# Hard Boiling Eggs So the Shell Is Easily Removed
**URL:** https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111
**Category:** Cafe Society
**Created:** [January 26, 2009, 7:56pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111 "2009-01-26T19:56:33Z")
**Posts on this page:** 20
**Page:** 1
### Author:  [@Nobody\_Special](https://boards.straightdope.com/u/Nobody_Special)
#### Post date: [January 26, 2009, 7:56pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/1 "2009-01-26T19:56:33Z")
What is the secret to hard boiling eggs so that the shell is easy to remove? I typically prepare them by placing the eggs in a pot filled with room-temperature water, bring it to a boil, let it stand for 17 minutest (depending on the size of the eggs) and then plunge them into a bowl of ice water.
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### Author:  [@Yodalicious](https://boards.straightdope.com/u/Yodalicious)
#### Post date: [January 26, 2009, 8:00pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/2 "2009-01-26T20:00:52Z")
When I make hard boiled eggs for my wife, I would just boil water, put in the egg, and let it sit in there for 10 minutes. She says they came out fine, no shell problems at all.
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### Author:  [@mhendo](https://boards.straightdope.com/u/mhendo)
#### Post date: [January 26, 2009, 8:02pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/3 "2009-01-26T20:02:18Z")
The OP’s method sounds almost exactly like my method which was, if i remember correctly, taken from a Julia Child cookbook.
But the method i use has a couple more steps. After dunking the eggs in ice water for two minutes, i place them back in the hot water and bring it to the boil for another 10 seconds. Then i place them back in the ice water.
Apparently putting them back in the boiling water for a few seconds makes the shell expand outwards from the egg, making peeling easier.
On preview: i found the method i use online, [here](http://www.recipesource.com/main-dishes/eggs/01/rec0137.html). It has worked perfectly for me every time.
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### Author:  [@I\_Am\_The\_Lorax](https://boards.straightdope.com/u/I_Am_The_Lorax)
#### Post date: [January 26, 2009, 8:06pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/4 "2009-01-26T20:06:14Z")
I use the same method as the OP. One thing that makes a difference isn’t a technique at all. The fresher your eggs are, the harder they are to peel. I try to use eggs that are a couple weeks old; it helps a lot.
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### Author:  [@Nobody\_Special](https://boards.straightdope.com/u/Nobody_Special)
#### Post date: [January 26, 2009, 8:11pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/5 "2009-01-26T20:11:07Z")
[QUOTE=mhendo]
But the method i use has a couple more steps. After dunking the eggs in ice water for two minutes, i place them back in the hot water and bring it to the boil for another 10 seconds. Then i place them back in the ice water.
[/QUOTE]
I’ve tried this method, and the results have been hit or miss—leaving me to believe that there is another variable that’s more important.
[QUOTE=I Am The Lorax]
I use the same method as the OP. One thing that makes a difference isn’t a technique at all. The fresher your eggs are, the harder they are to peel. I try to use eggs that are a couple weeks old; it helps a lot.
[/QUOTE]
Sounds like I might have to perform a little science experiment and prepare six today and six in a couple of weeks.
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### Author:  [@mhendo](https://boards.straightdope.com/u/mhendo)
#### Post date: [January 26, 2009, 8:14pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/6 "2009-01-26T20:14:48Z")
By the way, do you have any special method for peeling?
Because i generally crack the shell all around, and then roll the egg back and forth between my hand and the counter with light pressure. That also helps to loosen the shell.
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### Author:  [@sailor](https://boards.straightdope.com/u/sailor)
#### Post date: [January 26, 2009, 8:16pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/7 "2009-01-26T20:16:42Z")
I have found they are easier to peel immediale after boiling. I always boil more than I need and then keep a fw in the fridge. Peeling those cold is a pain. I might try dunking them in boiling water for a few seconds to see if it makes a difference.
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### Author:  [@Nobody\_Special](https://boards.straightdope.com/u/Nobody_Special)
#### Post date: [January 26, 2009, 8:18pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/8 "2009-01-26T20:18:47Z")
> [@sailor](#):
>
> I have found they are easier to peel immediale after boiling. I always boil more than I need and then keep a fw in the fridge. Peeling those cold is a pain. I might try dunking them in boiling water for a few seconds to see if it makes a difference.
I’ll add this to the experiment and peel three immediately and peel the other three couple of days later.
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### Author:  [@Khadaji](https://boards.straightdope.com/u/Khadaji)
#### Post date: [January 26, 2009, 8:19pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/9 "2009-01-26T20:19:53Z")
I asked this question a long time ago. The hint that worked best for me was to put them in cold water immediately after boiling.
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### Author:  [@CC](https://boards.straightdope.com/u/CC)
#### Post date: [January 26, 2009, 8:40pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/10 "2009-01-26T20:40:49Z")
One thing that helps, regardless of the way they were boiled, kept, heated, cooled, etc. is that when you peel them, do it under running water. The force of the water getting underneath the shell will help you get them peeled. xo, C.
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### Author:  [@hellpaso](https://boards.straightdope.com/u/hellpaso)
#### Post date: [January 26, 2009, 8:46pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/11 "2009-01-26T20:46:47Z")
> [@I\_Am\_The\_Lorax](#):
>
> I use the same method as the OP. One thing that makes a difference isn’t a technique at all. The fresher your eggs are, the harder they are to peel. I try to use eggs that are a couple weeks old; it helps a lot.
