Obviously, that’s the thing. They said eggs put directly into boiling water are easier to peel. It didn’t make any sense to me. Putting eggs in already boiling water might make the eggshells pop. There were going to be those hideous lumps of egg white exploding through the cracks. Well, but they said no salt and no vinegar, so I couldn’t help it.
I started boiling water in a pot, lightly washed the refrigerated eggs and put them in the boiling water. No vinegar, no salt. Just water and eggs. They recommended 8 minutes of cooking time, but I went for 10 minutes since I like hard-boiled eggs. I boiled the eggs for 10 minutes, let them sit in really cold water for a few minutes and started to peel them. And voila. It worked. It really worked. No eggshells were broken, not even a crack. Fascinating. The eggs were not fully cooked, though. They were somewhere between soft-boiled and hard-boiled, so I could call them soft-hard-boiled eggs. I think I will boil them for 12 minutes next time to make it my taste. Would it work again next time? I wish it would. It would, right?
I would like that person to receive the Nobel Peace Prize. That person who invented this incredible way of doing things. Who gave a person peace of mind while peeling eggs.