Submitted 9 hours ago by stumu415@lemmy.zip to mildlyinfuriating@lemmy.world
https://lemmy.zip/pictrs/image/09bd49e3-ba35-4eab-9bbb-94636f08215e.avif
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 sticking
Not putting the egg in cold water after boiling it and then blaming the egg really smells like a skill issue.
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.
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
THE FUCK DID YOU JUST CALL ME?
My German is not very good, but I think “bruchstellen” basically means “yo mama!”
Yeah you heard him you shesjsbsqhsdizbzhfdjdbzbdbwkla !
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.
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.
Your american flag tramp stamp is showing
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.
You sound so angry over the egg cracking tool. Thank you for the chuckles.
Bless you
Egg knock.
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.
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
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.
I’ll have to check that out. Thanks unknown stranger.
You didn’t give it the ice bath.
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.
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.
“The way I impatiently didn’t follow instructions”*
Drop the raw eggs into boiling water. Add half a teaspoon or so of baking soda to the water while it’s boiling.
If you put the eggs in cold water and then boil it, this is what happens.
I’ve tried all those tricks to peel the eggs via ice water baths and all that.
None of it worked consistently.
What did work best was cheap, white eggs. The kind you get at Aldi for like $2.
Not the free range, brown, cage free stuff. Those always have issues with sticking shells.
I pickle eggs and use this method for prepping and peeling.
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.
U running an ice bath after boiling?
I just peel it under running cold water. Fast and easy.
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.
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.
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…
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
this happens usually with very fresh eggs
Exactly, I came to mention that too. So he/she should enjoy the egg being fresh.
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.
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.
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.
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.
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”.
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.
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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I’m a simple man. I see
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And I downvote.
Why do you downvote the namaste emoji?
Should have scared it with cold water, right after boiling.
Just peel it with cold water, doesn’t matter if the eggs are hot or cold, just grab a small bowl and fill it with water, peel the egg a little then dunk it in water, repeat until eggshell is gone, water helps separate the membrane from the egg, works better if they are hot but the same method works on cold eggs as well.
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.
I always do that, but if the eggs are fresh, they will still tend to stick to the shell.
If you have a pressure cooker (like an instant pot) then doing hard boiled eggs in that makes them incredibly easy to peel
I hate when this happens, I eat 8 eggs every day and this without fail happens to one of them. No clue why, and often while they’re still hot when I’m peeling so my fingers start to burn
You need to up your shock game.
Happy Easter!
A splash of vinegar in the water as it boils and 5 to 10 seconds in an ice bath to stop the cooking. Works every time.
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.
Mildly infuriating? I would toss the whole egg half way through.
Yeah, i dunno, do store-bought cooked eggs not get cold-shoked?
Widdershins@lemmy.world 4 minutes 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.