I am not good a peeling eggs

If ur gonna eat it by urself then who cares haha if ur gonna serve them then here what ur gonna do, after boiling ur perfered cooking time of the egg, cold plunged it into ice water of if u dnt hv time to do that just set it in the sink, open water till the water is cold, take some bakingsoda(bicarbonate) tblspon in the pot w the eggs and crack the shells a bit so that the soda can get inside the membrane (where the egg usually sticks).

And peel. And dnt do the blowing sht! Unsanitary AF!!

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LatterParty182@reddit

still i will take that

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scumfuc@reddit

This has more to do with how they where cooked. You want eggs that peel easy every time. First start them in cold water bring up to boil without a lid. When fully boiling remover from heat, cove pot and let sit 5-8 minutes for desired yoke doneness. Crack shell and the white membrane will still be attached to shell and peel right off.

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224016857-a@reddit

Older eggs dropped into boiling water while still cold, 12 minutes boiling, straight into ice water, peel while still cold.

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tunachilimac@reddit

I’ve tried every trick I could find to make eggs peel easier. None of them worked for me every time. Then I got gifted one of those little electric egg steamers that’ll do 6 at a time. I normally hate kitchen gadgets but it works flawlessly every single time. You have to poke a little hole in the shell before you steam them and I think that might be the reason.

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Uncommented-Code@reddit

The literal only one that works for me is the eggs being fresh. The older they are the more the membrane seems to stick.

Also an egg steamer sounds fucking dope but I can't justify the space needed for another gadget that only does one thing lol.

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Early_Mycologist_280@reddit

Does it make a good medium soft?

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tunachilimac@reddit

Yes. It came with a little measuring cup you fill to the line for how you want the eggs done. There’s also little omelette and poached egg inserts for it. The poached comes out a weird shape but works well on a piece of toast or something. The one I got was the DASH brand but there’s a bunch of different companies making them and I doubt brand matters too much.

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Early_Mycologist_280@reddit

Thanks, I've been considering getting a gadget. I don't have a big issue with peeling, unless they are fresh which is an annoying problem. Lol

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CommunismSavesLives@reddit

Vinegar

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Kweschion@reddit

What’s the name of the egg steamer I’ve been thinking about out getting one

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tunachilimac@reddit

Mine is a DASH egg cooker but if you don’t want to spend the $20 or whatever I’m sure the cheaper ones work fine too. I don’t want to seem like I’m advertising a specific brand.

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runs_with_airplanes@reddit (OP)

Interesting

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Cainjake@reddit

Eggstatic

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AliveTranslator4271@reddit

but you cook them beautifully! i can see something's wrong with mine, today t want a runny yolk—overcooked, i want a hard yolk—undercooked

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ronniewhomp@reddit

I know everyone's throwing in their tricks, so I'll give you mine. Like many people I tried absolutely everything until one thing worked. (I tried salting, rolling, spoon, chilling completely after boiling, starting with a warm egg, fresh eggs, old eggs, etc etc)
I boil the eggs for the desired time. No salt, vinegar, etc. I start from cold water but I don't believe that matters.
Then I immediately dunk them into cold water for just one minute before peeling. They're still somewhat hot, but it's the only thing that's ever worked.

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pppooopppoooppp@reddit

I have definitely found that when they're warmer, they peel better. I wonder if it's because the shell is porous and the cold outside vs the heat inside continues to pull out moisture(like a fridge does) and makes the membrane stick to both the shell and the egg.

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pppooopppoooppp@reddit

Probably late to the party... but I peel my eggs perfectly, every time by doing this: 4-7 day old eggs, add eggs to boiling, salted, vinegar water, cook for 9 minutes(hard boiled), shock in cold water for about 6 minutes, peel while still warm-ish, and under cold running water. I stopped having tearing of the whites when I did it this way. I personally believe the peeling while warm-ish helps the most. Once peeled, bag and refrigerate until needed for use.

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krikond@reddit

For good peeling, immediately after boiling, run them under cold water, it always works for me

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Prairie-Peppers@reddit

Roll them over a hard surface with the palm of your hand until the shell is thoroughly fractured, then peel.

