Egg Peeling for Egg Salad
Master the art of perfectly peeling hard-boiled eggs with this fail-proof method tailored for your next batch of creamy egg salad. This quick and easy guide ensures flawlessly peeled eggs every time, thanks to key tips like adding salt to the boiling water and using a refreshing ice bath to stop cooking and loosen shells effortlessly. The recipe guides you step by step—from achieving hard-boiled perfection in just 12 minutes to peeling under cool running water for pristine results. Ideal for meal prep or whipping up a classic egg salad, this technique guarantees smooth, shell-free eggs that are ready to chop, mix, and serve. Perfectly peeled eggs have never been easier!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 6 cups Water
- 3 cups Ice
- 1 teaspoon Salt
Instructions
Place a medium-sized pot on the stove and fill it with 6 cups of water.
Add 1 teaspoon of salt to the water to make the eggs easier to peel later.
Bring the water to a rolling boil over medium-high heat.
Once the water is boiling, gently lower the 6 eggs into the pot using a spoon or tongs to avoid cracking them.
Let the eggs cook for exactly 12 minutes to achieve hard-boiled perfection.
While the eggs are cooking, prepare an ice bath by filling a large bowl with 3 cups of ice and enough water to cover the eggs fully.
After 12 minutes, immediately transfer the cooked eggs to the ice bath using a slotted spoon. Let them sit in the ice bath for at least 5 minutes to cool completely.
Take one cooled egg and gently tap it on a hard surface to crack the shell all over, creating small cracks for easier peeling.
Roll the egg between your hands to loosen the shell further.
Starting at the wider end where the air pocket is located, peel away the shell under running cold water to help remove stubborn pieces and clean off any remaining bits of shell.
Repeat the peeling process for the remaining eggs.
Pat the peeled eggs dry with a clean kitchen towel or paper towel before chopping them for your egg salad.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2823 mg | 123% | |
| Total Carbohydrate | 6.0 g | 2% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 0.0 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 254 mg | 20% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 414 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
