The art of peeling a boiled egg is one that people seem to take quite personally.
Mine is steaming a hard-boiled egg and dropping it in cold water.
It peels like a dream every time.
I grabbed a few pots to find out.
Then add the eggs and boil them how you normally would.
It seems plausible, so I set up three pots of water.
Each pot had water in it and was set to boil.
The method didnt indicate what temperature the eggs should start at, so I used fridge-cold eggs.
One egg cracked upon entering the boiling water from thermal shock.
I boiled the eggs for nine minutes each and took them out to cool on plates.
The results
The control egg.Honestly, peeling this egg was frustratingly fine.
As you’re able to see in the picture, the egg looks good.
Actually, all of the eggs look good.
I would totally use them all for deviled eggs.
From that lens, although there were no torn bits, peeling the control egg was slow going.
I had to peel carefully and break off small pieces of shell to ensure the eggstayedperfect.
A careful, patient hand was needed.
I started with the cracked egg and peeling was stupendously easy.
I was surprised that not much egg white had breached the shell when it cracked.
On my egg-peel scale, Id rate this as a 9.
Unfortunately, its impossible to duplicate it because the crack was out of my control.
A small piece of the white came off, but hardly something to get upset with.
The oil-coated egg.I was able to peel this egg easily too.
I cracked the shell in a few areas and set off to peel as I normally would.
This egg scores an 8 as well.
