To make boiled eggs very easy to peel, add a teaspoon of table salt to your cold water. If you are boiling a lot of eggs for deviled eggs, I would use at least a Tbsp. of salt. Let boil and leave in water to cool a bit.
As soon as the eggs are cool enough to handle, tap it all over against the counter making sure it is cracked very well. Pull up a section of shell and the entire shell will fall out. You will be left with a beautiful and smooth egg.
My father was a cook in the service and always cooked on weekends. This is a tip I learned from him.
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Looks like a great idea, especially considering the source. I'll try it soon. Maybe I'm behind the times, but I was startled yesterday to find commercially prepared, peeled hard-boiled eggs in the grocer's refrigerated case!
I tried this time and time again and they still DO NOT peel without losing half the egg.
I'm sorry my tip hasn't worked for you. I have been doing this for a long time and have only had 1 incident where I lost a very small piece of egg while peeling. You could try cracking the shells and leaving in cold water for a few minutes to see it that will help.
I have found that older eggs peel better than new ones. My husband and add both salt and vinegar to help with the peeling.
Forgot to mention in my earlier response that adding a teaspoon or a bit less to the cooking water prior to heating prevents much of the egg white from oozing out should there be a cracked egg in the bunch. Also, very important eggs are added to the pot before starting to cook. Cay from FL
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