Perfectly peeled hard boiled eggs! They actually exist! 

My husband and I began a KETO lifestyle this year (yes….I finally talked him into jumping in with me!) Eggs are a large part of our diet. We keep a bowl of hard-boiled eggs in the fridge so they can easily be snagged for a snack, popped into a lunch pail or sliced with bacon for a breakfast at home on a day off. However, the more we were eating them the more we were going crazy trying to peel the shells off. That crazy membrane sticks like gorilla glue! I knew we couldn’t be the only ones experiencing this, so I started researching for SOLUTIONS online. There were so many so called fixes out there, everything from poking a hole in the egg, to shaking the egg in a glass of water.  (Neither of those methods worked for me by the way).



Photo Credit: Instagram @futureselffitness

In the end, I found that the foolproof method that works for me was actually a combination of some of the ideas I found online.  Hence, I give you: Perfectly peeled hard boiled eggs….the recipe and peel method.

1. Fill a small or large stockpot 1/2 full of water. (Depending on how many eggs you will be making)
2. Add 1 TBSP Baking Soda
3. Bring the water to a rolling boil. Using a large spoon, add the eggs to the boiling water,  1 or 2 at a time. Eggs should be totally covered in water, stop adding eggs when they are no longer being covered. Next. Turn off the heat and cover the pot with a lid. Set timer for 10 minutes.
4. Drain the hot water and fill the pot with ice to cover the eggs. Add a little cold water also. If all of your ice melts, add some more.
5. When the eggs are very cold to the touch. Crack the shells and peel.  The shells will literally fall off as you peel…sometimes in just two pieces.

I will never boil eggs any other way! This is absolutely the PERFECT METHOD and I appreciate all of the people who posted their ideas online so that I could find this method!

Special thanks to Dan Mascucci for loaning me the photo of the sad, desecrated egg that I know all so well.


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