20 minutes before draining the water and peeling.
#2: My brother Steve’s technique. He fills the pot with water without the eggs. Brings it to a boil, adds the eggs (very carefully with a slotted spoon or mini strainer), and continues to boil for 13 minutes before draining the water and peeling.
#3: My mom’s tip. She thinks it has to do with the freshness of the eggs.
With these three things in mind, I decided to conduct an experiment.
First, I took 2 dozen eggs. They were both Large and I also used the same brand (Eggland’s Best). One had an expiration date of April 4th and the other was May 5th. I marked red Xs on the dozen that was supposed to be fresher.
I cooked 6 from each dozen using my dad’s technique and 6 from each dozen using Steve’s technique.
Sorry mom! Freshness wasn’t a factor. The ones cooked using my dad’s technique all peeled about the same. Some were slightly easier than others. Some had issues with that darn membrane. But there wasn’t any huge difference between the two freshness groups.
Now, the ones using my brother’s technique all peeled exactly the same. Exactly. As in, I cracked them on the side of the sink and the shells just about fell off. It took me 1/2 the amount of time to peel them than dad’s group.
And the inside? Both groups were cooked about the same. None of them were soft boiled and there were no green rings to show they were overcooked.
So it all “boils” down to the ease of peeling. My OCD says I’ll be cooking them Steve-style from now on.
What do you think? Comment below and let me know if the Steve Technique worked for you. Want to share with others? Pin it!
- 6 hardboiled eggs
- 1/2 cup mayo
- 1 tablespoon yellow mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- freshly ground pepper to taste
Cut eggs using an egg slicer and add to mixing bowl.
Add the rest of the ingredients to a mixing bowl and fold in gently.
Cool in the fridge for at least an hour before serving. Make a sandwich or serve with crackers.