I Really Hate Peeling Boiled Eggs...

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Discussion Overview

This thread centers around the challenges participants face when peeling boiled eggs and various methods they have tried to make the process easier. Participants share their personal experiences and frustrations, as well as different techniques and tips they have encountered.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant expresses frustration with peeling boiled eggs and shares multiple methods they have tried, including adding salt and vinegar to the boiling water and using ice cubes.
  • Another participant, identifying as a consultant, mentions that using eggs that are a few days old can make peeling easier, as fresh eggs tend to be more difficult.
  • Several users note that older eggs peel more easily due to the air pocket that forms as they age, with one participant recalling their mother's practice of buying eggs in advance for Easter.
  • One participant shares a technique of cracking the egg on both ends and rolling it in their palms to help remove the shell in larger sections.
  • Another participant describes using a spoon to gently separate the membrane from the egg to facilitate peeling.
  • Some participants mention the use of cold water to stop the cooking process and help with peeling, while others discuss the potential dangers of microwaving eggs to aid in peeling.
  • A participant humorously mentions their preference for purchasing pre-boiled eggs due to their dislike of peeling.

Areas of Agreement / Disagreement

Views differ on the best methods for peeling boiled eggs, with some participants agreeing that older eggs are easier to peel, while others share various techniques without a clear consensus on the most effective approach.

Contextual Notes

The discussion reflects a range of personal experiences and techniques related to boiling and peeling eggs, highlighting the common frustration many face with this task.

Who May Find This Useful

Participants within the consultant community who are looking for shared experiences and techniques related to boiling and peeling eggs may find this discussion helpful.

stephanieboyd said:
I use a spoon and it's much easier!! Still not fool proof, but at least husband proof! The curvature of a regular spoon (like a cereal spoon) is the same contour of an egg. I just crack the egg on the fat end to catch that air pocket, then slide the spoon in and run it around the shell. Off with one swoop. I just had to do 2 dozen devilled eggs for DH's summer picnic. It was much less hassle with this method than previous years.
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The spoon trick works great for peeling a kiwi as well... I'm going to try it next time I make egg salad.
 
small hijack here....last year, DS was in 5th grade and they were learning about cells and their membranes...they had to do a project:
we measured an egg and put it in water then vinegar then corn syrup....the egg stayed in each a period of a few days. Talk about gross!
It was soooooo nasty to watch this egg absorb and release water that I had to remove it from the kitchen to the living room so that we could eat without having to see it!
I haven't looked at an egg the same way since!
 
Okay that is gross! I felt the same as that egg when I was on infertility meds! What will make this egg the largest? EEEk! As for peeling eggs, I have been spoiled in foodservice! We get these 5 gallon buckets of pre-cooked and peeled eggs. Haven't had to peel and egg in a long time! I do recall chilling them makes them easier to peel after cooking. It sets up the proteins a lot more. But other than that, no extra advice. Sorry Kelly!
 
  • Thread starter
  • #34
Stephanie! I saw that you were the last person to reply to this thread, so I clicked on it just KNOWING that you were going to have the perfect solution for me! lol

I loved the big 5 gallon buckets of eggs that we used to get when I worked for Wendy's...THAT is easy way of peeling eggs!!
 
Here's what I do and I rarely have a problem. After I cook them, I drain all the hot water out of them. I pour a little bit of cold water in the pan, cover with a lid and SHAKE IT. Don't put too much water in the pan, just enough to cover them about half way up or less. Shake kinda hard a few times. On older eggs, the shells almost fall off....the newer eggs have to be peeled but it comes off a little easier.
 
My MIL just sent me this email today...so funny you would be asking about peeling boiled eggs! I'm not sure how realistic this approach really is, but I thought it was an interesting alternative.
http://articles.mercola.com/sites/articles/archive/2008/07/24/how-to-peel-hard-boiled-eggs-without-peeling.aspx?source=nl
 
coriatc said:
I actually BOIL mine for 15 minutes ... i will put them in with cold water, bring to a boil, and then continue the boil for 15 minutes. Then I put them in ice and water for 5-10 minutes. When I do this, I do not have problems with peeling them ... and I don't have green yolks either.
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This is what I do too and I've never had any problem with peeling, as a matter of fact, I LOVE to peel eggs!! My kids always beg to help peel also! LOL If you want to ship your eggs to NC, I will peel them for you! :D
 
That's a cool video and idea, but I wouldn't want to serve guests eggs I'd blown all over!! LOL
Wow, that sounds dirty!
 
pamperedlinda said:
You've tried what I would have suggested. The only other thing is to use eggs that are a few days old. Fresh eggs are the worst!
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That's funny because I have the best luck with fresh eggs!

