How to make perfect (& easy-to-peel) hard boiled eggs

A little over a year ago, Arrash & I moved into our first place together and all of a sudden I couldn’t make hard boiled eggs anymore.

The shell kept sticking to the egg, so it’d take off half of the egg white when I peeled it.

It was so annoying and such a waste. It didn’t look pretty, as you can imagine, & it threw off the texture of the egg because the egg wasn’t smooth when I peeled it.

I couldn’t figure out what was different—the stove? the heat? the eggs?

I tried adding more salt to the water while I boiled it, but it didn’t work. It was still sticky. So then I thought: OLIVE OIL.

IT WORKED.

Now that we’re in our new place, I still use this trick. The other day I hard boiled eggs for us & Arrash even mentioned how easy they were to peel.

He said I should put it on the blog. Lol, I said, “I know” ; ) So here we are.

Such an easy tip:

To make perfect, easy-to-peel hard boiled eggs, bring water, salt & OLIVE OIL to boil. The olive oil is KEY for making it easy to peel.

Once the water’s boiling, add the eggs, and lower the heat to medium. I usually use a spoon to lower the eggs into water, slowly, one at a time. Depending on your stove, and how you like your eggs, you may want to cook the eggs for 4-8 minutes. If you want it softer or a bit runny, 4-6 minutes should work. After they’re cooked I put them in bowl of cold water to cool them down.

So simple.

Let me know if you give it a try, how it works for you : )

I love having hard boiled eggs in the fridge because they’re a great source of protein—6 grams per egg, which is 12% of the daily recommended value.

They’re easy to grab in the morning to have with coffee, or during the day as a snack, so I usually make a batch once a week.

They’re definitely one of those items we almost always have in the house.

Okay, I’m off to get ready for bed. I’m planning to start the day off early tomorrow—fingers crossed ; ) so I’m heading to bed a bit earlier. Sweet dreams! xx

<3,
Bita

Let’s get cookin’:

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