Every time I boil eggs this happens.



What am I doing wrong?

My process:

Put eggs in pot, cover with water
Bring to boil
Turn off heat, cover
Let sit for 6-10 min
Remove, ice bath.

Why are you making your own eggs? So easy

/fido

Use eggs that have been sitting in your fridge for at least a week- but I prefer two
Lower them into almost boiling water like mentioned above, not cold water

Take a clean thumbtack and gently poke a hole in the top of each egg before lowering them into the hot water. This helps release the vacuum that builds up on the inside of the shell. Makes it easier to peel.

I make them silly colors because I am fun.

Older eggs
Bring the water to a boil before putting the eggs in.
Put the. In the ice bath immediately after removing from heat.

It is all about the rapid change in temperature

They probably need a few more vitamins

Absolute magic for boiled eggs:

Cook them in an Instapot using the 555 method.

Set the timer for 5 minutes and let them cook.
Let it naturally depressurize for 5 minutes
Release the remaining pressure and let them sit in cold water for 5 minutes. I just rinse them with cold tap water for about a minute, dump the water out and then refill.

It does not matter how fresh the eggs are this way. They shell peels right off. None of the guys at worked believed me. I challenged them. I brought my instapot in. They brought eggs they found that morning or previous evening. Cooked them this way. They were all amazed - peeled right off

You are welcome.

AtticusMatlock said:

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Take a clean thumbtack and gently poke a hole in the top of each egg before lowering them into the hot water. This helps release the vacuum that builds up on the inside of the shell. Makes it easier to peel.

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This. I've done the other tricks but this is the one that works the best

MonkeyKnifeFighter said:

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Two-week old eggs is the solution, but it has nothing to do with temps or cooking methods.

Eggs peel easier after 2 weeks because the shell is porous, and air has had time to slowly make it through the shell but not pass through the outer membrane. Fresher eggs have no air between the shell and membrane.

Edit: fun little trivia - if you were ever curious why Duncan/Sbisa/Commons cafeteria had such neatly peeled eggs, it wasn't because the workers were just so dang good at it. It's because the eggs were ancient (but still edible).

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This is the correct answer! An easy test is to put your eggs in water. If it lays flat on the bottom, there is no air in the egg and it won't peel good. If it stands straight up it is ready to boil and will peel great. If it floats…. Throw it out.

Were they more appealing before you tried?

Und kine Eier!

Hoosegow said:

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Absolute magic for boiled eggs:

Cook them in an Instapot using the 555 method.

Set the timer for 5 minutes and let them cook.
Let it naturally depressurize for 5 minutes
Release the remaining pressure and let them sit in cold water for 5 minutes. I just rinse them with cold tap water for about a minute, dump the water out and then refill.

It does not matter how fresh the eggs are this way. They shell peels right off. None of the guys at worked believed me. I challenged them. I brought my instapot in. They brought eggs they found that morning or previous evening. Cooked them this way. They were all amazed - peeled right off

You are welcome.

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Damn! Where do you work? Sounds like y'all do the craziest *****

Yah.. We crazy. Sometimes we even put pineapple on our pizza. Whee!

Martin Q. Blank said:

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Kenji Lopez-Alt at Serious Eats tested several methods using thousands of eggs. No method is fool proof, but this is the best:

1. Boil water.
2. Drop eggs in.
3. Cover pot, reduce heat so that it simmers.
4. Time to your liking. I do 10 minutes.

According to him, the key is the water is already boiling, otherwise the white will fuse to the shell. The age of the eggs didn't matter.

Crack using the method in the video.

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This worked. 9 minutes. Thank you

MonkeyKnifeFighter said:

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Two-week old eggs is the solution, but it has nothing to do with temps or cooking methods.

Eggs peel easier after 2 weeks because the shell is porous, and air has had time to slowly make it through the shell but not pass through the outer membrane. Fresher eggs have no air between the shell and membrane.

Edit: fun little trivia - if you were ever curious why Duncan/Sbisa/Commons cafeteria had such neatly peeled eggs, it wasn't because the workers were just so dang good at it. It's because the eggs were ancient (but still edible).

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Nonsense. On both counts.

Eggs can be two months old before they hit the store.

Go figure.

I add baking soda to the water.

You young guys have too much time on your hands to be doing all that work. Just put the eggs in a pan of water and use a slat shaker to put some regular salt in the water. (about a teaspoon). Boil them for 8 to 10 minutes/ rinse them in cold tap water and peel and eat. Simple fast and easy.

You can buy them at HEB for like $0.50 an egg. what is your time worth?

Bondag said:

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You can buy them at HEB for like $0.50 an egg. what is your time worth?

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$0.49/egg

tandy miller said:

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Bondag said:

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You can buy them at HEB for like $0.50 an egg. what is your time worth?

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$0.49/egg

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$0.49 is like $0.50

tandy miller said:

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Bondag said:

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You can buy them at HEB for like $0.50 an egg. what is your time worth?

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$0.49/egg

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What does an egg cost?

Egg PricesEggPrice.comMartin Q. Blank said:

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tandy miller said:

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Bondag said:

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You can buy them at HEB for like $0.50 an egg. what is your time worth?

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$0.49/egg

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What does an egg cost?

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Egg Prices

Not apples to apples but…

I like my boiled eggs more rare than the pre boiled ones

Bondag said:

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Not apples to apples but…

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Imagine how much the chocolate eeggs at easter are going to cost

How long are yall sitting on them to make sure they're ready to hatch?

tandy miller said:

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I like my boiled eggs more rare than the pre boiled ones

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So I guess the question now is how much is "more rare" worth to you?