If you’re someone who really likes egg salad sandwiches, you end up hard-boiling a tremendous number of eggs. That someone is me. Even beyond my frequent lunchtime plans of egg salad sandwiches, a batch of hard-boiled eggs is always welcome in my refrigerator. It’s one of my favorite ingredients in a salad, or to have with breakfast for some extra protein.
Perhaps the biggest barrier to people making hard-boiled eggs is the peeling process. Trying to peel an egg that comes off in the tiniest fragments, ripping out beloved chunks of egg white with it, is truly an aggravating experience that makes even the most calm people a little bit peeved. Okay, let’s be real here, it’s the worst.
There’s a lot of information out there on how to make the peeling process easier. In the testing and observation I’ve done, a lot of the factors people deem as important aren’t actually all that relevant. For instance, how old the eggs are doesn’t seem to make a whole lot of difference. I’ve had weeks-old eggs that still didn’t peel well (the bigger problem was that I was using the wrong cooking method at that time).
I’m going to walk you through how I hard-boil eggs, and seriously, the eggs are gloriously easy to peel every single time.