Is it just me or peeling eggs is one of those boring and rather frustrating tasks around Easter? It takes forever, shells are all over the place and the whole table is a mess. Well, I just learned a trick that will blow your mind and will save you tons of time this weekend.
Fancy knowing what is it? Well, instead of peeling your eggs simply cut them in half after boiling (with the shell still on) and then scoop each half out with a tablespoon. Ta dah!
One thing to remember is to first create a little crack with the knife (as seen on the first photo) and only then start cutting the egg. I cut like 10 eggs yesterday for our egg salad and it really worked like a charm with minimal mess. I'm hooked!
Would you try it? Are you making eggs for Easter?
P.S: Plus, a genius trick to separating eggs and a nifty little tip to poaching eggs.
P.P.S: Fancy more egg yumminess? How about en cocotte, an omelette perfection, grilled cheese eggs or maybe dippy eggs and soldiers:)
(Thanks Kami via Huffington Post. Photos/layout by exPress-o)