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Old 04-28-2017, 11:37 AM
Irishman Irishman is offline
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Join Date: Dec 1999
Location: Houston, TX, USA
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According to the article, the keys to easy peeling are to put the eggs in after the water has reached temperature, not put in cold water and heat with the water; and cold shocking the egg when removed from the heat, plus allowing to fully cool. Slow heating and slow cooling lead to the egg and shell binding.

Also, he looked at pressure cookers, but recommends against them as they cook at a higher temperature than boiling or steaming. Thus, there is a tighter window for perfect eggs. One minute difference means the difference between still soft yolk center and green skin on yolk.

If you get good results consistently from your method, then there's no harm continuing to do it that way. But he did actual experimentation, data collection, and even double blind evaluation (a separate blinded test administrator from the cook, and a different blinded egg peeler who rated how easily they peeled).