U running an ice bath after boiling?
The way this egg peels in infuriating
Submitted 2 weeks ago by stumu415@lemmy.zip to mildlyinfuriating@lemmy.world
https://lemmy.zip/pictrs/image/09bd49e3-ba35-4eab-9bbb-94636f08215e.avif
Comments
Raiderkev@lemmy.world 2 weeks ago
X@piefed.world 2 weeks ago
Hey. You. Yeah, you.☝️See that up there? That whole “ice bath” nonsense? That’s it. That’s the trick. Ice bath after boiling. Off you go.
SlurpingPus@lemmy.world 2 weeks ago
That’s not enough. It’s also important that the water is boiling when one initially drops the eggs in, instead of them putting the eggs into cold water and bringing to boil.
pHr34kY@lemmy.world 2 weeks ago
I just peel it under running cold water. Fast and easy.
GroundedGator@lemmy.world 2 weeks ago
I used to do a 12 minute egg with an immediate ice bath. Works well. Egg peels easily. Yolk isn’t overcooked.
Recently switched to the 10-5-5 method. 10 minutes of cook, 5 minutes in the pan but removed from heat, 5 minutes in an ice bath. I’d argue the results are slightly better.
Always soak your eggs before boiling. This forces any air to escape which reduces the likelihood of your eggs cracking once in the hot water.
Raiderkev@lemmy.world 2 weeks ago
Whacking the top of the egg right after the ice bath with like a spoon helps with peelability. I always forget to tho. But yeah, I do bring the water to a boil and set a timer for 12 minutes after it starts boiling, then immediately put into ice bath. My eggs are consistently perfect with that method. I’ve seen the one you mentioned, but I’m too lazy lol.
GreenBeanMachine@lemmy.world 2 weeks ago
You didn’t give it the ice bath.
toynbee@piefed.social 2 weeks ago
I don’t entirely disagree with you, but I’ve boiled eggs. I’ve peeled boiled eggs. I’ve never once given boiled eggs and ice bath - I didn’t even know that was a thing until I saw a roommate doing it in my early thirties (though to be fair I didn’t have my first boiled egg until my mid twenties).
I’ve definitely peeled eggs poorly, as shown in the OP, but I’ve also peeled them nearly perfectly with no ice bath. I don’t know if it helps, but it’s not necessary.
PapaStevesy@lemmy.world 2 weeks ago
The ice bath will give you consistency so it’s not such a dice roll. It also helps stop the egg cooking, in case your going for a jammy or soft-boiled egg. And you can peel sooner because it’s not so hot.
dan69@lemmy.world 2 weeks ago
“The way I impatiently didn’t follow instructions”*
Kolanaki@pawb.social 2 weeks ago
Shock it in an ice bath immediately after removing from the boiling water. This helps the membrane between the shell and the rest of the egg peel away easier.
Another method I’ve seen recently says to add like half a cup of vinegar to the water you boil them in, tho I have yet to try this one myself. Makes sense tho; dyed easter eggs are usually easier to peel and those are dyed by dipping them in vinegar with dye.
BillMurray@lemmy.ca 2 weeks ago
Also don’t let the water come to a boil with the egg in it. Put eggs directly into boiling water.
drre@feddit.org 2 weeks ago
this happens usually with very fresh eggs, leave them for a couple of days.
(German popular “science”, note the quotation marks, magazine) GEO: geo.de/…/endlich-verstehen-darum-lassen-sich-fris…
Buffalox@lemmy.world 2 weeks ago
this happens usually with very fresh eggs
Exactly, I came to mention that too. So he/she should enjoy the egg being fresh.
abbadon420@sh.itjust.works 2 weeks ago
I had an egg this morning that I had to get by basically chasing the chicken away from the nest. It had the same problem. Even after an ice bath
AFKBRBChocolate@lemmy.ca 2 weeks ago
I think you misunderstood. Fresh eggs have that problem more. If you boil an older egg, the shell doesn’t stick as much.
Ougie@lemmy.world 2 weeks ago
The fresh eggs thing is a myth, this happens to all eggs. Here’s what you do: Boil the water first and then place your eggs in it. You can lower the heat afterwards to a lower simmer.
6 minutes for really runny eggs. 7 minutes for runny yolk. 8 minutes and the yolk is almost firm. Egg size matters of course.
After, put the eggs in cold water so they stop cooking. This also helps the membrane to separate.
Another method is to prick the bottom of the egg where the air pouch is with a small needle before dropping them in the boiling water along with some vinegar. Same steps after, cold water etc. This is what they do in restaurants but honestly I never bother, the first method delivers easily peelable eggs 80% of the time and that’s good enough for me.
