Making a fresh batch of pickled eggs and as usual I am struggling to get them peeled.I have heard of and tried all manner of tricks to make them peel easy and so far have had only limited success.Anybody got any help for me?
Dingfelder said:The most reliable two things I have found are:
1. Don't use fresh eggs. Let them sit out for at least a day or 3+++
2. Steam them instead of boil. 13 mins is good if the stovetop pot is kept at a boil throughout; looking into the pot or turning down the heat at any point can easily mean you need several more minutes to firm up the yolk. Simply because it can take a while to load a big lot of eggs in, I usually take 14 minutes as my starting point.
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