Peeling boiled eggs - any tips

[omniflow]

I can't seem to get this right - I always end up with loads of the white coming away with the shell.

Any tips on how to make this easier - my ideal boiled egg is SLIGHTLY on the soft side of hard boiled.

Fresh eggs, or older eggs?
Peel straight away, or cool and then peel
Different types of egg
Straight into boiling water, or heat from cold.
Simmer slowly, or cook quickly

Then - if we can move on to advanced peeling - any tips for peeling eggs to make runny scotch eggs - where the yolks still need to be runny after the sausage has been fully cooked.

[Nezquick]

https://youtu.be/FkWISKfgqZ0

[basherX]

Older eggs are better. Crack the egg and ease a tea spoon around. Very, very easy with just a little practice.

[UberMeister]

Boil then put straight into cold water. Once cooled lightly crack and then roll the shell off.

[jmorgan]

I use a teaspoon. Just the right size and shape to get between the shell and egg.

[DoubleSix]

Next week...

How to walk and talk at the same time.

[Evolved]

DoubleSix said:

Next week...

How to walk and talk at the same time.

Haha you crack me up.

[All that jazz]

UberMeister said:

Boil then put straight into cold water. Once cooled lightly crack and then roll the shell off.

^ This. Egg sticks to the shell because shell is too hot. Make shell cold and it'll peel off easily.

[anonymous-user]

under a tap, is how I peel, but sometime end up loosing some of the good stuff. I should really wait but hot sliced egg on buttered bread with a pinch of sea salt is the best.

[adsk]

Room temperature eggs into boiling water
Once boiled pour on lots of cold water to cool down rapidly
Bash the outside of the egg against a hard surface (e.g. worktop) until in lots of small pieces (what the glass trick in the video does)
Easy peel.

[trickywoo]

adsk said:

Room temperature eggs into boiling water

I often have a problem with the shells cracking using that method.

[ikarl]

The Spruce goose said:

under a tap, is how I peel, but sometime end up loosing some of the good stuff. I should really wait but hot sliced egg on buttered bread with a pinch of sea salt is the best.

and pepper

[HappySilver]

Peel them under water in a bowl, for some reason the shell just comes away. I worked in a restaurant in 1989 and they taught me this, never done it any other way since as a faffy activity is now really easy.

[yellowjack]

trickywoo said:

adsk said:

Room temperature eggs into boiling water

I often have a problem with the shells cracking using that method.

Eggs straight from the fridge into cold water and bring up to the boil. Ten minutes simmering, then straight into cold water. Tap away on a worktop or chopping board to reduce the central band of the shell to 'crazy paving' then peel that bit off under water in the pan. The two ends should then come off real easy. Rinse, then slice. A pinch of salt in the water in the pan can help to stop too much egg escaping if the shell does still crack.

Slice 'em up straight away and you'll still get the 'warm egg on crusty bread with a pinch of salt' deliciousness that was spoken of above. Or mash a teaspoon or two of mayonnaise into them while still warm. That works for me too. I bloomin' well love eggs!

[cornet]

Short version:

http://www.seriouseats.com/recipes/2009/10/perfect...


Long version:

http://www.seriouseats.com/2014/05/the-secrets-to-...

[theguvernor15]

Simple way, knock a bit off the top and bottom of the shell, place in cupped hand, hold reasonably firmly, place hole to mouth, blow hard & the whole egg will come out in one.

[anonymous-user]

Opposable thumbs OP - you obviously have not evolved

[omniflow]

garyhun said:

Opposable thumbs OP - you obviously have not evolved

I disagree - there was enough informed input on this thread to address my question, and also to show it was not a stupid question. There would appear to be some science behind the process - e.g. starting with the water boiling makes eggs easier to peel.

Thanks for all the sensible input.

[Jamesgt]

Old eggs IMO. I get mine from a farm (mmmmm double yolks!!!). But they are impossible to get a nice clean peel on until they get older.

[anonymous-user]

omniflow said:

garyhun said:

Opposable thumbs OP - you obviously have not evolved

I disagree - there was enough informed input on this thread to address my question, and also to show it was not a stupid question. There would appear to be some science behind the process - e.g. starting with the water boiling makes eggs easier to peel.

Thanks for all the sensible input.

Whilst old eggs are better, it really is a case of having a delicate but forceful hand.

You need to lighten up old fruit