# Hard Boiling Eggs So the Shell Is Easily Removed **URL:** \ **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:** 16\ **Page:** 2
**Author:** ![Turble](https://avatars.discourse-cdn.com/v4/letter/t/8dc957/32.png) [@Turble](https://boards.straightdope.com/u/Turble)\ **Post date:** [January 27, 2009, 5:29pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/21 "2009-01-27T17:29:45Z")
> [@KneadToKnow](#): > > if I peel the shells while the eggs are still warm. The point of the ice water bath is cool the eggs quickly to prevent the gray sulfurous ring forming around the yolk so you don’t get the rotten egg breath and belch. The chemical reaction only takes place at a certain temperature and the quick cooling prevents it. ---
**Author:** ![picunurse](https://avatars.discourse-cdn.com/v4/letter/p/7bcc69/32.png) [@picunurse](https://boards.straightdope.com/u/picunurse)\ **Post date:** [January 27, 2009, 5:50pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/22 "2009-01-27T17:50:09Z")
The inner membrane is semi-permeable, (so is the shell, but to a much lesser degree) so leaving them in cold water with a crack in the shell for a few minutes allows water to get inside the membrane. I just tap each with the back of a spoon. it cracks the shell without damaging the membrane. I’ve used this method on eggs I collected directly from the hens’ nests with no problem. ---
**Author:** ![Rico](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rico/32/3582_2.png) [@Rico](https://boards.straightdope.com/u/Rico)\ **Post date:** [January 27, 2009, 5:56pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/23 "2009-01-27T17:56:51Z")
\ Let’s move this to Cafe Society. GQ \> CS \ ---
**Author:** ![running\_coach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/running_coach/32/15836_2.png) [@running\_coach](https://boards.straightdope.com/u/running_coach)\ **Post date:** [January 27, 2009, 6:00pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/24 "2009-01-27T18:00:27Z")
> [@Rico](#): > > \ > > Let’s move this to Cafe Society. > > GQ \> CS > > \ Not Great Debates? 😃 ---
**Author:** ![constanze](https://avatars.discourse-cdn.com/v4/letter/c/f9ae1b/32.png) [@constanze](https://boards.straightdope.com/u/constanze)\ **Post date:** [January 27, 2009, 6:00pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/25 "2009-01-27T18:00:29Z")
I once saw a report on this (And other egg questions) on TV, where they went to the Egg council or similar (Where they experiment with eggs all day long for the egg sellers), and their conclusion was not only the age of the egg (which can be roughly tested) but also the age of the hen (which can’t be found out). So basically, it’s hit and miss. ---
**Author:** ![rock\_party](https://avatars.discourse-cdn.com/v4/letter/r/e19b73/32.png) [@rock\_party](https://boards.straightdope.com/u/rock_party)\ **Post date:** [January 27, 2009, 6:02pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/26 "2009-01-27T18:02:26Z")
After they’re cooled, crack the shells all over and put them in a bowl of salt water and peel them in the bowl of salt water. I call this the “contact lens” effect. The shell memebrane slips right off if you can get a little salt water in between it and the egg white. ---
**Author:** ![Catsmeow](https://avatars.discourse-cdn.com/v4/letter/c/f9ae1b/32.png) [@Catsmeow](https://boards.straightdope.com/u/Catsmeow)\ **Post date:** [January 27, 2009, 10:02pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/27 "2009-01-27T22:02:46Z")
> [@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 do all of the above as well as adding some kosher salt to the water. I don’t know WHY it works, I just know that when I forget the salt, they don’t peel as easily for me. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [January 28, 2009, 12:00am UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/28 "2009-01-28T00:00:39Z")
> [@constanze](#): > > I once saw a report on this (And other egg questions) on TV, where they went to the Egg council or similar (Where they experiment with eggs all day long for the egg sellers), and their conclusion was not only the age of the egg (which can be roughly tested) but also the age of the hen (which can’t be found out). So basically, it’s hit and miss. Egg Council = dumb clucks ---
**Author:** ![Baldwin](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/baldwin/32/7264_2.png) [@Baldwin](https://boards.straightdope.com/u/Baldwin)\ **Post date:** [January 28, 2009, 12:13am UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/29 "2009-01-28T00:13:58Z")
I use a push-pin to poke a hole in the bigger end of the egg before boiling. Either that’s supposed to make them easier to peel, or I just like doing it; can’t remember which. ---
