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hard boiled egg not peeling right [moved from General Chowhounding]

  • w

Does anybody know why is it that sometimes a hard boiled egg is easy to peel and sometimes it comes out like a moon rock full of craters?

I like my hard boil egg not overly cooked, so the yolks are just set. Could that be it, too undercooked?

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  1. w
    wow i'm a dog

    Your eggs are *too* fresh - makes 'em hard to peel. Try peeling them under cold water. Sometimes that makes it easier.

    Link: http://www.foodtv.com/cooking101/qand...

    12 Replies
    1. re: wow i'm a dog

      What is too fresh? I have had these eggs for over a week in my fridge, and who knows how long in Safeway before I picked them up.

      I know egg keeps for a long time in the fridge...but wow, this is certain news to me.

      1. re: Wendy Lai
        Stanley Stephan

        That sort of blows apart McGee's 3 day statement. Safeway certainly doesn't have hens laying eggs in the back of the store.

        Maybe they were'nt cooled quickly enough?

        1. re: Stanley Stephan


          Do try all the usual advice - organic eggs, older eggs, a bit of vinegar in the water, plunging immediately into an ice bath, etc. - and it may work for you.

          But...just wanted to let you know that there are times when no matter what I try I can't get the shell off cleanly.

          And a soft boiled egg served hot with a clean-peeling shell - sometimes just impossible.

          I am an experienced cook and I suspect that there is just a change in the nature of eggs. I don't get these problems as often when I boil eggs in France - including ones from the chain supermarkets that are not not even refrigerated by the way.

          So despite your best efforts those shells may still stick.

          1. re: Louisa Chu

            There's somebody telling the truth. All these urban myths about the age of the eggs, temperature of the water, etc. are nonsense. I've boiled eggs that were so old they were in danger of going bad, and they STILL had their shells stuck on them. You'd think in all of science and the Internet somebody would figure this out once and for all, but all I see are unproven hypotheses. Just like sugar makes kids hyper - no, it doesn't. At least science bears that out.

            1. re: tttt123ghmyttf

              I have to agree with you, while it may be true that very fresh eggs are harder to peel, I don't think that's the issue that most people have. I get my eggs from a regular old grocery store, and I've hard cooked eggs and had some from the same batch peel just fine and other get mangled trying to get the shell off. I will say since I've started steaming instead of boiling, I haven't had that problem. I won't swear that it's foolproof, but it's been working so far.

          2. re: Stanley Stephan

            Actually, they weren't. This time I let it sit in the hot water because I didn't have time to take them out, and they cooled in the hot water. Perhaps the cooling right after cooking is the key. I will give that a try next time.

            I do always put eggs in cold water and bring everything to a slow boil together. My mom always told me the eggs would explode if you drop them into boiling water. I don't know if that's true, but why temp fate?

            1. re: Wendy Lai

              They wont explode. I often cook them by dropping into boiling water. It might cause cracking and leaking more? I tend to do this when cooking them along with potatoes for potato salad.

              1. re: Atahualpa

                It seems counter to what others have said, but if I run cold water over them, they're hard to peel. If I let them cool on a plate for a few minutes, they peel easily. You gotta break that clear membrane skin and peel it with the shell.

          3. re: Wendy Lai
            wow i'm a dog

            I dunno...it would be interesting to know the answer though.

            1. re: Wendy Lai

              Eggs from a grocery hit your fridge at about 4 weeks of age. Amazing, huh?

            2. re: wow i'm a dog

              I've heard others say the eggs are 'too fresh' nonsense. I used to have a farm and love
              fresh eggs. I didn't raise chickens but I had neighbors who did and used to make plenty of Chef's salads, egg sala, egg-potato salad, and deviled eggs in my time, along with the usual hardy breakfast specialties and killer hollandaise. I'm a pro, if I do say so myself, and I know eggs.

              To answer someone else, the Navy keeps eggs on board ships for a month - UNrefrigerated!

              Unless I miss my guess, there is something very different in the chicken feed being used currently that would likely account for the chunks of cooked white sticking to the shell while peeling. More calcium makes a harder shell - ?.

