Boiling eggs is one of the first things that any aspiring cook learns in the kitchen, but peeling the eggs afterward can be tedious. Chef Nick auf der Mauer of Porchetta & Co. has a trick to speed up the process.
Before cooling the cooked eggs under cold water, auf der Mauer cracks the shells first.
“It will be much easier to peel the shells off,” he says, “because the water will get in between the shell and the egg and start to do the work for you.”
Every week, we reveal a quick kitchen tip from a Toronto chef to help make cooking at home a little bit easier. Chef Tip appears on Wednesdays.