Mildly Infuriating

Can I introduce you to a so called Eierschalensollbruchstellenverursacher?

U running an ice bath after boiling?

Shock it in an ice bath immediately after removing from the boiling water. This helps the membrane between the shell and the rest of the egg peel away easier.

Another method I've seen recently says to add like half a cup of vinegar to the water you boil them in, tho I have yet to try this one myself. Makes sense tho; dyed easter eggs are usually easier to peel and those are dyed by dipping them in vinegar with dye.

this happens usually with very fresh eggs, leave them for a couple of days.

(German popular "science", note the quotation marks, magazine) GEO: https://www.geo.de/wissen/endlich-verstehen-darum-lassen-sich-frische-eier-schlechter-pellen-30173258.html

How has no one responded with correct response: steaming eggs.

Seriously, every egg peels super easy after I steam them for 15 minutes. My grandpa has bought a steamer because I brought mine to his house.

The fresh eggs thing is a myth, this happens to all eggs. Here's what you do: Boil the water first and then place your eggs in it. You can lower the heat afterwards to a lower simmer.

6 minutes for really runny eggs. 7 minutes for runny yolk. 8 minutes and the yolk is almost firm. Egg size matters of course.

After, put the eggs in cold water so they stop cooking. This also helps the membrane to separate.

Another method is to prick the bottom of the egg where the air pouch is with a small needle before dropping them in the boiling water along with some vinegar. Same steps after, cold water etc. This is what they do in restaurants but honestly I never bother, the first method delivers easily peelable eggs 80% of the time and that's good enough for me.

Haven't seen this mentioned, best way to prevent this is to fry the egg, make an omelette or even scrambled eggs 👀

I feel like that scene in Forest Gump with the shrimp

The comments are hilarious, as eggspected.

This may also signal stress or calcium deficiency or excess in the animal's diet.

Hens over one year old tend to lay very thick and hard shelled eggs, that break unevenly and peel poorly, even with every single technic to boil it used, when a surplus of calcium is available.

Younger hens, below 6 months of age, tend to lay fin shelled eggs that stick more to the inner membrane.

havent seen anyone add this yet in the comments so here goes: are you adding the eggs to already-boiling water? or adding them to cold water and bringing them to a boil? i switched over to adding them to boiling water, and have had no trouble peeling since. 7mins for over-medium. no ice bath necessary, i just run a little cold water over them so i can handle them easily.

What's worse is my wife never seems to have this problem even when it's the same damn batch of eggs.

We have 30 chickens, we get fresh eggs every day. We can cook them the same day after they're laid with a dash rapid egg cooker which uses steam. It comes with a little device to poke a hole in the wide end where the air pocket usually is and then we just cook them upside down. They peel easily whether they've been in cold water or not.

If I was chicken living in a battery, shit conditions, that's exactly the eggs I would deliver.

Should have scared it with cold water, right after boiling.

It's even more infuriating when I hard boil a bunch of eggs and about half of them peel pristinely clean, the other half end up looking like the surface of the moon. Ya'll was in the same damn pot, what's the excuse?

I'm a little late to the party. Did anyone say to use eggs close to the date on the carton. Old eggs peel a whole lot easier than any other. Ice bath too but everyone is saying that already.

It's either new/fresh, or old, eggs, that are hardest to peel.

The ice-bath after boiling is right, too, as it shrinks the egg within the shell, so peeling it is easier, as it's already pulled-away..

You either got a too-new or too-old egg, & the white bonded to the shell-lining membrane.

The only method I know-of for defeating such impervious opponents, is simply to use a spoon inside the egg, to slice-away the egg from the inside of the shell.

Nothing else works, with those ones..

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Not putting the egg in cold water after boiling it and then blaming the egg really smells like a skill issue.

I made boiled (well, steamed) eggs in my instant pot and they came out perfect...

Put eggs on trivet/riser. Add 1c water. Lid on, sealed. 5 minutes high pressure. 5 minutes off and sealed. 1 minute venting. 5+ minutes ice bath.

The ice bath is the critical part.

The shells slide off.