Switchboard@slrpnk.net 2 weeks ago
This is the answer humanity arrived at after J. Kenji Lopez-Alt cooked a shit-zillion boiled eggs and tried peeling them to see what actually worked. You can’t guarantee a 100% peelable egg 100% of the time, but this method gets you as close as we can with the technology he had. What’s more shocking (and disappointing to me) is how much bro science misinformation is getting posted about this. This isn’t exactly a hard claim to check.
A_norny_mousse@piefed.zip 2 weeks ago
After, put the eggs in cold water so they stop cooking.
You mean a separate container (large enough to hold plenty cold water I presume)? How long?
I struggle to get consistent results with this method, but I don’t always put the eggs in when the water already boils.
mavu@discuss.tchncs.de 2 weeks ago
Both of you. please buy a cooking book. I’m sure there is something like “Cooking for men living alone for the first time in their lives”.
- you always poke a hole in the bottom of the egg, otherwise it will split the shell.
- 7 minutes?? what are you cooking? Ostrich eggs? at most 4 minutes for runny yolk, maybe a bit more for large eggs.
- rinse the eggs in cold water when finished. more cold, more better, helps detaching the shell.
- how do you even measure time when you put them in before the water boils??? don’t do that. smh
Ougie@lemmy.world 2 weeks ago
I just run the same pot under running cold water and then I leave the eggs in that cold water for a couple of minutes. I guess if you want you can prepare an ice bath, that would be better but I can’t be bothered. I need to have breakfast ready in a few minutes so I don’t care about perfection. Sure, some might break when you lower them into boiling water, and some might not peel as easy. But in general this method gives me easy peeling eggs for the most part.
Anti_Iridium@lemmy.world 2 weeks ago
How has no one responded with correct response: steaming eggs.
Seriously, every egg peels super easy after I steam them for 15 minutes. My grandpa has bought a steamer because I brought mine to his house.
glitch1985@lemmy.world 2 weeks ago
Instant pot 5-5-5 recipe has never let me down.
Psythik@lemmy.world 2 weeks ago
I just add a little salt to the water and they peel easily. Vinegar works too.
chonglibloodsport@lemmy.world 2 weeks ago
FuglyDuck@lemmy.world 2 weeks ago
if you fully submerge them, the airpocket will be on the bottom (fat side) of the egg.
Kraven_the_Hunter@lemmy.dbzer0.com 2 weeks ago
I tried this once, but stupid me didn’t think it through all the way. My steamer basket is for the microwave… do not steam eggs in a microwave steamer.
httperror418@lemmy.world 2 weeks ago
Haven’t seen this mentioned, best way to prevent this is to fry the egg, make an omelette or even scrambled eggs 👀
I feel like that scene in Forest Gump with the shrimp
Paragone@lemmy.world 2 weeks ago
It’s either new/fresh, or old, eggs, that are hardest to peel.
The ice-bath after boiling is right, too, as it shrinks the egg within the shell, so peeling it is easier, as it’s already pulled-away…
You either got a too-new or too-old egg, & the white bonded to the shell-lining membrane.
The only method I know-of for defeating such impervious opponents, is simply to use a spoon inside the egg, to slice-away the egg from the inside of the shell.
Nothing else works, with those ones…
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TrickDacy@lemmy.world 2 weeks ago
I’m a simple man. I see
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And I downvote.
SarahValentine@lemmy.blahaj.zone 2 weeks ago
Why do you downvote the namaste emoji?
ssfckdt@lemmy.blahaj.zone 2 weeks ago
What’s worse is my wife never seems to have this problem even when it’s the same damn batch of eggs.
DarrinBrunner@lemmy.world 2 weeks ago
The comments are hilarious, as eggspected.
SocialMediaRefugee@lemmy.world 2 weeks ago
The yolks on you
IratePirate@feddit.org 2 weeks ago
Aren’t you eggsaggerating a bit here?
overkrill@lemmy.dbzer0.com 2 weeks ago
havent seen anyone add this yet in the comments so here goes: are you adding the eggs to already-boiling water? or adding them to cold water and bringing them to a boil? i switched over to adding them to boiling water, and have had no trouble peeling since. 7mins for over-medium. no ice bath necessary, i just run a little cold water over them so i can handle them easily.
Asfalttikyntaja@sopuli.xyz 2 weeks ago
I’ll have to check that out. Thanks unknown stranger.
lagoon8622@sh.itjust.works 2 weeks ago
Don’t expect it to work 100% of the time because it doesn’t. It’s not enough of an improvement (if it even is actually an improvement – debatable) for me to justify the extra electricity cost.
