Buy Our Winning Steamer Basket: https://cooks.io/4a9bGY9
Buy Our Winning Sauce Pan: https://cooks.io/3JGbcyd
Buy Our Winning Storage Container: https://cooks.io/3UIA66r
Buy our winning liquid measuring cup: https://cooks.io/3JKRT6Q
Buy our winning chef's knife: https://cooks.io/3UHEX7S

Boiled eggs that start in cold water are hard to peel because the proteins in the egg white set slowly, which gives them time to fuse to the surrounding membrane. When you try to remove the shell, parts of the white cling to the membrane, and the surface of the egg is unattractively pockmarked. Instead of a cold-water start, we place cold eggs directly into hot steam, which rapidly denatures the outermost egg white proteins, causing them to form a solid gel that shrinks and pulls away from the membrane. The shell slips off easily to reveal smooth, unblemished hard-cooked eggs.

What makes a good sauce pan?    • Equipment Review: Best Large Saucepan...  

More Kitchen Smarts:    • Kitchen Smarts  

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

If you like us, follow us:
http://americastestkitchen.com
  / americastestkitchen  
  / testkitchen  
  / testkitchen  
  / testkitchen