Nowadays all I get is AI slop articles about “other ways to cook eggs”.
EDIT: Managed to solve this issue, and I like the way the comment section has gone nuts.
So you are interested in how to peel a hard boiled egg? Let me tell you first about the history of the egg and its impact on society…
Can you also include a few paragraphs about how your grandma used to cook this for you on special nights and how they mean home to you?
My boyfriend has this trick where he pokes a hole on the top, a hole in the bottom, and then he blows and the egg just falls out.
Never managed to pull it off, I just claw at it until it’s done.
Make sure you get under the membrane, not the shell. Its super easy after that.
with your mouth, silly.
roll it around your tongue to smash the shell up but not break the egg inside. then, suck all the shells down and pop out the freshly washed egg.
this is the way my family has done it for generations. we used to play a game where we would swap the eggs out from person to person and whoever had the clean egg by the end was the winner.
Everyone has their specific method, personally I tap the top and bottom on the counter, then roll it on the counter with a little bit of pressure. For me, this let’s the shell get all cracked up but still stick to the membrane and peels off super easily… It worked well enough that my wife asked me why I never mention it for the first decade of our marriage, I thought everyone knew and just did it their own way.
Paper towel on a hard surface, drop egg to crack shell, roll it under your hand until it’s all crackled, then pick out a piece that lifts the membrane and peel it off like skin.
Give it a rinse after to remove any particulate. Humans really shouldn’t be eating the shells in chunks as it can get caught in appendix if you have one.
Cook a fresh one. Older ones are impossible to peel, the membrane get’s glued to the white.
I’ve also noticed that if I let them cool for very long, it also gets harder to peel.
From working in commercial kitchens where Id do 50-100+ for breakfast every day:
first boil them, then straight into an ice bath. The temperature shock will contract the whites away from the membrane a little. (This also helps prevent carryover cooking)
Then, fish the eggs out, roll them along a hard surface to crack a band around the middle, then into a second cool, but not freezing bucket of water with a cloth, and use the cloth underwater to gently peel the shells away.
With a teaspoon. Gently crack the shell, then pull off a small bit so the spoon fits then run the spoon between the shell and egg. Works perfectly for me, but works best if they’re freshly cooked.
Press it on the counter then roll it while pressing. Like a rolling pin. It creates lots of cracks. Then do the water thing.
My best results come from:
- Bring your water to a boil. Before or after it starts boiling, add a disgusting amount of baking soda. The alkalinity will help weaken the shell membrane, so that they peel like much older eggs
- As your boiling time comes to an end, prepare a bowl of salty ice water. The salt is to lower the freezing point so that the ice cubes cool the water to perfect shocking levels
- As soon as your egg is cooked, quickly and SAFELY move it from the hot water to the ice bath. Let the egg hang out for a bit. People often enjoy chilled hard boiled eggs, so you’re simply speeding up that process
- Crack the shell a little bit and then run the egg under cold tap water while you gently peel the shell away using your fingerTIPS, not nails
- When the water hits at the right angle, it should practically peel the egg for you, right under your fingers.
Your water for boiling can be reused for cooking beans, the baking soda will help break down the various gas-causing sugars, and cellulose. Don’t fully cook them in this water, they’ll taste bad. This is simply a trick so that you can soak your beans for 45 minutes or so instead of overnight.
The salt bath can be used to start a brine, or to cook pasta.
Bend over and I’ll show you.
I just hit it againt the counter until the peal breaks then it starts behaving like a rubber ball. I keep playing with the ball until the shards are small enough and then pull the peal that now is more like a skin.
Then wash it with running water to get rid of the remaining shards. This step helps cooling down the egg which after boiling is too hot anyway, but you can probably skip and just pull the remaining shards manually it if you are one of those people who can stand and prefer things superhot.
For starters, eggs should be put in already boiling water, as opposed to heating up the eggs and the water together. Otherwise the egg sticks to the white. If you have problems with eggs cracking while boiling, use a needle or a knife to poke a hole in the shell in the end that is the least pointy so that the air bubble inside has an escape.
I usually drop it in the table and roll it around just to get the entire shell to Crack. Then it should come off easily.
I was told to steam my eggs at some point because the temp of the water won’t drop from the cold eggs. They’ve always peeled well cooking them this way.
With a spoon under a running faucet. It’s the perfect tool for peeling an egg.
I don’t really understand people getting out an unnecessary utensil to crack the egg. Put the pot you cooked it in in the sink and run cod water on it. Then just knock it against the inside of the pot to crack it. If you like the roll technique, roll it against the pan. Do this in the water; some believe cracking it underwater helps the shell release, tho honestly I’m not sure about that part.
Guess I need to go find some cod water now
If you have an actual cod you can save a step by just slapping the egg with the fish directly.
Just watch out for the zombie mode.