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runs_with_airplanes@reddit (OP)

I did put them in an ice bath for ten mins after boiling. Did not roll on a hard surface or use vinegar in water. There was salt in the water, but I guess not enough either. Thanks for the advice

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roughczech@reddit

That is exactly the issue. More salt will force more water inside and will make it easier to peel. That should do the trick.

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I_like_boxes@reddit

In my experience, adding a bunch of salt wasn't enough to noticeably influence osmotic pressure, and I was trying to do it after dissolving the actual eggshell. Ended up having to use corn syrup (which is \~20% water) to pull water out of the egg. Which is what would happen if adding salt worked too--it would not force water into the egg, but do the opposite. Distilled water would force the most water into an egg.

Not saying it doesn't do anything (I have no idea), just that the mechanism would be something else if it does have an effect.

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roughczech@reddit

Fun stuff. Love to do those experimenta with kids. Egg in vinegar, egg in honey. They it, it works. Tea spoon of salt in a small pot and they peal easily. Might something to do with the egg absorbing salt which forces more water with it and only space the water can go quickly is between the egg and the membrane.

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letterheadless@reddit

I love this comment.

You dissolved an eggshell?

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Boba_Fett_is_Senpai@reddit

I think it used to be a somewhat common experiment in grade school science classes, I remember seeing it in magazines as a kid and I'm 28

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Any_Recommendation_2@reddit

It happens when the egg is old, I switched eggs to do this and it was super easy and made me realise what am I buying

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Informal_Ad3201@reddit

10 minutes is too long they need to be a little warm for an easy peel. I do 2 mins in cold water not ice water

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KerryWood34@reddit

Rolling is usually enough after they've cooled a bit. I've never had to use an ice bath or vinegar.

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Prairie-Peppers@reddit

I don't usually do the vinegar thing but I'm willing to bet the rolling technique will make a world of difference for you.

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Ed-Dos@reddit

take your mittens off

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shFt_shiFty@reddit

Did you cut these with a toenail clipper?

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MxQueer@reddit

Looks better than my potatoes.

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mokifracyz@reddit

that's okay, you boiled them wrong

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iamtpagne@reddit

Dude!!! I forget where I learned this but you steam eggs in an instapot, put in one of those metal basket strainer things that kind of look like ufo's. Add eggs and like 1/2 water. Steam for 8 min. Grab out and shove into an ice bath. The shell falls off and they're gorgeous. 6 minutes makes runny yolk ramen eggs.

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morelebaks@reddit

The sheer number of weird tips people are giving here makes me think boiled eggs are inherently random. Sometimes the shell comes off almost on its own, sometimes it’s so stubborn you’d have an easier time slipping down a phimosis foreskin

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PerfectPuppett@reddit

I truly think they are. When I was into boiled eggs, I tried a few different methods of not having the shell stick and none worked consistently.

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I_like_boxes@reddit

I can hard boil store-bought eggs pretty well. Just put them in straight from the fridge, bring it to a boil, cook for 10 minutes, cool in tap-cold water. Done! They peel fairly easily.

Now I have chickens and I cannot, for the life of me, figure out how to boil their damn eggs to peel them. Occasionally I do a perfect one, but most look like a toddler peeled them.

It makes me wonder if the varying experiences may relate more to chicken breed, their feed, and where someone actually bought their eggs. Only one of those is something most people have any control over. I've heard from a number of folks with their own flocks that older eggs are easier to peel, I just haven't reached the point where I have old eggs to test it out since mine started laying fairly recently.

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jenorama_CA@reddit

I made perfect eggs yesterday by starting them in plain cold water, bringing the water to a boil, shutting off the heat, putting on the lid and moving them to a back burner. I set a timer for ten minutes and then put them in an ice bath where they sat for like I don’t know, an hour or whatever until I felt like peeling them. They peeled perfectly and I made bomb ass egg salad. No salt, no vinegar, no green yolks.

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morelebaks@reddit

I just eat it whole with the shell. I refuse to ever play this roulette again.

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jenorama_CA@reddit

angry crunching noises

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Mell1313@reddit

Fresh eggs are a righteous pain to peel. If I'm making deviled eggs i wait until they've been in my fridge a week

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PerfectPuppett@reddit

Yeah but you’re good at making those yolks JUST RIGHT . The yolks matter more they’re richer, tastier, better.

