Found a hack for peeling a dozen hardboiled eggs in under 30 seconds

I was making deviled eggs for a family cookout last Sunday and got tired of picking shell bits off 18 eggs. Saw a video where a guy added baking soda to the water and shocked them in ice water right after boiling. Tried it with a full dozen and they practically slid off in one piece after I rolled them on the counter. No more tiny shell fragments stuck to the white, no more cursing at my kitchen counter. Does anyone else have a weird kitchen trick that actually works better than the standard method?

2 comments

2 Comments

noah9141d ago

18 eggs for deviled eggs? You are a way more dedicated person than me, my patience maxes out at a dozen.

margaret2341d ago

You ever try making deviled eggs for a big family gathering? Trust me, when you've got to feed like 15 people and you know half of them will grab two or three, 18 is actually kind of the sweet spot. I've learned the hard way that using a pastry bag with a star tip makes the filling part way faster and prettier too. Just mash everything up good, scoop it into a gallon ziplock, snip the corner, and pipe away. Saves your wrist and you can bang out all those eggs in like 10 minutes flat.