Can I introduce you to a so called Eierschalensollbruchstellenverursacher?
THE FUCK DID YOU JUST CALL ME?
My German is not very good, but I think “bruchstellen” basically means “yo mama!”
Yeah you heard him you shesjsbsqhsdizbzhfdjdbzbdbwkla !
Why are you writing in Polish?
Every time I write gibberish it always goes back to Polish
Bless you
Egg knock.
Never used the tool but you just reminded me of my childhood, eating runny yolk out of a boiled egg for breakfast.
Shame on you!
No Eierköpfer is a safe bet against OP’s issue. I’m now quite old and still don’t know when it happens. They just peel like shit.
Can be new, old, boiled shorter or longer, boiled with water or steam, shock cooled or not.
Sometimes it happens and is infuriating.
Ah yes and the opening method is unrelated.
No thanks. I only saw it in the movies and I find it weird when people eat their eggs in a tiny cup, out of a shell with a spoon. I also always thought this was a posh way of eating for the rich and i would rather eat the rich. Do I also need a special spoon for eating it? And a special fork for my sausage? Then a special spoon for my desert? Do I need to flex my little finger when sipping tea?
You can downvote me.
My grandfather used to have the little egg cup and tiny spoon, and we have never been a rich family, no matter how far back you go.
You sound so angry over the egg cracking tool. Thank you for the chuckles.
Boiled eggs are posh?
Have you seen the price of eggs?
Yeah, we dont have as major an issue with that as the states
I’m not from the states and eggs are expensive
You can literally get 36 of them for $5. 14 cents an egg is not expensive.
Here eggs are about 50 cents each :(
Boiled eggs aren’t, egg cups are
No they are not, they come free with kids easter eggs wtf. Uncommon does not equate to luxury
No they’re not. My family had them and we come from a welsh mining family. I just think they are (or used to be) more widely used in Europe.
Using fancy instruments to eat eggs is posh. Next you’re gonna tell me I need ten different spoons to eat my dessert.
Also, please work on your reading comprehension.
Just let people have their hyper specific tools
I wonder if I’ll ever see someone criticize another person’s reading comprehension where it doesn’t translate to “the only way someone could possibly dislike the angry nuance-less thing I’ve ranted about is if they are too stupid to read because obviously I’m always smart and right and good but no one else is”
Not sure I’ve seen it yet. Which makes sense, if someone truly did have trouble reading, it would be a pretty huge dick move to be mean to them about it.
Sometimes I criticize the reading comprehension of tankies/trolls when they ignore the entirety of my nuanced argument and revert to an onslaught of strawmen, red herrings, ad hominems, and sealioning, because there’s no way to engage in good faith with someone deadset on engaging in bad faith.
That’s clearly not the case here, but it does happen…
I mean that might happen, but I think normally people just refuse to read if the tone or overall point isn’t to their liking. I know I do that. If someone starts off being a jerk I don’t read their 10 paragraph diatribe. Doesn’t feel productive.
Are you stupid as well to not understand that I was talking about the tool and not the eggs being posh. You need to work on your reading comprehension too, girl.
Thank you for identifying yourself as being 100% like this. Ya know sometimes people don’t read what you’ve written because you write it in an awful disgusting tone and this is one of those times. Blocked
No worries, I had you tagged as “Idiot” months ago. Only fitting that our paths finally crossed.
Your writing is the problem, the attitude doesn’t help but the writing is definitely an issue.
You don’t eat the boiled eggs like that. You eat semi-boiled, or 3-minute-eggs like this. They have liquid yolks. And it is very useful to use the shell as a cup. And it is super delicious and is just a different type of egg. Can only recommend it.
Your american flag tramp stamp is showing
U running an ice bath after boiling?
Hey. You. Yeah, you.☝️See that up there? That whole “ice bath” nonsense? That’s it. That’s the trick. Ice bath after boiling. Off you go.
That’s not enough. It’s also important that the water is boiling when one initially drops the eggs in, instead of them putting the eggs into cold water and bringing to boil.
Also: older eggs. The newer an egg is the more the shell will try and stick after hard-boiling.
