![]() ![]() Not convinced? Here are more egg-peeling techniques to try on your next batch of boiled eggs. ![]() This is no biggie if you're making egg salad, but it's not the most ideal if the eggs are served front and center, like in a bowl of ramen or deviled eggs. I find that breaking into the fat end of the egg where the air pocket is, and then peeling under running water, (a slow stream works) helps to loosen the shell by getting under the nooks and crannies while causing less damage to the egg white. Price: 5/5 if you already own an Instant Pot For this method, I followed these instructions: Placing water in the cooking pot, adding eggs to the steamer rack/trivet, cooking them on low pressure for 9 minutes, and cooling them in an ice bath. I fall under the peel-eggs-under-running-water bucket. There are believers in peeling the eggs under running water, in a bowl of water, or employing the crack-and-roll method, just to name a few. It's obviously a simple act, but it's undeniably frustrating when tiny bits of the shell make themselves known, or the smooth egg white ends up jagged because of the stubborn shell that just won't peel off. ![]() It's a conundrum, and everyone seems to have a thought on the matter. Once your eggs have boiled to desired doneness, use a slotted spoon or a strainer to transfer the eggs to a prepared ice bath. Now you might be wondering what the most practical way to peel boiled eggs is. Step 1: Plunge the Boiled Eggs Into an Ice Bath. ![]()
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