How has no one responded with correct response: steaming eggs.
Seriously, every egg peels super easy after I steam them for 15 minutes. My grandpa has bought a steamer because I brought mine to his house.
Instant pot 5-5-5 recipe has never let me down.
I tried this once, but stupid me didn’t think it through all the way. My steamer basket is for the microwave… do not steam eggs in a microwave steamer.
A simpler method is to just add a little salt to the water, and they peel easily. Vinegar works too.
It also helps to leave a tiny bit of the egg above water. This will create an air pocket in the egg, and if you start peeling it from there, it will be a lot easier.
The egg always has an air pocket on the bottom, at the blunt end. This is an air pocket that the developing chicken embryo uses for gas exchange. See the diagram:
Source: Bird eggs on Wikipedia.
That egg’s more on the balut phase.
Yes, though the air pocket is there right from the start. If you pierce the bottom of the shell with a pin before boiling then the egg will have less of a dent at the bottom after boiling, giving a more uniform shape.
Also removes the pressure when cooking and helps the shell to separate.
if you fully submerge them, the airpocket will be on the bottom (fat side) of the egg. IIRC, eggs always have an air pocket there.
What’s worse is my wife never seems to have this problem even when it’s the same damn batch of eggs.
I made boiled (well, steamed) eggs in my instant pot and they came out perfect…
Put eggs on trivet/riser. Add 1c water. Lid on, sealed. 5 minutes high pressure. 5 minutes off and sealed. 1 minute venting. 5+ minutes ice bath.
The ice bath is the critical part.
The shells slide off.
I do mine on the stove.
No special prep, just in a pot with a steaming trivet or basket with water up to the basket, eggs in for exactly 10 minutes with a lid on, then immediately transfer over to ice cold water.
Just did 5 dozen in batches in my instapot, game changer for sure. Its the only way id do it now.
60 eggs all at once, or 5 batches of a dozen each?
As I understand it, you should be able to pile the eggs on in there, they shouldn’t move like they would in a full rolling boil.
But at the same time, I had been warned not to put all of my eggs together.
Warned not to put your eggs in one basket, as it were?
The comments are hilarious, as eggspected.
The yolks on you
Aren’t you eggsaggerating a bit here?
There are a lot of tricks for peeling boiled eggs, but fresh eggs from a chicken coop in your yard are a different ballgame.
You’re supposed to break the little skin between the shell and the white and pull on that. You dug past it.
The trick is to put the egg directly from fridge into boiling water (not warm or about to be boiled water, it should be already boiling) and boil for about 6.30-7.30mins (depending on size and preference). Then wash it a bit under cold water. This increases the chances your shell might crack (maybe 1 in 10? if you submerge it slowly with a spoon) but magically works %95 of the time. I suppose the shell expands faster than the thin membrane when egg goes directly from cold to hot and thus seperates from it making peeling easier.
Why would you do it that way?
The problem stems from peeling eggs outside. Don’t do that.
That is one skill I’ve never been able to master. Perfectly boiled eggs I can do. Perfectly peeled eggs nope. Ice bath, spoon under running water, whatever method you got none of them has ever worked quite right. At least not consistently.
crack the shell all over. if doing a whole batch, leave them in the pot and smash the pot around semi-gently. if doing just one, slap it around a lil.
the shell breaks into small pieces that are still attached to the layer underneath, which can then be broken and peeled off in large sections.
this has only failed me a couple times, when I smacked it too hard and broke the actual egg flesh. works on all eggs I’ve tried, made by various people, and of under and over done eggs made by myself and immediately after cooking or after being stored in the fridge for two weeks.
Try Rolling them on the counter after boiling/steaming. Doing this seems to separate the membrane from the egg, letting you pull most of the shell off with the membrane.
Its a bit easier if you use a bath of ice water. Skin separates easier most of the time.
Have you tried steaming them? That’s the only way that consistently yields easy-to-peel eggs for me.
Do you put the eggs in the water and then boil it or do you put the eggs in already boiling water?
I can’t say 100% but I’m pretty sure over cooking them does this.
Dries out the membrane.
I’m not going to mansplain peeling an egg
skill issue
Crackle the shell all over and even poorly boiled eggs should be relatively easy to slip the covers off
When it comes to niche kitchen gadgets the vast majority get a pass, but a cheap egg cooker is well worth the space it takes up. You can do soft/medium/hard boiled and they peel much easier. Also a really healthy snack for your pups.
6 minutes in a pressure cooker and the eggs will be perfectly cooked and peel like a banana.
