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Old 12-29-2010, 08:52 AM   #1 (permalink)
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Any tips on peeling hard cooked eggs without tearing it to shreads? I boil up a dozen eggs on the weekend and throw a couple in my lunch every day. For some reason the shells are sticking to the whites when trying to peel them. I've tried both white and brown eggs. Any suggestions?
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Old 12-29-2010, 08:57 AM   #2 (permalink)
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the membrane is difficult to locate sometimes. As long as the egg is HARD boiled, I find if you crack it on the obtuse end, the flesh is flat or even slightly concave underneath.
Rub your thumb across it until you find the membrane splits and curls up, and then crack the shell all over and use the membrane to peel it off.
If the egg is soft boiled, the process is even harder...
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Old 12-29-2010, 09:02 AM   #3 (permalink)
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whenever i hard boil eggs and usually peel off the shell under some running water..seems to work out good. got that from martha stewart
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Old 12-29-2010, 09:13 AM   #4 (permalink)
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the membrane is difficult to locate sometimes...
Main problem. The membrane is sticking to the whites. As soon as I start to remove the membrane it tears the white apart.

Quote:
Originally Posted by dmaipa
peel off the shell under some running water...
Cool. I'll give this a whirl.
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Old 12-29-2010, 09:17 AM   #5 (permalink)
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Main problem. The membrane is sticking to the whites. As soon as I start to remove the membrane it tears the white apart.
That is a bish. I've only had that happen to me with soft boiled eggs.

There's prolly some science splaining how over-boiling the egg accelerates breakdown of the protein strings, which makes the white break like that... precise cooking time might be a remedy...
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Old 12-29-2010, 09:29 AM   #6 (permalink)
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There's prolly some science splaining...
Yeah, I read something about the age of the egg being a factor of "peel-ability". Unless I have my own chickens don't know how I'm suppose to determine egg age?
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Old 12-29-2010, 09:39 AM   #7 (permalink)
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maybe I should eat them Bear Grylls style....shells and all?
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Old 12-29-2010, 09:44 AM   #8 (permalink)
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maybe I should eat them Bear Grylls style....shells and all?
This thread might even be helpful
http://muscleandbrawn.com/forums/sup...my-soy-pi.html
I infer from Steve's link that egg is best for you if next-to-raw anyway...
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Old 12-29-2010, 09:59 AM   #9 (permalink)
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I wish I could master this egg issue. Some take 2 seconds to open and some 20 minutes. I'll have to try Dmaipa's method.
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Old 12-29-2010, 10:09 AM   #10 (permalink)
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The trick that seems to work for me is, as soon as I turn the heat off run cold water on them for roughly ten minutes. They usually peel pretty good this way.
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