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Peeling eggs perfectly every time?

Peeling eggs perfectly every time?

It's possible... plus garnish science, mortadella sandwiches, & our top egg recipes

Keith McBrayer & Ethan Chlebowski
January 12, 2025

Good morning. If you have a favorite use case for hard boiled eggs, reply to let us know. We’ll report back in a future edition.

COOKING PROTOCOL 🤝

Perfect peeled eggs (most of the time)

Peeling eggs is an awful kitchen task when it goes wrong, but so satisfying when it goes right. So how can you ensure perfect peeled eggs, consistently?

Bring water to a rolling boil
Gently lower the eggs into the boiling water
Cook for ~12 minutes
Transfer to an ice bath and cool completely for at least 15 minutes

Why do these steps matter?

Starting your eggs in hot, boiling water is the #1 factor in perfectly peeled eggs. You can see this tested in this video and this article.

Starting eggs in cold water or dropping them into barely simmering water means the egg whites will coagulate and set slowly, which will bind the exterior membrane & shell altogether.
By contrast, starting the eggs at boiling temps will quickly set the white, separating the exterior membrane and shell, resulting in an easier peel.

Cooling the eggs completely in an ice bath also firms up the whites, making them less likely to tear during peeling.

Bonus tip: Running water over the eggs during peeling can help separate the shells/membrane from the egg for a cleaner end product.

RECIPE RECOMMENDATIONS ✅

Our best egg recipes

If hard-boiled isn’t your preference, you still have other options. We’ve got you covered here:

FOOD TRENDS 🚀

Mortadella & focaccia sandwiches

Why is everyone making this sandwich?

Mortadella has become increasingly popular with the rise of cured Italian meats. In 2024, the mortadella, burrata, pesto, and focaccia sandwich was one of the strongest food trends.

What even is mortadella? A cured Italian cold cut with pork fat cubes, traditionally flavored with peppercorns. Mortadella originated from Bologna but dates back to Ancient Rome. The deli meat has changed over time, and can differ based on the region: pistachios, black pepper, or truffles.

Why is it popular now? Mortadella, along with other Italian cold cuts, were banned from the US from the late 60s until 2000 due to swine flu breakouts. Quality mortadella slowly returned to the US, gaining popularity with chefs first then grocery stores and deli counters.

In general, charcuterie boards contributed to the rise of cured meats across the US and out TikTok feeds alike.
Anthony Bourdain’s legacy also contributed: his favorite sandwich went posthumously viral. It’s famously made with mortadella, melty cheese, mayo and dijon on a toasted bun.
European chains have capitalized on the American market: shops like All Antico Vinaio in Florence now has several locations in the US.

Now that you can find mortadella almost anywhere, this sandwich is also super easy to replicate at home. All you need is some quality bread — check out Cook Well’s full focaccia guide here.

READER Q&A 🧠

Are garnishes a scam?

“Are garnishes a scam? Sometimes I can’t even taste them” - Ike M

Garnishes are often an overlooked element of a dish at home, but something restaurants do really well.

Remember, we eat with our eyes and even our emotions — don’t underestimate the chopped chives on your pasta, the sesame seeds on your rice bowl, or the squiggle of olive oil on a soup.

Garnishes add an important visual element, but the best ones are also functional: