Peeling boiled eggs so they don't look like the moon
Discussion
What is the secret to peeling an egg so that that skin thing simply makes the shell slip away? Why is it that after years of cooking to a competent standard, I still have eggs that take 10 minutes to peel while fight with pixel sized pieces of shell, all of which pull off a load of egg white, while standing in my kitchen swearing and stamping my feet.
And don't tell me they have to be fully cooled down, or fresh, as I have this issue in all circumstances, hot cold fresh and old.
Educate me. And make it good. I'm angry.
And don't tell me they have to be fully cooled down, or fresh, as I have this issue in all circumstances, hot cold fresh and old.
Educate me. And make it good. I'm angry.
Dizeee said:
...
And don't tell me they have to be ...old..
We acquired some chickens a year or so ago and experienced shells sticking far more than we ever had. Supplier of the chickens said the eggs were too fresh.And don't tell me they have to be ...old..
Link above confirms this as an issue
I will try dropping them into boiling water straight from the fridge though.
21TonyK said:
Pan of cold water, tap the shell all over and leave to soak for a bit. Then peel. Smooth as a babies bum
I've had best success with this, I've had to "mass" (3 dozen eggs in one go) produce egg sandwiches for a street party my mum was organising - but found that the more cold water the better (the pan got warm as the eggs were taken from boiling water). S.
dazco said:
Been using this method for ages, works a treat.Like this:
https://www.youtube.com/watch?v=qSR9Z1H0ycs
The mother in law doesnt need to know the method used.
https://www.youtube.com/watch?v=qSR9Z1H0ycs
The mother in law doesnt need to know the method used.
Novel:
https://www.youtube.com/watch?v=8ki3-ASg9c8
Edit: Oops, didn't see previous link
https://www.youtube.com/watch?v=8ki3-ASg9c8
Edit: Oops, didn't see previous link
Edited by 227bhp on Thursday 6th August 15:44
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