              I find it somewhat easier if you start with a tap at the pointy end and make a strip straight to the round end and then peel sideways from there.

              I've never seen this issue before, and being a conspiracy theorist at heart, I fear it may also have to do with all those aggressive amateur inventors 'out there' with their egg cookers, crackers, and trays.

              1. re: salmonlover

                I grew up on a farm. My mother grew up on a farm and so did her mother. It was explained through generations that eggs can remain safe to eat when unrefrigerated if they have not been washed. When the hen lays the egg a clear mucous coats the egg. Once the egg has been washed it is now porous and dangerous to eat if left unrefrigerated.

                Hen's would lay eggs throughout the day, usually in the morning and it would be hours before we could collect them. I can't help on the peeling question, I'm here because I'm having the same problem, but maybe some of you have wondered about unrefrigerated eggs.

            3. Cooks Illustrated had a feature on this a while back. They recommend:

              1) bringing the water to a boil, then letting the egg sit in water for 15 minutes

              2) plunging egg into ice water and letting it sit for 15 minutes

              3) rolling egg on counter (under your palm) once or twice.

              I don't know why this works but it does--it produces perfectly cooked, easy to peel eggs.

              1 Reply
              1. re: susanb

                I believe this works because when you place them in the cold water after cooking a thin layer of steam forms between the egg and the shell creating a space which makes them easier to peel.

                This method works for me 95% of the time. Very good, but not fool proof.

              2. I think the ice bath is the key.

                I put the eggs in a cold pot of water. Bring it up to temp. Once it boils, wait 7 minutes. Then take out of the water and ice them down.

                No green colored yolks. No problem peeling.

                1 Reply
                1. re: Tugboat

                  Yes, the ice bath is the secret. I made a pot of hard boiled eggs this morning, and as soon as they were done, I took one out to peel. It was the worst experience peeling an egg I've ever had. Even running cold water over it did not help separate the shell from the egg. I put the rest in an ice bath for 5-10 minutes and they peeled perfectly. Thanks for the tip.

                2. cold water is the key as stated by the rest of them. The key is that there is a membrane on the shell that keeps the shell in one piece when you tear at the egg. When its hot the membrane is stuck to the egg white and hence forms a kind of glue btw the shell and the egg white. Putting them in cold water cools the egg and shrinks it such that the membrane can no longer hold on to it. The only experiment that is to be conducted is maybe the eggs of diff color have different kinds of structure that could be better for boil *shrugs*.

                  The best way to boil eggs is to my knowledge to bring the water to a boil with the eggs inside slowly, this is because if you dump the eggs in boil water (esp if your eggs are in the fridge) the shell would crack and hot water will seep in making the peeling process extremely difficult later on.

                  1 Reply
                  1. re: icecold

                    Another good reason to use your method, assuming you turn off the heat when it comes to a boil: boiling toughens protein.

                  2. Food Tv (sara moulton) always says to use not so fresh eggs. I don't know.. I don't have much of a choice as I don't raise chickens and neither I nor my wife lays them so I go with what I find at the store.

                    I have been using the Julia Child method and have not had a bad egg for years. Generally they peel just fine. If I have a problem I sometimes will put them under tap water for a second. Although I believe Julia has abandoned the last step (in and out) these days I find it still works for me (old dowg - no new tricks syndrone I guess). Anyway here is what I do.

                    How to make a Hard Boiled Egg

                    These eggs turn out perfect every time. No green part at all. I don't always use the second boil and ice bath routine because they seem to deshell pretty easy.

                    Julia Child Method. Add eggs straight from fridge in a single layer to a saucepan. Add enough cold water to cover them by 1 inch at least. Slowly bring water to a soft boil. Once water is at a soft boil, cover and remove from heat and begin to time them.

                    Small Egg - 14 minutes
                    Large Egg - 17 minutes
                    Jumbo Egg - 19 minutes

                    Remove from pan and plunge into ice cubes and water for 2 minutes. Bring the water back to a boil while the eggs are in the ice water. Return to pan and bring to boil. Boil 10 seconds. Return to ice bath. Whole boiled eggs can be kept in fridge for a week.

