Easy-Peel Hard-Boiled Eggs
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By Appears in Cook's Illustrated March/April 1999, America's Test Kitchen TV
You no longer need to fear the drudgery of peeling hard-boiled eggs—with the right cooking method, the shells practically fly off.
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WHY THIS RECIPE WORKS
Boiled eggs that start in cold water are hard to peel because the proteins in the egg white set slowly, which gives them time to fuse to the surrounding membrane. When you try to remove the shell, parts of the white cling to the membrane, a...
