No, seriously, how do you peel an egg?

Brandon Blatcher — Wed, 13 May 2009 09:19:41 -0800

What can you do ensure that the shell of a hard boiled eggs comes off easily every time? Lately things have been really hit or miss when I peel hard-boiled eggs.

Here's what how I peel them: I crack the shell by rolling them on a hard surface with a bit of pressure so that the entire shell is cracked. Then peel off the shell. This method has literally worked for decades, except for the past month. Using the procedure described above, sometimes the shell comes off easily, sometimes not, it's been about 50/50. When the shell is hard to peel, I literally have to take off each cracked piece, which tends to pull off bits of the actual egg. There hasn't been a pattern that I can find as why this occurs.

The eggs have been from different stores.

They've been different sizes (Large or extra large).

The variation in the ability to peel them has varied even among eggs in the same damn carton, but trends towards either an entire cartoon being hard or not.

Nothing has changed about the way I cook them. Just boil for 10 minutes, take them out and put in a big bowl of room temperature water to cool off for several minutes, then eat one or two, put the rest in the 'frig.

1) Any ideas on why this is suddenly happening?

2) What can a person do ensure that the shell of a hard boiled eggs comes off easily every time or even 90% of the time?

Hard-boiled Egg Filter: Eat 'em or Toss 'em

deborah — Sat, 12 May 2007 18:19:31 -0800

I hard-boiled a dozen eggs this morning. They've been sitting in the same water they boiled in which is now at room temperature (about 20C/70F) for approximately six to eight hours. Are they still good? Or should I just throw them away? I am all for throwing them away if they're iffy, but would rather not if it's not necessary (I hate wasting food).

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No, seriously, how do you peel an egg?

Hard-boiled Egg Filter: Eat 'em or Toss 'em