Last week I took a look at whether or not adding baking soda to the boiling water makes hard-boiled eggs easier to peel and found that, unfortunately, it didn't seem to make a difference. So are there any tricks that do work?
You had plenty of ideas in the comments and on Facebook, but the one that intrigued me most was the suggestion to use a pressure cooker. Several readers mentioned that hard-boiled eggs cook faster in the pressure cooker and that even fresh eggs peel perfectly every time. I had to give the technique a try.
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