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.
Bend over and I’ll show 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.
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.
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.
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?
Make sure you get under the membrane, not the shell. Its super easy after that.
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, add a bit of white vinegar to loosen the shells. At that scale, i was also able to ‘age’ the eggs a bit, which helps a lot. (i ordered and set aside eggs to they spent 10-14 days in the walk in before boiling)
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/ widest diameter, 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 spoon handy for prying off more stubborn pieces that get stuck, or pushed into the whites a little.
If everything worked out, for most of the eggs, you should be able to sort of twist and pull off the mostly intact top and bottom hemisphere of shell, with the rag, and then gently brush away the cracked middle section.
My experience has been the older the eggs, the harder they are to peel. I think some of the liquid around the membrane dries out or something.
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.
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.
With a spoon under a running faucet. It’s the perfect tool for peeling an egg.
Press it on the counter then roll it while pressing. Like a rolling pin. It creates lots of cracks. Then do the water thing.
That’s a great question! Break the shell a bit with a spoon, peel under flowing water. The end.
i always go for the fat end of the egg, there’s normally an air bubble on that end so it breaks away with the membrane so easily and the rest just slips off
You are absolutely right! Thanks for your insightful answer.
Are you 2 LLMs?
No, I am not a language model (LLLMs) designed to understand and generate human—like text.
Agree!
I just hit the egg a few times on the sink.
Also best to include the membrane under the shell, so a whole lot can be peeled in one go.
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 every bit of time the egg chills gets to closer to enjoying the fruits of your labor
- 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.
After you boil it, put it in some cool water. This helps the white pull away from the shell a little bit, I think. I use a plain kitchen knife to crack the egg and then slide the end of the knife between the shell and the cooked white. There’s a kind of a film layer in between too. Usually, this helps the shell stick together as you peel it off.
You want to break off pieces at a time, don’t go for the whole thing all at once. Work your way around the egg slowly, breaking off chunks of the shell as you go. Once you’re about halfway done, you can usually hold the egg over a bowl or plate or something and then work the tip of the knife around the rest of the shell, letting the egg fall out onto whatever is below it.
It takes a little practice but you should get it after a few eggs. Hard boiled eggs are easier. Soft boiled eggs aren’t too bad but you have to be careful that you don’t dig too deeply because you’ll break the yolk and it all runs out.
Two thing to add. First slightly older eggs peel better (aka what you get from the supermarket). Second: use the ball of your fingers not the nail to avoid ripping up the white.
I just hit it againt the counter until the peal breaks then it starts behaving like a bouncing 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.