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iSliz187@reddit

Professional chef here. Peel them under water. Perfect result every time.

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Forman420@reddit

I just said this in another comment because I kept scrolling and didn't see anyone mention this yet. I'm not a pro and figured this out on a whim. Tried peeling them in the ice bath and haven't turned back since. You can boil them to whatever consistency you want and then peel under water.

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Forman420@reddit

All I do is peel them in the water from the ice bath and it slides right off. When they are under water its super easy to peel.

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IsopodKey2040@reddit

The key is to use older eggs. The membrane will separate from the egg better. I always buy eggs at least a few weeks before needing to make deviled eggs.

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StanFitch@reddit

You’re supposed to peel them BEFORE you cut them in half…

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Aggravating_Sky_4421@reddit

For me, I use a egg steamer (like $15 on Amazon), once cooked, put them in cold tap water for a minute. Take out and crack shell throughly. Don’t dry the eggs. A little water helps.

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tipsysnips@reddit

okay so I like to think of myself as the king and queen of deviled eggs, and honestly the most important thing you can do is to bring the water to boil BEFORE you add the eggs. If you start them in cold water, the whites congeal slowly and stick inside their shells. Rapidly bringing them up to temperature will prevent this.

Adding salt or vinegar to the water doesn't really make a difference, but it will prevent any cracked eggs from making a huge mess because it will cause the whites to firm up before they can completely run out of their shells. Putting the eggs in an ice bath after cooking will help prevent flat bottoms and green yolks, but that's about it. Honestly you can crack them just about any way you want, I like to give them a couple good thwacks on the counter and roll them around in my hand. But the most important thing is to start them in boiling water.

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boringuser-name@reddit

How long are you boiling yours?

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Critical-Afternoon37@reddit

You want to cold water shock them so they stop cooking, but still peel them while they're warm. A cold egg is very difficult to peel.

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dumptruckulent@reddit

Some eggs are just a bitch and a half to peel. I just peeled two eggs from the same carton that I boiled at the same time. One was easy, the other almost pushed me to my breaking point.

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MuffinMatrix@reddit

Anyone thought that maybe eggs have just gotten tougher to peel? Similar to how common woody chicken is?

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ronniewhomp@reddit

It's hard to say, but woody chicken breasts have made me so scared to buy them anymore. It feels like I have a solid 1/5 chance of getting a nearly inedible hunk of increasingly expensive meat.

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4morian5@reddit

I've done every trick in the book. I use salt and vinegar in the water, I cold shock, I use older eggs, and I roll them.

They still come out like this.

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CommunismSavesLives@reddit

You’re either leaving them in too long or not enough.

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4morian5@reddit

I put them in water, heat to boiling, then remove from heat and let them sit for 12 minutes. I know thats on the longer end, but whenever I do it for less, the yolk is undercooked.

After that, I dump the water, add cold water and ice, a let them sit until fully chilled.

What am I doing wrong?

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runs_with_airplanes@reddit (OP)

I feel this, we’re not alone, there are dozens of us

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a_spicy_meata_balla@reddit

do you peel them with a carving knife 😭

but really though, I had no idea egg peeling was such a problem for people. I've never had a problem with peeling, regardless of whether i boiled the eggs in a pot or in an egg boiler. How do you normally boil and peel your eggs?

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Timmysofine@reddit

Just start the peel under running water

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MulliganPlsThx@reddit

Instant Pot! They peel right off

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Possible_Tiger_5125@reddit

You're damn good at timing them tho

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runs_with_airplanes@reddit (OP)

Thanks! You win some, you lose some, but you live to peel another day

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newlifeIslandgirl@reddit

Sounds crazy but: prior to boiling, very very lightly tap the large end of the egg with the back of a metal spoon til you hear a quiet snap. Then boil. Otherwise buy a German egg piercer.

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Disc04Life@reddit

Use old eggs

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Porkwarrior2@reddit

Fresh eggs suck to peel, leave them in the fridge for a few days before a 2nd attempt.

Also more mayo, chopped pickles & shallots. Those yolks need a bit of filler. Fine shitty first attempt.

