Two things I was taught when working in a kitchen were that long ice baths are important and there’s a specific way to slide your fingers over the shell to peel it off instead of picking it off piece by piece.
It helps to use older eggs. As I understand it, as eggs age, they lose moisture. The decreased moisture creates more space between the shell and the egg, making it easier to peel
I can confirm this.. I tried to make deviled eggs with my sister’s chickens’ fresh eggs… they were a BITCH to peel. Never had nearly that hard of a time with store bought eggs.
You want 2 things: piping hot egg, and ice cold water. Once you boiled those eggs, immediately dunk those into the ice water, if it feel cool, add some more ice, wait for a wee bit to let the egg cool down, and start peeling, those shell come out squeaky clean.
Actually that's not true - my wife can peel the eggs I've cooked much better than I can. And when she cooks them she can peel them easily but I'm a disaster.
You probably have the wrong approach.
Under the shell is a thin membrane that the shell/"hard part'' sticks to. Your goal is remove the membrane, not the shell.
It's not unlike taking off a jacket that is covered with hard sequins. It sounds like you are trying to peel the sequins off, which is leaving all those craters. What you want to do is just take off the jacket, and all the sequins come off automatically.
If your egg is cooked well, the 'jacket' isn't sticking to the surface of the egg. So all you need to do is roll the egg on a table to make a circular crack (a zipper, if you will), push slightly down on one side of the crack so you can get under the membrane, and then if your egg is nice you can just slide the membrane right off. You can peel the entire egg in less than a second sometimes.
If the membrane is sticking to the egg, then you're in for a bad time, but this is where the cooking technique comes into play. And it it's just partially sticky, then you do what you have to do - but you should still focus on removing the membrane, not the shell.
Ice water immediately after cooking. Though for home use you can also just use regular water from the sink to cool it down for a bit and then get it off. Its rather easy when you do it just after cooking. When you wait too long it starts to get sticky with the shell again.
Late to the party but one thing people are missing is that its easier to peel the oncw a but of water has gotten into the shell. She cracks under the water so a small layer of water gets in between the egg and the shell and it becomes much easier to separate.
I want to know the secret to getting the shells off so easily.
Two things I was taught when working in a kitchen were that long ice baths are important and there’s a specific way to slide your fingers over the shell to peel it off instead of picking it off piece by piece.
Ive heard you need to age them for 2 or 3 weeks. Is That True? Would that work with fresh eggs?
It helps to use older eggs. As I understand it, as eggs age, they lose moisture. The decreased moisture creates more space between the shell and the egg, making it easier to peel
I can confirm this.. I tried to make deviled eggs with my sister’s chickens’ fresh eggs… they were a BITCH to peel. Never had nearly that hard of a time with store bought eggs.
Not sure about the aging. I know some people put vinegar in the boiling water to aid the process.
You want 2 things: piping hot egg, and ice cold water. Once you boiled those eggs, immediately dunk those into the ice water, if it feel cool, add some more ice, wait for a wee bit to let the egg cool down, and start peeling, those shell come out squeaky clean.
Vinegar. Softens the shells and they literally peel off without cracking.
In the ice bath or the steam or both
After they're cooked just soak em for a few hours. Cold is probably safest.
A splash in the boiling water
I will try this vinegar tip next time. Thanks!
Try using a tea spoon next time. It’s a game changer.
Maybe put some lemon juice when the water reach the high temp and see how it goes. let me know👍🏽
I'm lucky if I can peel one egg in 91 seconds. And even then it looks like the surface of the moon. Seriously, I suck at peeling eggs.
More likely, you suck at cooking eggs.
Why not both?
Actually that's not true - my wife can peel the eggs I've cooked much better than I can. And when she cooks them she can peel them easily but I'm a disaster.
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Overcooked eggs become impossible to peel.
You probably have the wrong approach. Under the shell is a thin membrane that the shell/"hard part'' sticks to. Your goal is remove the membrane, not the shell.
It's not unlike taking off a jacket that is covered with hard sequins. It sounds like you are trying to peel the sequins off, which is leaving all those craters. What you want to do is just take off the jacket, and all the sequins come off automatically.
If your egg is cooked well, the 'jacket' isn't sticking to the surface of the egg. So all you need to do is roll the egg on a table to make a circular crack (a zipper, if you will), push slightly down on one side of the crack so you can get under the membrane, and then if your egg is nice you can just slide the membrane right off. You can peel the entire egg in less than a second sometimes.
If the membrane is sticking to the egg, then you're in for a bad time, but this is where the cooking technique comes into play. And it it's just partially sticky, then you do what you have to do - but you should still focus on removing the membrane, not the shell.
Tap it with a spoon at the top first until you hear a lil pop
Can someone explain the secret?
Don't use really fresh eggs. Let them sit in ice water long enough.
Ice water immediately after cooking. Though for home use you can also just use regular water from the sink to cool it down for a bit and then get it off. Its rather easy when you do it just after cooking. When you wait too long it starts to get sticky with the shell again.
Boil eggs in salted water
Ice bath
I’m more impressed by the cleanliness and organization.
I want to know what they’re making with so many hard boiled eggs
Maybe tea eggs or something
Obviously, making these videos. Imagine if you can do 90 eggs in 1 min. If I could? I would be doing 450 eggs in 5 min video.
So is there a reason the video is mirrored or something?
I assume this is some automatic repost bot?
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IDK. OP seems a bit strange - 21 day old profile with 90 000 post karma.
It is because OP is a bot.
Late to the party but one thing people are missing is that its easier to peel the oncw a but of water has gotten into the shell. She cracks under the water so a small layer of water gets in between the egg and the shell and it becomes much easier to separate.
Practice is the secret. Also not all eggs can be peeled that way. Water is essential for tidiness.
Is it true that older eggs are easier to peel like this?
I think it's the other way around? Maybe older ones peel worse?
I see you are a skilled worker. Good. Now this is the daily standard from now on.
American eggs must have something wrong with them
So how is the shell not sticking to the egg?
Cold water
Baller
You can see the Chinese face filter mess with the size of the zeros when she gets close in the beginning
So a face filter makes her magically shell eggs? Do tell.
Why’s the timer waving like that? Video stability??
So old eggs(2-3weeks).piping hot water to cold(ice ice baby)water with vinegar. Am I missing anything?
My freind eggwon can do it faster than that....
Yes Please… what’s the secret!
WTF! It takes me 3 minutes to peel two. 🤬
Love her energy
She explains it. Jeez
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I can sort of see how the hard-boiled ones are easier to peel than the raw ones.
Wrong. I bet you could get the raw egg out of the shell faster.
I thought old eggs were easier
It’s due to the temp change immediately after boiling.
As if I give a fuck.
And gossiped about 654 women while at it.