i distinctly remember as a kid (20 years ago) being able to peel a boiled egg in only a few seconds; a few cracks on the counter, a roll, and the shell would slide straight off.these days, i have to pick shards of shell off the fucking egg, every third egg i peel has huge chunks pulled off it where the shell sticks, and the sticky film no longer comes off with the shell.what is happening?
>>22227355I had the same issue with my fingernails and toenails. My toenails used to be so soft I didn't even bother with clippers. I could just peel them off by hand. Then a few years ago something changed and now they're hard as a rock. Probably some gay chemical they're putting in the rivers.
>>22227355Are you starting the eggs in cold water? That always made them hard to peel for me. Boil the water first then add the eggs.
>>22227359interesting. i will try this. do you adjust the time at all?
>>22227357Fungal infection. >>22227355I had a similar issue until I tested it recently. I boiled 18 eggs just to see what affected peelability most. I found, that for me at least for me, peeling warm or room temperature boiled eggs were easier than peeling cold ones straight from the fridge and when I thought about it, my parents always left out on the kitchen bench after chilling in ice water when I was growing up. Maybe this is why.Also found that less-fresh eggs peeled better. I boiled the first 12 at once and the last 6 a month later. Those six were all easier.
>>22227363i agree they peel easier straight from boiling, but for protein purposes i need to boil a bunch at a time so they're ready to go. maybe my fridge is too cold.
I get one like that every few dozen eggs and it is the one of the few things in life that really gets me angry, I can feel my blood pressure sky rocket and I get that feverish feeling of true anger, every sticking piece of egg shell just makes me madder. It is so bad that I stopped having hard boiled eggs for breakfast just because it would ruin my entire day. Adding a bit of vinegar to your water will make them peel easy and I refuse to do this, it feels like admitting defeat.
>>22227355Are you storing your eggs in the fridge or on the counter?Eggs are way easier to peel if they're older, which you can help it along by keeping it out for a bit.Other than that, the usual method of eggs into boiling water, then into an icebath for a few minutes helps.
You should cool them immediatly after it finished cooking by immerging them in cold water for a good minute. They peel with ease if cooled quick this way.
>>22227408i do this, doesn't work. albeit i do it with cold tap water rather than ice cold water. maybe i'll try the latter
>>22227359NTA, but I start my eggs in cold water and I don't have any issues.I just have the eggs in from the start, and once the water has been boiling for 6 minutes, then take it off the heat. Drain the water, keep the eggs in the pot. Just run some cold water over them for a bit, draining as it runs. Then fill it up with cold water, toss in 2-3 ice cubes.I ignore it while I'm doing the rest of my cooking. And then at the end, I just crack each egg on all sides lightly, put them back in the water for a minute to let the water seep into the cracks and loosen the shells. Then its just easy peelings, no egg chunks getting stuck or membrane fuckery or anything.
Use fucking salt, are you guys all retarded ?
>>22227355>am i losing my fucking mind or are boiled eggs becoming unpeelableyou're losing it.
>>22227355Not just you, I've been having this problem all year too, the egg membrane is very tough and leathery. If I don't peel the eggs immediately after boil and ice bath then I lose a lot of egg that gets stuck to the membrane and shell, and even then I never get perfect peels anymore. What's even crazier is the tough leather membrane will make cracking raw eggs difficult, I've smacked an egg on the side of a bowl and shattered the shell and the membrane is still fully intact and doesn't break.I've seen this on multiple different brands.
>>22227361I don't remember the timing for starting in cold water, but it's only about 10 minutes to hard boil them when boiling the water first.
>>22227357You shouldn't have soft fingernails
>>22227432>calls people retarded>believes in the salt mythclassic
>>22227355Do not boil fresh eggs. Those are harder to peel. Use older eggs.
>>22227355just eat the shell, it's the best part of the egg
Dont peel them the shells are all calcium i swallow my eggs whole like a snake.
>>22227355haha noob. you don't even know that you're supposed to steam eggs, not boil them
use your instant pot to boil eggs
I'm lazy: boil kettle, fill pot and turn on stove, add eggs (I use tongs) chill cold tap water in freezer, wait 10 mins, place eggs in chilled water, wait a few n peel by smashing eggs once or twice! Works every time.
I never had issues until I bought most of my shit from Aldi. And it stopped being an issue when I got my eggs somewhere else.Switch things up and see how it goes
>>22227563How the hell can you tell the difference?
>>22227355your manhands got bigger so you subconsciously started peeling like a princess to avoid causing damage which ironically causes even more damage. press firmly on the egg white and lift the shell up from underneath it don't just peel it off nilly willy like a bandage.
