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It’s even more infuriating when I hard boil a bunch of eggs and about half of them peel pristinely clean, the other half end up looking like the surface of the moon. Ya’ll was in the same damn pot, what’s the excuse?
When it comes to niche kitchen gadgets the vast majority get a pass, but a cheap egg cooker is well worth the space it takes up. You can do soft/medium/hard boiled and they peel much easier. Also a really healthy snack for your pups.
U running an ice bath after boiling?
I used to do a 12 minute egg with an immediate ice bath. Works well. Egg peels easily. Yolk isn’t overcooked.
Recently switched to the 10-5-5 method. 10 minutes of cook, 5 minutes in the pan but removed from heat, 5 minutes in an ice bath. I’d argue the results are slightly better.
Always soak your eggs before boiling. This forces any air to escape which reduces the likelihood of your eggs cracking once in the hot water.
Hey. You. Yeah, you.☝️See that up there? That whole “ice bath” nonsense? That’s it. That’s the trick. Ice bath after boiling. Off you go.
That’s not enough. It’s also important that the water is boiling when one initially drops the eggs in, instead of them putting the eggs into cold water and bringing to boil.
I’ve used the drop in cold water, heat to boiling, then turn heat off. Leave eggs in hot water, set a timer for 12 minutes and once complete, transfer to ice bath in fridge.
Also: older eggs. The newer an egg is the more the shell will try and stick after hard-boiling.
I just peel it under running cold water. Fast and easy.
this happens usually with very fresh eggs, leave them for a couple of days.
(German popular “science”, note the quotation marks, magazine) GEO: https://www.geo.de/wissen/endlich-verstehen-darum-lassen-sich-frische-eier-schlechter-pellen-30173258.html
I had an egg this morning that I had to get by basically chasing the chicken away from the nest. It had the same problem. Even after an ice bath
I think you misunderstood. Fresh eggs have that problem more. If you boil an older egg, the shell doesn’t stick as much.
I think they were agreeing. Offering evidence in support.
this happens usually with very fresh eggs
Exactly, I came to mention that too. So he/she should enjoy the egg being fresh.
Should have scared it with cold water, right after boiling.
Having peeled a loy of eggs i worked out a method that is nearly full proof.
After boiling the eggs, pour off the water, fill the pot with cold water, pour, fill again. Start peeling when the eggs are slightly warm. Often, the shell will come off very easy in large sections.
I always do that, but if the eggs are fresh, they will still tend to stick to the shell.
It also helps prevent dark rings.
I hate when this happens, I eat 8 eggs every day and this without fail happens to one of them. No clue why, and often while they’re still hot when I’m peeling so my fingers start to burn
You need to up your shock game.
Do store-bought cooked eggs not get cold-shoked?
Mildly infuriating? I would toss the whole egg half way through.
6 minutes in a pressure cooker and the eggs will be perfectly cooked and peel like a banana.
Why would you do it that way?
I’m not going to mansplain peeling an egg
Can I introduce you to a so called Eierschalensollbruchstellenverursacher?
Never used the tool but you just reminded me of my childhood, eating runny yolk out of a boiled egg for breakfast.
Bless you
THE FUCK DID YOU JUST CALL ME?
Yeah you heard him you shesjsbsqhsdizbzhfdjdbzbdbwkla !
Why are you writing in Polish?
Every time I write gibberish it always goes back to Polish
My German is not very good, but I think “bruchstellen” basically means “yo mama!”
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You don’t eat the boiled eggs like that. You eat semi-boiled, or 3-minute-eggs like this. They have liquid yolks. And it is very useful to use the shell as a cup. And it is super delicious and is just a different type of egg. Can only recommend it.
Your american flag tramp stamp is showing
Boiled eggs are posh?
Boiled eggs aren’t, egg cups are
No they are not, they come free with kids easter eggs wtf. Uncommon does not equate to luxury
No they’re not. My family had them and we come from a welsh mining family. I just think they are (or used to be) more widely used in Europe.
Have you seen the price of eggs?
You can literally get 36 of them for $5. 14 cents an egg is not expensive.
Yeah, we dont have as major an issue with that as the states
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Your writing is the problem, the attitude doesn’t help but the writing is definitely an issue.
Just let people have their hyper specific tools
I wonder if I’ll ever see someone criticize another person’s reading comprehension where it doesn’t translate to “the only way someone could possibly dislike the angry nuance-less thing I’ve ranted about is if they are too stupid to read because obviously I’m always smart and right and good but no one else is”
Not sure I’ve seen it yet. Which makes sense, if someone truly did have trouble reading, it would be a pretty huge dick move to be mean to them about it.
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Thank you for identifying yourself as being 100% like this. Ya know sometimes people don’t read what you’ve written because you write it in an awful disgusting tone and this is one of those times. Blocked
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Sometimes I criticize the reading comprehension of tankies/trolls when they ignore the entirety of my nuanced argument and revert to an onslaught of strawmen, red herrings, ad hominems, and sealioning, because there’s no way to engage in good faith with someone deadset on engaging in bad faith.
