Why Are Some Boiled Eggs Easier to Peel Than Others?

slate.com

7 points·melenaboija··4 comments

Knock the egg’s “butt” gently against a hard surface. You want to crack and smash the outer shell, but not break the inner skin. A small, bean sized area is enough. Then, boil it. The cracks allow water and steam to get in between the egg and the shell. You’ll never again have to deal with egg sticking to the shell while peeling.

steam baby! STEAM! I peel my fresh chicken eggs on my farm daily. How to: place egg(s) in pot with steamer tray. Place lid on pot. Bring water to a boil. Shut off heat and allow to sit undisturbed for 13 minutes. Plunge egg(s) into cold water to stop cooking process. VOILA! disclaimer: works 80% of the time.

If you want it 98% of the time, try it in a pressure cooker. Egg setting to five minutes instead of three. Bam! You got yourself some hardboiled eggs for your sandwiches, for your toast, for your whatever.

Come to think of it, the pressure cooker is perhaps the new air fryer in the sense that it's really handy to have and people who own one cannot shut up about it. Can you blame them after these perfect eggs?

Can confirm this works almost always even with fresh eggs. Caveat: 5 minutes of pressure cooking also means a few minutes to heat up/pressurize, the 5 minutes of cook time, and 5+ minutes of natural depressurization, so don't time everything else around the 5 minute thing. I have yet to try forced depressurization, so YMMV.

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