Tricks to Peel an Egg????
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Sometimes I boil a bunch and then peel them for breakfast over the following days - what has helped me is when they've been out of the fridge about 10 minutes or so, so they "sweat" a bit before I try to peel them.Hey All! I'm the OP, and today I easily peeled an entire carton of FRESH, hard-boiled eggs!
Here's eggsactly what I did, with no eggsasperation. (Oh, I'm so sorry - couldn't resist!)- Bring pot of water to a rolling boil
- Gently add eggs, cover and boil 9 minutes
- Drain and rinse with cold tap water a minute or so
- Tap egg all over, "massage" between fingertips to loosen shell
- Be awed & amazed as the shell slips right off
Thank you, thank you, thank you!!
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I've always wondered how people actually find it difficult to peel an egg! I've never had any trouble. Sometimes I get the shell of in one piece, but usually just two pieces. and super quick.
I just boil it, then immediately take it out of the hot water and put it in an ice bath. Let it cool down there, crack it like I would on the side of a bowl (but not too hard, as it would cut into the egg) and then peel it.0 -
After boiling take the pot place in sink and leave cold water running over them for several minutes- maybe 10 mins. This always works for me. (I guess this is similar to an ice bath- but I don't have ice readily available)0
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When I was eggsasperated a couple years ago, a friend gave me her tips and my eggs have been easy to peel with perfect yellow yolks ever since. I hard boil a dozen each Sunday for the next week and was just about to give up on it before I got her tips.
- Use eggs that are at least one week old. Now and then I only have new eggs on hand and try boiling them, and they always are hard to peel.
- I pierce the bottom of each egg with an egg piercer just because I have a piercer. Don't know if it really matters though.
- Put eggs in pot and cover with water.
- Bring to boil.
- Reduce to medium heat and cook for 12 minutes.
- Place cooked eggs in an ice water bath to shock them and then let them cool down for at least 10 minutes.
- Give the egg a a few good whacks and then peel away. Once I make that first crack, the egg shell just about falls off by itself.
- Still having a hard time peeling eggs, (1) roll the egg around on the counter and crack the shell all over. I usually wind up applying to much pressure and splitting the egg; ir (2) put the egg in a small juice glass. Add a little water to cover the bottom of the glass. Cover the glass with your hand and shake the egg hard around the glass. The egg shell will just fall off in one sheet when you do this, and you get some exercise.
(I saw this on YouTube and it really works.)
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Apple cider vinegar! All you do is put about 1/2 cup in with your boiling water and the eggs peel sooooo easy. I boil for 5 minutes, take off heat, cover and let sit for 10 minutes. Rinse under cold water. Walla! Easy peel eggs every time. You can use regular vinegar to.0
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I have a super easy way. My wife does it
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I love hard-boiled eggs but am at my wits end to peel the @#$%^& things!!
I've tried every "trick" I've heard: Don't use fresh eggs. Don't use old eggs. Peel them hot. Peel them cold. Only cook till boiling, then steep XX minutes. Boil forever and blanch immediately...
Seriously - there has to be something that works consistently. How do deli depts get those perfectly peeled eggs over & over again? (I've asked, and they don't share.)
Anybody?
Have you tried steaming them instead of boiling?
Other wise, have you tried breaking the shell all around and then soaking them for a while?
Another trick is to let them cool, put them in a tupperware container with an inch of water, put on the lid, and then shake them till the shell comes off. Once in a while the egg will tear apart, but it works pretty well.0 -
I cook mine in salt water. It was on Martha Stewart. Also, use your older eggs. Fresh eggs don't peel well.0
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Alyssa_Is_LosingIt wrote: »I find that eggs that are approaching their expiration date work best for boiling. I try to keep an older carton of eggs in my fridge for when I want boiled eggs.
That's like saying chicken nearing it's expiration date is more tender.
So silly.
Except that's true. The bacteria break the meat down, so the older it is, the more tender. Haven't you ever wondered why beef aged 2 weeks is so much tougher than beef aged 4 weeks? Significantly so, in fact.0 -
There are a lot of old wives' tales about making eggs easier to peel. Some methods help slightly, some don't work at all.
http://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html
No method will work perfectly 100 percent of the time to get an egg white to separate cleanly from the shell, but there are things you can do to push the odds in your favor.
Hot or Cold Start
More than any other factor, the thing that made the most difference in how cleanly eggs released from their shells was the temperature at which they started: A hot start produces easier-to-peel eggs.
