Mildly Infuriating

Can I introduce you to a so called Eierschalensollbruchstellenverursacher?

U running an ice bath after boiling?

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.

I made boiled (well, steamed) eggs in my instant pot and they came out perfect...

Put eggs on trivet. 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.

"The way I peeled this egg" is the correct title.

You didn't give it the ice bath.

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.

Why would you do it that way?

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.

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

The comments are hilarious, as eggspected.

Haven't seen this mentioned, best way to prevent this is to fry the egg, make an omelette or even scrambled eggs 👀

I feel like that scene in Forest Gump with the shrimp

skill issue

Crackle the shell all over and even poorly boiled eggs should be relatively easy to slip the covers off

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.

What's worse is my wife never seems to have this problem even when it's the same damn batch of eggs.

It's either new/fresh, or old, eggs, that are hardest to peel.

The ice-bath after boiling is right, too, as it shrinks the egg within the shell, so peeling it is easier, as it's already pulled-away..

You either got a too-new or too-old egg, & the white bonded to the shell-lining membrane.

The only method I know-of for defeating such impervious opponents, is simply to use a spoon inside the egg, to slice-away the egg from the inside of the shell.

Nothing else works, with those ones..

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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 peel easily whether they've been in cold water or not.

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.

The problem stems from peeling eggs outside. Don't do that.

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.

This may also signal stress or calcium deficiency or excess in the animal's diet.

Hens over one year old tend to lay very thick and hard shelled eggs, that break unevenly and peel poorly, even with every single technic to boil it used, when a surplus of calcium is available.

Younger hens, below 6 months of age, tend to lay fin shelled eggs that stick more to the inner membrane.

Should have scared it with cold water, right after boiling.

You're supposed to break the little skin between the shell and the white and pull on that. You dug past it.

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 it off the heat for ~10m.
Unfortunately this always seems to result in shells sticking

Not putting the egg in cold water after boiling it and then blaming the egg really smells like a skill issue.

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?