EDITOR’S NOTE (October 7, 2019): See recipe video on my Facebook fan page. Includes clip of me peeling a hard boiled egg with one hand. How cool is that?! Comments welcomed.
I got tired of the egg whites on my boiled eggs tearing while peeling the shells. Asked my precious aunt for help. Aunt B taught me a simple and effective recipe she’s used for decades. Egg shells peel easily. Egg whites remain firm.
This recipe is not based on scientific research. It is from decades of experience. The internet is full of tips for “the perfect” hard boiled egg. I’ve decided to stick with my aunt’s method because it works!!
Place 3 uncooked eggs in bottom of saucepan. Cover with cold water. Fresh eggs will sink to the bottom and lay flat on their side. If eggs sink to the bottom and stand on one end, they’re slightly fresh and still edible. Eggs that float to the top are BAD. Discard immediately. Read more on SouthernLiving.com.
Sometimes, I’ll use a slotted noodle spoon (or pasta spoon) to remove boiled eggs from hot water and place in a bowl of cold water.
The egg yolk’s color is influenced by the type of feed chickens ingest, not hen’s breed. Wheat-based feeds tend to produce a pale yolk while corn-based feeds produce a dark yolk. Yolk color does not affect flavor, nutritive value or egg’s quality. Read more on foodandnutrition.org.
Use hard boiled eggs to make my delicious Angel Eggs.