With their shells still on, hard-cooked eggs promise tender whites and uniformly opaque (but not chalky) yolks. But as soon as they’re peeled, the truth is revealed: overcooked yolks, rubbery whites, and a torn, mangled appearance, thanks to the stubborn shell. Even if the eggs are cooked well, they can sometimes be hard to peel.
In this video, part of our new series “Kitchen Smarts” on our YouTube channel, America’s Test Kitchen books team test cook Joe Gitter demonstrates our no-fail technique for perfectly cooked, perfectly peelable hard-cooked eggs. Here are some of our findings: