How to Make a Boiled Egg that Peels Well (According to the Fine People Of Facebook)
The following are all the suggestions friends on Facebook gave me for boiling the perfect-peeling egg.
- Use an egg that is a week old or older, or
use a fresh egg, or
use an egg that is fresh or one that is older, because age doesn't matter.
- .Warm the egg beforehand.
- Prick the eggshell at the widest end before boiling, or
prick the eggshell at both ends before boiling.
- Add 1 tablespoon of baking soda to the water, or
add 2 tablespoons of vinegar to the water, or
add 2 tablespoons of table salt to the water.
- Boil the egg in a rice cooker, or
boil the water without the egg, add the egg, bring the water back to a boil, turn off the heat, and then let it sit covered for 15 minutes, or
boil the water without the egg, then add the egg, and boil for 9–10 minutes, or
boil the water without the egg, then add the egg, and boil for 25 minutes, or
bring both the water and the egg to a boil together, remove from the heat, and then cover and let it sit for 15 minutes, or
bring both the water and the egg to a boil together, boil for 4 minutes, remove from the heat, and then cover and let it sit for 20 minutes, or
bring both the water and the egg to a boil together, remove from the heat, and then cover and let it sit for 13–15 minutes.
Or, Alternatively, Steaming
- Boil the water without the egg, steam the egg for about 10 minutes, remove from the heat, and then let sit for 5 minutes, or
boil the water without the egg, and then steam the egg for 15 minutes.
- Rinse the egg in cold tap water after boiling, or
submerge the egg in water with ice cubes for several minutes, or
submerge the egg in cold tap water for several minutes, which works just as well as ice water, or
submerge the egg in ice water for 1 minute, put it back into the hot water for 10 seconds, and then let it cool.
- Peel the egg while it is still a bit warm.
- Roll it back and forth to crack the shell before peeling, or
fracture the whole shell fully by either rolling it or whacking it with the back of a spoon all over, or
whack the egg gently on a counter, roll it back and forth, pinch each end of the shell, and then pull to remove both halves, or
crack the shell open at both ends and blow the egg out of the shell, or
peel the egg under cold, running water, or
double wrap the egg in a dishtowel, whack it hard with a sharp knife, and scoop out the egg from the two halves.
I don't know of another food that has so many varied ways to get to the same end. Eggs are hard.
I'm pretty sure that, given an infinite amount of time (I'm banking on reincarnation and recovery of past life memories), I could test every configuration of these suggestions and come up with a fail-proof way of making boiled eggs that peel well.
As it stands now, I tried using old eggs, boiled in water with vinegar, left to stand off the heat for 15 minutes, submerged in cold tap water for 3 minutes, rolled on the counter to thoroughly crack all sides, and then peeled them while they were still a bit warm. I ended up with the same old disgusting mess as usual. I'm just not down with crunching on bits of shell.
I am unperturbed, though! I will conquer! I will be victorious! I will, I will, I will, even if it's on a distant moon in 367 years when I am Tarla Estrudius, a Catholic nun of the 4th order twice removed who illegally pulls past lives from a secret data bank while the others are in Sunday mass, searching for that perfect egg to charm my forbidden lover. I will.
And you? How do you make your perfectly peelable boiled eggs?