From the New York Times:
With that in mind, for my first column on cooking and science for The New York Times, I decided to undertake my greatest egg-peeling experiment yet, and I have finally come up with some answers. Ninety-six volunteers came through my restaurant, Wursthall, in San Mateo, Calif., in August to peel and taste more than 700 eggs, cooked with various methods, making this — as verified with a cursory search online — the largest-ever double-blind egg-boiling-and-peeling experiment in the history of the universe. (If anyone from Guinness is reading, I have pretty extensive documentation.)
How to Boil the Perfect Egg – The New York Times
How many of us have stood by the sink cursing at the hard boiled eggs that won’t peel easily? Ok, if not actually cursing, then grumbling. In my limited survey, 100% of people who have cooked and peeled hardboiled eggs have not been successful in peeling all the eggs cleanly. All have grumbled out loud about it while peeling.
Finally someone scienced this and gives us answers. Yes, answers, plural. No silver bullet here…
Comments
2 responses to ““the largest-ever double-blind egg-boiling-and-peeling experiment in the history of the universe””
A good friend, who knew that I didn’t cook, years ago gifted me with an”EGG GENIE WITH POACHER” kitchen gadget. It makes, by steaming, hard-boiled and poached eggs, and may even scramble. It has a small water cup that calibrates how much water to use for the number of eggs (maximum capacity six) and the hardness/softness of egg. A “buzz” sound lets one know the eggs are done. The results are very satisfactory. In fact, I think I will go now and make a few hard-boiled eggs for lunch.
John, I’ll try the method in the article and hope it works. If successful it will up my egg salad game to heights I’d never expected to attain in this lifetime!