Easy-Peel Hard-Boiled Eggs

Watch how to make Easy-Peel Hard-Boiled Eggs. Cold or room temperature eggs: The timings are based on using eggs straight from the refrigerator. To peel a hard-cooked egg: Gently tap large end of egg on countertop until shell is finely crackled. Starting peeling at large end, holding egg under cold running water to help ease the shell off. Storage time: In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day. Food safety precaution: Piercing shells before cooking is not recommended. If not sterile, the piercer or needle can introduce bacteria into the egg. Also, piercing creates hairline cracks in the shell, through which bacteria can enter after cooking. Never microwave eggs in shells. Steam builds up too quickly inside and eggs are likely to explode. High altitude cooking: It’s almost impossible to hard-cook eggs above 10,000 feet. To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.