>>22227841Since you can only tell how fresh an egg is after cracking it, crack one and see how fresh it is and make it into something else like an omelette. Then depending on how fresh that was, you can assume the rest are of equal freshness and you wait for the rest to get less fresh and therefore peelable. Fresh eggs have a yolk I can only describe as 'tight' and 'puffy' with gelatinous egg whites where as older eggs have flat and flabby yolks and watery egg whites. You can google images and see what I mean.Besides, eggs don't go bad fast so you don't really run a risk of having rotten eggs especially if you are keeping them in the fridge. Just don't keep them for more than a month, and if you think you've had them too long, give them the old rotten egg test; if a raw egg floats in water, it's rotten.
>>22227841nta, purchase date on container>>22227355I always drop mine in cold tap water to rapidly cool them down, only really to give consistent results. Unless I'm making a ton, I don't think ice water is very necessary. Also for consistent results, I use eggs straight from the fridge instead of an arbitrary room temp. However, it seems that room temp would be better. Idk, a 50g egg where water is 4.2J/g/C is 210J/C, and something like a 5 degree variance in room temp is like 1000J per egg, so if you do >3 eggs that's >3000J. Let's say 5000BTU medium burner with 33% efficiency is like 1700BTU or like 500W. So a reasonable estimate is like 2 seconds per egg, or >6 seconds for >3 eggs, etc. For normal people this is doesn't matter, so I guess I should try out doing room temp eggs instead. Ignoring room temp stuff since it's outside of my experience, eggs cooked longer are way easier to peel than eggs cooked shorter, probably cause the white proteins just get more sturdy. So like, a 6:00 min egg would be way harder to peel but a 12:00 would be super easy. I'd be surprised if a room temp egg would make a 6:00 egg easy to peel too, but idk maybe
>>22227355ok so I just tried it, my first time ever actually boiling eggs and peeling them and it was easy as piss.
>>22227368I did this exact thing, same thought process and everything Fixed it by boiling a dozen at night and then peeling them later when they cool, so theyre all ready to go for breakfast and i dont have a bad day because of it
>>22227355Steam eggs instead of boiling them, and put them immediately in ice water as soon as they're done. EZ PZ.
I periodically peel a good deal of eggs (30+), so shut up and LISTEN.It doesn't matter how you start out. I start out cold, because it's more convenient. The secret is how you go about peeling them.>boil them>keep them in the pot>drop a couple into cold water (a filled sink is OK) from ~20cm height so they crack a bit>wait a minute>peel by rubbing with the thumb across the crack sideways>repeatWhat everyone does wrong is that they dump all the eggs in the cold water and then miss the time frame where the cold shock is in effect. If it ever happens, because a ton of hot eggs will simply raise the water temperature and the shock never occurs.
>>22227357Anon your nails should not be soft enough you can peep them off thats indicative of malnourishment or vitamin deficiency.
>>22227355>Cause a couple of small cracks on each egg without rapturing the membrane before cooking >Once done, drop them into cold water and crack them thoroughly with a spoon and let them cool down a bit
>>22227355just cook them longer, you fell for reddit memes about cooking them for exactly 35.9991 seconds otherwise they're literally inedible. just boil them for a while, however long, it doesn't matter, then they will peel easy. that is how your mom used to do it
>>22227355Here's the thing, the egg is thick slimy liquid with a calcified coating. When you boil an egg, the shell remains intact, the innards harden, the insides are still not rock solid and there's air still trapped in the egg.Trying to peel when the egg is still warm means pushing the warm inside back with your finger, then the membrane between the shell and the egg doesn't separate.When you put cold water on a warm egg, two things happen - the outer shell remains hard, but the insides harden slightly, just a tiny bit firmer, and they shrink by a miniscule amount. This causes the membrane to be sightly more detached from the hard shell to the soft innards, and the air that's in the egg permeates the space between the shell and the soft egg where the membrane is. When you peel in this state, the membrane is stuck to the shell instead of to the shrunken innards, so you're able to slide your finger across the sightly hardened innards and the membrane separates clean off.Here's another tip - eggs have the smaller end and the big butt. What I do with my eggs is after they're cooled (you want them in cold water for a minimum of 10 seconds and a max of 2-3 minutes otherwise they get stuck again) I hit the egg softly on a hard surface across all of it's sides. In the end I hit the bottom and the top on a hard surface respectively, creating cracks throughout the eggs. Now this is the important part - doing this under soft running water makes it even easier with the pressure but you can also do this without the running water - start the first peel, to the side of the top of the egg, slightly under the top of it, on the side of the narrow end, slightly below it. If you can get a small entrance hole here, then you are able to slide your finger effortlessly across the egg and the whole thing will just glide off. You don't need to use any nails.Never have trouble peeling my eggs. I got this down to a science. I'm also going to die alone
There is a possibility that the size of the egg matters, and therefore boil times matter. A smaller egg boiled for longer than it should for me seems to be harder to peel. A larger egg boiled the same amount of time is easier to peel. This likely has to do with the membrane sticking to the egg inside somehow. It could be that there is a slime that exists between both surfaces, and with longer boiling times this surface or perhaps the membrane dries out.