I agree. I think it’s due to a slight loss of moisture in the older eggs, giving a little space between the boiled egg and its shell.
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### Author:  [@tim-n-va](https://boards.straightdope.com/u/tim-n-va)
#### Post date: [January 26, 2009, 8:53pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/12 "2009-01-26T20:53:26Z")
One tip I read/saw was to drain all of the water, put a lid on the pot and shake it. The eggs will bounce off the sides and each other and will be ready to peel. I’ve tried it and it worked pretty well but I can’t remember the combination of freshness/prep method I’d used to get to that point.
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### Author:  [@jormundgondir](https://boards.straightdope.com/u/jormundgondir)
#### Post date: [January 26, 2009, 8:54pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/13 "2009-01-26T20:54:17Z")
Thirding the “use older eggs” advice, something about the albumen aging and changing chemistry. I think 7-10 days after purchase is the sweet spot, longer if you don’t care about the yolks being centered.
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### Author:  [@fifty-six](https://boards.straightdope.com/u/fifty-six)
#### Post date: [January 26, 2009, 9:00pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/14 "2009-01-26T21:00:10Z")
> [@hellpaso](#):
>
> I agree. I think it’s due to a slight loss of moisture in the older eggs, giving a little space between the boiled egg and its shell.
Almost correct.
As an egg matures, it loses water, _ **and** _ the air bubbles inside expand, some air I believe even makes its way into the egg and some gasses are created.
Once boiled the gasses inside expand releasing the egg from the shell.
You can check the freshness of an egg by its density. One backyard farmer method that i Have used to determine if an egg I found is fresh is to place it in a vessel of water. If fresh it will plant itself firmly on the bottom as it ages one end will rise.
Another way is to check the freshness code date on the package. You should find a 3 digit number from 001-365 that is the day of the year it was packaged.
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### Author:  [@Chefguy](https://boards.straightdope.com/u/Chefguy)
#### Post date: [January 26, 2009, 9:06pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/15 "2009-01-26T21:06:36Z")
> [@tim-n-va](#):
>
> One tip I read/saw was to drain all of the water, put a lid on the pot and shake it. The eggs will bounce off the sides and each other and will be ready to peel. I’ve tried it and it worked pretty well but I can’t remember the combination of freshness/prep method I’d used to get to that point.
This works well. Once the eggs are done, drain off the hot water, shake them around to crack the shells, then immerse in cold water until cool. Week-old eggs are definitely a plus.
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### Author:  [@panache45](https://boards.straightdope.com/u/panache45)
#### Post date: [January 27, 2009, 12:00am UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/16 "2009-01-27T00:00:20Z")
_ **As soon as they are done** _, put the pot in the sink, and peel them under cold water. They have to be peeled right away.
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### Author:  [@Enola\_Gay](https://boards.straightdope.com/u/Enola_Gay)
#### Post date: [January 27, 2009, 12:32am UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/17 "2009-01-27T00:32:58Z")
I’ve got the perfect solution for you as I experimented with various methods just a few months ago. Now I only make hard boiled eggs this way and it works like a charm every time:
1. Put eggs in a pan of tepid water and make sure there is about 2 inches or so of water over the eggs.
2. **Then add 1 cup of vinegar** (this is the key step).
3. Put pot on the stove on high and when it comes to a boil, remove the pot from the burner, cover it and let the eggs sit in the water for 10 minutes.
4. When 10 minutes is up, take the pot to the sink and fill it with cool water (ice cold will make the shells crack ime).
You will end up with perfect eggs where the shell doesn’t stick.
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### Author:  [@Turble](https://boards.straightdope.com/u/Turble)
#### Post date: [January 27, 2009, 3:47pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/18 "2009-01-27T15:47:17Z")
I also use the OP / Julia Child method. Add my vote for “don’t use fresh eggs.”
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### Author:  [@KneadToKnow](https://boards.straightdope.com/u/KneadToKnow)
#### Post date: [January 27, 2009, 3:53pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/19 "2009-01-27T15:53:43Z")
As loathe as I am to disagree with the collective wisdom, I find that the shell comes off much easier (and often in one piece) if I peel the shells while the eggs are still warm. I cool them under running water until they’re just cool enough to handle.
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### Author:  [@Chefguy](https://boards.straightdope.com/u/Chefguy)
#### Post date: [January 27, 2009, 5:06pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/20 "2009-01-27T17:06:47Z")
> [@Enola\_Gay](#):
>
> I’ve got the perfect solution for you as I experimented with various methods just a few months ago. Now I only make hard boiled eggs this way and it works like a charm every time:
>
> 1. Put eggs in a pan of tepid water and make sure there is about 2 inches or so of water over the eggs.
>
> 2. **Then add 1 cup of vinegar** (this is the key step).
>
> 3. Put pot on the stove on high and when it comes to a boil, remove the pot from the burner, cover it and let the eggs sit in the water for 10 minutes.
>
> 4. When 10 minutes is up, take the pot to the sink and fill it with cool water (ice cold will make the shells crack ime).
>
> You will end up with perfect eggs where the shell doesn’t stick.
I would think that ten minutes would be too little time, but I suppose it depends on the size eggs you’re using. Less than 15 minutes has always resulted in undercooked yolks for me.
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