How do budget hotels get their peeled hard boiled eggs on breakfAst buffets to be so smooth?

The smooth, perfectly peeled hard-boiled eggs you see on budget hotel breakfast buffets aren't a magic trick. They're the result of a few simple techniques:

* Adding Vinegar to the Water: Adding a tablespoon or two of vinegar to the water when boiling eggs helps to acidify the water, making the egg whites set more firmly and preventing the yolks from becoming mushy. This also helps with peeling, as the vinegar weakens the egg membrane.

* Using Older Eggs: Older eggs are easier to peel because the air pocket inside the egg expands, making the shell detach more easily. Budget hotels often use older eggs, which helps keep their costs down.

* Cooling the Eggs Immediately: After boiling, the eggs should be immediately plunged into an ice bath. This stops the cooking process and makes the shell easier to peel.

* Peeling Technique: The way the eggs are peeled also matters. Using a spoon to gently nudge the shell away from the egg can make peeling easier, and many hotels use a technique called "tapping" where the shell is tapped all over to break it up before peeling.

Why it matters: Smoothly peeled hard-boiled eggs are aesthetically pleasing and contribute to the overall impression of the breakfast buffet. It's a small detail that can have a positive impact on guest experience, even at budget hotels.