Easy Peel Easter Eggs | Cooking | Salt Lake City | Salt Lake City Weekly
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Devour Utah » Cooking

Easy Peel Easter Eggs

How to cook a flawless, easy-to-peel egg


Will you be making hard-cooked eggs for Easter Sunday? On today's Science Friday show on NPR, science enthusiast and food geek Jeff Potter shared his 1-2-3 method for making the perfect hard-cooked egg. The first, and most important part of the technique - contrary to common sense - is that the egg is steamed, not boiled. Who knew?

Jeff Potter is author of the very entertaining and informative book, Cooking for Geeks: Real Science, Great Hacks, and Good Food.

Well, if you're making hard-cooked eggs for Easter - or for any other occasion - here is Potter's 3-step formula. To see the original article or to hear the NPR broadcast, click here.

1. DON'T start with fresh eggs. Potter suggests using eggs, ideally, that are five days old or so.

2. Rather than boiling the eggs, steam them with about an inch of water in the bottom of a pan, covered, for 12 minutes.

3. Let the eggs cool down. You don't need to shock them in water, says Potter.

The result should be fully hard-cooked eggs that virtually fall out of the shell when peeled.

Happy Easter!

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