I’ve used the drop in cold water, heat to boiling, then turn heat off. Leave eggs in hot water, set a timer for 12 minutes and once complete, transfer to ice bath in fridge.
I just peel it under running cold water. Fast and easy.
I used to do a 12 minute egg with an immediate ice bath. Works well. Egg peels easily. Yolk isn’t overcooked.
Recently switched to the 10-5-5 method. 10 minutes of cook, 5 minutes in the pan but removed from heat, 5 minutes in an ice bath. I’d argue the results are slightly better.
Always soak your eggs before boiling. This forces any air to escape which reduces the likelihood of your eggs cracking once in the hot water.
Whacking the top of the egg right after the ice bath with like a spoon helps with peelability. I always forget to tho. But yeah, I do bring the water to a boil and set a timer for 12 minutes after it starts boiling, then immediately put into ice bath. My eggs are consistently perfect with that method. I’ve seen the one you mentioned, but I’m too lazy lol.
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.
Instant pot 5-5-5 recipe has never let me down.
I tried this once, but stupid me didn’t think it through all the way. My steamer basket is for the microwave… do not steam eggs in a microwave steamer.
A simpler method is to just add a little salt to the water, and they peel easily. Vinegar works too.
It also helps to leave a tiny bit of the egg above water. This will create an air pocket in the egg, and if you start peeling it from there, it will be a lot easier.
The egg always has an air pocket on the bottom, at the blunt end. This is an air pocket that the developing chicken embryo uses for gas exchange. See the diagram:
Source: Bird eggs on Wikipedia.
That egg’s more on the balut phase.
Yes, though the air pocket is there right from the start. If you pierce the bottom of the shell with a pin before boiling then the egg will have less of a dent at the bottom after boiling, giving a more uniform shape.
Also removes the pressure when cooking and helps the shell to separate.
if you fully submerge them, the airpocket will be on the bottom (fat side) of the egg. IIRC, eggs always have an air pocket there.
“The way I peeled this egg” is the correct title.
You didn’t give it the ice bath.
I don’t entirely disagree with you, but I’ve boiled eggs. I’ve peeled boiled eggs. I’ve never once given boiled eggs an ice bath - I didn’t even know that was a thing until I saw a roommate doing it in my early thirties (though to be fair I didn’t have my first boiled egg until my mid twenties).
I’ve definitely peeled eggs poorly, as shown in the OP, but I’ve also peeled them nearly perfectly with no ice bath. I don’t know if it helps, but it’s not necessary.
The ice bath will give you consistency so it’s not such a dice roll. It also helps stop the egg cooking, in case your going for a jammy or soft-boiled egg. And you can peel sooner because it’s not so hot.
“The way I impatiently didn’t follow instructions”*
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.
I do mine on the stove.
No special prep, just in a pot with a steaming trivet or basket with water up to the basket, eggs in for exactly 10 minutes with a lid on, then immediately transfer over to ice cold water.
Just did 5 dozen in batches in my instapot, game changer for sure. Its the only way id do it now.
60 eggs all at once, or 5 batches of a dozen each?
As I understand it, you should be able to pile the eggs on in there, they shouldn’t move like they would in a full rolling boil.
But at the same time, I had been warned not to put all of my eggs together.
Warned not to put your eggs in one basket, as it were?
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
this happens usually with very fresh eggs
Exactly, I came to mention that too. So he/she should enjoy the egg being fresh.
I had an egg this morning that I had to get by basically chasing the chicken away from the nest. It had the same problem. Even after an ice bath
I think you misunderstood. Fresh eggs have that problem more. If you boil an older egg, the shell doesn’t stick as much.
I think they were agreeing. Offering evidence in support.
Oh, okay
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
There are a lot of tricks for peeling boiled eggs, but fresh eggs from a chicken coop in your yard are a different ballgame.
What’s worse is my wife never seems to have this problem even when it’s the same damn batch of eggs.
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.
The comments are hilarious, as eggspected.
The yolks on you
Aren’t you eggsaggerating a bit here?
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.
This is the answer humanity arrived at after J. Kenji Lopez-Alt cooked a shit-zillion boiled eggs and tried peeling them to see what actually worked. You can’t guarantee a 100% peelable egg 100% of the time, but this method gets you as close as we can with the technology he had. What’s more shocking (and disappointing to me) is how much bro science misinformation is getting posted about this. This isn’t exactly a hard claim to check.