Shocking the Eggs in an Ice Bath
Shocked eggs also have a slightly higher success rate for peeling. Make sure to chill your eggs completely for at least 15 minutes, or better yet, let them sit overnight in the fridge. The cooler the egg is, the firmer and tighter its structure will be, and the less likely is it to develop craters when you pry off the shell.
Peeling under Water
The many cracks makes it easier to gently peel away the shell under running water.
I tried the hot start and cold shock and it worked like a charm! Thanks!
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Alyssa_Is_LosingIt wrote: »I find that eggs that are approaching their expiration date work best for boiling. I try to keep an older carton of eggs in my fridge for when I want boiled eggs.
That's like saying chicken nearing it's expiration date is more tender.
So silly.
Except that's true. The bacteria break the meat down, so the older it is, the more tender. Haven't you ever wondered why beef aged 2 weeks is so much tougher than beef aged 4 weeks? Significantly so, in fact.
It's not the presence of bacteria that makes an aged steak more tender; it's the reduction of water and the natural enzymes in the meat breaking down the connective tissue.
Nice try though!0 -
kshama2001 wrote: »There are a lot of old wives' tales about making eggs easier to peel. Some methods help slightly, some don't work at all.
http://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html
No method will work perfectly 100 percent of the time to get an egg white to separate cleanly from the shell, but there are things you can do to push the odds in your favor.
Hot or Cold Start
More than any other factor, the thing that made the most difference in how cleanly eggs released from their shells was the temperature at which they started: A hot start produces easier-to-peel eggs.
Shocking the Eggs in an Ice Bath
Shocked eggs also have a slightly higher success rate for peeling. Make sure to chill your eggs completely for at least 15 minutes, or better yet, let them sit overnight in the fridge. The cooler the egg is, the firmer and tighter its structure will be, and the less likely is it to develop craters when you pry off the shell.
Peeling under Water
The many cracks makes it easier to gently peel away the shell under running water.
I tried the hot start and cold shock and it worked like a charm! Thanks!
Cool. Glad it worked for you!0 -
So many random tips to peel an egg- use an old egg, use a new egg, use vinegar, use salt, use an egg that already hatched. Craziness!
Seriously, boil the dang thing and shock it in ice water and THAT's how you do it. No tricks, no weird stuff. That's how to do it.0 -
I'm disappointed people on here don't eat it with the peel on for the extra calcium.0
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I boil them with a lot of salt. I never had a problem before and then all of a sudden i could not peel them. So my mother said, well you put salt in there don't you? Like i am a dumb *kitten* or something. I said no, i had never heard of it. Much my dismay it does work. I salt more than pasta water. Hope one of these options help you.
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So many random tips to peel an egg- use an old egg, use a new egg, use vinegar, use salt, use an egg that already hatched. Craziness!
Seriously, boil the dang thing and shock it in ice water and THAT's how you do it. No tricks, no weird stuff. That's how to do it.
Uh... Room temp works for me, no need for ice water shock "craziness"
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So many random tips to peel an egg- use an old egg, use a new egg, use vinegar, use salt, use an egg that already hatched. Craziness!
Seriously, boil the dang thing and shock it in ice water and THAT's how you do it. No tricks, no weird stuff. That's how to do it.
Uh... Room temp works for me, no need for ice water shock "craziness"
Did you read the science behind the article I posted? What actually happens to the egg and shell when plunged into hot water and shocked with ice water?
It's not craziness... It's science. And beyond that it's common sense.0 -
So many random tips to peel an egg- use an old egg, use a new egg, use vinegar, use salt, use an egg that already hatched. Craziness!
Seriously, boil the dang thing and shock it in ice water and THAT's how you do it. No tricks, no weird stuff. That's how to do it.
Uh... Room temp works for me, no need for ice water shock "craziness"
Did you read the science behind the article I posted? What actually happens to the egg and shell when plunged into hot water and shocked with ice water?
It's not craziness... It's science. And beyond that it's common sense.
Heh. I actually did not, seeing as I have no trouble peeling eggs. Personally I'm having a good time reading about the various methods. I don't enjoy the posts that seem to ridicule others as much. My point was that any method could seem somewhat convoluted depending on what you're accustomed to doing!
Common sense is dealing with ice just to peel one or two eggs? I suppose it's good that you take your profession so seriously 0 -
So many random tips to peel an egg- use an old egg, use a new egg, use vinegar, use salt, use an egg that already hatched. Craziness!
Seriously, boil the dang thing and shock it in ice water and THAT's how you do it. No tricks, no weird stuff. That's how to do it.
Uh... Room temp works for me, no need for ice water shock "craziness"
Did you read the science behind the article I posted? What actually happens to the egg and shell when plunged into hot water and shocked with ice water?
