How do you peel a hardboiled egg without the shell taking off some of the egg white with it?

Answer 1

For beginners:

1. Stay away from very fresh eggs, they're the worst
2. Put salt in your water
3. Roll the eggs and make them crack all over
4. When peeling them run them under water

Sometimes no matter what you do they still are a pain.

Answer 2

Older eggs are easier to peel than new ones. As eggs age, some of the carbon dioxide contained in the albumen escapes, reducing its acidity. Research shows that the reduced acidity helps with peeling1. The trade-off, however, is that in older eggs the yolk tends to move further from being centered. This happens because the white gets thinner and is less able to hold the yolk in place. The best compromise is to use eggs that have been stored on their sides in the refrigerator for 7 to 10 days. Contrary to what you would expect, keeping them on their side results in a more centered yolk than if they are stored on end.

Boil eggs at just below the simmer for about 12 minutes (see "Boiling Eggs without Cracking the Shells"), then plunge them immediately into cold water. Once they are cooled, peel the eggs. I find it works better if they are peeled immediately, rather than being stored in the shell.

To peel them, you first need to crack the shell all over. An easy way to do this is to put the eggs back into the empty saucepan and rattle them around until the shells are cracked. Alternately, you can cup the egg gently in you hand and crack the shell by tapping it gently against the inside wall of your "impeccably clean" sink. As you rap the eggs against the sink, let it roll in you hand so that various spots get hit. In either case, don't strike the egg too hard. You want to crack the shell while trying not to damage the white underneath. Rolling the egg around between your hands helps to get the shell cracked all over.

Then peel the shell away. There is a thin skin under the shell that you want to have come off, too. Once you start to peel away the skin, it will take the cracked shell with it. Again, I find it easier to work under gently flowing water, as it washes away loose pieces of shell and helps to lift the skin as the water runs in under it.

Answer 3

I always put some wht vinegar into the cold water before boiling.(don't worry you can't taste the vinegar and it helps seperate the shell from white part) boil eggs for about 20 at rolling boil. Remove eggs and put into a bowl w/cold water into the fridge. After about 20 minutes you can peel them. A trick is not to smash em and roll em(I hate picking the little pieces of shell of) rather hit the top and bottom of the egg, the part that has the hollow will be where to start. Try and take a piece of shell off w/the skin like stuff and it should peel no problem. The vinegar seperated the skin and shell from the white part of the egg!! Good Luck

Answer 4

I saw a show one time where people basically were peeling eggs for a living. I believe they soaked them in a vinegar solution. Then
they took the egg and rolled it on a table. This cracked up the shell pretty good and it almost fell off.

I don't soak mine. But I roll it back and forth until the shell is cracked up really good. Then it peels pretty good.

Answer 5

Cool completely.
Crack the shell at each end.
Place the side of the egg on a counter and roll forward for one revolution with your palm firmly down on the top of the egg.
Submerge the egg in a bowl of warm water and slip the entire shell off in less than a second.

Answer 6

Let the egg cool down before you start to peel it. I wait until it is at room temp.

Answer 7

Take it and drop in a couple of times on your table and roll it around breaking the shell all over , the more cracks the better, it will be easier to take it off after that!

Answer 8

I peel them under cold water, it works for me , some of them still takes off little of the whites. but not as much.

Answer 9

I run it in cool water for a few minutes then I crack in and pull it under the running water. I always have luck doing it that way.

Answer 10

Use eggs that are at least a week old.