Why is it that when I hard boil eggs on the stove, then let them cool, then I peel them,?

Question

one or two eggs stick to the shell when I peel it, taking some of the white part with it?

I do break the shell first then peel

Thanks glorydvi you're smart.

Answer 1

Hello!
I do not know why that happens, but I do know how to prevent it:
Immediately after you finish cooking them, take them from the stove and rinse them in cold water, that´s how to cool them; do not let them cool on their own! Then, peel the shells --- no problem! ENJOY!

Answer 2

Very fresh eggs are bad candidates for boiling. They are almost impossible to peel.
The membrane between the shell and the yolk is the key to peeling the egg. When eggs cook the protein of the white coagulates and wants to shrink. If eggs are very fresh, they contain enough water in them that the white cannot shrink, and it remains so close to the membrane that it sticks. After a few days, eggs lose some water through the shell which is porous, and when the white cooks, it shrinks, pulling away from the membrane. If the egg is tightly held in the pan while boiling, the part of the shell that touches the pan will be hotter, and it will also be the lowest point inside the shell. This does not allow the white to shrink away from the membrane, so that even if everything else is right, the white will stick at that point when peeling.

When peeling the egg, if your hands are wet or you hold the egg under a small stream of water, it will peel easier.

Once the eggs come to a boil, turn the heat down and simmer for 13-15 minutes. They will cook no faster boiling than simmering, the water temperature is the same. Simmering prevents overheating one particular spot on the egg. The time is important because we need to cook the white enough to properly congeal, but not enough to start breaking down. Less then 13 minutes can produce a slightly orange yolk which is less dry, BUT CAN CAUSE THE EGGS NOT TO PEEL PROPERLY. (The whites are not completely shrunk.), and over 15 minutes will cause green yolks.

Remove the eggs from the stove and gently pour off the hot water in the sink, and cover with cold water. Drain this water, and cover again just barely.
The eggs must cool for a minimum of five minutes and ten is better. The chilling firms the yolk and causes it to shrink further from the membrane. Also during cooling the condensation of the steam in the air pocket will create a partial vacuum in the egg that will draw in water to lubricate the separation of the membrane from the white. This is why ten minutes is better. The water is drawn in slowly.

Answer 3

its true about fresh eggs don't peel well, but you can help it a little. Salt the water that the eggs boil in, then when you cool them, "shock" them with ice water, instead of just water. I mean lots of ice cubes in the water. Then, peel them as soon as they are cool, not one minute later. If they still feel warm or don't peel well, cool them another 30 seconds in the ice water and try again. Also, when you peel them, try to get under the "membrane" instead of peeling the shell. If you can get under this membrane and peel slowly, the shell will come off easier.

Always boil the oldest eggs in your fridge. Eggs don't go bad "magically" on their expiration date, it is just a recommendation. In Germany, many people don't even refrigerate their eggs!

Answer 4

Crack the shells all around, then dunk the hot eggs in some cool water and peel, under the water. Presto! Whole peeled fresh eggs!

Answer 5

Your eggs are too fresh. Yep! It's true. Older eggs peel better when hard-cooked. So if you know you're making boiled or deviled eggs a couple weeks in advance, buy the eggs then, and keep them in your fridge. Use the older eggs to hard-cook and they should peel nice and clean.

Answer 6

We have 24 laying hens, and I only use the oldest eggs to boil, as the fresh ones always stick to the shell.

Answer 7

This is a sign that the eggs are fresh.

Answer 8

I'd say that u should try breaking the shell first, then peel it off try to be careful .