After, put the eggs in cold water so they stop cooking.
You mean a separate container (large enough to hold plenty cold water I presume)? How long? How cold? Icy, so it hurts your hand, or just not warm, not even lukewarm?
I struggle to get consistent results with this method, but I don’t always put the eggs in when the water already boils.
I just run the same pot under running cold water and then I leave the eggs in that cold water for a couple of minutes. I guess if you want you can prepare an ice bath, that would be better but I can’t be bothered. I need to have breakfast ready in a few minutes so I don’t care about perfection. Sure, some might break when you lower them into boiling water, and some might not peel as easy. But in general this method gives me easy peeling eggs for the most part.
Thanks.
for a couple of minutes
This is clearly the crucial part. I take them out much too soon.
While I’m cooking the eggs (I use a $10 egg steamer I bought years ago for fully cooked eggs I’ll want to use cold) I’ll throw a random large bowl in the sink. I’ll throw a clean reusable ice pack in the bottom of the bowl and cover it with cold water. When the eggs are done I’ll put them in the cold water for at least 10 minutes, though honestly usually way longer because I’ll be doing other things while making the eggs lol.
If I’m planning on peeling all the eggs right away, I’ll crack the shells lightly before putting in the cold water. This seems to let some water seep under the shell as they cool and helps with peeling as well.
Putting cold water into a hot pot can warp the pot.
Both of you. please buy a cooking book. I’m sure there is something like “Cooking for men living alone for the first time in their lives”.
- you always poke a hole in the bottom of the egg, otherwise it will split the shell.
- 7 minutes?? what are you cooking? Ostrich eggs? at most 4 minutes for runny yolk, maybe a bit more for large eggs.
- rinse the eggs in cold water when finished. more cold, more better, helps detaching the shell.
- how do you even measure time when you put them in before the water boils??? don’t do that. smh
Wow sounds like you also need a good prick up the bottom to release all that air you absolute insufferable gasbag.
My advice came from Kenji López-Alt, specifically from this video: https://youtu.be/hb0Elaa6gxY Now I don’t know where you’re from and what kind of eggs you’re used to, but in Europe we have normal eggs straight from the chicken’s ass and that’s how long they take to boil.
It’s called a cloaca, you uneducated swine!
(Sorry, couldn’t pass on a good streak of online insult throwing)
lol
You should have added that you live above 4000m where water boils at 86 degrees centigrade.
Then 7 minutes to soft yolk make total sense.Oxygen starvation might then also explain your very strange insult game.
So no response to Kenji’s video huh? What do you have to say to Kenji? Is he wrong? Is he cooking his eggs for too long? Are you a better chef? Sounds to me like you’re just a reactionary internet expert but in reality you can’t even boil an egg.
no, didn’t watch it. He’s obviously wrong if he cooks eggs for that long and expects anything but firm yolk. Anyone can boil an egg. the very slightly more complex task is boiling a soft egg.
Hahah don’t watch it it’s not for you, obviously your eggs game is superior
What
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not even once and I’ve boiled a lot of eggs of diff. sizes and freshness.
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can’t argue this
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yep
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start from cold, start measuring when it boils
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Fuck. Off.
😁
You’re supposed to break the little skin between the shell and the white and pull on that. You dug past it.
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.
Dammit! I only have 29 chickens, will this method still work?
Unfortunately no. Id mail you one of mine, but then I’d be in the same boat. You’re just going to have to put a stuffed chicken out there to fool the universe.
Eeeey, we have that machine as well! Device to poke holes that doubled as the measuring cup for the water to put into the steam unit! Cool stuff!
That’s the one, works incredible and the eggs never stick to the shells.
Pressure cooker will force steam between the membrane and egg with no hole needed so you get the same effect with longer shelf life - probably doesn’t matter if you have your own chickens and are in the routine of doing it daily but I prefer no poking of holes so I can make a weeks worth at a time and if I forget them they stay fresh in their unbroken shells
If I was chicken living in a battery, shit conditions, that’s exactly the eggs I would deliver.
The “fuck you” egg.
