I have just come across this tip, well actually I had heard of this trick a while back but never really thought much of it. That is till I finally got sick of having peeled eggs that look like they had come back from playing with a wood chipper… chunks missing, bits of shell that refuse to separate from the body, just mangled messes of boiled eggs.
So what’s the magic trick to getting a perfectly peeled hard-boiled egg? Baking soda… its life changing!
For me I always keep my eggs in the fridge and generally don’t think of taking them out to warm up till I actually need them, so this ‘recipe’ is for eggs straight from the fridge into boiling water – I like to live life on the edge! I can’t recall any egg casualties from doing it this way.
Never fear your eggs again… Blondie :)