Why do the shell stick to the egg when i boil them making it hard to peel?I end up peeling chuncks out the egg

Answer 1

After you boil the egg(s), immerse them in cold water. Once they're cooled, the shells won't stick.

Answer 2

Extremely fresh eggs will not peel easily. In fact, an egg that is just a day or two old is almost impossible to peel. As eggs age, the shells will peel more easily. It is advisable that eggs used for hard cooking (including Easter Eggs) be at least 2 weeks old before cooking for easiest peeling. Hard cooked eggs that are cooked slowly over low heat (and not ‘boiled’) will be more difficult to peel.

1. Place eggs in a saucepan with enough COLD tap water to cover completely by 1 inch. Bring to a ROLLING boil over HIGH heat. Once the water is brought to a rolling boil, PROMPTLY reduce heat to a lower medium boil and cook an additional 10 minutes for a “hard boiled” egg. For a “soft boiled” egg reduce the time by a few minutes.

2. Remove from heat and IMMEDIATELY place eggs under ice cold water or in a bowl of ICED water to chill promptly to help yolks stay bright yellow. Chill for a few minutes in the cold water until the egg is completely cooled. This is an extremely important step which prevents the greenish “ring” from forming on the surface of the yolk over time. If the egg is not chilled immediately after cooking an unsightly dark greenish ring will eventually appear on the outside of the yolk.

3. To peel...crack on all sides, roll egg between hands to loosen shell,and remove shell. Enjoy, with a light sprinkling of salt if desired.

To serve in egg cup, place egg in cup small end down, slice off large end of egg with knife or egg scissors and eat from shell with spoon.

Refrigeration is necessary for hard boiled eggs if the eggs are not to be consumed within a few hours.

Refrigerated boiled eggs, kept in the shell, can be kept for up to 1 week.

Answer 3

If eggs are fresh, they are hard to peel. If they are a few days old they will peel easily. It has to do with gases inside the egg (carbon dioxide, I think) that dissipates as the egg ages, allowing the membrane to loosen. The same thing is why fresh eggs make fluffy meringue and older ones won't whip up at all.

Answer 4

successfully boiling eggs requires you start with cold water, add quite a bit of salt, bring to a boil and boil about 7 minutes. drain, crack the shells by bouncing them in the pot and add cold water and let them sit for awhile. they should peel easily after that. Ive had problems from time time with the shell sticking I'm not sure what exactly I failed to do correctly those times. It may have something to do with the freshness of the eggs as well.

Answer 5

If the eggs are really fresh they will stick to the shell. Of course, the more important it is that the eggs look nice, like when you are making devilled eggs, the more likely it is that they will stick. If you are making egg salad, the eggs will peel nicely.

Answer 6

Your eggs are 'sticking to the shell' (not the other way around, actually) because you didn't put 'lots of salt' in the water and you didn't 'cool them off fast' after they were cooked. Both or either of those will have your 'eggs' sticking to the shells. 'Enough salt' is about 1 teaspoon PER EGG in the water that 'just covers' the egg when you are 'boiling' it.

Answer 7

The best way to cure that is pour a couple teaspoons of salt in the water before boiling. They slide of easy almost everytime and it will not change the taste of the egg.

Answer 8

Put the hot boiled egg, in ice water, to separate the membrane, from the shell,,with experience,,you might get it off, in two pieces.

Answer 9

sometimes the egg can be to hot and not ready to peel. make small cracks in the egg by tapping it and run it under cold water that helps me sometimes

Answer 10

Put them in cold water or let them cool before peeling.