Easy-peasy peeling

The last time I made deviled eggs, a friend told of peeling woes when trying to get the shell off the eggs. I know there are supposed to be “tricks” such as adding salt or soda or vinegar to the water. I have found that if I put the eggs in cold water (adding a cup of ice) immediately after boiling, they are much easier to peel!
Anyone else have a tip to share?


1 thought on “Easy-peasy peeling”

  1. I use the same technique. It’s not fail-safe but it works most of the time. I dump a lot of ice cubes on the eggs, hot water removed, and some cold water added. Don’t dump a bucket-load of ice on eggs that were just cooked and not in water or you’ll end up with a lot of cracked eggs. 🙁

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