Easy Peeling Egg Test

Ingredients

• 13 pieces Large Eggs (room temperature, fresh but not ultra‑fresh for easier peeling)
• Enough quarts Water (to fully cover eggs by about 1 inch)
• 1 cup Ice (loose cubes, not ice water)

Instructions

1. Prepare Water

   Fill the saucepan with enough water to cover the eggs by about an inch and place it on the stove over high heat.

   Time: PT5M

   Temperature: 100°C

2. Bring to a Boil

   Allow the water to come to a rolling boil.

   Time: PT0M

   Temperature: 100°C

3. Add Eggs

   Using the spaghetti strainer, gently lower the eggs into the boiling water one at a time.

   Time: PT0M

   Temperature: 100°C

4. Boil Eggs

   Let the eggs boil for exactly 10 minutes.

   Time: PT10M

   Temperature: 100°C

5. Rest Eggs

   Remove the strainer from the pot and transfer the eggs to a bowl. Let them sit for 5 minutes.

   Time: PT5M

6. Ice Treatment

   Scatter ice cubes directly over the eggs (do not add ice water) and let sit for 10 minutes.

   Time: PT10M

7. One‑Handed Peel

   Tap the bottom of an egg, roll it gently to crack, then peel the shell off using only one hand.

   Time: PT5M

Nutrition Facts

Calories

78

Protein

6g

Carbohydrates

0.6g

Fat

5g

Fiber

0g