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Funny, I just hard boiled some eggs a few days ago for the first time in yearsAccording to the article by far the two most important ways to get tender. easily peelable hard boiled eggs:1. Put them into already hot water, starting with cold water makes them harder to peel2. Don't boil them - steam them
I will have to try the already hot water method. I always thought that made the eggs crack.FullRangeMan, You boil the eggs for 30 minutes? Try 7 minutes.
Or you can put them in an Instant pot for 5 minutes.
Can someone post the actual steps from the NYT article?
Find a lidded saucepan large enough to allow your eggs to comfortably fit on the bottom in a single layer. Add 1 inch of water, cover, and bring to a boil. Gently lower eggs into the saucepan using a slotted spoon or a steamer basket. (It’s O.K. if the eggs are partly submerged on the bottom of the pot, or elevated on a steamer rack and not submerged at all.) Cover pan and cook eggs, adjusting the burner to maintain a vigorous boil, 6 minutes for a warm liquid yolk and firm whites, 8 1/2 minutes for a translucent, fudgy yolk, or 11 minutes for a yolk that is just barely firm all the way through. Drain eggs, then peel and eat immediately, or transfer them to a plate and allow them to cool naturally before storing in the refrigerator for up to a week directly in their shell. (A small dot made with a permanent marker on the top of each cooked egg will ensure you don’t mix them up with the raw eggs.) Do not shock them in an ice bath after cooking; this makes them more difficult to peel.
My wife just got an instapot...it's freakin' magic. Makes the best boiled eggs, so easy to peel.
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