Toil, Boil And Peel

I got so sick of my boiled eggs disintegrating every time I tried to peel the shell off them, so I went to a friend who is a certified chef to seek advice.

Egg, Food, Nutrition, Animal Protein, Yolk, White, Meal
I AM TALKING ABOUT HARD BOILED EGGS, FOLKS.

The first thing I learned is that to boil eggs properly, you never ever actually boil them. You place them in a steamer basket over some hot water and you steam them for at least 15 minutes after which you place them in an ice water bath for another 15 minutes or so.

OXO Stainless Steel Good Grips Steamer with Extendable Handle, 7"
This goes in a pot on a stovetop with water coming up just to the bottom of the steamer.

Above is a picture of a steamer basket identical to the one I now use for my steamed (a.k.a. “Boiled” eggs.)

You do not have to add any vinegar or salt to the water for steaming the eggs.

Once the eggs are cooked and cooled, just tap them on a countertop or a table and roll them around, exerting a little pressure, as the shell cracks into what looks like a mosaic.

After this, peel off just enough of the shell with your fingernail so that you can gently and carefully insert a teaspoon (A spoon you use for your table service) beneath the shell. The concave side of the spoon rests against the egg underneath the shell. And then gently rotate and lift the spoon and watch the shell separate from the egg easier than you have ever seen before …. without leaving you with those unsightly “Wrecked and Pocked” eggs where portions of the egg come off along with the shell when using other methods of peeling them.

This might take a little practice until you get the hang of it but believe me, it is worth learning how to do it.

This is how I learned to do it and it works wonders.

You are welcome.

NOTE: I do not shake the eggs in a container like they are doing in the video. I use an implement such as the following but, of course, you can do whatever you want to do. Just remember, I do not recommend any of this for soft-boiled eggs.

I always use the following method to actually peel my eggs because this is the method I have become comfortable with. You can get these Swedish egg peeling implements from Amazon and Ebay and probably a well-stocked local kitchen store.

THIS IS THE ONE I AM MOST COMFORTABLE WITH.

But you can learn to use an ordinary small kitchen spoon with a little practice.

3 thoughts on “Toil, Boil And Peel

  1. Thanks, I’ll give that a try. Mostly, I leave them in the pan I cooked the soft boiled egg in for breakfast, forget they’re there for most of the morning and then they go green around the yolks 😦

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  2. That sounds like a lot of faffing around to get your eggs. I never seem to have much trouble with the ancient ‘boil in a pan’ method, John. I leave them to cool for a while after, and the shell usually comes off easily. We buy fresh eggs from a lady up the street who keeps chickens, maybe freshness is the answer? 🙂
    Best wishes, Pete.

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