                    Note: To ease the shelling try cracking the egg on the wide end of the egg and under a little running cold water to remove the shell. It tends to push the shell out.

                    3 Replies
                    1. re: DavidH

                      After a little thought, there is one more point I want to make. I don't buy the less fresh egg approach. Yes, it is possible the eggs may peel better but I may die of samanella or the end product may not taste as good. All chefs say to buy the freshest ingredients always and my feeling is that this applys to eggs as well. I always check the expiration date on everything I buy and it is not uncommon to find somethng on the shelves that are beyond this date.

                      How to tell if an Egg is Fresh

                      Put the eggs in a pan of water. If it's a fresh egg, it will lie on it's side on the bottom. If it's a few days old, one end will tip upwards. If it's stale, it will stand on one end. If it's rotten... it will float. Also, when you crack an egg, the higher the yolk stands,the fresher it is.

                      1. re: DavidH

                        I think chefs seek "freshest" with produce, but I don't think the same applies to animal products.

                        For instance, I believe Morimoto insists the best quality sashima tuna sits for two days to be perfect.

                        I understand most meats for that matter need to sit a while.

                        1. re: Uncledave

                          I usually hard boil the eggs that have sat in the fridge for the past week - right after buying a new carton.

                    2. Put the egg(s) in a pan with water to cover them. Put the pan on the heat. Bring up to the boil. Cover the pan, remove from heat. Let sit 10 to 15 minutes (10 gives you yolks that are just cooked). Uncover. Drain out the water. Bang the pan around so that the shells crack. Place pan under cold running water OR fill pan with water and ice. When eggs are coldish, scoop out ice or turn off water; in either case, leave the eggs in water. Bash them around some more. Peel in the water. THIS WORKS EVERYTIME. (and no green yolks, which come from overcooking/too high heat)

                      1. r
                        russ parsons

                        really fresh eggs are really hard to peel. no way around it. aging them a little changes the pH, which helps some, but it also increases the size of hte air pocket, which helps a lot.

                        hard boiling eggs: i've tried just about every method possible. here's the one i like best, which seems to be close to several of the others. Place the eggs in a single layer in a large pan. Barely cover with cold water. Bring to a boil and as soon as it hits the boil, turn the heat off. Do not cover, but let the eggs sit. When teh water is cool enough that you can stick your hand in, the eggs will be perfectly cooked.

                        here's a couple of points: always start eggs in cold water. There is an air pocket in eggs and if you stick them in boiling water, the air pocket expands so quickly that it breaks the shell. Starting them in cold water expands the air pocket slowly enough that the air can leak out through the permeable shell (ever wonder about that little stream of air bubbles?).

                        the dreaded green ring comes from overcooking. By managing the heat the way i've described, what you're actually doing is using a bell curve: the egg will heat to a point, then the water will quickly cool again so that it won't heat past htat point (my recollection is too much time past something like 170 for the yolk).

                        1. Whatever method you use, vinegar in the water

                          1. To have perfectly cooked hard-boiled eggs that are easy to cleanly peel, have your wife ask you for an egg salad sandwich one weekend.

                            To guarantee over-cooked yolks and incredibly stubborn shells, wake up late on New Years's Day, use the exact same method as above, and try to make beautiful Deviled Eggs for an Open House brunch party for 75 people.

                            Trust me. Works every(!) time.

                            1. when done, put in water with ice, when completly cooled crack them all over and let them soak in the cold water for atleast 5 minutes more is better
                              peels will just slide off,

                              1. Once I get them in the cold water, I crack the large end and let them sit to cool in the water. The theory is the water will seep into the crack and slide between the egg and the shell and make them easier to peel. Don't remember where I heard that. Works pretty well.

                                1. although i only use this metod (trick) to amuse children, i have found it produces a perfectly peeled egg every time...


