Adding salt to the water makes peeling eggs easier. While some believe that adding salt to the boiling water helps with egg peeling, there's little evidence to support this claim.
Eggs should be boiled for a specific amount of time to be perfectly cooked. In reality, the optimal cooking time for hard-boiled eggs can vary depending on factors such as egg size, altitude, and starting water temperature.
A green ring around the yolk indicates overcooking. While a greenish-gray ring can develop around the yolk from overcooking, it's actually caused by a reaction between sulfur in the egg white and iron in the yolk.
Eggs should be boiled in hot water to prevent cracking. Starting eggs in cold water and gradually bringing them to a boil can help prevent cracking, as sudden temperature changes can cause eggs to crack.
Fresh eggs are harder to peel than older eggs. Contrary to popular belief, fresh eggs can actually be easier to peel than older eggs.
Adding vinegar to the boiling water helps prevent cracking. While some believe that adding vinegar to the boiling water can help prevent egg cracking, there's little scientific evidence to support this claim.
Peeled hard-boiled eggs should be stored at room temperature. Hard-boiled eggs should be refrigerated promptly after cooking and peeling to prevent bacterial growth.
Hard-boiled eggs should be stored in the fridge with the shell on. While storing hard-boiled eggs in the fridge with the shell on can help protect them from absorbing odors and flavors from other foods.
Hard-boiled eggs can be reheated in the microwave. Reheating hard-boiled eggs in the microwave can cause them to explode due to the buildup of steam inside the egg.
Brown eggs are harder to peel than white eggs. The color of the eggshell has no effect on how easy it is to peel a hard-boiled egg.