I tried putting the eggs in when the water was still cold
I read online that they will cook more evenly if you add the eggs to cold water and bring to a boil. But the shells were nearly impossible to remove. Normally I put them into already boiling water and the shells come off super easy.
by ThePsychoKnot
27 Comments
tunachilimac
Every method I’ve ever tried for hard boiling on the stovetop has been hit or miss. There’s a ton of conflicting info that says start cold or start hot, age of the eggs matter or doesn’t matter. My friends in food service say they just do more than needed if they’re making deviled eggs where it matters and the ugly ones get used salads or other dishes.
I don’t generally like kitchen gadgets but I tried one of those egg cookers where to prick a hole in the shell and then it steams them and it’s worked flawlessly every time I’ve ever used it.
amethyst_dep
Put the eggs in boiling water, cook for 10-12mins. Remove from water and immediately place in ice bath. Peel under cold running water. Works Everytime.
OGBRedditThrowaway
This is why I steam.
Bring water to a boil under steamer, put in eggs, turn down to medium-high and steam for 15 minutes.
Perfect eggs every time.
HoundBerry
Weird, I’ve always cooked them that way and I’ve never had this problem.
I put them in an ice bath as soon as they’re done, and I add a little sprinkle of baking soda to the water. I also find them easier to peel them after they’ve fully cooled, so maybe that makes a difference.
Imwhatswrongwithyou
Oh my god, *this* is why my eggs are a nightmare to peel? I’ve ALWAYS put them in cold! 😫
SoVerySleepy81
Buy a $10 egg cooker on Amazon. They work really well and you can adjust how well done they are by putting more or less less water. They literally are $10 and one of my favorite appliances.
lisasimpsonfan
Air fry 17 mins at 260f. Ice bath. Peel with the jar method. $$$
Jar method is a little water in a jar put egg in and gently shake.
Homelessnomore
Having tried various methods of boiling eggs, I have come to the conclusion that it is entirely random whether or not eggs will peel easily.
Nowadays I use the cold water start and into an ice bath method.
azzadruiz
I’ve never had this problem.
1. Use a spoon to crack the top of the egg
2. Peel the top part
3. use a small spoon to dig into the shell
3. Turn the egg in circular motion to peel the shell
sM0k3dR4Gn
I regularly have to boil and peel large numbers of eggs. Start with Cold water and obnoxious amounts of salt. Boil 8 min, scoop out with a slotted spoon into ice water. Easy peel every time. This was taught to me by a lady who peeled up to a hundred eggs a day for the salad section of a busy deli. She would yell at me when I shorted the salt. I couldn’t believe that she could tell the difference and was shocked when she showed how much to put in. Like a half cup for 2 dozen. I have successfully been using this technique for over fifteen years now.
DaveByTheRiver
Crack the top and bottom and then the rest of it. Peel just a little off the bottom so you can get a small spoon under the shell. Run that around the egg. Doing this I’ve never had an issue no matter how I cook it.
moby561
So it’s not the method that causes eggs to stick but how fresh they are. The fresher the eggs, the more they’ll stick.
Ok-Witness1035
Baking soda in the water babyyy
DistractedInc
Start with eggs that are a minimum of a week old. Place in the pot then add the water(generally the same temp as the eggs, helps them cook evenly). Put over high heat and start the timer when the water begins to boil. 10 minutes for things like hard boil or deviled eggs, 7 if you like them a lil softer. Immediately drain and shock the eggs in an ice water bath. Generally wait an hour or until cool to the touch before peeling, otherwise peel under running water.
geccles
The instant pot makes fantastic hard boiled eggs. There are various method, but what works for me is 4 minutes high pressure and 1 minute natural release. Eggs go on a trivet and add a cup of water.
SinuconStar
I got a little egg cooker that steams the eggs. Make a little hole at the bottom of the shell. Steam for whatever mins. Little chime plays when done. Pop the eggs into cold water. Peel. Ez.
scrotenote
I used older eggs and put them straight into boiling water for a couple minutes before turning the heat off and letting them sit for 10-15
_mews
I personally put the in boiling water and then ’scare’ them by immediately putting them in cold water after boiling. Works 99% of time
Koseoglu-2X4B-523P
This happens when the eggs are too fresh.
When I boil eggs straight from under the chicken, they’re impossible to eat. When I leave them for three days before boiling, they’re impossible shell slides right off.
Ruined my plans for making a plate of devilled eggs for a birthday once.
luseferr
Never had an issue with a cold start. Just throw em in an ice bath after 10-15 minutes, and they peel fine.
FunVermicelli123
We steam our eggs now instead of boiling and the shells come off perfect every single time.
It always works. It’s the only recipe I’ve found that does.
levoweal
I have always done it that way, I had about maybe 80% success chance on removing the shell cleanly. I’m pretty sure this is just rng depending on eggs themselves.
