This Is the Best Trick for Easy to Peel Hard-Boiled Eggs - Yahoo Life

Don't let the stress of peeling keep you away!

Whether they are being used for a bowl of ramen, deviled eggs, egg salad, Cobb salad, tuna salad, or potato salad, boiled eggs are great ingredients to add to an array of dishes. Now you can find articles on the Internet—and right here on our site—that will help you make the perfect hard-boiled egg. But it seems that even if you follow the steps to make sure your cooked egg comes out with ease, you are still facing the trickiest part of the process, peeling them.

Peeling hard-boiled eggs can be a make-or-break moment. Everyone wants a perfect, smooth sphere as a result. Sometimes you find yourself having eggs with chunks of white missing. Well, before we dive into a way to make your peeling easier, let's learn about the anatomy of an egg.

Egg Anatomy

There are about seven main parts of an egg (yes, there are other parts, but these seven are essential bits). They are the shell, outer membrane, inner membrane, albumen (white), yolk, air cell, and chalaza. The shell is sturdy enough to keep its contents inside contained, but we all know it's fragile and porous. The membranes are protective layers to prevent bacteria. The albumen is the egg white. The yolk is the yellow part and stores the majority of the egg's nutrients. The chalaza holds the yolk in place in the middle.

Now the different parts, especially the shell and membranes, are important to identify because they are key to making boiled eggs easier to peel.

The Age of the Egg Makes All the Difference

Remember that the shell of an egg is porous, meaning that air can get inside. The longer the egg has been sitting, the more air is passing through. This air can make the membrane separate from the shell. The older the egg, the more separation. So the next time you buy eggs, wait some days before throwing them in boiling water.

How to Make Easy-to-Peel Eggs

In addition to waiting several days before using that carton of eggs, make sure you have the right cooking process in order. I like to place eggs in cold water and bring them to a boil before lowering the heat and simmering for about 13 minutes. Transfer the eggs to a bowl of ice water immediately.

Cooling the eggs quickly will also help the shell to peel easily.

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