Pickled Eggs Recipe – Easy Guide & Variations

Making Easy-To-Peel Hard-Boiled EggsAnyone who’s ever made hard-boiled eggs knows the frustration of peeling them. Sometimes the shell sticks, tearing chunks out of the whites and leaving you with a less-than-perfect looking egg. Luckily, there are a few tricks to ensure your eggs peel easily, making them ready for their pickling debut.Start with Older EggsIt might sound counterintuitive, but older eggs peel more easily. Fresh eggs have a lower pH level, which causes the egg white to adhere more strongly to the shell. As eggs age, the pH level rises and the membrane separating the white from the shell loosens, simplifying the peeling process. So, if you’ve got eggs that have been in your fridge for a week or two, those are your best candidates for hard-boiling.Use the Right Boiling TechniqueThe way you boil your eggs can also affect how easily they peel. Here’s a foolproof method:Bring water to a boil – Start with enough water in a pot to cover the eggs by an inch or two. Bring it to a rolling boil.Add eggs carefully – Lower your eggs gently into the boiling water using a slotted spoon or a ladle. This helps prevent the shells from cracking on impact.Boil for the right time – Boil large eggs for 12 minutes for firm yolks. Shock in cold water – As soon as the boiling time is up, transfer the eggs to a bowl of ice water or run them under cold tap water for a few minutes. This stops the cooking process and causes the egg to contract slightly in the shell, helping it separate from the shell lining.A Bit of Baking SodaAdding a teaspoon of baking soda to the boiling water can raise the pH of the water, which in turn makes the eggs easier to peel. This isn’t necessary if your eggs are already a bit older, but it can help if you’re using fresher eggs.