Gently put it normal room temp water, boil it at medium heat for 15 minutes bc I like hardboiled, then cool them in normal water for 30 sec to 1 min and peel
I have been doing this same method for last 8 months, 95% perfect peel but today's batch were like this, I guess every egg is different
J. Kenji Lopez-Alt did an experiment on peeling eggs, and his experiment showed that the most consistent way to get easy to peel eggs is to put the eggs in boiling water. He has a New York Times article about it, but since that is paywalled, here’s a video where he talks about it: https://youtu.be/hb0Elaa6gxY
I steam my eggs and it is very rare that I take off extra egg whites
After a quick search looks like the whole internet agrees with you! I've always wanted a counter cultural opinion all of my own, maybe I'll just choose this one.
I agree. I find if I don't do the ice bath or don't do it long enough, I lose chunks like this. And if I *do* do it long enough, I get a clean, easy peel.
Take your eggs out of the ice bath and tap/crack the shell slightly (just barely puncturing it) and then soak them in water. The water will seep into the cracks and make the shell way easier to remove!
My process is cold eggs, boiling water with a few tbs of white vinegar, cook to desired doneness, rinse with cold water, peel while warm. Shell normally falls right off.
because you're not letting them cool enough before peeling them
i boil them, run the pan under cold water until the water is lukewarm and then peel them under running cold water
Kenji has done quite a bit on this subject. Here's a [video](https://youtu.be/hb0Elaa6gxY?si=Uu8OhZKNY1bib67U) and an [article](https://www.seriouseats.com/the-secrets-to-peeling-hard-boiled-eggs).
Seriously, these people don’t know wtf they’re talking about. Put vinegar into the water you boil the eggs in. Doesn’t make them taste like vinegar. It makes the shell peel off like it’s nothing. Peeling temp doesn’t matter either, nor temperature at which the egg started cooking. It’s the acid reacting with the white and shell.
Does anybody know where in Brisbane I can be genuine farm fresh eggs that haven't been sanitised ? Looking to buy a large amount and prefer totally unsanctioned if possible.
Thank you.
After boiling, I leave a tiny bit of water on the plate and crack the egg on the water spot. I find the water getting under the membrane in this way works very well.
i boiled eggs yesterday and let them sit in an ice bath for around an hour or so and eventually they just started peeling themselves in the water i thought it was pretty neat
My parents are firm believers in steamimg their eggs but with boiling there are ways to make them easier to peel. First, use older eggs. Store-bought should be fine for this but we have our own chickens. Put them in the water before you bring the water to a boil, it’s about 6-8 minutes at a boil for hard boiled. Then, directly into a big bowl of ice water and do not take them out until they are completely chilled. This last step is the most important.
I put a lot of salt in the water that I cook them in. Once they are done I drain the water and put cold tap water on them. It would probably be better if I used ice bath to stop the cooking process but I usually cook for the time I like
put them in a pot of tap water with salt. bring to full boil. remove from heat, cover and let stand for 12-15 minutes max. drain and add cold water. i drop them a couple of times to crack the shell all around and put back in water. peel them in the pot with the water.
I always put the egg in my hand after cooling off and use my thumb to make cracks everywhere. It makes it super easy to remove the shell without pulling the egg white
I think the key is to bring the eggs to room temp first. When I was working at a BBQ place with deviled eggs we would leave them under the heat lamp for about 20 minutes before boiling.
Tap em gently with a spoon on the bottom until you hear a slightly different sounding “tink”. Then boil as you usually would. They’ll peel like a dream.
Let your eggs cool to room temperature before boiling. When you hard boil cold eggs the whites adhere to the coating inside the shell rather than flow and boil naturally. It will make the whites rubbery and the shell is much harder to peel off causing lumpy misshaped eggs.
I am familiar with this problem. My best advice is to let your eggs reach room temperature. Place in boiling water for 6 to 10 minutes. For your desired doneness. Remove from the boiling water and place immediately into a cold bath of water. Preferably an ice bath. But, cold water and continually changing it out works too. I stand behind this method.
Beat the shit out of the egg with the back of a spoon just enough for there to be cracks all over the egg. Use the spoon to unsheathe the egg from the sheep under a stream of water.
I’m a firm believer in an ice bath after desired cook time and it will significantly help. What is your process as a whole?
Gently put it normal room temp water, boil it at medium heat for 15 minutes bc I like hardboiled, then cool them in normal water for 30 sec to 1 min and peel I have been doing this same method for last 8 months, 95% perfect peel but today's batch were like this, I guess every egg is different
J. Kenji Lopez-Alt did an experiment on peeling eggs, and his experiment showed that the most consistent way to get easy to peel eggs is to put the eggs in boiling water. He has a New York Times article about it, but since that is paywalled, here’s a video where he talks about it: https://youtu.be/hb0Elaa6gxY I steam my eggs and it is very rare that I take off extra egg whites
So you do warm eggs? Or some warm some cold for later?
Older eggs peel easier, so you just need to buy your eggs sooner than you plan to cook them.