Bazoogle@lemmy.world 2 weeks ago
I always boil the water first, so i can’t speak to that portion. But what I do is add the boils to a sealed container with cold water. Then give it a good shake so that shells crack, but not so hard the eggs themselves are damaged. But after that the shells slide right off
Krauerking@lemy.lol 2 weeks ago
Yeah, the best peeling trick I know is a mason jar with a little water in it and you just shake the egg around like a bartender with a sleeping child next to them.
Riskier with soft boiled eggs though.
moonburster@lemmy.world 2 weeks ago
Funnily enough, I add them when the water is cold and never had trouble. Just run the tap for maybe 10 seconds and let it sit for a bit
qyron@sopuli.xyz 2 weeks ago
This may also signal stress or calcium deficiency or excess in the animal’s diet.
Hens over one year old tend to lay very thick and hard shelled eggs, that break unevenly and peel poorly, even with every single technic to boil it used, when a surplus of calcium is available.
Younger hens, below 6 months of age, tend to lay fin shelled eggs that stick more to the inner membrane.
Saprophyte@lemmy.world 2 weeks ago
We have 30 chickens, we get fresh eggs every day. We can cook them the same day after they’re laid with a dash rapid egg cooker which uses steam. It comes with a little device to poke a hole in the wide end where the air pocket usually is and then we just cook them upside down. They feel easily whether they’ve been in cold water or not.
MerryJaneDoe@lemmy.world 2 weeks ago
Dammit! I only have 29 chickens, will this method still work?
Saprophyte@lemmy.world 2 weeks ago
Unfortunately no. Id mail you one of mine, but then I’d be in the same boat. You’re just going to have to put a stuffed chicken out there to fool the universe.
RebekahWSD@lemmy.world 2 weeks ago
Eeeey, we have that machine as well! Device to poke holes that doubled as the measuring cup for the water to put into the steam unit! Cool stuff!
Saprophyte@lemmy.world 2 weeks ago
That’s the one, works incredible and the eggs never stick to the shells.
CultLeader4Hire@lemmy.world 2 weeks ago
Pressure cooker will force steam between the membrane and egg with no hole needed so you get the same effect with longer shelf life - probably doesn’t matter if you have your own chickens and are in the routine of doing it daily but I prefer no poking of holes so I can make a weeks worth at a time and if I forget them they stay fresh in their unbroken shells
Gammelfisch@lemmy.world 2 weeks ago
If I was chicken living in a battery, shit conditions, that’s exactly the eggs I would deliver.
zarkanian@sh.itjust.works 2 weeks ago
The “fuck you” egg.
kamenlady@lemmy.world 2 weeks ago
Should have scared it with cold water, right after boiling.
Widdershins@lemmy.world 2 weeks ago
I’m a little late to the party. Did anyone say to use eggs close to the date on the carton. Old eggs peel a whole lot easier than any other. Ice bath too but everyone is saying that already.
olafurp@lemmy.world 2 weeks ago
Not putting the egg in cold water after boiling it and then blaming the egg really smells like a skill issue.
JasonDJ@lemmy.zip 2 weeks ago
I made boiled (well, steamed) eggs in my instant pot and they came out perfect…
Put eggs on trivet. Add 1c water. Lid on, sealed. 5 minutes high pressure. 5 minutes off and sealed. 1 minute venting. 5+ minutes ice bath.
The ice bath is the critical part.
The shells slide off.
mangobanana@discuss.online 1 week ago
I have chickens, and steam eggs in a steamer pot on the stove, but these kind of eggs when they didn’t peel right is from an old chicken. Something to do with membrane is not great on them
JasonDJ@lemmy.zip 1 week ago
How old are your girls?
Mine are just turning two and it’s my first flock…I’d gotten some soft-shell eggs lately (which are surprisingly durable), but that’s about it.
InvalidName2@lemmy.zip 2 weeks ago
It’s even more infuriating when I hard boil a bunch of eggs and about half of them peel pristinely clean, the other half end up looking like the surface of the moon.
OpenPassageways@lemmy.zip 2 weeks ago
There are a lot of tricks for peeling boiled eggs, but fresh eggs from a chicken coop in your yard are a different ballgame.
northernlights@lemmy.today 2 weeks ago
You’re supposed to break the little skin between the shell and the white and pull on that. You dug past it.
Flyzeyez@lemmy.world 2 weeks ago
The problem stems from peeling eggs outside. Don’t do that.
njm1314@lemmy.world 2 weeks ago
That is one skill I’ve never been able to master. Perfectly boiled eggs I can do. Perfectly peeled eggs nope. Ice bath, spoon under running water, whatever method you got none of them has ever worked quite right. At least not consistently.
PeriodicallyPedantic@lemmy.ca 2 weeks ago
Back when I put eggs directly into boiling water, and then ice bath, this didn’t happen.
But I’ve found it’s easier to get a perfect egg by putting them in cold water, bringing it to a boil, then taking out off the heat.
