Trick to Perfectly Peeled Hard-Boiled Eggs 

They attended all the social gatherings during my childhood.  

They're also among my earliest memories of cooking with my mom. 

She would always let me savor the last remnants of the filling, scooping it up with a spoon from our melamine mixing bowl. 

She had a clever technique for peeling the eggs: by holding them under running water, the peels would effortlessly loosen and fall away. 

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The trick had its merits in theory, but its effectiveness was inconsistent, particularly when using fresh eggs.  

Throughout the years, I have experimented with various methods to achieve effortlessly peelable and perfectly smooth hard-boiled eggs. 

Bring the water to a boil, and then turn off the heat before gently placing the eggs in a single layer in the steamer.  

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