It's not craziness... It's science. And beyond that it's common sense.
Heh. I actually did not, seeing as I have no trouble peeling eggs. Personally I'm having a good time reading about the various methods. I don't enjoy the posts that seem to ridicule others as much. My point was that any method could seem somewhat convoluted depending on what you're accustomed to doing!
Common sense is dealing with ice just to peel one or two eggs? I suppose it's good that you take your profession so seriously
It's true that many people don't have problems peeling eggs----seems like a simple thing, right? However, if and when you do run into trouble, it can be as frustrating as hell. Eggs also don't have to be shocked in ice water. Cold running water worked fine for me. I followed the chefs' video that sixxpoint provided. It was very interesting. A young chef started out doing breakfasts at a famous hotel and his job was the boiled eggs. He explained how he tried different methods and finally found one that worked every time. Since he had to do so many, it was crucial. Learned alot--can't get better than that.
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Use a coffee mug fill it with cold water - put the egg in the mug and shake the mug until the water drains. Egg she'll will fall right off.0
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Alyssa_Is_LosingIt wrote: »I find that eggs that are approaching their expiration date work best for boiling. I try to keep an older carton of eggs in my fridge for when I want boiled eggs.
That's like saying chicken nearing it's expiration date is more tender.
So silly.
Except that's true. The bacteria break the meat down, so the older it is, the more tender. Haven't you ever wondered why beef aged 2 weeks is so much tougher than beef aged 4 weeks? Significantly so, in fact.
It's not the presence of bacteria that makes an aged steak more tender; it's the reduction of water and the natural enzymes in the meat breaking down the connective tissue.
Nice try though!
Oh. Ah well, same concept would still work in chicken.0 -
Bake your eggs in a muffin pan. 350 for 20-25 minutes, take them out and drop into an ice bath until thoroughly cooled. For me much easier to peel than boiled.0
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Switch up the brand of eggs you buy, I find when I buy certain types versus others some peel easier than others. Worth a shot, and peel them while they are hot.0
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If you are buying really fresh eggs from the farmers market, you will fail at peeling. Other than that, as soon as they are done, put them in COLD WATER in the sink. Run cold water over them until they are cold too. Then you can store them in the fridge. When ready to peel, roll them on the counter to break up the shell, then peel.
This even works for soft-boiled eggs. I really like to have soft-boiled eggs ready in the fridge for lunchtime salads. This tried-and-true method even works for soft-boiled eggs!0 -
Alyssa_Is_LosingIt wrote: »I find that eggs that are approaching their expiration date work best for boiling. I try to keep an older carton of eggs in my fridge for when I want boiled eggs.
That's like saying chicken nearing it's expiration date is more tender.
So silly.
Except that's true. The bacteria break the meat down, so the older it is, the more tender. Haven't you ever wondered why beef aged 2 weeks is so much tougher than beef aged 4 weeks? Significantly so, in fact.
It's not the presence of bacteria that makes an aged steak more tender; it's the reduction of water and the natural enzymes in the meat breaking down the connective tissue.
Nice try though!
Oh. Ah well, same concept would still work in chicken.
Not really since chicken is a lean meat without a ton of connective tissue like a marbled Ribeye steak.Common sense is dealing with ice just to peel one or two eggs?
No, but common sense is remembering the basic concepts of heat/expansion - cold/contraction that we first learned in grammar school.0 -
Serious eats blogger tested various methods and his almost no fail method is to place uncooked eggs in boiling water, then proceed with cooking. no cold start, which is how I learned from food network.
I've tested it out and he's right. It results in super easy to peel eggs.
This. I love Serious Eats.
Add the eggs to boiling water and then once boiling again I cook about 12-13 minutes (depending on egg size). Then rinse with cold water after they are done, adding ice if you want. I've NEVER had a hard to peel egg since using this method, even the super farm fresh eggs.
***Actually I lied. My wife hates following cooking directions so never uses this method. She uses a variety of other ones, so if I try to peel one of her eggs, it's always a disaster 0 -
Peel them under cold running water ...works well.I love hard-boiled eggs but am at my wits end to peel the @#$%^& things!!
I've tried every "trick" I've heard: Don't use fresh eggs. Don't use old eggs. Peel them hot. Peel them cold. Only cook till boiling, then steep XX minutes. Boil forever and blanch immediately...
Seriously - there has to be something that works consistently. How do deli depts get those perfectly peeled eggs over & over again? (I've asked, and they don't share.)
Anybody?
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This discussion has been closed.
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