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runs_with_airplanes@reddit (OP)

Oh this picture is just the yolks when I cut them in half before I actually scooped them out and turned them into deviled eggs. This sub will only allow you to post one picture at a time

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Porkwarrior2@reddit

You boiled them well! None of that green sulphur ring, woot for you!

I'm a Deviled Egg slut, older eggs always peel better for me.

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Prestigious-Side3122@reddit

Go me, I have to peel them hot. Or they don’t peel right. I now have no feeling in my top fingers lol

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Prestigious-Side3122@reddit

For me **

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kitricacid@reddit

my trick is that i first crack the shell all around, starting from the bottom of the egg, then start peeling the shell also starting from the bottom. Usually there is an air bubble at the bottom, which helps you peel off the membrane alongside the shell. I find that being able to peel off the membrane as part of the shell really helps to get a nice, smooth peel.

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The_OtherGuy_99@reddit

No you are not.

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Perfect-Squash3773@reddit

Put a pin hole in the fat end.

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Major_Active_1441@reddit

Do me a favor OP. Boil some water next time. At boil with a spoon gently lay each egg into the water. Return to boil and cover. Immediately remove from heat and let cook for 11 minutes (12-13 for less jammy yolk). Next immediately either drop in previously prepared ice-bath or run under cold water either version takes 3-5 minutes. Now peel and please get back to me with your new egg peeling skill.

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AtlasHands_@reddit

You don't need salt or vinegar, you just need to cook them properly.

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Candid_Rope_5888@reddit

The trick is to bring water to a rolling boil, then add eggs. The hot water will break the shells membrane so it peels off in one piece.

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MarzipanPlane9490@reddit

Some times if I’m not in a hurry I’ll cool them in cold water for a bit and then just put them in a bowl in the fridge overnight. The rolling on the counter is always your best bet too

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ParkerFree@reddit

Maybe not, but they are cooked perfectly.

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runs_with_airplanes@reddit (OP)

Thanks!

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VoyagerCSL@reddit

…or proofreading.

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runs_with_airplanes@reddit (OP)

What a you a talkin bout, tittle is fyne

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Thatpinksquid75@reddit

I like to shock them in an ice bath after I take them off the stove, and that’s helped me a lot with stubborn eggshells! These eggs look so good too 😋

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midwest_elder@reddit

before you boil them take a knife and gently tap the point of the blade into one end of the egg. you want a hole the size of a pen tip or smaller. this will let water between the shell and membrane as it cooks and make it pop free easily.

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WeevilWeedWizard@reddit

Pro egg tip: eat them whole

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jtmann05@reddit

The only way I’ve ever really had success peeling eggs is to start them in boiling water or steamer basket. The whole start in cold water, bring to boil, turn off never worked for me.

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DeadNotSleepy@reddit

dumping a FUCK ton of salt into the water before boiling them seems to make the peeling process really easy for some reason, not really sure why, but when i do this the shells just come right off and more often than not i get perfectly smooth peeled eggs.

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DisconnectTheDots@reddit

Salt is how we did it in the restaurant I cooked at. And taking the boiling eggs and putting them in ice water immediately.

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DeadNotSleepy@reddit

No doubt much better methods out there though, this is just what seems to work for me..

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lablackey27@reddit

I have had luck with baking soda in the water, but sometimes the eggs just won't cooperate

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justine7179@reddit

Peel the egg shells while submerged in water, simplest trick

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darkmoonfirelyte@reddit

So what I do is I get Eggland's Best eggs. Part of why eggshells come of is as much the eggs you use as anything. American eggs can be pretty shitty, so you want good eggs for it.

Second, after I boil them I think transfer them to a different bowl and soak them in an ice water bath. Then I do it again when the first batch of water gets tepid. You want to quick cool them as best as you can as that will also help to make the shells looser.

After that, as another poster said, make sure you crack and roll them with your hand on a hard surface, breaking up the shell all over. Only then do you peel.

Works for me a good 95% of the time (because there's always an egg or two that fights no batter how much you do).

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ChefAsstastic@reddit

A few things. Add lemon juice or vinegar to you water. It assists in separating the membrane from the shell. Also, start with ambient temp water with the eggs in the pot, then bring up to a boil. Always remember to shock the eggs afterwards in ice water. That will also help in peeling.