It seems just about everyone has their own way of peeling a hard-boiled egg.
But according to the chef and sushi master at Windy’s Sukiyaki, that’s because you didn’t start off on the right foot! Check out this unconventional but awesome hard-boiled egg trick.
For starters, you want to bring your eggs to room temperature.
While you’re boiling some water, grab a pushpin.
Take a deep breath and poke a hole in the rounded side of the egg.
Don’t worry, nothing catastrophic happens!
The chef recommends adding some salt to the water. When it reaches a rolling boil, put your eggs in.
Bring the water back to a boil and turn the heat down to low. Put your pot’s top on and let them simmer for six to seven minutes (soft-boiled) or eight to ten minutes (hard-boiled).
As usual, dunk them in an ice bath to let the eggs cool completely.
When you knock the egg on a hard surface, the peel will come right off — no struggle!
(source Windy’s Sukiyaki)
The pushpin makes all the difference, trust us!
So, are you going to try this trick out?