Boiling Eggs

[Roger_Sachs]

I love boiled eggs. But many times when I try to peal them the shell sticks to the egg itself and the whole thing fall to hell.
How do I cook a boiled egg so that I can easily get the shell off?
Roger Sachs rogersachs@comcast.net

[Jinx]

Yeah, I agree with the OP. This is one of the great mysteries of the universe. I suffer from the same problem. What the heck is going on here? - Jinx

[Q.E.D]

Let the eggs sit (uncooked) in your refrigerator for a week or two before hard cooking them. Eggs that have aged a little are much easier to peel than fresh eggs. Also, instead of boiling them, put them in water justy b4rought to boil, then cover and remove from heat for 15-20 minutes, then pour out the hot water and quench with cold water for five minutes. Cooking them this way makes the yolk not turn that icky greenish color on the outside, and keeps the white soft and not rubbery from overcooking. It also prevents cracking.

[Jinx]

First of all, not ALL eggs stick - yet ALL eggs are cooked the “egg-act” same way! FYI, we do cool the eggs because how in god’s name can you touch them, otherwise? I argue with my wife the eggs must be cracked before cooling in the fridge, yet this does not explain why SOME eggs “egg-hibit” this shell-shocking behavior. (Personally, I forget if the cracking before chilling in the fridge yields better results or not. Maybe the OP can add his/her experiences here…)

So, what’s the deal? There’s got to be more to the story!

• Jinx

[cstamets]

I don’t know about the letting the uncooked eggs sit in the refrigerator part, but the rest of what Q.E.D. had to say was how pretty much I do mine.

Cooling the eggs is not the same as letting them go cold. I peel the eggs after they have been cooled sufficiently to be able to handle them, but while they’re still warm to the touch. I never have any trouble peeling them.

My wife, on the other hand, still insists that you need to boil the heck out of the eggs and then put them in the fridge until they’re cold before peeling them. Peeling those eggs is a nightmare. I don’t let her boil eggs anymore.

[Q.E.D]

Older eggs are best for hard-cooked eggs. (Culinary professionals avoid the term hard-boiled since the eggs are not actually boiled). The higher pH of older eggs allows the shells to peel easier.

From here

And

Hint: use eggs that are at least a week old – they peel easier than fresh eggs

From here.

And

…if you hard cook eggs that are at least a week old, you’ll find them easier to peel after cooking and cooling than fresher eggs.

From here.

[picunurse]

My tried and, so far, true (40 years or so) method is to put salt (a lot of salt) in the water as they boil. *Boil *exactly 10 minutes. Drain off the salt water and put them directly into ice-water. Using the back side of a table knife, tap each egg just enough to crack the outer shell, without interrupting the inner membrane. Leave in the ice water 10 minutes, renewing the ice, if needed.
Tap each egg repeatedly on the inside of the sink, turning it so all sides are cracked. Now roll the egg between your palms until you feel the membrane slip. Peel under running water.
The science behind this is that the inner membrane is semi-permeable. The salt keeps the eggy part inside if the outer shell is cracked.(it only works for little cracks)
The osmolarity of the salt water is higher than inside the egg, so the membrane won’t rupture while cooking. The ice water has a lower osmolarity than the inside of the egg, (I know, the ice is only to cool the eggs enough to handle) so water is able to pass through the membrane. Since the egg protein is solid, the water can only push the membrane away from the egg.
My theory. My empirical evidence. No cite.

[kniz]

@picunurse

Tap each egg repeatedly on the inside of the sink, turning it so all sides are cracked. Now roll the egg between your palms until you feel the membrane slip. Peel under running water.

My wife thinks that hard boiled eggs are only good for making deviled eggs with, so I haven’t had to peel any for years. This brought back memories of my mother having me to crack the egg all over by gently tapping it on the table top. It is really neat how the broken shell comes off still stuck to the membrane. I also remember her saying that the secret was putting salt in the water. Q.E.D may be on to something, but I can’t imagine saying “I’m buying these eggs because I’m going to have hard boiled eggs in two weeks.” [sup]Unless Easter is coming up in two weeks.[/sup]

[Eleusis]

@Q.E.D.

From here

And
From here.

And
From here.

Yeah! What HE said!

[Mirth]

From a lazy cook… I boil my eggs in tap water and don’t add any salt. When they’re ready, I pick up the pot, set it in the sink and run cold water over them until I can stick my hand in the pot without burning myself. I crack the eggs under water against the pot-- the more cracked the better-- and peel the shells off. The shell comes off all in one piece, easy-peasy. The only time I’ve ever had an egg that seemed impossible to peel was when I attempted to peel it outside the water. I’m afraid I have only anecdotal evidence for this method though.

