Peeling a Hard Boiled Egg Giving You Problems?

Then your eggs are too fresh.

Seems too simple really, doesn't it? But those in the know know the trick is not luck, pins, knife pricks, vinegar, cold water, hot water or standing on your head, spinning in a circle three times or mumbling magic words. It's as simple as using eggs that have sat in your refrigerator at least a week.

Take a pan of water, put it on the stove top and place your eggs in it. Turn it on high and bring it to a full boil. Turn it down to a simmer, or some people even turn it off and immediately place a tight fighting lid on it. Let it set for about 12-15 minutes. Drain and fill with cold water a couple times to cool the eggs down. Refrigerate them until needed. Crack and roll on the counter a bit, and... peel. Nice large chunks of shell peel directly off. I like to peel mine under running water as it quickly and efficiently removes all traces of shell in mere seconds. Eat or slice for serving or making deviled eggs.

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