Yes, how to peel an egg… I’m not professing to be an expert, far from it, in fact! This is a plea – how do I peel an egg? I beg of you to share!

I’ve eaten my weight in eggs – hard boiled and soft, jammy eggs (my favorite), fried, scrambled, strata and fritatta. AND, I’ve been peeling eggs since I was a little girl – one of my first “kitchen” memories was helping my Mom prep the hard boiled eggs for deviled eggs (my second favorite). Are eggs different now? Are chickens being fed an excess of magnesium and phosphate now?  [If you didn’t know, these are the essential minerals that give an eggshell its’ strength] I ask, because even as a toddler, I don’t recall mangling those eggs that would grace our Easter and Christmas tables in the form of the coveted deviled egg! I’d have lost my job peeling eggs! From the modest kitchen at the Airmen and Family Readiness Center at MHAFB (2014) to my current kitchen in Valparaiso, FL (2026), I cannot get a full batch of beautifully peeled eggs – I’m incapable.

I’ve tried ice baths, room temperature, cold eggs going into boiling water, steaming (as per a recent Cook’s Illustrated post), etc.

If you’ve got the magic touch, sure-fire method, I am interested!

Be well, eat well, and stay kind, my friends.