I just tried this and it worked perfectly. 4 large white eggs, relatively new, and 2 large brown eggs, somewhat older, but made no difference between them. I wasn’t sure it I heard the snap and ended up cracking the shell a little. I also tried one of those little egg steamer things that otherwise had not produced eggs that were easily shelled. I steamed them, put them in ice water, they were about room temp when I tried to shell them and they all just popped out of the shells. The egg cooker has a thing to poke holes in the end of the egg. On a couple of them I got a really tiny hole, maybe not all the way through the shell and the eggs split the shell while it was cooking, the top half of the egg push up with the shell attached.
I have to admit I was pessimistic about a YouTube cooking tip and didn’t try to leave some alone for a control group, but next time I’ll do that. I hope this keeps working because I’ll be hard boiling a lot more eggs if it does.
Pressure-cooking them usually results in an easier-to-peel egg (as noted, though I tend to put mine in the IP on low for 2 minutes, natural release for 2, then into the ice water).
I have a friend that raises chickens and sometimes gifts me eggs. Old, new, farm fresh - makes no difference, in my experience, how easy they are to peel.
I have found the easiest way to use this is to put the “cup” on the counter and bop the egg onto it, rather than trying to press the needle through the egg.
Yeah, I think it was in another ‘best way to boil eggs’ thread. And I do.
I really do like my method for boiling eggs you never get that green covering over the yolk. Simply place the eggs in cold water bring to a boil for 60 seconds shut off the flame and let it sit for about 10 more minutes they come out perfect every time
Going forward I’m always going to tap the egg until it snaps. I peeled one of the eggs I cooked a couple days ago and it also slipped right off.
Did you happen to notice if your eggs had a flat butt? I could stand these eggs up on their ends.
Last thing I want is another single use piece of equipment in my kitchen so no egg cooker for me.
Nothing particularly flat about them. Couple of them there was barely a difference between the shapes of the big and little ends. I think after the first egg I got each one on the first tap. A second tap cracked the shell on a couple of them. The egg cooker Is not something I would normally want around but my wife likes cooking with gadgets, it’s small, only cost $12, and will eventually move to the island of useless discarded kitchen gadgets.
I made fried eggs this morning, decided to tap their butts u til I heard the snap. Then I cracked the egg into the pan and the entire glob went right into the pan, nothing held back only a clean egg shell for my trouble!
This is a great find. Today or tomorrow I’ll make some hard boiled eggs with some tapped and some untapped. I don’t remember ever hearing about this before.
Didn’t get to make the eggs until yesterday, put them in the fridge with the shells on until a few minutes ago today. I used the little cooker thing again for consistency. I made 6 eggs, 3 tapped, 3 untapped. I started by peeling the untapped eggs. The first one peeled with one little sticky spot that came off without taking a lot of egg with it. The second one was a little tougher, got most of the egg away from the peel, not horrible. Number 3 turned into a mess, the peel was stuck tight to half of it, by the time I was done it was dog food. Next I did the 3 tapped eggs. First one had a tiny sticky spot, the next three just about fell out their shells. So far tapping the eggs shows consistent good results when peeling. Finally, our long national nightmare is over!
I’ve been tapping a lot of eggs to see what’s actually taking place. When it makes that louder tapping sound, it’s the sound of a tiny crack occurring in the shell. It’s usually so tiny you have to look very hard to see it, but it’s there. If you gently squeeze around the area, you can often see it. It’s not the sound of the albumen separating from the shell (and really, how could that make an audible cracking sound?). All the eggs I broke open, tapped or not, had exactly the same amount of detachment of the albumen.
It makes sense that a minuscule crack in the shell would allow the boiling water to enter enough to separate the shell from the innards.
I didn’t see where the OP’s question was actually answered, but then I was scanning and only saw recommendations for cooking. If they taste/smell funny and are rubbery, it’s probably because they’ve been overcooked.
This last test I used a wooden implement which produced no cracking sound like a metal spoon did. It may still have created a tiny crack in the shell though. There is supposed to be an air pocket in the egg somewhere, in diagrams it’s usually shown at the big end. Perhaps the tap frees that air pocket to move or expand between the albumen and the shell for easier peeling. Or maybe the concept won’t hold up through another test. Reality likes to mess with me that way.
There’s also videos of people trying to peel a raw egg leaving the membrane intact. I bet if one got the snap after tapping the egg they’d have an easier time at peeling the raw egg too.
put the egg in a softdrink glass - after breaking their shell on the rim a bit … then put a “shot” of water in the glass, cover it with your palm and shake vigorously for about 10 sec…
the sloshing water will get under the ever more crumbling shell/membran and once you take the egg out it peels extremely easily … in 9 out of 10 cases the shell/membran comes off in one single piece in less than 5 seconds…
Not much of a problem anymore now that the Queen has passed but I was always wanted to be ready to serve her a decent breakfast if she dropped by, and that woman was well known for showing up unexpectedly.