Unfortunately this always seems to result in shells stickingJimmycrackcrack@lemmy.ml 2 weeks ago
Ok so what I’m about to say does come with the caveat that I do the pricking a home in the bottom before cooking and also pouring cold water on immediately after boiling thing so maybe that’s why it works for me but honestly I think this will work even if you don’t. Your problem is that you want to remove the membrane between the shell and the egg WITH the shell, otherwise it becomes very hard to peel in one go and it takes little chunks of cooked egg whites with it at variable depth. To do that, I smack the top and bottom of the egg on a hard surface to precrack them, then I roll the whole egg very gently on that surface to create little cracks allover, it’s important not to press too hard especially if it’s softer boiled because it’ll just bisect in the middle with shell on in broken fragments. Then, the crucial bit, once you’ve precracked all over, you HAVE to start at the bottom of the egg, that’s the fatter part. There should be an air pocket in there that the precracked shell has sorta of collapsed in to, but it doesn’t break off in shards because it’s all held together by this membrane, so if you pinch that loosened cracked eggshell at the bottom between your thumb and index finger to gather and collects it you can kind pull it up and off to the side a bit which will clean tear the membrane allowing you to just kinda push the rest of the shell off in one piece because you can just sorta ease it off, sometimes it likes to come off in a nice big chunk like a jacket, sometimes you need to do a continuous spiral but as long you did that pinch technique you’ll be pulling the membrane off at the same time as the shell attached to it and in so doing you don’t have to pull off little bits of shell by themselves and they can’t take chunks of the actual cooked egg under this membrane with them.
RodgeGrabTheCat@sh.itjust.works 2 weeks ago
Having peeled a loy of eggs i worked out a method that is nearly full proof.
After boiling the eggs, pour off the water, fill the pot with cold water, pour, fill again. Start peeling when the eggs are slightly warm. Often, the shell will come off very easy in large sections.
daannii@lemmy.world 2 weeks ago
I can’t say 100% but I’m pretty sure over cooking them does this.
Dries out the membrane.
ChicoSuave@lemmy.world 2 weeks ago
I pickle eggs and use this method for prepping and peeling.
hOrni@lemmy.world 2 weeks ago
What I’m doing is after boiling, I pour out the water and shake the eggs around in the pot so all the shells break. Then I cover them with cold water and leave for a couple of minutes. The water is supposed to seep through the cracks under the shell but it doesn’t work every time.
varnia@lemmy.blahaj.zone 2 weeks ago
Can I introduce you to a so called Eierschalensollbruchstellenverursacher?
Image
hemko@lemmy.dbzer0.com 2 weeks ago
THE FUCK DID YOU JUST CALL ME?
Ftumch@lemmy.today 2 weeks ago
My German is not very good, but I think “bruchstellen” basically means “yo mama!”
TheFrirish@tarte.nuage-libre.fr 2 weeks ago
Yeah you heard him you shesjsbsqhsdizbzhfdjdbzbdbwkla !
GreenBeanMachine@lemmy.world 2 weeks ago
No thanks. I find it weird when people eat their eggs in a tiny cup, out of a shell with a spoon. I also always thought this was a posh way of eating for the rich and i would rather eat the rich. You can downvote me now.
Dozzi92@lemmy.world 2 weeks ago
My grandfather used to have the little egg cup and tiny spoon, and we have never been a rich family, no matter how far back you go.
Quexotic@infosec.pub 2 weeks ago
You sound so angry over the egg cracking tool. Thank you for the chuckles.
Squizzy@lemmy.world 2 weeks ago
Boiled eggs are posh?
zr0@lemmy.dbzer0.com 2 weeks ago
You don’t eat the boiled eggs like that. You eat semi-boiled, or 3-minute-eggs like this. They have liquid yolks. And it is very useful to use the shell as a cup. And it is super delicious and is just a different type of egg. Can only recommend it.
wonderingwanderer@sopuli.xyz 2 weeks ago
Your american flag tramp stamp is showing
Anarki_@lemmy.blahaj.zone 2 weeks ago
Bless you
MonkderVierte@lemmy.zip 2 weeks ago
Egg knock.
KairuByte@lemmy.dbzer0.com 2 weeks ago
Never used the tool but you just reminded me of my childhood, eating runny yolk out of a boiled egg for breakfast.
TwilitSky@lemmy.world 2 weeks ago
Shame on you!
Strider@lemmy.world 2 weeks ago
No Eierköpfer is a safe bet against OP’s issue. I’m now quite old and still don’t know when it happens. They just peel like shit.
Can be new, old, boiled shorter or longer, boiled with water or steam, shock cooled or not.
Sometimes it happens and is infuriating.
Ah yes and the opening method is unrelated.