With the ever increasing price in eggs I died a little inside. One was completely trashed and another was an egg yolk and half the bottom. Only 1 came out clean. And I bought these eggs yesterday!
Just came to cry a little….
by Dropthetenors
13 Comments
wtoab
Do you out them in an ice bath after boiling ? Makes a massive difference when peeling
ScroatmeaI
I’ve found the best way to boil eggs is to just steam them
PeteConverto
something that always works for me is to poke a hole in them beforehand (pretty sure a basic thumbtack should work but there are also specific ones for eggs). ever since ive started poking them, theyve been peeling flawlessly – providing you use an icebath as suggested above
EmptySeaDad
I know your pain. They’re much easier to peel if they’ve been in your fridge for awhile instead of bought fresh, but with egg prices being what they are it’s costly to keep them in inventory in your fridge.
SnappyBonaParty
Biggest gamechanger for me is to use a teaspoon to peel them – it slips perfectly under the cracked shell and loosens it without accidentally breaking the egg white apart
Express_Feature_9481
Looks like they weren’t cooked long enough actually
CountZero1973
Ooooft.
I use the same method every time for my eggs:
* Large eggs (63 g to 73 g weight class in Germany) * Room temperature * Poke hole at the bottom with a pin and a spoon to hammer the pin a bit * Boil for 6 minutes (they turn out relatively runny, just how I like them) * Stir the water almost constantly to ensure the eggs keep moving, therefore making it more likely the yolk stays in the centre of the whites, instead of going off to one side close to the shell * Shock them in ice water after cooking * Gently crack the shell all over, then remove a bit of it from an end, making sure to take off a bit of the membrane, then back in the water for a couple of minutes. Removing the bit of membrane allows water to seep in between the egg itself and the membrane, making the egg easier to peel.
**Edit for a critical additional step I forgot:** get your hands in there and peel the eggs *in the water*, gently pulling the membrane away from the egg a bit to allow more water to seep in as you peel.
Appropriate_Oven_292
A few weeks ago I made half a dozen. I asked my brother to peel them. Let’s just say I was internally furious when I saw the butcher job he did on them. Very little attention to detail and style these days.
sodapopenski
Here is my recipe. It has never let me down:
3/4 cup Mirin
1/2 cup soy sauce
1 tbsp brown sugar
2 cloves garlic
1/2 tsp cayenne pepper
1/4 cup water
1.) Combine above ingredients in small sauce pan. Bring marinade to simmer. Remove from heat and cool to room temperature.
2.) Bring 4 cups or so of water to a boil over high heat with a splash of vinegar.
3.) Gently lower eggs into the boiling water.
4.) Boil eggs 6.5 minutes for a jammy yolk.
5.) Immediately transfer eggs to a bath of ice water. Soak for 5 minutes.
6.) Peel eggs and place in cooled marinade.
7.) Refrigerate overnight. Best after 24-48 hours.
Soft boiled I think you should make a soft crack n hold the egg in your palm n gently roll it to ‘brittle’ the shell. Peel under water…it looks like you did a soft boiled egg but did the hard boil extraction method, crack n peel..
13 Comments
Do you out them in an ice bath after boiling ? Makes a massive difference when peeling
I’ve found the best way to boil eggs is to just steam them
something that always works for me is to poke a hole in them beforehand (pretty sure a basic thumbtack should work but there are also specific ones for eggs). ever since ive started poking them, theyve been peeling flawlessly – providing you use an icebath as suggested above
I know your pain. They’re much easier to peel if they’ve been in your fridge for awhile instead of bought fresh, but with egg prices being what they are it’s costly to keep them in inventory in your fridge.
Biggest gamechanger for me is to use a teaspoon to peel them – it slips perfectly under the cracked shell and loosens it without accidentally breaking the egg white apart
Looks like they weren’t cooked long enough actually
Ooooft.
I use the same method every time for my eggs:
* Large eggs (63 g to 73 g weight class in Germany)
* Room temperature
* Poke hole at the bottom with a pin and a spoon to hammer the pin a bit
* Boil for 6 minutes (they turn out relatively runny, just how I like them)
* Stir the water almost constantly to ensure the eggs keep moving, therefore making it more likely the yolk stays in the centre of the whites, instead of going off to one side close to the shell
* Shock them in ice water after cooking
* Gently crack the shell all over, then remove a bit of it from an end, making sure to take off a bit of the membrane, then back in the water for a couple of minutes. Removing the bit of membrane allows water to seep in between the egg itself and the membrane, making the egg easier to peel.
**Edit for a critical additional step I forgot:** get your hands in there and peel the eggs *in the water*, gently pulling the membrane away from the egg a bit to allow more water to seep in as you peel.
A few weeks ago I made half a dozen. I asked my brother to peel them. Let’s just say I was internally furious when I saw the butcher job he did on them. Very little attention to detail and style these days.
Here is my recipe. It has never let me down:
3/4 cup Mirin
1/2 cup soy sauce
1 tbsp brown sugar
2 cloves garlic
1/2 tsp cayenne pepper
1/4 cup water
1.) Combine above ingredients in small sauce pan. Bring marinade to simmer. Remove from heat and cool to room temperature.
2.) Bring 4 cups or so of water to a boil over high heat with a splash of vinegar.
3.) Gently lower eggs into the boiling water.
4.) Boil eggs 6.5 minutes for a jammy yolk.
5.) Immediately transfer eggs to a bath of ice water. Soak for 5 minutes.
6.) Peel eggs and place in cooled marinade.
7.) Refrigerate overnight. Best after 24-48 hours.
Try the egg chart found in this video
[Perfect Boiled Eggs | Kenji’s Cooking Show](https://youtu.be/hb0Elaa6gxY)
Soft boiled I think you should make a soft crack n hold the egg in your palm n gently roll it to ‘brittle’ the shell. Peel under water…it looks like you did a soft boiled egg but did the hard boil extraction method, crack n peel..
There are little plastic containers for boiling eggs so that you don’t have to shell them. I have found those the best way to do the soft-centered eggs for ramen. I have ones similar to this [https://asseenontvwebstore.com/products/egg-cooker-system?_pos=2&_psq=egg&_ss=e&_v=1.0&gad_source=1&gbraid=0AAAAADsvHjj7aFOEHt_NBHzdlIiR3Owvn&gclid=CjwKCAiAnpy9BhAkEiwA-P8N4sHQ28DMMofNzBtmwjuG_EMwulcsXNJbfy-zGKLCB7yqsLj3kZqu9BoC6h8QAvD_BwE](https://asseenontvwebstore.com/products/egg-cooker-system?_pos=2&_psq=egg&_ss=e&_v=1.0&gad_source=1&gbraid=0AAAAADsvHjj7aFOEHt_NBHzdlIiR3Owvn&gclid=CjwKCAiAnpy9BhAkEiwA-P8N4sHQ28DMMofNzBtmwjuG_EMwulcsXNJbfy-zGKLCB7yqsLj3kZqu9BoC6h8QAvD_BwE)
Skill issue