Eggs are small enough; you can’t afford to lose some of your healthy snack as you attempt to peel them. But, if you’re anything like us, chunks of the egg white are always lost to the peeling process, which always takes much longer than expected. Speed up your snack time, and get more out of your hard-boiled eggs by tweaking your technique.
After you boil your eggs, pop them in a bath of cold water until they’re down to room temperature (and not a burn risk). Roll each egg on the counter until the whole shell is cracked and ready to be removed. Instead of picking the shell off on the counter, resubmerge the eggs in a bath of room temperature water and remove it underwater. The water loosens the thin membrane that typically makes peeling the eggs a struggle.
Note: This technique is easier to do at home, but you could also make it work in an office kitchen in a pinch. If you popped your snack in the office fridge all morning, take them out a little earlier than you need them. Eggs are more difficult to peel when they’re cold.
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