Also, once the water has come to a boil- put a cover on the pot, take it off the heat and let them steep in the hot water for 7 minutes. Take out, put in an ice water bath for a few minutes- then crack and peel.
 
I think there is something different with the eggs today. They were so much easier to peel years ago. I always have problems now. In the past it would only be problems w/a few eggs! Drives me crazy!!
 
  • Thread starter
  • #41
pampchefrhondab said:
I think there is something different with the eggs today. They were so much easier to peel years ago. I always have problems now. In the past it would only be problems w/a few eggs! Drives me crazy!!
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Rhonda...I couldn't agree more! It is driving me a little nutso!
 
chefmeg said:
small hijack here....last year, DS was in 5th grade and they were learning about cells and their membranes...they had to do a project:
we measured an egg and put it in water then vinegar then corn syrup....the egg stayed in each a period of a few days. Talk about gross!
It was soooooo nasty to watch this egg absorb and release water that I had to remove it from the kitchen to the living room so that we could eat without having to see it!
I haven't looked at an egg the same way since!
Click to expand...

We let an egg sit in straight vinegar for a few days in science and you could watch the shell discolve. After it was over, you were left with an egg as only the membrane as its"shell". It's pretty cool and every few years I do it again just because it's so neat!
 
I was venting this same complaint to a fabulous southern cook here one day as she was telling me she was leaving a ballgame to go home and make like 4 dozen deviled eggs. She just smiled and asked if I wanted her secrect to which of course I said yes. She boils them, cools them with ice and then drains all the water out of the pan. She then covers the pan, lifts it in front of her and swirls and gently shakes the eggs against one another. The shells crack all up and you just slide the whole eggs right out. It works like a charm!!!!!!!
 
I hate it too. The only tip I have is this- if you crack it & start peeling it on the end of the egg that's rounder than the other end, it's a little bit easier. One of the ends is always pointier & one is rounder. The rounder end is the side that has an air pocket under it, so when you peel there, you can get under the shell better.
 
I think Martha Stewart has a tool to make peeling it easier...well I know she used something for garlic but I was sure there was something for eggs. I don't eat hardboiled eggs so I don' thave an issue like you all do! LOL
 
I tried to skim everyone's replies, and I didn't see my trick..but here is what I do: I start with the eggs in cold water. Bring to a boil then take them off the heat, cover and let sit for 13 minutes. (exactly 13!) I live in VA so high altitudes are different. I drain them, then cover with cold ice water to cool. Then to peel them, I take 2 eggs, place them in a small sauce pan, cover it and swirl them around. The peels crack alot, and then you can usually remove them in one piece under running water. This is a trick I learned from my aunt in Colorado--it works even at my altitude...good luck and let me know if it works for you!
 
Terry!!!! Where in Richmond are you!? I am in Chesterfield!!!!
 

Frequently Asked Questions

Why do I find peeling boiled eggs so frustrating?

Peeling boiled eggs can be frustrating due to the egg's shell adhering to the membrane, especially if the eggs are very fresh. Fresh eggs tend to be harder to peel because the pH level of the egg white is lower, causing it to stick to the shell. Older eggs, on the other hand, have a higher pH level, making them easier to peel.

What are some tips for easier peeling of boiled eggs?

To make peeling easier, try using older eggs if possible. Additionally, after boiling, immediately place the eggs in an ice bath for about 10-15 minutes. This helps to contract the egg inside the shell, making it easier to peel. You can also gently tap the egg on a hard surface to crack the shell before peeling.

Does the method of boiling eggs affect how easy they are to peel?

Yes, the method of boiling can significantly affect peeling ease. Steaming eggs instead of boiling them can lead to easier peeling. Steaming creates a bit of space between the egg and the shell, which can help separate the membrane from the egg white, making peeling much simpler.

Are there any kitchen tools that can help with peeling boiled eggs?

Yes, there are several kitchen tools designed to assist with peeling boiled eggs. For instance, egg peelers or egg slicers can help remove the shell more efficiently. Additionally, using a Pampered Chef Egg Slicer can help create uniform slices for salads or garnishes, making the process quicker and easier.

Can I prevent the problem of difficult-to-peel eggs altogether?

While you can't completely eliminate the issue, you can minimize it by choosing the right eggs and cooking methods. Opt for eggs that are at least a week old, and consider using the steaming method. Additionally, adding a teaspoon of baking soda to the boiling water can help raise the pH level, making the eggs easier to peel.

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