**Author:** ![PBear42](https://avatars.discourse-cdn.com/v4/letter/p/ecccb3/32.png) [@PBear42](https://boards.straightdope.com/u/PBear42)\ **Post date:** [January 28, 2009, 4:38am UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/30 "2009-01-28T04:38:30Z")
I’ve spent a lot of time on this problem over the past couple years. It’s a tricky one, because most eggs peel just fine, pretty much whatever method you use. It’s how to avoid the occasional clunker batch that’s the issue. FWIW, my method is pretty much the opposite of **Enola Gay’s**. In my understanding, adding vinegar is a false analogy to poached eggs. I get this from Shirley Corriher, the lay food scientist famous as the author of _Cookwise_. She reports that older eggs are easier to peel because they are less acidic, due to the dissipation of carbon dioxide. So, rather than vinegar, I add baking soda (an alkaline) to the cooking liquid, 1/2 tsp for every two quarts (enough to cover 1 doz eggs). Seems to work for me. YMMV. ---
**Author:** ![Sleeps\_With\_Butterflies](https://avatars.discourse-cdn.com/v4/letter/s/bb73d2/32.png) [@Sleeps\_With\_Butterflies](https://boards.straightdope.com/u/Sleeps_With_Butterflies)\ **Post date:** [January 28, 2009, 4:42am UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/31 "2009-01-28T04:42:00Z")
I usually do at least six or so when do them, so I use my steamer. Perfection. I’ve never had a single problem with peeling an egg. ---
**Author:** ![Helena](https://avatars.discourse-cdn.com/v4/letter/h/c68b51/32.png) [@Helena](https://boards.straightdope.com/u/Helena)\ **Post date:** [January 28, 2009, 4:45am UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/32 "2009-01-28T04:45:15Z")
You could try [this method](http://www.fourhourworkweek.com/blog/2008/07/02/how-to-peel-hard-boiled-eggs-without-peeling/). ---
**Author:** ![Snickers](https://avatars.discourse-cdn.com/v4/letter/s/5daacb/32.png) [@Snickers](https://boards.straightdope.com/u/Snickers)\ **Post date:** [January 28, 2009, 4:08pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/33 "2009-01-28T16:08:00Z")
> [@CC](#): > > 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. Seriously - this is the answer. Doesn’t anyone beside me and \*\*CC \*\*peel eggs under running water? I’m always baffled when this topic comes up and it’s not the first answer. I’ve never had any problems. Peel 'em under running water. ---
**Author:** ![Shirley\_Ujest](https://avatars.discourse-cdn.com/v4/letter/s/45deac/32.png) [@Shirley\_Ujest](https://boards.straightdope.com/u/Shirley_Ujest)\ **Post date:** [August 11, 2009, 10:39pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/34 "2009-08-11T22:39:39Z")
> [@mhendo](#): > > 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. I dump a buttload of ice into the boiled water with the eggs and put the top back on it. I wait for a while, adding more ice and then I shake the crap out of the pan to precrack the eggs. I’ve never had egg peeling issues and I usually get fresh free range eggs from the lady down the street. ---
**Author:** ![ThirdOne](https://avatars.discourse-cdn.com/v4/letter/t/53a042/32.png) [@ThirdOne](https://boards.straightdope.com/u/ThirdOne)\ **Post date:** [August 11, 2009, 11:08pm UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/35 "2009-08-11T23:08:45Z")
Wow, I’d no idea there were so many ways to peel an egg! Growing up, we were taught to keep eggs stored with the small end down. Then, when boiled the little air inside would be at the top (the larger, round end). One key for me to successful peeling is to peel the inside membrane off that large end. It’s almost as if it breaks a seal. ---
**Author:** ![C\_K\_Dexter\_Haven](https://avatars.discourse-cdn.com/v4/letter/c/b2d939/32.png) [@C\_K\_Dexter\_Haven](https://boards.straightdope.com/u/C_K_Dexter_Haven)\ **Post date:** [August 12, 2009, 1:43am UTC](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111/36 "2009-08-12T01:43:35Z")
First, please note that there has been a Staff Report on this: [What’s the secret of getting hard-boiled eggs to peel easily? - The Straight Dope](http://www.straightdope.com/columns/read/1776/whats-the-secret-of-getting-hard-boiled-eggs-to-peel-easily) Second, please note that this was a thread from last January, up until **Shirley** ’s post #34. While we normally don’t care much about zombie threads in Cafe Society, there is another current thread about the same topic: [Why are eggs sometimes so easy to peel and sometimes impossible? - Cafe Society - Straight Dope Message Board](http://boards.straightdope.com/sdmb/showthread.php?t=527527) … consequently, I’m closing this one. [Previous page](https://boards.straightdope.com/t/hard-boiling-eggs-so-the-shell-is-easily-removed/483111.md?page=1)