[Nametag]

Jeezus, what a lot of work some people go to.

I put eggs into cold water and bring it to a simmer, and leave it there for 12 minutes. When it’s done, I dump the hot water and run cold water into the pot, and I dump that and run in more cold water and let it sit. When the eggs have cooled enough to handle, I dump the water, rattle the eggs in the pot to crack the shells, and pull the shells off under running water. No green yolks, no rubbery whites, and no sticky shells.

[SmHodge]

Never had problems myself. I just boil them for 15 minutes, set them in cool water until I can touch them, and then crack the eggs on both ends. When both ends are cracked I squeeze the egg gently until most of it is cracked. Peel, and there it goes.

[vetbridge]

Scrambled eggs. That’s the way to go.

[Rufus_Xavier]

@Roger Sachs

I try to peal them

Here’s your problem. You’re trying to ring them like bells.

[FilmGeek]

Older eggs is what I was taught. Cold water to cover, bring to a good rolling boil, turn off heat and let sit covered for 10 minutes.

Dump hot water and run cold until cool enough to handle. Fresh eggs won’t peel as well.

[Roger_Sachs]

@Mirth

From a lazy cook… I boil my eggs in tap water and don’t add any salt. When they’re ready, I pick up the pot, set it in the sink and run cold water over them until I can stick my hand in the pot without burning myself. I crack the eggs under water against the pot-- the more cracked the better-- and peel the shells off. The shell comes off all in one piece, easy-peasy. The only time I’ve ever had an egg that seemed impossible to peel was when I attempted to peel it outside the water. I’m afraid I have only anecdotal evidence for this method though.

Thank You for the reply
Roger

[Roger_Sachs]

@kniz

My wife thinks that hard boiled eggs are only good for making deviled eggs with, so I haven’t had to peel any for years. This brought back memories of my mother having me to crack the egg all over by gently tapping it on the table top. It is really neat how the broken shell comes off still stuck to the membrane. I also remember her saying that the secret was putting salt in the water. Q.E.D may be on to something, but I can’t imagine saying “I’m buying these eggs because I’m going to have hard boiled eggs in two weeks.” [sup]Unless Easter is coming up in two weeks.[/sup]

Thanks for the reply

[Roger_Sachs]

@SmHodge

Never had problems myself. I just boil them for 15 minutes, set them in cool water until I can touch them, and then crack the eggs on both ends. When both ends are cracked I squeeze the egg gently until most of it is cracked. Peel, and there it goes.

Thanks for the reply
Roger

[Roger_Sachs]

@picunurse

My tried and, so far, true (40 years or so) method is to put salt (a lot of salt) in the water as they boil. *Boil *exactly 10 minutes. Drain off the salt water and put them directly into ice-water. Using the back side of a table knife, tap each egg just enough to crack the outer shell, without interrupting the inner membrane. Leave in the ice water 10 minutes, renewing the ice, if needed.
Tap each egg repeatedly on the inside of the sink, turning it so all sides are cracked. Now roll the egg between your palms until you feel the membrane slip. Peel under running water.
The science behind this is that the inner membrane is semi-permeable. The salt keeps the eggy part inside if the outer shell is cracked.(it only works for little cracks)
The osmolarity of the salt water is higher than inside the egg, so the membrane won’t rupture while cooking. The ice water has a lower osmolarity than the inside of the egg, (I know, the ice is only to cool the eggs enough to handle) so water is able to pass through the membrane. Since the egg protein is solid, the water can only push the membrane away from the egg.
My theory. My empirical evidence. No cite.

Thanks for the reply

[Cherry2000]

[QUOTE=picunurse]
My tried and, so far, true (40 years or so) method is to put salt (a lot of salt) in the water as they boil. *Boil *exactly 10 minutes. Drain off the salt water and put them directly into ice-water. Using the back side of a table knife, tap each egg just enough to crack the outer shell, without interrupting the inner membrane. Leave in the ice water 10 minutes, renewing the ice, if needed.
Tap each egg repeatedly on the inside of the sink, turning it so all sides are cracked. Now roll the egg between your palms until you feel the membrane slip. Peel under running water.
QUOTE]

This method works for me as well. Alternatively, you can add a bit of vinegar to the boiling water instead of the salt.