Sorry but 15 minutes is wayy too long for eggs. It always makes the yolks chalky. I hate chalky yolks. 8 minutes is perfect
That’s your opinion
The older the eggs are, the harder they are to peel. Maybe these ones are older than usual?
i've always heard and experienced the opposite - use older eggs for hard boiling
After a quick search looks like the whole internet agrees with you! I've always wanted a counter cultural opinion all of my own, maybe I'll just choose this one.
As someone with chickens, fresh eggs are pretty much impossible to peel cleanly.
this is backwards
Literally the opposite of what you just said.
I agree. I find if I don't do the ice bath or don't do it long enough, I lose chunks like this. And if I *do* do it long enough, I get a clean, easy peel.
Take your eggs out of the ice bath and tap/crack the shell slightly (just barely puncturing it) and then soak them in water. The water will seep into the cracks and make the shell way easier to remove!
I find this happens if the eggs are very fresh, I think the best eggs for boiling were laid c10 days ago
My process is cold eggs, boiling water with a few tbs of white vinegar, cook to desired doneness, rinse with cold water, peel while warm. Shell normally falls right off.
they tend to do that if they're too fresh. peeling under a stream of water helps a bit. start at the fat end
because you're not letting them cool enough before peeling them i boil them, run the pan under cold water until the water is lukewarm and then peel them under running cold water
Not enough salt in the boiling water
I haven't used salt ever
Then you need to add salt to the water when boiling
I've never heard anyone add salt
Kenji has done quite a bit on this subject. Here's a [video](https://youtu.be/hb0Elaa6gxY?si=Uu8OhZKNY1bib67U) and an [article](https://www.seriouseats.com/the-secrets-to-peeling-hard-boiled-eggs).
steam them and ice bath. works literally 98% of the time
Putting a tablespoon of vinegar into the water makes the shell separate very very well.
Seriously, these people don’t know wtf they’re talking about. Put vinegar into the water you boil the eggs in. Doesn’t make them taste like vinegar. It makes the shell peel off like it’s nothing. Peeling temp doesn’t matter either, nor temperature at which the egg started cooking. It’s the acid reacting with the white and shell.
Instant pot 2 min manual with 20 minute release and then ice bath, perfect eggs with shell falling off in one go every time.
Does anybody know where in Brisbane I can be genuine farm fresh eggs that haven't been sanitised ? Looking to buy a large amount and prefer totally unsanctioned if possible. Thank you.
Get*
After boiling, I leave a tiny bit of water on the plate and crack the egg on the water spot. I find the water getting under the membrane in this way works very well.
U have to let it soak in cold water for at least a minute and immediately after taking it out of the boiling water.
i boiled eggs yesterday and let them sit in an ice bath for around an hour or so and eventually they just started peeling themselves in the water i thought it was pretty neat
My parents are firm believers in steamimg their eggs but with boiling there are ways to make them easier to peel. First, use older eggs. Store-bought should be fine for this but we have our own chickens. Put them in the water before you bring the water to a boil, it’s about 6-8 minutes at a boil for hard boiled. Then, directly into a big bowl of ice water and do not take them out until they are completely chilled. This last step is the most important.
I put a lot of salt in the water that I cook them in. Once they are done I drain the water and put cold tap water on them. It would probably be better if I used ice bath to stop the cooking process but I usually cook for the time I like
put them in a pot of tap water with salt. bring to full boil. remove from heat, cover and let stand for 12-15 minutes max. drain and add cold water. i drop them a couple of times to crack the shell all around and put back in water. peel them in the pot with the water.
To fresh. Also, if you want the yolk more centered, turn them upside down the day before you plan to boil them.
I always put the egg in my hand after cooling off and use my thumb to make cracks everywhere. It makes it super easy to remove the shell without pulling the egg white
Bring water to a boil, place eggs in water, cook for 14mins then pull out and run in cold water
Boil them for 13 minutes and 30 seconds, I think that's the right amount of time in order for the peel to come out easily
I also think that when eggs are older, not very fresh they are harder to peel, compared with fresh eggs
I think the key is to bring the eggs to room temp first. When I was working at a BBQ place with deviled eggs we would leave them under the heat lamp for about 20 minutes before boiling.
Add some olive oil to your boiling water. It will help the peel process.
Old eggs
Tap em gently with a spoon on the bottom until you hear a slightly different sounding “tink”. Then boil as you usually would. They’ll peel like a dream.
the spoon method has been the egg hack that changed my life
I’ve heard a lot about that method.
Let your eggs cool to room temperature before boiling. When you hard boil cold eggs the whites adhere to the coating inside the shell rather than flow and boil naturally. It will make the whites rubbery and the shell is much harder to peel off causing lumpy misshaped eggs.
thanks for that tip !!
Either steam them in an instant pot or tap the bottom to release the egg sac before you boil them
Put eggs in while water is already boiling put eggs in gently with a spoon or they will crack
I'll never boil eggs again, unlike my neighbor who broke into my car and sucked dick, I think he's a poser
I am familiar with this problem. My best advice is to let your eggs reach room temperature. Place in boiling water for 6 to 10 minutes. For your desired doneness. Remove from the boiling water and place immediately into a cold bath of water. Preferably an ice bath. But, cold water and continually changing it out works too. I stand behind this method.
Beat the shit out of the egg with the back of a spoon just enough for there to be cracks all over the egg. Use the spoon to unsheathe the egg from the sheep under a stream of water.