Growing up we had eggs on our table constantly, from big English fry ups on the weekends to cold salad plates my Mum almost always included eggs. One would think that I’d be a STAR at boiling and peeling my own hard boiled eggs but I must admit that I’ve failed in this area for most of my life.
Way back when I was a hip 20-something gal I found myself craving an egg salad sandwich. I pulled out my one pot, added in the water and salt and let it boil on high for about 10 minutes. What resulted was not a lovely boiled-egg as I had hoped, I ended up phoning my Father whose laughter could be heard for miles.
As a married woman I was determined to master this and thankfully my husband’s grandma gifted me a little appliance which made it simple. It was shaped like a chicken and clucked when the eggs were done! It was adorable and produced perfectly cooked eggs every time!
For a long time I had the pleasure of serving up these eggs, peeling was simple….until it kicked the bucket and I realized it was time for me to grow up and make my very own boiled eggs. I Googled the steps and was convinced I had the knack, until batch after batch came out with super tight membranes which made them un-peelable.
What the heck is the key to making the perfect easy-to-peel boiled egg?
Exasperated I did what I know best, I asked someone in the know. Turing to my cousin who happens to be a chef (and a Brit who loves to mock me) I bared my soul, knowing that he would laugh at my inability to master a basic kitchen skill. In typical style he did take the Mickey out of me for a bit but then gave me the key….the SECRET!!
The Secret to Easy-to-Peel Hard Boiled Eggs
It’s very simple really, place your eggs into your pot and fill with water until it’s approximately 2 inches above the eggs. Add in 1 tablespoon of vinegar for every 6 eggs, do NOT add salt as this seals up natural cracks and makes the membrane under the shell difficult to peel.
Now place the pot on the stove and turn the burner onto high. Once the water boils you’ll need to start a timer, for white eggs it’s 7 minutes and for brown eggs it’s 9 minutes.
Once they’ve reached the required time remove the pot from the burner, drain the hot water and put the eggs under cold tap water.
Peel and enjoy!
Join the newsletter
Subscribe to get our latest content by email.