Does anyone know how to hard boil an egg to the soft boil stage,and still not stick to the shell?

Question

I saw it done on a cooking show (PBS) yesterday, but they did not mention what kept it from sticking to the shell.

Anybody??? This is making me crazy, I love soft boiled eggs, but hate any bits of shell. Thanks so much.

Thanks so much, I never thought of the cold water plunge. I will definitely try it next time.

Answer 1

The salt in the water only aids in the floatation of the egg. And nothing else. Here is a little trick that I got from a chef that has worked in England and Greece. When first striking the egg, to break the shell. Ensure that you strike the less pointed/rounded end first. The reasoning behind this is that the 'air pocket' previously mentioned is at that end. So by compress it, you force the trapped air around the egg, under the shell to move towards the other end. Thus separating the egg from the membrane. Also the use of fridge eggs rather than freshly bought eggs, aids with removing the shell from soft boiled eggs. You might have to alter the time according to what temperature the eggs are at before commencement and at what altitude you are, as water boils at different temperatures per altitude.

Answer 2

The Pinhole Method will stop it from sticking
Bring a pot of water to boil, adding just a pinch of salt. Use enough water to cover the eggs, plus about an inch more.
While the water is heating, get a pin and make a small shallow (just through the shell) hole at the less pointy end of each egg. This allows air to escape so that the shell won't crack from the sudden heat and subsequent gas expansion.
Once the water is boiling, use a spoon to transfer each egg gently into the water. This is so that you don't break the eggs or splash yourself with boiling water.
Allow the eggs to cook for 10 mins (or 8 for medium, 6 for soft).
Turn off the heat and pour out as much of the hot water as possible without pouring out the eggs. Fill the pot (still containing the eggs) with cool water.
Allow eggs to sit for 10 minutes (assuming you want them cool -- medium and soft eggs are especially good when still warm) then eat, or refrigerate for up to a week at the very most.

Answer 3

boil your egg for the time alowed for soft boil,and then plunge the egg in cold water. Then peel, it should not stick to the shell as the cold water plunge stops the cooking process.also the fresher the egg the more it sticks to the shell.

Answer 4

o.k. most people will disagree with this answer but i've been cooking for forty years and i've found it to be true more often than not...older eggs peel easier than fresh ones, I don't know the scientific reason, i learned it from an older chef(seems i also heard Alton Brown say it too, but i won't swear to it) i worked in a breakfast place and we had egg salad and it was a hastle peeling eggs...this seemed to work...so maybe use the eggs that have been in the fridge for a few days rather than the ones you just brought from the store, for your soft boiled anyway!

Answer 5

Whe you are boiling you're eggs put a little salt in the watter and after they are done set them in cold water before peeling them. The shell will come off very easy.

Answer 6

besides the cold shock...add lots of salt to the water right after you put the eggs in the water. the more salt, the more the eggs float and it creates a bubble of air on inside of egg so it is easier to peel :)

Answer 7

shock the shell with cold water right after boiling it.

Answer 8

be sure it is not direct from the ref before you boil it