                                  1. I boil eggs every week. I have boiled brown eggs, white eggs, organic, omega-3, ultrafresh eggs from the farmer's market, week old eggs from the grocery store, and who knows how old eggs from the back of the fridge. Anyone who repeats the old wives' tail that old eggs peel better are simply repeating an old wives' tail that is totally full of it, not to mention encouraging people to risk salmonella.

                                    I boil the water, cook the egg, then replace the hot water with cold water. I like the yolks slightly soft, so I drop them in boiling water for 9 minutes. As soon as they're done, I pour out the boiling water and put the pan under cold running water for a few minutes, then let the eggs soak in cold water until they no longer radiate heat. Cracking them after they've cooked also helps. Maybe twice in the past year I've had one not peel right.

                                    2 Replies
                                    1. re: Loren3

                                      This isn't an old wives tale. It's a fact which has been studied by food science. The shell of an egg allows air to pass through to the interior. Air increases in the egg as it gets older and the volume of albumen starts to break down. The skin between the shell and the egg is looser on older eggs. This makes them easier to peel. It's the tight skin which makes them hard to peel and tear apart when you try to take the shell off.

                                      Also, there is no salmonella risk if you hard boil an egg. Fully cooked eggs are safe, even if they are a bit old.

                                      This was covered in an article on Chow before:

                                      1. re: Loren3

                                        I'm sorry, but you're wrong. It is not an old wives' tail that old eggs peel better. I grew up raising laying hens and fresh eggs are hard and sometimes almost impossible to peel. The eggs that you get from a store or even a farmers market are usually at least a week or more old, most times much older than that in a chain market. Eggs last a lot longer than people think they do. Some eggs can last for months. No one is risking salmonella with boiled eggs. Most people don't have eggs in their house for long enough to go bad. Common sense applies here and if you're in doubt, just toss them. Usually an egg is bad if you can gently shake it (before cooking) and hear/feel the insides bouncing around. I honestly don't know why this is true, it just is. I'm glad that you get fresh eggs, that's good, but when it comes to something like this, those of us who walk out into the backyard in the morning to get our breakfast eggs are probably the best ones to answer these questions.

                                      2. I have tried just about every way imaginable in my 30+ years of professional cooking. I have been set on my pealing the egg right out of the boiling water with best results till this holiday season. I hired a handy helper and we had 50 dozen eggs to peal for an event which I gave him 25 dozen and I took the rest. When I had just finished my 10th dozen with swollen hands my helper asked if I needed any help as he was finished. In my mind all I could imagine was he had aged eggs and somehow I had fresh. Not wanting to make a scene as he helped me I just went about my business. After his help with a couple of my eggs he said, “How much vinegar did you use?” All I could say was none. He just laughed and then told me his secret that for every gallon of water he uses a cup of vinegar for the boil and after trying his method it is now my new method and works.

                                        After thinking about it, to color an egg you need vinegar to penetrate the shell for the dye to adhere to the shell as the outer shell is impervious. My guess is by adding the vinegar to the boil the outer shell deteriorates to allow some of the water to get between the shell and the egg for an easy removal. All I can say is it works and has been a blessing when I need to shell hard boiled eggs. I also did a taste test and did not find a vinegar flavor in the egg boiled this way although might have been an enhancement for deviled eggs. Let me know if this works for you…

                                        3 Replies
                                        1. re: Route66

                                          We just boiled some eggs and had this problem. In reading the responses, I believe that the cold water is a key or the egg being cold must have some type of effect, but think about it...Route66 brought up a very interesting point. Everyone has colored eggs at some point or another. Did you ever have an easter egg that didn't peel right? I don't remember ever having one not peel right for me. If the vinegar is not the answer then it must be that the cold temperature is the key whether sitting in the fridge for a bit or the ice water as several have stated. Either way, vinegar is cheap and so is water. I'm choosing to use both as one of them or both combined must be the key to this perplexing problem. Hey, I'm not a chemist or a cooking genius, I just want answers to simple problems. :)

                                          1. re: Route66

                                            I like my egg yolk partly cooked but not runny. Would the vinegar method work as well?

