How can I obtain perfectly peeled boiled eggs? [duplicate]
![How can I obtain perfectly peeled boiled eggs? [duplicate] - Top view of halved soft boiled egg placed on marble table and spiced with salt and pepper](/assets/images/how_can_i_obtain_perfectly_peeled_boiled_eggs_duplicate_0.jpeg "How can I obtain perfectly peeled boiled eggs? [duplicate] - Top view of halved soft boiled egg placed on marble table and spiced with salt and pepper")
Let me put some context to this question.
Sometime ago I checked into this hotel (it no longer exists). It used to be some mansion, and a chain converted it to a routine hotel. Lousy sound insulation, but I'm digressing.
The breakfast was included, and said breakfast consisted, among other things, of a huge bowl filled with boiled and peeled eggs.
I didn't pay much attention to it at the time, but looking back at it now, I marvel that anyone can boil and peel a huge number of eggs and get everyone of them this perfectly peeled. My own talent, which includes pouring a generous amount of salt in the boiling water and plunging the eggs into cold water promptly 3-5 minutes after boiling, produces the rather unapetizing result you see below.
This answer seems to suggest that freshness is incompatible with ease of peeling. I hope that hotel, and workers, didn't merely rely on archeologic eggs to obtain this perfect peeling. I don't recall an unusual taste.
How can I obtain nicely peeled boiled eggs, every time?
To make the question a wee-bit harder, I'm often aiming for a soft core, removing from the heat about 2-3 minutes after the start of boiling.
Best Answer
Very slightly crack the egg with a spoon, stack with crack up, add salt, bring to boil slowly, and cool with cold water and ice. Roll in your hand to crack the shell and keep rolling until the shell comes off. Or kind of compress from side to top. I worked as cook - I could just squeeze and open.
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![How can I obtain perfectly peeled boiled eggs? [duplicate] - Bowl of noodle soup with boiled eggs](/assets/images/how_can_i_obtain_perfectly_peeled_boiled_eggs_duplicate_1.jpeg "How can I obtain perfectly peeled boiled eggs? [duplicate] - Bowl of noodle soup with boiled eggs")
![How can I obtain perfectly peeled boiled eggs? [duplicate] - Crop unrecognizable woman touching bowl with traditional ramen soup](/assets/images/how_can_i_obtain_perfectly_peeled_boiled_eggs_duplicate_2.jpeg "How can I obtain perfectly peeled boiled eggs? [duplicate] - Crop unrecognizable woman touching bowl with traditional ramen soup")
![How can I obtain perfectly peeled boiled eggs? [duplicate] - Composition of white natural chicken egg placed on light round plate in sun shadows in kitchen](/assets/images/how_can_i_obtain_perfectly_peeled_boiled_eggs_duplicate_3.jpeg "How can I obtain perfectly peeled boiled eggs? [duplicate] - Composition of white natural chicken egg placed on light round plate in sun shadows in kitchen")
How do you get perfectly peeled eggs?
Is there an egg peeling machine?
GoldenEgg machines can automatically peel one boiled egg in 6 seconds. This allows us to offer boiled eggs that are freshly peeled to customers. We know that boiled eggs change their shapes over time after peeled. This may appeal to some customers who prefer eggs freshly peeled in front of their eyes.How do chefs peel hard-boiled eggs?
InstructionsCan you Reboil eggs after peeling?
There is no problem with re-boiling the eggs if they have been undercooked the first time around. Even if you peel the shell from an egg you were hard boiling and find it is too soft and therefore underdone, it is relatively safe to pop it back into boiling water for another minute or two.100-Year-Old Trick To PEELING Hard-Boiled EGGs 🥚
More answers regarding how can I obtain perfectly peeled boiled eggs? [duplicate]
Answer 2
The possible reason for making the egg as in the picture, is that the eggshell membrane is still with the egg white. Eggshell membrane is a translucent sheet between the eggwhite and the eggshell.
- Add some salt to the boiling water. (When? Does it matter?)
It is because salt and acids (like vinegar) can also denature proteins in the same way heat does. Adding these substances speeds up the process by which the egg whites solidify. Reference from here.
- Promptly remove from the stove and pour cold water.
Eggshell membrane is primarily composed of fibrous proteins such as collagen type I, also some glycosaminoglycans,and sulfated glycoproteins. Whereas egg white consists primarily of about 90% water into which is dissolved about 10% proteins (including albumins, mucoproteins, and globulins).
When you boil the egg, the heat coming from your stove denatures the protein by disrupting some of its bonds that held the molecule into shape. In the case of hard-boiled eggs, the proteins clump together and solidify. A more complete explanation could be found here.
So, when you promptly remove from the stove and pour cold water, it quenches the boiling process, and the structural changes inside the eggwhite/yolk and the eggshell membrane. As well as shrinking the eggwhite (remember eggwhite contains more water, and has capacity to shrink), while the eggshell membrane contains less water and more fibrous protein. The difference in shrink will let the eggwhite be able to separate from the eggshell membrane.
For the japanese soft boiled eggs: I think this video is good: Place the boiled egg for around 5 minutes to ensure eggwhite are completely separated from the eggshell membrane
There is also a method here suggest for easier peeling (page 10):
As soon as eggs are cooked, place them in ice water for at least 1 minute. Then return eggs, one at a time, to the boiling water for exactly 10 seconds. The cold water shrinks the egg body away from the shell and the hot water causes the shell to expand away from the egg.
Answer 3
It's best to use older eggs, fresher ones will be harder to peel. After your done boiling your eggs crack them gently all over and put them back in some ice water. This will let the water get under the shells and make it easier to peel.
Another method is to put an egg into a clean empty jar and shake the jar until the shell come off.
A third method is to roll them on the counter gently as in this video near the end - https://www.youtube.com/watch?v=fOoDEZd4a4A
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: ANTONI SHKRABA, Ryutaro Tsukata, Katerina Holmes, Klaus Nielsen