That’s clearly not the case here, but it does happen…
I mean that might happen, but I think normally people just refuse to read if the tone or overall point isn’t to their liking. I know I do that. If someone starts off being a jerk I don’t read their 10 paragraph diatribe. Doesn’t feel productive.
You sound so angry over the egg cracking tool. Thank you for the chuckles.
My grandfather used to have the little egg cup and tiny spoon, and we have never been a rich family, no matter how far back you go.
Egg knock.
Shame on you!
The fresh eggs thing is a myth, this happens to all eggs. Here’s what you do: Boil the water first and then place your eggs in it. You can lower the heat afterwards to a lower simmer.
6 minutes for really runny eggs. 7 minutes for runny yolk. 8 minutes and the yolk is almost firm. Egg size matters of course.
After, put the eggs in cold water so they stop cooking. This also helps the membrane to separate.
Another method is to prick the bottom of the egg where the air pouch is with a small needle before dropping them in the boiling water along with some vinegar. Same steps after, cold water etc. This is what they do in restaurants but honestly I never bother, the first method delivers easily peelable eggs 80% of the time and that’s good enough for me.
After, put the eggs in cold water so they stop cooking.
You mean a separate container (large enough to hold plenty cold water I presume)? How long? How cold? Icy, so it hurts your hand, or just not warm, not even lukewarm?
I struggle to get consistent results with this method, but I don’t always put the eggs in when the water already boils.
Both of you. please buy a cooking book. I’m sure there is something like “Cooking for men living alone for the first time in their lives”.
- you always poke a hole in the bottom of the egg, otherwise it will split the shell.
- 7 minutes?? what are you cooking? Ostrich eggs? at most 4 minutes for runny yolk, maybe a bit more for large eggs.
- rinse the eggs in cold water when finished. more cold, more better, helps detaching the shell.
- how do you even measure time when you put them in before the water boils??? don’t do that. smh
What
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not even once and I’ve boiled a lot of eggs of diff. sizes and freshness.
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can’t argue this
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yep
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start from cold, start measuring when it boils
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Wow sounds like you also need a good pick up the bottom to release all that air you absolute insufferable gasbag.
My advice came from Kenji López-Alt, specifically from this video: https://youtu.be/hb0Elaa6gxY Now I don’t know where you’re from and what kind of eggs you’re used to, but in Europe we have normal eggs straight from the chicken’s ass and that’s how long they take to boil.
You should have added that you live above 4000m where water boils at 86 degrees centigrade.
Then 7 minutes to soft yolk make total sense.Oxygen starvation might then also explain your very strange insult game.
So no response to Kenji’s video huh? What do you have to say to Kenji? Is he wrong? Is he cooking his eggs for too long? Are you a better chef? Sounds to me like you’re just a reactionary internet expert but in reality you can’t even boil an egg.
no, didn’t watch it. He’s obviously wrong if he cooks eggs for that long and expects anything but firm yolk. Anyone can boil an egg. the very slightly more complex task is boiling a soft egg.
It’s called a cloaca, you uneducated swine!
(Sorry, couldn’t pass on a good streak of online insult throwing)
lol
Fuck. Off.
😁
I just run the same pot under running cold water and then I leave the eggs in that cold water for a couple of minutes. I guess if you want you can prepare an ice bath, that would be better but I can’t be bothered. I need to have breakfast ready in a few minutes so I don’t care about perfection. Sure, some might break when you lower them into boiling water, and some might not peel as easy. But in general this method gives me easy peeling eggs for the most part.
Thanks.
for a couple of minutes
This is clearly the crucial part. I take them out much too soon.
While I’m cooking the eggs (I use a $10 egg steamer I bought years ago for fully cooked eggs I’ll want to use cold) I’ll throw a random large bowl in the sink. I’ll throw a clean reusable ice pack in the bottom of the bowl and cover it with cold water. When the eggs are done I’ll put them in the cold water for at least 10 minutes, though honestly usually way longer because I’ll be doing other things while making the eggs lol.
If I’m planning on peeling all the eggs right away, I’ll crack the shells lightly before putting in the cold water. This seems to let some water seep under the shell as they cool and helps with peeling as well.
This is the answer humanity arrived at after J. Kenji Lopez-Alt cooked a shit-zillion boiled eggs and tried peeling them to see what actually worked. You can’t guarantee a 100% peelable egg 100% of the time, but this method gets you as close as we can with the technology he had. What’s more shocking (and disappointing to me) is how much bro science misinformation is getting posted about this. This isn’t exactly a hard claim to check.
The trick is to put the egg directly from fridge into boiling water (not warm or about to be boiled water, it should be already boiling) and boil for about 6.30-7.30mins (depending on size and preference). Then wash it a bit under cold water. This increases the chances your shell might crack (maybe 1 in 10? if you submerge it slowly with a spoon) but magically works %95 of the time. I suppose the shell expands faster than the thin membrane when egg goes directly from cold to hot and thus seperates from it making peeling easier.
