I would like to know how to peel an boiled egg without losing half the egg with the shell?

Answer 1

Poke a hole with a needle in the larger end of the egg (nope the egg will not come out this part is full of air) also add just a touch of white vinegar to the water when cooking.

Answer 2

Here's what I've done for years, and it works so well, my children (now grown and in their own houses) also do this. After your eggs have boiled for the required amount of time (I usually boil mine for 15 minutes before doing this), I take the blunt edge of a butter knife and gently tap each egg cracking the shell. I let them boil a couple of more minutes, then take them off the burner, tipping the pot to drain the water, and then swirling them rather hard in the pot to crack the shells completely. If they're boiled properly, the shells will be the only thing that cracks. Then, I let cold water run into the pot, and begin peeling. What you're doing when you crack the shell while boiling is breaking the thin skin between the shell and egg itself, allowing a layer of water between to break that "connection". When you peel, peel them under running cold water, allowing it to do what the hot water did, get between the thin skin layer and the egg itself. The shells just seem to fall off, without much effort... I've done this since I was a teen (will NOT say how long ago that was) and it's always worked, whether using fresh eggs or those just about too old to eat. :)

Answer 3

I see all these replies are from cooks. Here is one from a chicken breeder!
The fresher the egg the harder it is to peel. When peeling a fresh egg the shell just comes off in small pieces and there IS NOTHING that you can do to change that, it just does!
If you want to make peeling your eggs easier then get an older egg, anything you buy in the supermarket should be at least 6 weeks old so that is a good place to buy them.
Then what I do is once they are boiled, roll then with the palm of your hand onto a hard surface which then cracks the shell, and it will just peel lovely! That I guarantee!

Answer 4

All I do is after your egg is hard boiled and if you are having it cold I imagine - is let it soak in cold water (change the water a few times) and then crack it all over on a hard surface and peel away the shell - I don't lose my egg when I do mine that way and I've been cooking for eon's lol If you are going to have your hard boiled egg hot - then crack it many times and peel it away - if you try to take the shell of in big chunks you are more likely to take away the egg with it. Good luck and getttttttttttt crackinnnnnnn

Answer 5

Perpetually Perfect and Peelable Hard-Boiled Eggs

Firstly, it's MOST important that after the hard-boiled eggs have finished boiling, that they be immediately rinsed in and then left to soak in very, VERY cold water -- the colder the better, icy is best. This insures that the shell will separate from the albumen (the thin film that separates the shell from the egg) allowing us to peel the egg.

THEN, I find that the best way to peel a hard-boiled egg is to tap both ends on a hard surface, breaking the shell on both ends and then laying the egg on its side on the hard surface, simply and quickly rolling it gently but firmly against the hard surface which causes many, many tiny and larger cracks to form through the shell and then it's ready for easy peeling.

As an added extra... I find the wisest way to hard-boil eggs is to put all the raw whole eggs (as many eggs as you like as the number of eggs you will be boiling has nothing to do with this cooking method) into a pot that has a tightly, snugly fitting cover of its own -- then cover all the eggs, filling the pot, with cool or lukewarm tap water until there is more than one-inch of water covering the egg that is on top of all the eggs in the pot. Then, on a high-flame, bring the water to a full, rolling boil... the very minute the eggs reach that full, rolling boil, remove the pot from the stovetop to a nearby waiting trivet and IMMEDIATELY put the cover on the pot completely covering the pot TIGHTLY and allow the eggs to continue to cook in the hot water (right on your tabletop, yes, without any flame underneath it) still in the pot for EIGHTEEN minutes. After the 18 minutes, remove the cover and bring the pot to your kitchen sink, gently and carefully pour out the still very very hot water and refill the pot with the coldest water you can get your tap to produce. Let the eggs just sit in the very cold water for a minute or two and then refill the pot again with more of the coldest water you've got. And you will have perfectly hard boiled eggs (which will also be remarkably easy to peel -- THAT is the secret to easy egg-peeling, immediately rinsing the cooked eggs with the very coldest water you can). I got this egg-boiling method from the old Betty Crocker cookbook and I was happily amazed to realize that it really works -- PERFECT hard-boiled eggs EVERY single time -- and NEVER any soft uncooked spots inside the eggs either. It's just great.

Answer 6

When you have finished boiling your egg, run cold water over the egg. Then take the egg out of the pot, take the back of a spoon an gently crack the shell of the egg and peel.

Answer 7

Put eggs in water and bring to a boil.
Cover and remove from heat -- let stand 20 minutes
Tap egg on both ends to release
Peel under running water and the eggs come out perfect.

Answer 8

You have to peel them when they are still warm or as hot as you can touch it. When they get cold the shell is hard to get off. Only boil eggs that are at least a day old.

Answer 9

Cold storage eggs are bad about coming apart after you boiling them. Try peeling it under running water, I found it works out a lot better.

Answer 10

the easiest way to have a whole boiled egg is to boil the egg in salted water. I know it sounds weird, but it works every time. Just add a tablespoon or so of salt to the water when you are boiling eggs. the shells will almost slide off by themselves.