For eggs that peel easily and cleanly, we've found no better method than this one, from chef Ryan Pollnow of Aatxe ("Ah-chay") restaurant in San Francisco.

Ryan Pollnow
This Story Originally Appeared On sunset.com

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Recipe Summary

total:
30 mins
Yield:
Makes 12 eggs
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 4 qts. water to a boil in a large pot and add the salt. Pierce eggs with a clean thumbtack (this lets the egg's air pocket expand without cracking the egg). Lower eggs carefully into boiling water, bring to a simmer, uncovered, and simmer 6 minutes. A small thread of white will escape from the shells; this is normal and won't affect the final result.

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  • Remove pot from the heat and let sit, uncovered, 6 minutes.

  • Transfer eggs to a bowl of ice and cold water; let sit 6 minutes. Crack gently all over. Peel eggs.

Source

Aatxe, San Francisco

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