Until recently, I was never a very good hard-boiled-egg maker. Peeling was the problem — shells always stuck to the eggs, and I was forever losing big chunks of nutrition. Thanks to my friend Jessica Johnson Cribbs, who shared with me her tried and true tips, I now know what I’m doing, and today, I made eight perfectly boiled and peeled eggs. Here’s the scoop:
- Place eggs in pan, and cover with water.
- Put pan on stove, and turn on heat (in my case, gas heat).
- Once water starts to boil, set timer for 7 minutes.
- After 7 minutes (or 8 or 9, if you’re like me, and you totally don’t hear the beep, beep, beep), turn off heat, and move pan to another turned-off burner to cool.
- Cover pan, and let sit for 30 minutes (use your timer again — and be warned: if you let your eggs sit for more than an hour, like I did last week, this whole process kinda goes up in smoke. Well, not literally, but shells will stick for sure.)
- After 30 minutes, pour out water, run a little cool water on eggs, and start peeling.
Works like a charm — for me, anyway. Give it a try yourself, and let me know how it goes.