Caramelized onions are sweet and umami-rich, and they add a gourmet depth of flavor to eggs. Fresher eggs tend to have a lower pH, which is why the eggs from your local farmers market tend to be more stubborn than the ones from the grocery store. Carefully dropping an egg into a pot of boiling water instead of starting it in cold water is touted as the best route to easy-peel eggs. An egg’s pH also plays a role. You can also decide to steam the eggs by letting your water boil then bringing your steamer basket with eggs into the pot. Even so, I didn’t love it: It was kind of loud, and I like quiet in the morning. It’s also packed with sodium, so there’s no need to add additional salt. Coagulation is a good thing, because it means you get to eat a solid egg instead of a gross, goopy mess. Plunging the eggs into an ice-water bath once they’re done stops the cooking quickly, further preventing the sticky situation. So after dropping the egg into boiling water and chilling it in an ice bath, I gave this a try instead of my usual one big crack. Like crab, shrimp scrambled up with eggs is undeniably delicious. The cold water helps the egg’s white to contract which will, in turn, make it easier for you to peel. The above is a whole procedure of how to boil eggs and how to peel hard-boiled eggs without destroying the egg. “Proteins are very sticky. So how can you ensure the best results every time? Kecrunch.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Supposedly this also makes it harder for the egg whites to get too hot and become ultra-sticky. When boiling the egg, put them in the water when it’s boiling rather than when it’s warming up, this … a ton of other interesting recipe options, 29 Tasty New Ways to Eat Hard-Boiled Eggs, 27 Things You Should Put an Egg On (or Inside), 7 Unexpected and Insanely Delicious Ways to Make Hard-Boiled Eggs. While this technique might sound a little unconventional, give it a shot the next time you’re whipping up a batch of hard-boiled eggs. The verdict: This wasn’t totally foolproof, but it nixed about 95 percent of my peeling problems. But what if you turn the recipe on its head and add some rice to your scrambled eggs? When they are sliced wafer-thin and fried crisp, well, enough said. Peel the egg, taking care to include the inner 'skin' when peeling, which helps getting every piece of shell of the egg. In the video, a guy puts an egg in a glass, adds a little bit of water, covers the opening of the glass with his hand, and then shakes vigorously for 20 seconds. Davies suggested letting my eggs sit in the ice water bath for a full 15 minutes, but I didn’t have time to wait that long. Are you looking at how to peel hard-boiled eggs without destroying egg? Avoid rolling the egg around as it’s easy to break the white when you do. If you love spicy food but are tired of topping your eggs with sriracha, mix in some gochujang instead. Adding some cooked quinoa to a couple cracked eggs is a great way to start off the day on a healthy foot. Curry powder is totally different from curry paste; this is an Indian-inspired spice blend that usually contains spices including ginger, garlic, turmeric, coriander, chile pepper and fenugreek. 4. Even if you’re not frying up some bacon to go along with your eggs, you can easily add some smoky bacon flavor to your eggs by cooking the eggs in bacon fat, which you should always have handy; just store it in an airtight container in the fridge. If there’s one kitchen hack that can be considered the “holy grail” of cookery, it has to be a flawless way to quickly and easily peel hard-boiled eggs. Deviled eggs, here we come. And with hard-boiled eggs, you more or less know what you’re gonna get taste-wise (unlike a box of chocolates, where you could get caramel filling or that weird white cream stuff). You will find yourself consuming so much time trying to peel the egg with care so as not to rip off more than the shell. Steam them. But if you kick it up a notch with some spinach and smoked paprika, then you’re in full-on Moroccan territory.