boiling eggs?

Question

Why when I boil eggs sometimes the egg peels with no problem and sometimes the egg peels and takes most of the white with it? Same batch of boiled eggs produces both kinds. Anything I can do?

Answer 1

Put the eggs in a bowl with cold water right after they are done boiling. and typically it doesn't need more boiling unless you want rubber eggs, sometimes I put ice in the water to really cool them down fast. there is some scientific reasoning behind it but i dont remember right now.

Answer 2

Here's the way to make perfect hard boiled eggs:
Place eggs in a saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove the pan from the heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 dozen ice cubes. Pour off water from saucepan and gently shake pan back and forth to crack shells. Transfer the eggs to the ice water with a slotted spoon and let cool 5 minutes. Eggs should be easy to peel.

Answer 3

I have the same problem sometimes. Just make sure you run them under cold water after boiling, then crack them all the way around. When you peel them, peel a little at a time.

Answer 4

Usually this problem occurs with fresh eggs. I boil my eggs for about five minutes. I let them cool off then crack them and return them to the water for a few minutes. This loosens up the shells and they peel easily.

Answer 5

Put eggs in pot with water covering the eggs, bring to a boil,cover pot, turn off the water and leave them in there for 20 minutes covered, no peeking. Not only will the peel come right off, but the yolks will stay yellow, not turn green.

Answer 6

Boil water
add eggs
cook 11 mins
remove from heat
drain
shock by running under cold water 1 min
drain and shake in pot to crack shells
soak or run water until cool.
shells will almost fall off.
When you shock the egg the membrane sticks to the shell
when you run water on the cracked shells it helps seperate the egg.

Answer 7

The reason why the shells stick is because while the eggs cool off the albumen (white) attaches itself to the shell. The easiest way to stop this is to peel the eggs while still pretty warm. Make sure not to burn yourself,

Answer 8

so the white part wont peel with it that means it needs more boiling

Answer 9

Make sure they are completely cooled before peeling.