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Can I introduce you to a so called Eierschalensollbruchstellenverursacher?
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 !
Why are you writing in Polish?
Bless you
Egg knock.
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.
No thanks. I only saw it in the movies and 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. Do I also need a special spoon for eating it? And a special fork for my sausage? Then a special spoon for my desert? Do I need to flex my little finger when sipping tea?
You can downvote me.
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 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.
You sound so angry over the egg cracking tool. Thank you for the chuckles.
Boiled eggs are posh?
Boiled eggs aren’t, egg cups are
No they are not, they come free with kids easter eggs wtf. Uncommon does not equate to luxury
No they’re not. My family had them and we come from a welsh mining family. I just think they are (or used to be) more widely used in Europe.
Have you seen the price of eggs?
Yeah, we dont have as major an issue with that as the states
I’m not from the states and eggs are expensive
You can literally get 36 of them for $5. 14 cents an egg is not expensive.
Here eggs are about 50 cents each :(
Using fancy instruments to eat eggs is posh. Next you’re gonna tell me I need ten different spoons to eat my dessert.
Also, please work on your reading comprehension.
Just let people have their hyper specific tools
I wonder if I’ll ever see someone criticize another person’s reading comprehension where it doesn’t translate to “the only way someone could possibly dislike the angry nuance-less thing I’ve ranted about is if they are too stupid to read because obviously I’m always smart and right and good but no one else is”
Not sure I’ve seen it yet. Which makes sense, if someone truly did have trouble reading, it would be a pretty huge dick move to be mean to them about it.
Sometimes I criticize the reading comprehension of tankies/trolls when they ignore the entirety of my nuanced argument and revert to an onslaught of strawmen, red herrings, ad hominems, and sealioning, because there’s no way to engage in good faith with someone deadset on engaging in bad faith.
That’s clearly not the case here, but it does happen…
I mean that might happen, but I think normally people just refuse to read if the tone or overall point isn’t to their liking. I know I do that. If someone starts off being a jerk I don’t read their 10 paragraph diatribe. Doesn’t feel productive.
Are you stupid as well to not understand that I was talking about the tool and not the eggs being posh. You need to work on your reading comprehension too, girl.
Thank you for identifying yourself as being 100% like this. Ya know sometimes people don’t read what you’ve written because you write it in an awful disgusting tone and this is one of those times. Blocked
No worries, I had you tagged as “Idiot” months ago. Only fitting that our paths finally crossed.
Your writing is the problem, the attitude doesn’t help but the writing is definitely an issue.
Your american flag tramp stamp is showing
Never used the tool but you just reminded me of my childhood, eating runny yolk out of a boiled egg for breakfast.
U running an ice bath after boiling?
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.
Also: older eggs. The newer an egg is the more the shell will try and stick after hard-boiling.
I’ve used the drop in cold water, heat to boiling, then turn heat off. Leave eggs in hot water, set a timer for 12 minutes and once complete, transfer to ice bath in fridge.
I just peel it under running cold water. Fast and easy.
“The way I peeled this egg” is the correct title.
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 an 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”*
this happens usually with very fresh eggs, leave them for a couple of days.
(German popular “science”, note the quotation marks, magazine) GEO: https://www.geo.de/wissen/endlich-verstehen-darum-lassen-sich-frische-eier-schlechter-pellen-30173258.html
this happens usually with very fresh eggs
Exactly, I came to mention that too. So he/she should enjoy the egg being fresh.
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
I think you misunderstood. Fresh eggs have that problem more. If you boil an older egg, the shell doesn’t stick as much.
I think they were agreeing. Offering evidence in support.
Oh, okay
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? How cold? Icy, so it hurts your hand, or just not warm, not even lukewarm?
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.
Thanks.
for a couple of minutes
This is clearly the crucial part. I take them out much too soon.
While I’m cooking the eggs (I use a $10 egg steamer I bought years ago for fully cooked eggs I’ll want to use cold) I’ll throw a random large bowl in the sink. I’ll throw a clean reusable ice pack in the bottom of the bowl and cover it with cold water. When the eggs are done I’ll put them in the cold water for at least 10 minutes, though honestly usually way longer because I’ll be doing other things while making the eggs lol.
If I’m planning on peeling all the eggs right away, I’ll crack the shells lightly before putting in the cold water. This seems to let some water seep under the shell as they cool and helps with peeling as well.
Putting cold water into a hot pot can warp the pot.
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
What
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not even once and I’ve boiled a lot of eggs of diff. sizes and freshness.
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can’t argue this
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yep
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start from cold, start measuring when it boils
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Wow sounds like you also need a good pick up the bottom to release all that air you absolute insufferable gasbag.
My advice came from Kenji López-Alt, specifically from this video: https://youtu.be/hb0Elaa6gxY Now I don’t know where you’re from and what kind of eggs you’re used to, but in Europe we have normal eggs straight from the chicken’s ass and that’s how long they take to boil.
It’s called a cloaca, you uneducated swine!
(Sorry, couldn’t pass on a good streak of online insult throwing)
lol
Fuck. Off.
😁
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
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’ll have to check that out. Thanks unknown stranger.
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.
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.
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
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.
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.
Should have scared it with cold water, right after boiling.
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. Ya’ll was in the same damn pot, what’s the excuse?
Not putting the egg in cold water after boiling it and then blaming the egg really smells like a skill issue.
If I was chicken living in a battery, shit conditions, that’s exactly the eggs I would deliver.
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.
Ok so what I’m about to say does come with the caveat that I do the pricking a hole 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 white with it at variable depths.
To do that, I smack the top and bottom of the boiled egg on a hard surface to precrack the shell at those two places, then I roll the whole egg very gently on it’s side on that hard 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 equatorially with the shell still stuck to both halves in broken fragments. Then, the crucial bit, once you’ve precracked the egg all over, you HAVE to start peeling at the bottom of the egg, that’s the fatter end. There should be an air pocket in there that the precracked shell has sorta of collapsed in to, but hasn’t broken off in shards because it’s all held together by this membrane. If you pinch that loosened cracked eggshell at the bottom between your thumb and index finger to gather and collect it, you can kind of pull it up and off to the side a bit which will cleanly make a tear in 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 it’s one continuous piece and it can’t take chunks of the actual cooked egg with it like happened in your picture.
