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    When boiling eggs is there a good method to use so that the shell comes off easy

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.When boiling eggs is there a good method to use so that the shell comes off easy-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(When boiling eggs is there a good method to use so that the shell comes off easy),it will help you,my kids.

Everytime I boil an egg and I peel the shell off I also peel some of the white outter part of the egg. What can I do? Is there any tricks I can use?
answer from chineseop.com cooking QA
Yes, use older eggs (the closer to their expiration the better... the air pocket gets bigger as they get older, I%26#039;ve even used recently expired eggs for this,) don%26#039;t cool them down all the way but peel them while they%26#039;re still warm, and peel them over cool running water to keep things lubricated.

You still %26quot;sometimes%26quot; get an egg where you end up peeling some of the white, but it%26#039;s a lot less frequent.

Good Luck! :)
answer from chineseop.com cooking QA
This is so funny...I was just wondering about this a couple days ago. Awesome... Report Abuse
answer from chineseop.com cooking QA
I would have left a comment better than any of these answers, buy Yahoo wiped it out because I was %26quot;approaching%26quot; my 300 character limit. Why not shorten this box to 300 characters instead of wiping out my comment entirely?! Report Abuse
answer from chineseop.com cooking QA
I have to ask my personal chef about boiling eggs techniques! Report Abuse
answer from chineseop.com cooking QA
I use FRESH eggs %26amp; mine peel fine. It is the end of the egg you start peeling. I pull them out hot on a spoon and run under cold water as I peel. Report Abuse
answer from chineseop.com cooking QA
Nice!! I had always hoped for an easier way to make deviled eggs. Now I know... :) Report Abuse
answer from chineseop.com cooking QA
old eggs (even before exp. date) can develop salmonella so have fun with that answer, id just go with cooking them in well salted water and shock em with ice cold water so the shell cracks by itself ! what could be easier ? Report Abuse
answer from chineseop.com cooking QA
I make tiny hole on opposite of pocket then bigger hole on the pocket then BLOW hard while I do this I also crack the whole shell with my hand while still blowing to keep it pumped and the egg just drops out of the shell. BTW salmonella dies after 1 minute at boiling temp Report Abuse
answer from chineseop.com cooking QA
and what%26#039;s the point of salting water for boiling eggs?? Salty water won%26#039;t even penetrate pasta, let alone eggs! believe me we try all this before, we aren%26#039;t americans but Italians over here lol. Report Abuse
answer from chineseop.com cooking QA
i dont think it matters if its old or fresh eggs. it works just as long as you run it in cold water as soon as you take them out from the pot. run for a while or let them rest in the water for a while and use whatever ready. Report Abuse
answer from chineseop.com cooking QA
Yeah, I know how to make the shell come off easier. After you you take your egg out, then put them in cold water for a while. When the egg is cool, u can easily peel of the shell. Report Abuse
answer from chineseop.com cooking QA
easy-peeling of hard-cooked eggs has nothing to do with cooking method, and everything to do with how fresh the eggs are. The fresher the eggs (ie: just laid), they will not peel easily, and the shells will cling to the whites. The older the eggs are, the easier they peel. Since eggs have a shelf-life of 3-4 months, it%26#039;s ok to buy them ahead and let them %26quot;age%26quot; in your fridge, or even countertop. Eggs are shelf-stable if the shell in intact and they ahve not been cooked.


But to keep from getting a green yolk, try this recipe:

Perfectly Boiled Eggs

1 dozen large eggs
Water to cover
Pinch salt

Place the eggs in a saucepan and cover with water. Season with a pinch of salt. Place the pan over medium heat and bring to a boil. Cook for 2 minutes. Remove from heat and cover with a lid. Allow the eggs to sit for 12 minutes. Drain and cool the eggs for 2 minutes in ice water. Drain and peel the eggs.

Note: Eggs that are a couple of weeks old or older peel easier than very fresh eggs.
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