How do you boil eggs so that the shell does not stick to the egg, when peeling?

Answer 1

Quench the egg in cold water for a minute directly after boiling. Then the shell should come off easy!

Answer 2

It isn't in the boiling. It's what you do with the eggs after they're cooked.

What you need to do is run the hottest tap water you can, and as soon as you take the eggs off the stove, start running that water into the pan over the eggs. Gradually turn the water down in temperature until you are running cold water over them. You have to do it gradually because the eggs will crack and explode into the pan if you change the temperature too fast. After you have changed the water to completely cold tap water (which takes about 30 seconds), let the eggs sit in the really cold water for about five minutes. What you have done, essentially, is cooled the eggs a lot faster than they would normally cool in the pan.

Crack the eggs gently on the side, and then roll them on a hard surface really gently so the shell is cracked all the way around the middle of the egg. Hold the eggs under cold water as you peel them, and the shells should come right off. Be sure to get a good handle on the inner membrane before you start peeling. This will be easier because the eggs are cooled and the membrane is now sticking to the shell instead of the eggs.

It took me a couple of times to master it, but now my hard boiled eggs come out perfect and smooth. No more ugly, lumpy deviled eggs for me!

Answer 3

Do not completely cover the egg with water, leave about half the egg uncovered. Make sure the water is cold or room temperature. Then boil, covered, for a few minutes until surface of the egg immediately becomes dry after removing the cover from the pot. (A no-fail method to let you know the egg is hard cooked). Then run cold water over the egg for a few seconds & peel immediately. I've been using this method for nearly 40 years.

Answer 4

well, i sometimes encounter this problem, but i read somewhere how to cook the perfect boiled eggs. Ok firstly, one reason why its so packed is because of the sudden expansion due to exposure to heat. So, when boiling eggs, make sure the eggs are room temperature. Also, add a little vinegar and salt when boiling.Cook the egg for 10 minutes in SIMMERING water, not boiling water. After you remove the eggs, soak it in ice cold water for the egg to shrink. But do not soak it for too long, otherwise you'd be eating cold eggs. If you over cook the egg it will expand too much. Hope this helps.

Answer 5

Boil the eggs and then place the cooked eggs in a bowl covered with ice cubes. Peel them immediately.

Answer 6

Blanche it. Take the egg out of the boiling water and pop it in cold/room temperature water. Shell comes off quite easily.

We do this with tomatoes too!

Answer 7

As soon as the eggs are done cooking, put them into ice water. If you crack the shells right away, the water will get under the shell a little and will help loosen it. It also helps if you use older eggs.

Answer 8

Salt the water before boiling

Answer 9

an older, room temp egg wont stick as bad as a fresh cold, place small amount of salt,and vinager in h2o, place hot,boiled egg, into cold to stop cooking, place on counter,roll place under cold running h2o,find inner skin pull all should near pull off at once

Answer 10

the best way that i've found ( i'm a chef ) is to put you eggs in a pot with cool water and salt. Example: 1/2 gal. water, 12 eggs and 1/6 cup of salt. put on burner on high. 26 minutes. drain water. put eggs in ice and cold water "bath" and stir.