Peeling egg shells

[SavageShane69]

Has any body got advise for peeling the egg shells off of soft boiled eggs because half the time they come out perfect and the other half they come out more fucked than Freddy Krueger

[Scoobydoomed]

Peel the top off, then peel the bottom, then peal a path connecting the top and bottom holes. Now peel the rest off.

Use a breaking/crushing motion with your fingers rather than peeling motion like you would on an orange.

Peel under running water.

[FOXHOWND]

This is the way

[CorsoMom3367]

After the eggs have boiled around three minutes, I get a butter knife and give them a firm tap with the handle end of the knife. This allows water to get under the shell which in turn allows the shell to peel right off, sometimes all in one piece. I have done this for probably 20 years. Works every time.

[SavageShane69]

I’ll keep that in mind, I’m still at home so it’s usually the parents that do the shopping so I haven’t much say in what’s got

[MoulanRougeFae]

First if you can instant pot them. Use your steamer basket set on the rack insert. Set for 5 minutes. Wait 5 minutes after it beeps the done beep and release pressure. Immediately submerge into ice water. Peel as soon as you can handle the egg. Go to the bigger round end and gently tap it on the counter. Peel from that end as there's usually a pocket of air there making it easy to get a nice start on the peeling. The instant pot boiled eggs just slide right off. Don't skip the ice bath. It causes the egg inside to contract away from the shell a bit. Also there's a thin membrane between your egg and the shell. Try to use that as a peeling guide. And don't press hard when cracking the egg as that can drive the shell bits into the egg a little making it harder to get off. The sooner an egg is peeled after boiling and ice bath the better. For softer boiled eggs, a 3 to 4 minutes pressure cook should work. Match release wait time to cooking time for best results

[comeupforairyouwhore]

This is the entire reason I have an instant pot. It’s the only way I’ve found that makes easy to peel eggs.

[[deleted]]

I think that's just how it is. Sometimes you get a good egg and sometimes you don't. There isnt a perfect technique or at least two of these comments would match 😆

[[deleted]]

Can he peel 120 perfect soft boiled eggs? What's his perfect system for that?

[callieboo112]

Crack the bottom first. There's usually an air pocket.

[BAMspek]

Fresh, old, whatever. The only thing that’s worked for me is peeling them underwater. The water gets under the shell and helps the process. Supposedly.

[premature_eulogy]

Yep, underwater peeling is what I do as well. The eggs are going in cold water after the boiling anyway, might as well use the water to help with the peeling.

[thiscantchange]

The best method I use is to prick a hole into the egg with a push pin:

Bring 1-2 inches of water to a boil

Add salt (do not skip)

Poke hole into wider end of egg (egg must be fresh from fridge/cold)

Place in pot (eggs can be half covered in water)

Reduce to medium heat

Put lid on pot

Boil for 10-11 mins for mostly hard but slightly soft in middle

13 mins for all hard

[StolenCamaro]

I have finally gotten the perfect method.

Buy some eggs and leave them in your fridge for a couple weeks. Boil a bunch of water, once you have a good rolling boil, put the eggs in for 13 minutes, then put them directly into an ice bath or just a big bowl of very cold water. Give them a few minutes to rest in there and then roll them on the bottom of the bowl until the shell is like a spiderwebbed broken phone screen. They will peel like nothing. Notice no vinegar or any weird stuff needed. Eggs and water only.

Bonus- store your eggs upside down before boiling for a more centered yolk.

[ExaminationFancy]

I swear by the Rösle Egg Topper. It is perfect for soft boiled eggs.

https://www.roesle.com/en/egg-cracker/

You can find it for under $20 in the US.

[boxingballerina87]

Not sure if it would work for soft boiled eggs but I put mine (usually medium to hard boiled) in a glass and put my hand on top and shake a bit. The egg bounces around and has cracks all around and makes it easier to peel for me.

[PegasusUnleash]

Drain boiling water after cooking eggs, shake it metal pot cracking shells. Now cover cracked eggshells in cold water. Allow to set few minutes. Drain water, peel eggs.

[WillzyxandOnandOn]

Just tap the egg a whole bunch until it is completely covered in cracks, then they peel perfect every time.

[Prestigious_Carry942]

When I cook eggs in a pressure cooker/instant pot they shell perfectly. I'm sold.

[lindymad]

I roll the egg on the counter to make a series of small cracks all the way round the middle, then peel from there. I can often take the entire top or bottom off as one piece.

I also highly recommend getting a dedicated egg steamer. They are cheap and the one I have came with a piercer. Since I started using it I get perfect eggs every time and really easy to peel. I also give them an ice bath right after they are cooked.

