There are a lot of tricks for peeling boiled eggs, but fresh eggs from a chicken coop in your yard are a different ballgame.
I made boiled (well, steamed) eggs in my instant pot and they came out perfect…
Put eggs on trivet/riser. Add 1c water. Lid on, sealed. 5 minutes high pressure. 5 minutes off and sealed. 1 minute venting. 5+ minutes ice bath.
The ice bath is the critical part.
The shells slide off.
Just did 5 dozen in batches in my instapot, game changer for sure. Its the only way id do it now.
60 eggs all at once, or 5 batches of a dozen each?
As I understand it, you should be able to pile the eggs on in there, they shouldn’t move like they would in a full rolling boil.
But at the same time, I had been warned not to put all of my eggs together.
You’re supposed to break the little skin between the shell and the white and pull on that. You dug past it.
The problem stems from peeling eggs outside. Don’t do that.
I can’t say 100% but I’m pretty sure over cooking them does this.
Dries out the membrane.
That is one skill I’ve never been able to master. Perfectly boiled eggs I can do. Perfectly peeled eggs nope. Ice bath, spoon under running water, whatever method you got none of them has ever worked quite right. At least not consistently.
Try Rolling them on the counter after boiling/steaming. Doing this seems to separate the membrane from the egg, letting you pull most of the shell off with the membrane.
Its a bit easier if you use a bath of ice water. Skin separates easier most of the time.
Have you tried steaming them? That’s the only way that consistently yields easy-to-peel eggs for me.
Do you put the eggs in the water and then boil it or do you put the eggs in already boiling water?
What’s worse is my wife never seems to have this problem even when it’s the same damn batch of eggs.
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.
How has no one responded with correct response: steaming eggs.
Seriously, every egg peels super easy after I steam them for 15 minutes. My grandpa has bought a steamer because I brought mine to his house.
I tried this once, but stupid me didn’t think it through all the way. My steamer basket is for the microwave… do not steam eggs in a microwave steamer.
Instant pot 5-5-5 recipe has never let me down.
A simpler method is to just add a little salt to the water, and they peel easily. Vinegar works too.
It also helps to leave a tiny bit of the egg above water. This will create an air pocket in the egg, and if you start peeling it from there, it will be a lot easier.
The egg always has an air pocket on the bottom, at the blunt end. This is an air pocket that the developing chicken embryo uses for gas exchange. See the diagram:
Source: Bird eggs on Wikipedia.
That egg’s more on the balut phase.
Yes, though the air pocket is there right from the start. If you pierce the bottom of the shell with a pin before boiling then the egg will have less of a dent at the bottom after boiling, giving a more uniform shape.
if you fully submerge them, the airpocket will be on the bottom (fat side) of the egg. IIRC, eggs always have an air pocket there.
The comments are hilarious, as eggspected.
The yolks on you
Shock it in an ice bath immediately after removing from the boiling water. This helps the membrane between the shell and the rest of the egg peel away easier.
Another method I’ve seen recently says to add like half a cup of vinegar to the water you boil them in, tho I have yet to try this one myself. Makes sense tho; dyed easter eggs are usually easier to peel and those are dyed by dipping them in vinegar with dye.
Also don’t let the water come to a boil with the egg in it. Put eggs directly into boiling water.
We have 30 chickens, we get fresh eggs every day. We can cook them the same day after they’re laid with a dash rapid egg cooker which uses steam. It comes with a little device to poke a hole in the wide end where the air pocket usually is and then we just cook them upside down. They feel easily whether they’ve been in cold water or not.
Dammit! I only have 29 chickens, will this method still work?
Eeeey, we have that machine as well! Device to poke holes that doubled as the measuring cup for the water to put into the steam unit! Cool stuff!
That’s the one, works incredible and the eggs never stick to the shells.
If I was chicken living in a battery, shit conditions, that’s exactly the eggs I would deliver.
The “fuck you” egg.
I’m a little late to the party. Did anyone say to use eggs close to the date on the carton. Old eggs peel a whole lot easier than any other. Ice bath too but everyone is saying that already.
Back when I put eggs directly into boiling water, and then ice bath, this didn’t happen.
But I’ve found it’s easier to get a perfect egg by putting them in cold water, bringing it to a boil, then taking out off the heat for ~10m.
Unfortunately this always seems to result in shells sticking
