I love hard boiled eggs and like to eat them when they are done boiling. Peeling can be tricky as the egg sticks to the shell and I end up with a partially destroyed cratered piece of chicken embryo. Am I rushing the process? Does temperature play a factor? Does cracking the egg all over help? Seriously Kimmie, I'm all boiled up over this.
-Rob F.
Dear Rob F.,
First of all, I apologize in advance for adding "egg" to the beginning of so many words in my response, but it couldn't be helped!
Now, as for your hard boiled blunders, I too can relate. I am a fan of egg salad sandwiches, but since I do not "eggcel" at hard boiling eggs, I rarely make them. So, I set out to find an answer, for both of our sakes.
I first started by trying, once again, to hard boil some eggs of my own. However, I forgot about them boiling on the stove for well over an hour, and by the time my husband came downstairs and found them stinking up the kitchen, in a pot with almost all of the water evaporated out, he threw them away before I could attempt the peeling process.
So, since I am no "eggspert" at hard boiling eggs, I consulted my two most "eggcellent" sources of knowledge...my mother-in-law and the internet.
The internet says to add salt to your water because it raises the pH of the water, which strengthens the egg's membrane. (I don't know what pH is, so I will just take their word for it.) The internet also has lots of techniques using safety pins and spoons and vinegar, but that sounds a little "eggstreme"
to me!
My mother-in-law said that the best way to crack a hard boiled egg is to let it cool (dunk it in ice if your impatient) and make a big, gentle crack on the top and bottom of the egg. Then, carefully rub the shell away with the bottom of your thumb, no poking or digging. Her way sounds better.
Problem solved!
Sincerely, Kimmie
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