                                            1. re: Route66

                                              Just tried adding a splash of vinegar to a small pot of cold water with six eggs, 3 fresh, 3 two weeks old. Brought to boil, simmered 20 min. Rinsed in cold tap water til eggs were cold. All peeled easily. As a short order cook, I learned that when poaching eggs, adding vinegar holds the egg together. Maybe the same chemistry works for hard boiled.

                                            2. This is Monsieur Jacques Pepin's fail-proof way of making hard-boiled eggs.
                                              some of his suggestions are already mentioned, but he suggests making a pinhole at the wider end of the egg before cooking.

                                              2 Replies
                                              1. re: Rmis32

                                                thanks for bringing this thread to the top. Oddly enough, DIL who makes deviled eggs for every occasion, couldn't peel the eggs proplery on Christmas Day. Fortunately, I had a dozen I could spare which she said peeled fine even though they were much fresher.

                                                1. re: Rmis32

                                                  I thought that was to center the yolk, the pin hole that is?

                                                2. You didn't say how long after cooking the eggs you decided to peel them. If you peel them as soon as they are cool enough to handle, the shell should come off cleanly. If you let them on the counter or in the fridge and dry out, the shell will stick and you will get moon rocks every time.

                                                  If you want to keep the eggs for a few days after peeling, wrap in plastic or put them in a bowl of water.

                                                  1 Reply
                                                  1. re: Zeldog

                                                    We raise free range chickens and get fresh eggs daily. Without washing, those eggs will stay fresh for over a month, even on the countertop, as the hen's protective coating prevents bacteria from entering the shell. This is nature's way of making sure that once the hen is ready to set on a clutch of eggs to hatch them out, they are not rotten. It takes at least 2 weeks for a hen to lay enough eggs to sit on if we let them. Those "old" eggs still sink in a sink full of water and don't smell bad.

                                                    Onto hard to peel eggs. We keep a carton of eggs separate from the "fresh" eggs just so that we have older eggs for boiling which are easier to peel. Three week old eggs seem to work best. We honestly don't notice a difference in flavour between fresh and older eggs once boiled, they are just much easier to peel.

                                                  2. A Julia Child tip: Remove eggs from simmering water w/ a slotted spoon and place in icebath for 1 minute. Then plunge eggs back into simmering water for 30 seconds. Then drain, crack and peel. The ice shrinks the cooked egg and the hot water expands the shell away from it. works like a dream even with "new' eggs. adam

                                                    1. Strictly Fresh Eggs do not peel well at all! They need to be two or three days old.
                                                      My method is like so many others that have posted on the subject.....I used to have a lot of trouble until I learned to poke a vey small hole in the shell at the large end with a very sharp needle. Cover with cold water with a bit of salt thrown in. Place pot on a high heat setting. As soon as it starts to boil, I time for eight minutes. When the boiling time is up I take pot with eggs off of the heat and allow them to sit in the hot water for twelve minutes.

                                                      Drain off the hot water and shake pan to crack the egg shells well, and immediately allow cold tap water to flow over the cracked eggs for about three or four minutes. After thoroughly cold....start peeling at the large end. (The cold water causes the inner membrane to separate away from the egg white.)

                                                      No trouble with peeling a perfectly hard boiled egg since I started using this method.

                                                      1. I've tried every method for making peeling easier and the ONLY thing that was worked for me is to soak the eggs in a brine solution for a minimum of 24 hours. I also like my eggs just done or even a little "wet" and it makes no difference to the peeling process how done your egg is. I used a 1/4 of a cup of Kosher salt and 4 cups of water. After 24 hours there was still some sticking of the shell but nothing major, after 48 there was no sticking at all. Give it a try and see for yourself.

                                                        1. I foregot to mention before I put the eggs in the brine solution that they were cooled in ice water immediatly after cooking and once cold then rolled on the counter top cracking the shell. Then placed into the brine over night. I believe this to be an important step; allowing the brine solution a way in to do it's magic.

