Cooking Essentials
The Technique
How to Peel Hard-Cooked Eggs
Eggs are such a valuable commodity in recipe applications & they’re incredibly economical. They are a trusted source for keeping you feeling full from meal to meal. A standard large egg weighs approximately 2 to 2.125 ounces with the egg white comprising approximately 1.06 ounces & the yolk making up about 0.64 ounces. The shell accounts for about 8% of the additional weight. Nutritionally speaking, one egg or one serving contains about 80 calories with 6 grams of fat & 7 grams of protein. There are many ways to cook & use eggs in the bakeshop but when it comes down to mealtime versatility, knowing how to boil eggs will offer you many options from egg salad that may be used over crostini toasts, crackers or sandwich bread to deviled eggs. Learn how to peel hard-cooked eggs properly that may be used to prepare Hot Sauce Deviled Eggs, Creole Deviled Eggs & BLT Deviled Eggs.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Peel Hard-Cooked Eggs
The key to a perfectly smooth, peeled egg is separating the membrane from the egg so they should be peeled while they are still warm & under cool water. Once you get in between the egg white surface & the membrane, the shell should be removed in large pieces. The shelf life of eggs is pretty generous, generally a 5 to 6 week window in which they may be used. Some say that fresher eggs are easier to peel although I’m not quite certain if that’s a hard, fast rule to follow. The main point to know is that once boiled, do not shock the eggs in an ice bath as they will be more difficult to peel.
The Technique
First, follow the instructions for How To Boil Eggs. Next, place the eggs back into the saucepan, then shake it a bit so they crack all over. Peel each egg under cool running water. Rinse off any tiny bits of cracked shells. Plunge them into an ice water bath to stop the cooking process. Use as directed in specific recipe applications.
The Tune
“Don’t You Just Know It” Huey Piano Smith
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