Is anyone else absolutely tormented by peeling ramen eggs? Been a professional and home cook for over a decade and I genuinely enjoy most aspects of cooking. Peeling ramen eggs is one of the few things that drives me crazy! Obviously I want to use good quality eggs because I prefer a 6 min egg but good eggs mean healthy eggs and that means the membrane is basically superglued to the egg. I’ve tried the tricks of tapping until you hear it snap, doesn’t work. These Whole Foods eggs’ membranes seems to have the power of a thousand suns when I’m trying to separate them and I never get more than one perfect one out of a batch of 6. Anyone else experience this or have unique tips? I’ve tried the spoon method as well btw doesn’t seem to work, I need some way of unsticking this membrane easier
by toastedstoker
5 Comments
Make poached eggs and then marinate. Skip the peeling step entirely!
Otherwise, try adding vinegar to your water when you’re steaming your eggs, it should make them easier to peel.
Firstly, bravo for using the paper towel to aid in the marination.
I have perfected my ramen eggs. I was hesitant for the longest time to make them purely because of the peeling dilemma. I tried everything. Vinegar does nothing. But I have achieved perfection.
Keep on with the healthy eggs. Poke a small hole with a thumb tack on the blunt end of the egg. When you boil your eggs, make sure the water is at a complete boil. When the eggs are cooked to your liking (7 minutes exactly is the perfect spot) transfer them to ice water. Emphasis on the ice part. I will take a large plastic food container and fill it with cold water and ice cubs and put it in the freezer until the water is about to freeze. The large container is important because the more water and ice= more thermal mass or lack there of. Idk.
The cold will make the cooked egg in the shell shrink (if you are a dude think about what happens to you when you get done swimming), detaching from the membrane. The hole poked in the shell will eliminate the vacuum that prevents this shrinkage from happening. It helps If you keep your eggs submerged in the ice water as you peel.
Additionally, taking your eggs straight from the fridge and into the boiling water creates a scalding/shocking effect that apparently helps with the membrane issue. Avoid letting them warm up while sitting out as this can also create consistency issues.
Follow this knowledge and you will have perfection every time. I promise. I eat so many ramen eggs now I’m pretty sure I have a problem.
I poke a hole at the bottom before cooking. Submerge the eggs in cold water when they’re done. Crack the shell all over. Peel and open the membrane underwater, and everything comes right off 99 percent of the time.
Do you move the eggs straight from the pot to ice water? That will help with the shell removal, I usually do it in the water too.
Otherwise you can take a sewing pin and punch a hole in the bottom of it carefully before cooking. Both options work every time for me
I am part of the hole poking club, but I immediately start peeling under running cold water, the water makes peeling incredibly easily when combined with the hole poking.