                                                          1. I have the best solution ever! I do it all the time. What you do, you boil the eggs 2,3,4 minutes, however hard you want it to be, then you stop the boiling and you crack the hard boiled eggs and trow them back into the hot water. Leave them there for another 10,15 minutes until you're ready to eat them. You then dump the hot water and you take the hard boiled egg and crack it more and then try to peel it off. It will be much much easier (still you'll have some hurdles to overcome) and definitely much easier than if you didn't do what I just told you. I bet you no one ever told you that, huh? Well, I found out myself after experimenting many times with these hard boiled eggs I make every other morning. I found this solution to be most facilitating solution to peel off the egg shell. Tip: to take the egg from the boiling water I have a little strainer, one that fits my pot, and I fish the egg out of the pot. This way I don't "lose" the water and I don't make it messy trying to pull up the egg from the water. It's as easy as 1-2-3! Then you take the egg out of the hot water and throw it to the sink at a height of maybe 6-8 inches. That will insure cracking the egg shell but not splitting it in half which will mess up your egg contents which you'll want to eat afterwards. Don't forget to return the cracked egg from your sink to the pot with the water in it. I think what happens, a good explanation to this is, the cracks in the shell allow water to penetrate the egg inside, which envelops the "space" between the egg content (the albumen or egg white) and the inner part of the shell. This in turn separates the egg shell film from the egg white. Like I said, it's still sometimes bumpy that solution, but it's better than anything else I ever tried, definitely better than not doing it at all. Try it and enjoy it! Note: Do not over-boil the egg, because you will then destroy the good nutrients of the albumen. The protein will then not be as potent. I read that in Men's Health magazine.

                                                            3 Replies
                                                            1. re: TutorsTeachCom

                                                              I have tried everything here. Older eggs, starting by adding eggs to cold water and then boiling, dropping the eggs in boiling water, running under cold water, adding to ice water, rolling on the counter, peeling under water. No breakthroughs. Pardon the pun. When I lived in the city I had no problems, ever. Now living in the country I have a well and....... a water softener. The water i use is now devoid of salts and minerals. Compared to the city which is not as soft. I am going to try adding salt to the water and also using bottled water. I'll let ya all know how it turns out. My son loves egg salad sandwhiches but I have had it with struggling through peeling eggs. I never had this trouble before.

                                                              1. re: Twoearsonemouth

                                                                Tried with bottled water and some salt. Worked like a charm. I'm thinking its some weird chemistry with my water. Iron filter followed by a softener and UV filter. Problem solved for me.

                                                                1. re: Twoearsonemouth

                                                                  If you have an Ice maker in your Frig, they tie into the water before the Ice maker or it wouldn't make Ice cubes . Outside spigots are Hooked in before Ice maker.

                                                              1. I have successfully cooked great hard boiled eggs for years but had problems peeling them as well. Not that they didn't peel well but that it took so long to do it.

                                                                I put my eggs (fresh or not) in a pot and cover with room temperature water. I bring them to a boil and immediately put the flame down to simmer level (I use gas to cook - more easily controlled.) and put the timer on for 20 minutes. I then take the eggs and run cold water into the pot untill all the hot water has been removed and I let the cold water cover them (you can put ice in the cold water too if you want.) for about 20-30 minutes.

                                                                I crack the eggs one at a time and insert the tip of a teaspoon under the eggshell. I move the spoon up and it just peels the eggshell right off. I don't know that the age of the egg makes a lot of difference but I seldom have eggs that won't peel perfectly since using this method. I learned it from a friend years ago when she was over and I was peeling eggs. She was not a cook but her sister used this method and since it worked so well, I have been doing it ever since. Makes peeling eggs quick and easy - no chunks of egg white break off either.

                                                                Try this - on either fresh or older eggs. See what works best for you. I really never pay attention to how long I have had the eggs (1 day or 1 week) so I won't swear that one works better than the other.

                                                                Good luck!

                                                                1. Try having the eggs at room temp. then into cold water simmer don't boil them for a few minutes let them cool in the pot for fifteen minutes then put them into cold water and hope for the best. It's always hit or miss with eggs and me. When I don't care if the egg peels perfectly they do when I'm making deviled eggs they pretty much never peel perfectly. So when they peel perfectly guess what. "Tonight we're having deviled eggs"!

