Nutrition Facts for Egg peeling for egg salad

Egg Peeling for Egg Salad

Master the art of perfectly peeling hard-boiled eggs with this fail-proof method tailored for your next batch of creamy egg salad. This quick and easy guide ensures flawlessly peeled eggs every time, thanks to key tips like adding salt to the boiling water and using a refreshing ice bath to stop cooking and loosen shells effortlessly. The recipe guides you step by step—from achieving hard-boiled perfection in just 12 minutes to peeling under cool running water for pristine results. Ideal for meal prep or whipping up a classic egg salad, this technique guarantees smooth, shell-free eggs that are ready to chop, mix, and serve. Perfectly peeled eggs have never been easier!

Nutriscore Rating: 70/100
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Prep Time:15 mins
Cook Time:12 mins
Total Time:27 mins
Servings: 6

Ingredients

  • 6 pieces Large eggs
  • 6 cups Water
  • 3 cups Ice
  • 1 teaspoon Salt

Directions

Step 1

Place a medium-sized pot on the stove and fill it with 6 cups of water.

Step 2

Add 1 teaspoon of salt to the water to make the eggs easier to peel later.

Step 3

Bring the water to a rolling boil over medium-high heat.

Step 4

Once the water is boiling, gently lower the 6 eggs into the pot using a spoon or tongs to avoid cracking them.

Step 5

Let the eggs cook for exactly 12 minutes to achieve hard-boiled perfection.

Step 6

While the eggs are cooking, prepare an ice bath by filling a large bowl with 3 cups of ice and enough water to cover the eggs fully.

Step 7

After 12 minutes, immediately transfer the cooked eggs to the ice bath using a slotted spoon. Let them sit in the ice bath for at least 5 minutes to cool completely.

Step 8

Take one cooled egg and gently tap it on a hard surface to crack the shell all over, creating small cracks for easier peeling.

Step 9

Roll the egg between your hands to loosen the shell further.

Step 10

Starting at the wider end where the air pocket is located, peel away the shell under running cold water to help remove stubborn pieces and clean off any remaining bits of shell.

Step 11

Repeat the peeling process for the remaining eggs.

Step 12

Pat the peeled eggs dry with a clean kitchen towel or paper towel before chopping them for your egg salad.

Nutrition Facts

Serving size 2106 grams (2106.0g)
Amount per serving % Daily Value*
Calories 420
Total Fat 30.00g 38%
Saturated Fat 9.00g 45%
Polyunsaturated Fat 0.00g
Cholesterol 1116mg 372%
Sodium 2823mg 123%
Total Carbohydrate 6.00g 2%
Dietary Fiber 0.00g 0%
Total Sugars 0.00g
Protein 36.00g 72%
Vitamin D 240IU 1200%
Calcium 254mg 20%
Iron 6mg 33%
Potassium 414mg 9%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.6%
Protein: 32.9%
Carbs: 5.5%