How To Peel Boiled Eggs In Under 30 Seconds
Cooking eggs seems to be considered a basic surviving skill in this world. The easiest too. However, peeling boiled eggs looks easy, but it can actually be hard to do it right. How many times have you peeled the shell along with half the egg? If we told you there’s a way to peel it perfectly every time and using only one hand, would you believe it?
And that is just one of the ways you can peel a boiled egg. But before you go and do any of those tricks, you need to know how to boil the egg properly in the first place. Yes, there is a trick to that as well. The way you boil the eggs is just as important as the freshness of eggs you’re using.
Rule #1 Fresh eggs are not the best for boiling. Opt for ones that have been sitting in your fridge for a week or two. For some reason, fresh eggs stick to their shell, which makes them harder to peel.
Rule #2 This is the most important thing - start them in hot water. It doesn’t matter if the eggs come straight from the fridge, or are kept at room temperature. Putting them straight in boiling water is what makes all the difference.
There’s one more thing to try here. Adding a tablespoon of salt to the water helps to solidify the proteins in the eggs, which btw doesn’t affect their flavour of course, but makes them easy to peel.
Rule #3 Shock the eggs in ice cold water immediately after they’re done. The cold water makes the egg contract, which creates space around the shell, thus becomes easier to peel it off.
How to boil the eggs
Boil water in a saucepan (preferably with salt, but this is totally up to you), then add the eggs. Boil them for no more than 12 minutes. Immediately put them in ice cold water and let them sit for at least 10 minutes. The more they cool before peeling, the quicker and easier it will be to remove the shell. You can even put them in the fridge overnight, so they’ll be ready for your breakfast sandwich in the morning. Now let’s get down to the tricks for peeling the eggs.
Roll, crack and peel
Place the boiled egg on a napkin and start rolling it under your palm. The shell will crack all over. Look at the wide end of the egg. It always has an air pocket. Once you crack the shell on this end, you can easily remove the membrane and the shell at once. This can be done even faster if you put the egg in a bowl of warm water. The whole shell should fall off in a second.
Shake ‘em up!
Once the eggs are cooled, place them in a saucepan and cover it tightly with a lid. Shake the eggs vigorously until their shells are broken into small pieces. Rinse the shells off under running water. This is an excellent trick when you have many eggs to peel and little time to do it, but the down side is that it can result in slightly damaged eggs.
The spoon trick
Crack the air pocket on the wide end of the egg. Place the spoon between the shell and the egg, and it should slide right off. Seems simple enough, but it does require a little practice. Be careful not to damage the egg with the spoon though.
Blow it out!
Crack the shell and peel a little circle on each end of the egg. Make this circle a little bigger on the wider end of the egg. Roll the egg under your palm, cracking the entire shell. With the smaller end towards you, firmly grasp the egg, cupping it with your hands. The trick is to form a seal with your fingers that will direct the air into the shell. Take a really big breath and blow. The egg should pop right out. If it doesn’t, repeat until it does. Don’t worry, this trick needs practice to master. Just make sure you grab the egg before it ends on the floor.