How do you boil an egg and peel it without getting the membrane inside the shell stuck to the egg?
How do you boil an egg and peel it without getting the membrane inside the shell stuck to the egg? This occurs on about half the eggs I boil and sometimes renders part of the egg useless and discarded.
After you boil the egg, pour cold water over it, or place it in a bowl with cold water and let it stay there for a few minutes. I think that should do the trick.
Boil the egg, run it under cold water and let it sit for about five minutes (not in water though) to cool off, then tap the egg on both sides gently just to crack it a bit, then roll it on the counter. I find the peel will then come with with the membrane.
I agree with the first answer. I usually use the "shock" method. I drain the boiled water and add cold water immediately. I started this because I'm impatient and want the eggs to cool faster, but found it makes them much easier to peel.
The fresher the egg, the more difficult it is to peel because the proteins haven't yet broken down. Use eggs that are a couple of weeks old for best results.
I used to boil the egg with a pinch of salt. After boiling for 5 minutes, take the egg and put it in cold water. Usually this helps for me.
Great answers here: cold water after boiling and also using a slightly older egg are great. To add to these, I crack the egg in the cold water and very gently squeeze the cracked egg under the cold water. Ever so gently tho. You don't want to break the egg but the water getting a little bit between the shell and the eggs seems to help. I used to make a lot of egg salad for a deli, this almost (notice almost-some eggs just don't cooperate) always worked for me. Another thing too - if the egg is still warm inside and not refrigerated, it will help.
Most people are unaware of this ancient procedure. While the egg is boiling add a generous amount of salt to the water, afterwards peel egg under cold running water. Perfect solution to your challenge.
DeborahNeyens is right on the mark. Don't use very fresh eggs for making hard-boiled eggs.
Lately, I have drained off the water and filled the pan with ice, then added cold water. As with all the other solutions, there's something about shocking hot eggs with cold water that gets the membrane sticking to the shell but not the egg. Wait until the egg cools and, as far as I know, nothing works to unglue the membrane from the egg white. I hate to struggle with it. I also hate throwing out so much otherwise edible cooked egg.
The best way to get a clean peeling egg is to never use an egg that is too fresh and never actually boil the egg, only hard-cook the egg. Use the eggs that are a little older. The gap of air between the outer shell membrane and the actual shell becomes larger over time, thus creating an easier space to grab and peel the egg--as the air pocket grows, the membrane clings less tightly to the shell.
Hope this helps!
Boil them the shock them in ice cold water this will do the trick.
I have written a blog about this.....How to Boil and Shell Eggs to Perfection-A Chefs Secret Tips. Works every time even on really fresh and older eggs. The secret is in the shaking of the saucepan, it does all the work and the shell falls off.
A method that works for me is that once I know they are ready hit the eggs so they crack. Allow them to boil a minute or so cracked and the water seems to get underneath the shell. The eggs slip right out.
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