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.

"The way I peeled this egg" is the correct title.

You didn't give it the ice bath.

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.

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.

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

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

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

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.

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.

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

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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Having peeled a loy of eggs i worked out a method that is nearly full proof.

After boiling the eggs, pour off the water, fill the pot with cold water, pour, fill again. Start peeling when the eggs are slightly warm. Often, the shell will come off very easy in large sections.

The problem stems from peeling eggs outside. Don't do that.

That is one skill I've never been able to master. Perfectly boiled eggs I can do. Perfectly peeled eggs nope. Ice bath, spoon under running water, whatever method you got none of them has ever worked quite right. At least not consistently.

You're supposed to break the little skin between the shell and the white and pull on that. You dug past it.

There are a lot of tricks for peeling boiled eggs, but fresh eggs from a chicken coop in your yard are a different ballgame.

Back when I put eggs directly into boiling water, and then ice bath, this didn't happen.

But I've found it's easier to get a perfect egg by putting them in cold water, bringing it to a boil, then taking it off the heat for ~10m.
Unfortunately this always seems to result in shells sticking

Ok so what I'm about to say does come with the caveat that I do the pricking a hole in the bottom before cooking and also pouring cold water on immediately after boiling thing so maybe that's why it works for me but honestly I think this will work even if you don't. Your problem is that you want to remove the membrane between the shell and the egg, WITH the shell, otherwise it becomes very hard to peel in one go and it takes little chunks of cooked egg white with it at variable depths.

To do that, I smack the top and bottom of the boiled egg on a hard surface to precrack the shell at those two places, then I roll the whole egg very gently on it's side on that hard surface to create little cracks allover, it's important not to press too hard especially if it's softer boiled because it'll just bisect equatorially with the shell still stuck to both halves in broken fragments. Then, the crucial bit, once you've precracked the egg all over, you HAVE to start peeling at the bottom of the egg, that's the fatter end. There should be an air pocket in there that the precracked shell has sorta of collapsed in to, but hasn't broken off in shards because it's all held together by this membrane. If you pinch that loosened cracked eggshell at the bottom between your thumb and index finger to gather and collect it, you can kind of pull it up and off to the side a bit which will cleanly make a tear in the membrane allowing you to just kinda push the rest of the shell off in one piece. Because you can just sorta ease it off, sometimes it likes to come off in a nice big chunk like a jacket, sometimes you need to do a continuous spiral but as long you did that pinch technique you'll be pulling the membrane off at the same time as the shell attached to it and in so doing you don't have to pull off little bits of shell by themselves it's one continuous piece and it can't take chunks of the actual cooked egg with it like happened in your picture.

I can't say 100% but I'm pretty sure over cooking them does this.

Dries out the membrane.

I pickle eggs and use this method for prepping and peeling.

What I'm doing is after boiling, I pour out the water and shake the eggs around in the pot so all the shells break. Then I cover them with cold water and leave for a couple of minutes. The water is supposed to seep through the cracks under the shell but it doesn't work every time.

Why would you do it that way?

The trick is to put the egg directly from fridge into boiling water (not warm or about to be boiled water, it should be already boiling) and boil for about 6.30-7.30mins (depending on size and preference). Then wash it a bit under cold water. This increases the chances your shell might crack (maybe 1 in 10? if you submerge it slowly with a spoon) but magically works %95 of the time. I suppose the shell expands faster than the thin membrane when egg goes directly from cold to hot and thus seperates from it making peeling easier.

I'm not going to mansplain peeling an egg

When it comes to niche kitchen gadgets the vast majority get a pass, but a cheap egg cooker is well worth the space it takes up. You can do soft/medium/hard boiled and they peel much easier. Also a really healthy snack for your pups.

If you have a pressure cooker (like an instant pot) then doing hard boiled eggs in that makes them incredibly easy to peel

Ice bath. Needed an ice bath for sure. Put some salt in the ice water....get it frigid.

I do mine in instant pot now. I take a dozen of my older eggs (from backyard hens), on the rack with a cup of water, 5 minutes high pressure, 4-5 minutes natural release, 1 minute quick release, and then an icebath...at least 5 minutes, preferably longer.

Most of them come out perfect but my olive-egger is always a pain to peel. Not as bad as this, though.

I hate when this happens, I eat 8 eggs every day and this without fail happens to one of them. No clue why, and often while they're still hot when I'm peeling so my fingers start to burn

A splash of vinegar in the water as it boils and 5 to 10 seconds in an ice bath to stop the cooking. Works every time.

Happy Easter!

Just peel it with cold water, doesn't matter if the eggs are hot or cold, just grab a small bowl and fill it with water, peel the egg a little then dunk it in water, repeat until eggshell is gone, water helps separate the membrane from the egg, works better if they are hot but the same method works on cold eggs as well.

I dunno why but this happens every time my wife cooks eggs. Not me, I warm the eggs in water so they are room temp, I put them in for 11 minutes on boil and rinse them in cold water when the time is up. They peel perfectly. I dunno what the wife is doing wrong

6 minutes in a pressure cooker and the eggs will be perfectly cooked and peel like a banana.

skill issue

Crackle the shell all over and even poorly boiled eggs should be relatively easy to slip the covers off

Do store-bought cooked eggs not get cold-shoked?

I’ve tried all those tricks to peel the eggs via ice water baths and all that.

None of it worked consistently.

What did work best was cheap, white eggs. The kind you get at Aldi for like $2.

Not the free range, brown, cage free stuff. Those always have issues with sticking shells.

Drop the raw eggs into boiling water. Add half a teaspoon or so of baking soda to the water while it's boiling.

If you put the eggs in cold water and then boil it, this is what happens.

Mildly infuriating? I would toss the whole egg half way through.