It was a few weeks ago, just before Christmas. My wife was peeling a bazillion hard-boiled eggs for potato salad and deviled eggs. And she was not happy. Those eggs were hard to peel, fighting her all the way. I sat down and joined her in the egg-peeling task, which made her happy and the job a lot faster,
Afterwards, I started surfing the web just for fun to explore solutions to the egg-peeling problem. I found industrial egg peeling machines. I found a woman who has apparently won egg-peeling contests (as many as 48 eggs in a minute).
And I also found The Negg. Intriqued, I decided to buy one and try it.
In culinary school I was taught how to hard-boil an egg. There may be other methods that work, but Chef Pascal shared the method he’s used for decades:
- Start with cold water in the pot.
- Add a couple tablespoons of white vinegar.
- Put the egg in the water.
- Start the burner.
- When the water starts to boil set the timer for 9 minutes.
- When the timer goes off remove the egg and place it in cool/cold water until it cools.
Then I followed the Negg instructions:
- Put a little water (approximately 1/4 cup) in the Negg.
- Put the egg into the Negg and snap the top on.
- Shake the Negg vigorously for 5-10 seconds.
It worked. It was fantastic. I’m not a fan of kitchen gadgets but this one is a keeper.