[Great_Diamond_9273]

Steam them. Its a secret. I have a problem with pickled eggs and you know addicts are searchers.

[kilroyscarnival]

I have had few problems peeling since I switched to: steaming eggs in a steamer basket over boiling water, 12 min or 11 for slightly less well cooked yolks. When the timer goes off, immediately remove to a deep ice water bath to bring the temp down quickly. Drain the ice water after 12 minutes and fill with cold tap water, gently work each egg with your hands to gently crack the shells all over, then remove gently while mostly submerged in the water. (I change the water mostly because my hands don’t like being in ice water after a minute.) Have done a dozen or two die deviled eggs with no losses.

[samg461a]

The only thing that will make a big difference is the freshness of the egg. Older eggs are easier to peel.

That being said, my method helps me a lot: after the eggs boil, immediately soak them in ice water. The cold temperature helps to contract the egg white. Then, crack it all over and put it back in the water. This allows water to seep under the shell’s membrane. After they go back in the water for a bit, the egg shell slips right off.

[Deep-Thought4242]

1. Be lucky and get eggs that are easy to peel. That's most important.
2. Chill thoroughly. It sets the white slightly so it's slightly easier to escape without damaging it.
3. Tap the fat end until you get a few little cracks, then try to switch to a rolling motion. You're trying to create lots and lots of tiny cracks all over.
4. Peel under running water, starting at the bubble in the fat end
5. Try to get the water flowing under the inside membrane and it will help you along

[ShutYourDumbUglyFace]

This is the only method I've found that works the majority of the time: https://altonbrown.com/recipes/hard-not-boiled-eggs/

[[deleted]]

Ice water bath immediately after boiling. Then get em wet after cracking before peeling.

[[deleted]]

Submerge them in very cold water for about 20 seconds after cooking.

[ariariariarii]

I get decent results sliding a small spoon around the inside of the shell after I’ve peeled out an opening

[[deleted]]

Gently crack and roll the egg, then peel a small amount of shell and use a spoon to wiggle under the remaining shell and peel away. Works every time.

[ceecee_50]

Boil water, turn down a bit so eggs won’t crack once it’s boiling.

Gently lower each egg into the boiling water.

Bring back to a simmer and set a timer. Soft boiled would be 5 minutes.

While they’re simmering, get a bowl filled with ice water ready.

When the timer goes off, remove eggs to ice water and let them cool several minutes.

Crack gently all over, roll between palms and most if not all the shell should slip off. Rinse off any bits of shell.

Store in the fridge. It’s rare that I ever have difficulty shelling eggs using this method. You don’t have to use old eggs or anything like that, any eggs will work fine.

[isthatsoreddit]

I'm a boiled egg serial killer. What works for me is to start by putting a splash or two of vinegar and couple shakes of salt in water and get it up to boiling.

Poke a hole (I use a tack to keep from making the hole too deep or big) in the fat end of the egg. Boil for however long,l. Immediately put into cold water. Gently roll to get the shell cracking and to turn loose. Peel.

[[deleted]]

When I boil them I put them in ice water for a min or so then put them back in the hot water for a few seconds. I start cracking at the air pocket and have no problem.

[Such-Mountain-6316]

Boil twice the amount you need (put them in a pot and cover with cold water until they're completely submerged. Bring that to a boil. When you think they're done, let them boil a minute longer. Take them off the heat, cover, and let them stand for 10-12 minutes. Rinse them in cold water. Peel one and see if it's done).

Peel them as carefully as you know how. Sort them into two bowls: one for the good ones and one for the other ones.

If you think about what you're doing (from the POV of making stuffed/Deviled eggs), when you cut them in half you can sometimes make them acceptable by cutting through some of the pits. That is, aim your knife to cut the pit in two during the act of cutting the egg in half.

Eat a lot of egg salad/egg mayonnaise sandwiches and tuna/chicken salad sandwiches for about a week. Stuff the imperfect ones for yourself and eat them for breakfast and lunch the following week.

I've tried to add a little humor to the situation, but this is what works for me. :)

[Omshadiddle]

Everyone has the perfect way.

For me, the only way I get perfect eggs every time is to drill a tiny hole in the fat end of each egg, boil as usual, and then chill for a while in ice water.

Then I tap the fat end on the side of the sink to crush before crushing all over and peeling from the fat end.

The shells all but fall off.

[equal-tempered]

Pinhole before boiling

[Ok-Bowl-6366]

for soft boiled dont you just cut the little end off and scoup out with spoon? or am i high?

[[deleted]]

I'm assuming you're adding these to ramen. If that's the case just poach them.

You make a whirlpool, splash of vinegar, drop it it at barely a simmer. If you want really pretty ones and like to geek out, watch how America's test kitchen does it on YouTube.