Cakelover9000
I only use Cold water and crack them immediately/tapping with a spoon and then peel with the spoon. Works just fine
Dizydreamer
I always just boil them with any kind of vinegar to help break down the shell a lil and ice bath them after they usually come off with the membrane pretty easy after
bubblegutts00
That wasn’t the reason
Deadlock542
Friendly reminder to everyone baffled by how long/short some people boil their eggs; water boils at different temperatures depending on altitude
27 Comments
Every method I’ve ever tried for hard boiling on the stovetop has been hit or miss. There’s a ton of conflicting info that says start cold or start hot, age of the eggs matter or doesn’t matter. My friends in food service say they just do more than needed if they’re making deviled eggs where it matters and the ugly ones get used salads or other dishes.
I don’t generally like kitchen gadgets but I tried one of those egg cookers where to prick a hole in the shell and then it steams them and it’s worked flawlessly every time I’ve ever used it.
Put the eggs in boiling water, cook for 10-12mins. Remove from water and immediately place in ice bath. Peel under cold running water. Works Everytime.
This is why I steam.
Bring water to a boil under steamer, put in eggs, turn down to medium-high and steam for 15 minutes.
Perfect eggs every time.
Weird, I’ve always cooked them that way and I’ve never had this problem.
I put them in an ice bath as soon as they’re done, and I add a little sprinkle of baking soda to the water. I also find them easier to peel them after they’ve fully cooled, so maybe that makes a difference.
Oh my god, *this* is why my eggs are a nightmare to peel? I’ve ALWAYS put them in cold! 😫
Buy a $10 egg cooker on Amazon. They work really well and you can adjust how well done they are by putting more or less less water. They literally are $10 and one of my favorite appliances.
Air fry 17 mins at 260f. Ice bath. Peel with the jar method. $$$
Jar method is a little water in a jar put egg in and gently shake.
Having tried various methods of boiling eggs, I have come to the conclusion that it is entirely random whether or not eggs will peel easily.
Nowadays I use the cold water start and into an ice bath method.
I’ve never had this problem.
1. Use a spoon to crack the top of the egg
2. Peel the top part
3. use a small spoon to dig into the shell
3. Turn the egg in circular motion to peel the shell
I regularly have to boil and peel large numbers of eggs. Start with Cold water and obnoxious amounts of salt. Boil 8 min, scoop out with a slotted spoon into ice water. Easy peel every time. This was taught to me by a lady who peeled up to a hundred eggs a day for the salad section of a busy deli. She would yell at me when I shorted the salt. I couldn’t believe that she could tell the difference and was shocked when she showed how much to put in. Like a half cup for 2 dozen. I have successfully been using this technique for over fifteen years now.
Crack the top and bottom and then the rest of it. Peel just a little off the bottom so you can get a small spoon under the shell. Run that around the egg. Doing this I’ve never had an issue no matter how I cook it.
So it’s not the method that causes eggs to stick but how fresh they are. The fresher the eggs, the more they’ll stick.
Baking soda in the water babyyy
Start with eggs that are a minimum of a week old. Place in the pot then add the water(generally the same temp as the eggs, helps them cook evenly). Put over high heat and start the timer when the water begins to boil. 10 minutes for things like hard boil or deviled eggs, 7 if you like them a lil softer. Immediately drain and shock the eggs in an ice water bath. Generally wait an hour or until cool to the touch before peeling, otherwise peel under running water.
The instant pot makes fantastic hard boiled eggs. There are various method, but what works for me is 4 minutes high pressure and 1 minute natural release. Eggs go on a trivet and add a cup of water.
I got a little egg cooker that steams the eggs. Make a little hole at the bottom of the shell. Steam for whatever mins. Little chime plays when done. Pop the eggs into cold water. Peel. Ez.
I used older eggs and put them straight into boiling water for a couple minutes before turning the heat off and letting them sit for 10-15
I personally put the in boiling water and then ’scare’ them by immediately putting them in cold water after boiling. Works 99% of time
This happens when the eggs are too fresh.
When I boil eggs straight from under the chicken, they’re impossible to eat. When I leave them for three days before boiling, they’re impossible shell slides right off.
Ruined my plans for making a plate of devilled eggs for a birthday once.
Never had an issue with a cold start. Just throw em in an ice bath after 10-15 minutes, and they peel fine.
We steam our eggs now instead of boiling and the shells come off perfect every single time.
[https://www.thepioneerwoman.com/food-cooking/recipes/a79067/easy-to-peel-eggs/](https://www.thepioneerwoman.com/food-cooking/recipes/a79067/easy-to-peel-eggs/)
It always works. It’s the only recipe I’ve found that does.
I have always done it that way, I had about maybe 80% success chance on removing the shell cleanly. I’m pretty sure this is just rng depending on eggs themselves.
I only use Cold water and crack them immediately/tapping with a spoon and then peel with the spoon. Works just fine
I always just boil them with any kind of vinegar to help break down the shell a lil and ice bath them after they usually come off with the membrane pretty easy after
That wasn’t the reason
Friendly reminder to everyone baffled by how long/short some people boil their eggs; water boils at different temperatures depending on altitude