                                                                  1. I guess the water should be ice cold vs cool as I boiled a dozen eggs this past week, dunked them into cool water afterwards and they were a complete mess to peel.

                                                                    1. I had found after a few days in the fridge hard boiled eggs get very hard to peel. I was keeping them in a cardboard egg carton in the fridge. Switched to keeping them in an airtight Tupperware box with a slightly moist paper towel in the bottom. Now they eggs stay easy to peel! The shells are porous and dry out with time. So keep they moist and they will peel nicely.

                                                                      1. For eggs that always peel perfectly, steam them instead of boiling them. Get the water boiling, take eggs cold from the refrigerator, then steam, covered, 10 minutes for a large egg, 11 for extra large, and 13 for jumbo.

                                                                        Immediately afterward plunge them into a bowl of water and ice.

                                                                        You can peel them as soon as they are cool enough to handle, or you can keep them in the refrigerator unpeeled for weeks. Either way, you will never struggle with a stubborn shell again.

                                                                        1 Reply
                                                                        1. re: bitchincook

                                                                          Steam, works like a charm. I just steamed super fresh eggs. Peeled like a champ.

                                                                        2. Eggs that are really fresh tend to stick to the shell. When the membrane (the thin skin just inside the shell) is too thin it is almost impossible to peel. Let the eggs sit in the frig a few days before boiling. The membrane will thicken and be much easier to peel.

                                                                          1. That was a fun read! 12 years of egg peeling wisdom?

                                                                            1. Hi! Lots of good advice here, but I'll add in my two cents. I put a little bit of olive oil on the hardboiled eggs after I cool them and rub it in with a paper towel. I started doing this to my easter eggs to give them a pretty shine and noticed that they were easier to peel. Now, I do it every time I make hardboiled eggs! Give it a go. :)

                                                                              1. Kenji at Seriouseats has recently done the ultimate double blind testing of the best way to cook hard boiled eggs for easy peeling.


                                                                                5 Replies
                                                                                1. re: mpad

                                                                                  I thought that was interesting and was going to try his method but steaming works so well.

                                                                                  1. re: fldhkybnva

                                                                                    The way I read it, at least peeling-wise, he's got no problem with steaming - either "hot start" method is ok. Then again, I was basically a C student in a not so great school system so I could be wrong.

                                                                                    1. re: Bryan Pepperseed

                                                                                      You're right, I completely overlooked the "steaming" part of the paragraph. Sort of stopped after I read "lower into already boiling water."

                                                                                  2. re: mpad

                                                                                    Just tried the Kenji steaming method with very fresh eggs from the farmers' market. Even without refrigerating them overnight, just letting them sit in ice water for 15 minutes, all six of them peeled cleanly. Almost shocking; that's never happened to me before. This will definitely be the go-to method from here on out.

                                                                                  3. I have come to the conclusion that the reason a hard boiled egg peels easily one time and other times it takes the white with the shell is one of the mysteries of the Universe that will never be solved. The REAL way to tell the day your eggs were packed is on the side of the carton. Not the date, but by 3 numbers which correspond to the number of days of the year according to the Julian Calendar. For instance, today is May 26 which is the 146 day of the year. If the eggs are packaged today they will have the number 146 on the side of the carton. I beat the bushes to find farmers nearby, wherever I am so I can get farm fresh pasture raised hen eggs. And I never buy eggs in a store that are not organic. Eggs from hens that have been laid within a few days do seem to peel easier.

                                                                                    1. I haven't read all the replies to this post, I know it's really old, but the foolproof method I have is to steam the eggs over, not boil them in water. I do it in my pressure cooker and will never cook them any other way. They virtually peel themselves. Adding vinegar, baking soda, etc. does nothing, piercing doesn't guarantee it. I used to us Julia Child's method, but once I discovered steaming, that was the end of all that. http://www.food.com/recipe/self-peeli...

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                                                                                      1. Just get one of these and you cannot miss - sorry for the long URL. And sorry about the music, I kept waiting for something else to happen.