Time Saver of the Week: Peel Eggs in 3 Seconds
Peeling hard-boiled eggs can be a fiddly business, especially when the shell insists upon flaking off one tiny piece at a time. Thank goodness for this simple trick from Michael Friedman, the chef and co-owner of The Red Hen in Washington, D.C. (You have to trust a man who names his restaurant after a chicken.)
"I take the raw egg, and at the fat end, I poke a very small hole with a pin," Friedman told Yahoo! Food. This punctures the thin membrane between the shell and the egg white, making the egg easier to peel once its boiled.
It also releases the tiny bit of air trapped inside the shell, so the egg is able to fill the entire interior of the shell. The yolk moves to the center of the egg itself, which makes for a prettier presentation if you're making a dish like deviled eggs.
"The devil's in the details," Friedman said. Pun intended?
