How to boil eggs for peeling…and a yummy recipe!

I can’t tell you how many times I’ve heard people ask the question “How do I boil my eggs so they peel easily?” Well, if you’re using the old, grocery store-bought eggs, just about any method will result in a shell that releases pretty easy. BUT…if you’re using farm fresh eggs that haven’t been sitting on a shelf for months (yes…months!) then the shell tends to hold on a bit stronger.

Why? The albumen (white) of a fresh egg has a higher rate of carbon dioxide. As an egg ages, the gases exit through the pores of the shell, causing the pH levels to increase , leaving more air space under the shell, which results in a weaker bond. All this to say, generally, this means the older the egg, the easier to peel.

There are many different suggestions to try when boiling eggs. Adding baking soda, adding salt, letting the eggs steep in very hot water. Personally, I love using my Instant Pot to steam the eggs. Steaming the eggs releases the bond between the albumen and the shell. Simply put a cup of water in the bottom of the cooking pot, place eggs in a steam basket or the egg holder and cook on high pressure for 4-5 minutes. Use a natural release of another 5 minutes before opening the Instant Pot. Rinse in cold water for 5 minutes and you’re good to go. For soft boiled eggs, just reduce the time to 3 minutes on cook and 4 minutes on natural release.

So, how do you prepare your eggs for peeling? Let me know if you have a method or trick that works.

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Here’s a fabulous summer recipe to use those boiled eggs!

Deviled Egg & Pea Salad

2 pkg (16 oz) frozen peas, thawed and drained

6 hard boiled eggs, cooled, peeled and chopped

6 slices bacon, cooked and crumbled

1 cup diced sharp cheddar cheese

1 cup diced mozzarella cheese

4 Tbsp minced red onion

1- 1/2 cup mayo

2 Tbsp Dijon mustard

2 Tbsp paprika

salt and pepper to taste

Mix all ingredients and serve cold.