100 Food Hacks I Learned In Restaurants

Ingredients

• 6 pieces Large Eggs (room temperature for even cooking)
• 4 cups Water (for boiling and ice bath)
• 2 cups Ice (to create an ice‑water bath)
• 1 teaspoon Salt (optional, adds flavor and helps with peeling)

Instructions

1. Prepare Ice‑Water Bath

   Fill the large mixing bowl with 2 cups of water and add the ice cubes, stirring until the water is very cold.

   Time: PT2M

2. Add Eggs and Water to Pot

   Place the 6 eggs in the saucepan, add 4 cups of cold water (enough to cover the eggs by 1 inch), and add 1 tsp salt if desired.

   Time: PT2M

3. Bring to a Boil

   Place the pot over high heat and bring the water to a rolling boil.

   Time: PT5M

   Temperature: 100°C

4. Cook Eggs

   Reduce heat to a gentle boil and set the timer for 9 minutes for fully hard‑boiled eggs.

   Time: PT9M

   Temperature: 100°C

5. Shock in Ice‑Water Bath

   Using the slotted spoon, transfer the hot eggs directly into the prepared ice‑water bath. Let sit for 2 minutes.

   Time: PT2M

6. Crack and Roll

   Remove an egg, gently tap it on the counter, then roll it under your palm to create a network of fine cracks over the shell.

   Time: PT1M

7. Peel Under Water

   Submerge the cracked egg in the ice‑water bath and peel the shell off while the egg is still wet. Rinse the peeled egg in the water to remove any shell fragments.

   Time: PT3M

8. Clean Up

   Dispose of the used ice water, wash the saucepan, bowl, and spoon, and dry all equipment.

   Time: PT5M

Nutrition Facts

Calories

78

Protein

6 g

Carbohydrates

0.6 g

Fat

5 g

Fiber

0 g