Boiling eggs-- The shell sticks to the white. Help!?

Question

What am I doing wrong? When I try to peel the egg, the shell sticks to the white and I end up throwing the egg out....

Could someone give me a NO FAIL egg-boiling recipe? I mean, they have tried it and the shell doesn't stick to the white? thanks!

alright.....trying it right now.

added eggs to tap water, brought to a boil for 5 minutes. took one out, checked it at 3 minutes and the yolk was not fully hardened--also the shell stuck....

now I have the remaining eggs sitting in ice water

Answer 1

Start with older eggs, about a week or two before the expiration date. If your eggs are fresh, allow them to sit out and get to room temperature. Since you will be boiling them, Salmonella isn't really an issue.

Put them in a single layer in a pot of cold water, make sure they are well covered with water. (yes they float, but just make sure they have at least an inch under them.)

Put the water on the stove, bring to a boil. Once they start boiling rapidly, let them boil for twelve minutes. Then transfer your pan to the sink, run cold water into the pan, allowing it to overflow, until the eggs have cooled completely. Peel the eggs under cold running water. This always works for me.

The most important part is using the older eggs and/or warmer eggs.

Answer 2

Most of the answers before this one will help. Even experienced cooks will have this problem from time to time. This is the best method that I have found:

For the perfect hard boiled eggs, try to use eggs that are at least 2+ weeks old. Place the eggs into a pot of cold water with a large pinch of salt. On a medium burner, bring the water just to the boiling point. Immediately cover the pot and remove it from the burner. After 8 to 10 minutes, pour off the water and plunge the eggs into ice water. (If desired, you can just refill the pot with cold water and add ice.) After at least 5 minutes, peel the eggs under a running water faucet by first softly tapping the shell all over against a hard suface such as the sink. The top or bottom of the egg will have a small air pocket. If you gently feel for the pocket and begin the peel at that point, you will usually catch the membrane under the shell and it might even peel away all at once.

Answer 3

If you are going to boil eggs, you really do not want to attempt boiling any eggs that are just picked fresh because of the film on the white sticking to the shell. Two day at least old eggs work better than the ones you buy today. Another thing that you can do and I guarantee this works, is to start with cold water to boil the egss in and add salt to the water. Someone told me this and I just wish I had known it sooner because it truly works. You would salt the water as if you were seasoning any other dish. Also, whenever you are trying to peel the egg, make sure that it is cold and that you try to peel it under cold running water if the white still sticks to the shell. I hope this info helps. Have a good day.

Answer 4

Yes, all the people who said that is an indication of freshness are correct. (Which makes you wonder how long the ones at the grocery store have been hanging around if the shells come off easily!!!). Do you know what an egg coddler is? If you are not using the eggs for deviled eggs, or a recipe where you need the egg whole, use a coddler. They are still boiled, you can serve the egg in the coddler, or you can take the cooked egg out to chop or use it in the recipe. They are fun to use. Here is what they look like and a little about them:

Answer 5

I put the eggs in a pot with just enough water to barely cover top of eggs.Put it on high, when it comes to a rapid boil, I set a timer for 8 min.When timer goes off, promptly remove from heat.Empty out all water and run fresh cold water from tap, then add a couple ice cubes.Wait about 10 minutes.Lightly tap egg all the way around,kinda rollin it, till you get it cracked all over, then it should peel real easy.Just don't tap too hard or you crack the white.In my family I have the (ever so pleasant) task of making all deviled eggs cause they say mine are prettiest.I think they really just use it as excuse, so that they don't have to do it. LOL!

Answer 6

Add eggs to a medium pan and cover with water. Bring to a boil and let cook for 10 minutes (10 minutes after it reaches a full boil). When peeling your eggs run it under cold water. that should do ya just fine.

Answer 7

water should cover the eggs by 1 inch, so use a tall pan, and limit
cooking to 2 dozen eggs at a time.

1. Lay the eggs in the pan and add the amount of cold water to cover eggs by 1 inch.
Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 17 minutes.

2. When the time is up,transfer the eggs to the bowl of ice cubes and
water. Chill for 2 minutes while bringing the cooking water to the boil
again. (This 2 minute chilling shrinks the body of the egg from the shell.)

3. Transfer the eggs (6 at a time only) to the boiling water, bring to the
boil again, and let boil for 10 seconds - this expands the shell from the
egg. Remove eggs, and place back into the ice water.


Chilling the eggs promptly after each step prevents that dark line from
forming, and if time allows, leave the eggs in the ice water after the last
step for 15 to 20 minutes. Chilled eggs are easier to peel, as well.

Answer 8

1 Thou shalt not overcook the egg. This is typically where most people go wrong. If the shell is sticking to it and you lose most of the egg as you peel it, then you know you have committed this sin. Hard-boiled eggs should be boiled for 5 minutes, soft, runny eggs for 3 minutes.

2 Thou shalt not forget to place eggs in cold water. Wait until water has come to the boil and then time it with your watch, or better still an egg timer (3 or 5 minutes depending on whether you want soft or hard) to cook your perfect egg. Placing eggs in boiled water often results in the committing of sin No. 1.

3 Thou shalt not buy non-organic eggs. Fresh, free-range, organic eggs are a must. I would never buy hormone-riddled, big eggs.

4 Thou shalt not cook eggs in too little water. Eggs need to be covered. To avoid cracking the egg, place it in the saucepan with a spoon.

5 Thou shalt not forget to run cooked eggs under a cold tap. It makes the peeling of the egg much easier and makes burnt fingertips a thing of the past.

Answer 9

Start with fresh eggs. Put just about 1/4 in of water in the bottom of the sauce pan along with eggs. Put the pan on high until boiling. cover and lower heat as low as you can get it. You'll steam them this way. 12 mins for a my egg, 15 mins for my wife's egg. Take the pan off the heat and fill it with cold water to stop the cooking. This works for me every time.

I also like to roast the whole eggs. It is even gentler than steaming.

Answer 10

Before you boil your eggs let them sit in the water for 10mins to bring the egg temp to the water temp, add 1 Tbs vinegar and boil 5mins, shut off flame, set for 5mins, cool with water to handle and peel under trickle of cold water