2006-10-02 21:21:15 · 16 answers · asked by daisy 1 in Food & Drink ➔ Cooking & Recipes
I run it under cold water first then roll it firmly on the worktop so that you are cracking all the way around the middle, then it should just pull away in two parts so that the egg is fine and there are no little bits of egg shell all over the place.
2006-10-02 21:24:49 · answer #1 · answered by Emma 3 · 0⤊ 0⤋
First it helps if you start with older eggs. If I want eggs to look pretty, I buy them 2 weeks in advance. As eggs age, there is more airspace between the membrane and the shell itself- which aids in the peeling. Don't overboil them either- that makes them hard to peel as well. When they are done, empty out the hot water and fill pot with cold. Tap each egg with the back of a spoon, gently, to make fractures in the shell all over, then put in back in the cold water to cool off a bit. I peel eggs while they are still warm, sometimes I even still have to use a potholder to cradle the egg while I'm peeling. If I have one that is a bit reluctant, I peel it under gently running warm water- let the water run over the peeling edge to help force it between shell and egg and separate the two. Start the peeling at the big air bubble- if you can locate it- as that's where the shell is already separated to begin with and you can get the membrane to help peel the shell.
I always boil a few extra eggs to cover for those that peel ugly or break. If luck is with me and they all peel well, I can always throw the extras in a salad, or even up the number of deviled eggs I'm making.
Cold eggs and fresh eggs don't tend to peel easily no matter what you do. So if you have to buy eggs at the last minute, look at the packing dates. The small and medium sizes usually have the slowest turnover rate, and there should be some slightly older than the others to choose. Although they will make smaller servings, most folks won't even notice.
2006-10-02 21:33:04 · answer #2 · answered by The mom 7 · 0⤊ 1⤋
I do a combination of what others have said. The difference is my shell, though cracked all over, can be removed as an entire piece.
After boiling the egg, dip it in cold water. (Heat expands things, cold makes them shrink) The egg inside naturally shrinks away from the outer shell.
At the meal table, I put a napkin down to catch any shell pieces that may go astray. I tap the side of the egg on there, then from that shattered area of shell, roll the egg against the napkin. The shattering spreads. I roll the egg as you used to make a ball with dough so the entire shell is shattered.
The white membrane inside the shell holds the whole shell together, and I peel it like a mandarin.
(as a kid, I would challenge my friends to see who could take a mandarin skin off in as few pieces as possible. My style may have been influenced from there)
2006-10-02 21:41:32 · answer #3 · answered by upf_geelong 3 · 1⤊ 0⤋
When you remove the eggs from heat, immediately soak them in cold tap water. The shells will peel off very nicely. It doesn't matter if the eggs are hot or cold when you peel them. Just eat and enjoy.
2006-10-02 21:31:46 · answer #4 · answered by The Bird 3 · 0⤊ 0⤋
boil water with some salt, salt lowers boiling temp of the water and makes the eggs a little tenderer than unsalted water.
add eggs to boiling water, cook 5 minutes, turn off heat, let sit for 5 more minutes.
pour off water, fill pot with ice, let eggs chill for 20 minutes. crack shells, eggs should come out easily without damaging them.
2006-10-02 21:26:39 · answer #5 · answered by moehawk 4 · 2⤊ 0⤋
Put some salt with the water when boil the eggs
2006-10-02 21:31:17 · answer #6 · answered by Sousy 2 · 1⤊ 0⤋
dip it in cold or chilled water for sometime and then crack the egg shell atleast in ten different place so that no a single cm of the area of the shell is plain .make sure it looks not smooth ie crack every part of the shell and then peeling is a piece of cake .you don't need manoeveurs or skill.
2006-10-02 21:26:37 · answer #7 · answered by simon s 2 · 0⤊ 0⤋
Make sure the eggs are really cold before you peel them. The shell only sticks when they're warm.
2006-10-02 21:24:12 · answer #8 · answered by Kylie 3 · 2⤊ 0⤋
When they are cool, I crack them first in a couple of spots and let them set for about five minutes in cold water. The cracks allow water to siphon under the shell. As long as you peel them in the water, the shells will come right off.
2006-10-02 21:24:13 · answer #9 · answered by Anonymous · 2⤊ 0⤋
put a little vinagar in the water, they peel easier, i also make a little pin hole with a knife @ the small end of the egg, this allows air to get out, if you're making deviled eggs, use a handful of potato chips in the mix, it gives them better texture & you don't have to add salt, I use Lays, yummy
2006-10-02 21:39:01 · answer #10 · answered by Anonymous · 0⤊ 0⤋