A recipe that explains how to shell hard-boiled eggs without breaking them, after having cooked them in a pan with plenty of salted water brought to the boil for the indicated number of minutes.
Ingredients for 4 people
- 8 fresh eggs at room temperature
- salt
Preparation of hard-boiled eggs for shelling
Put abundant salted water in a pan, bring to a boil over medium-high heat, then dip the eggs, leaving to cook for about 10 minutes.
Drain the eggs and cool them under a stream of cold running water, to stop cooking and not to burn yourself.
Once this is done, proceed to their shelling, beating them first against the edge of a plate or the kitchen surface in order to create them.
With the help of your nails, start removing the shell in small pieces, until you see the totally clean white egg wrapper.
At this point, proceed to halve them, using a knife with a very thin and sharp blade, following the direction of the length, then add a pinch of salt on each half before serving.
