If you love making your famous egg salad around springtime just like I do, then good news, because we have a BRILLIANT time-saving tip to share with you today! Believe me, this will make peeling those rounds guys so much easier. It requires just one pot and will leave you with absolutely no annoying crusty pieces under your fingernails. What more could you want?!
The host of today’s video, the dashing Chef James Tahhan, starts off by explaining that removing the shell from hard boiled eggs doesn’t have to be a laborious process. He says that this trick is “going to change your life forever,” which I think may be a wee bit dramatic, but he’s right in the way that it certainly will change how you schedule your food prep time!
For this technique, you will need just three things: a hard-boiled egg (the chef uses just one for his demonstration), a pot with a lid, and a bit of water. Get it? Got it? GOOD! Here’s how it works:
- Take your freshly hard-boiled egg and place it in a small pot that contains about an inch or so of water. It’s best if you let the egg cool off for a few minutes before getting started.
- Next, secure the cover with one hand and hold on to the handle with your dominant one. Place the pot on a hard surface, like a cutting board, and swish around, making fast, jerky movements for about 10 seconds or so.
- Remove the cover and take the cracked egg out of the water. At this point, you should be able to unpeel the shell from the hard-boiled egg in one swift motion. If the shell doesn’t come off easily—and we mean easily! —simply place it back in the pot of water and swish it around for 5 more seconds.