The Spoon Aid Rapid Splapping Technique: This method is particularly valuable when you have to peel a large amount of eggs, such as when preparing a party or on holiday, where every minute counts. After cooking, remove the eggs from the saucepan and let them cool. You can rinse them with cold water or dip them in an ice bath to speed up the cooling process. Once cooled, you can start the quick peeling. Take one egg in one hand and an ordinary spoon in the other. Place the spoon on the cracked shell where it is widest, and slide it underneath. Then, gradually rotate the egg so that the spoon makes the full round. The spoon detaches the shell from the white, which is exactly what you want. Once the spoon has surrounded the egg and separated the shell from the white, gently remove it. Repeat the process for other eggs and you will find that you can peel 10 to 15 or more eggs in just a few minutes.
Conclusion: Peeling cooked eggs should not be a laborious chore. By simply using an ordinary soup spoon, you can finish this task almost instantaneously. By combining this trick with some adjustments in the cooking method, you can turn a tedious task into a fast and efficient cooking experience. What’s your favorite cooking trick for peeling eggs? Share your advice in the comments.
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