After sifting, peeling a stubborn boiled egg is easily my least favorite kitchen task. You know the scene: Each poke of your finger punctures the egg and takes half of the flesh with it, rather than gently sliding off a hunk of shell. This matters less when you're just feeding yourself in the morning. But when you're making deviled eggs, egg curry, or garnishing a dish with hard-boiled eggs for guests, it can be a bruise to the ego to have to serve food that looks like it's been sent through a lawnmower.
There are, of course, a thousand tricks out there to perform the task without pulling your hair out or ending up with cratered egg whites, and I'm sure you don't need me to tell you these. You probably have your own way of doing it. For example, the Food52 Editorial Team swears by the method of peeling them in a bowl of cold water.
from Food52 https://ift.tt/2R6TW9s
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