No Frustration Egg Deshelling – Making Perfect Eggs Every Time! | Home, DIY & Stuff

No Frustration Egg Deshelling – Making Perfect Eggs Every Time!

February 24, 2016
Easy peel egg shells.  It's all in the cooking.

Easy peel egg shells. It’s all in the cooking.

If there is anything that could make a free range chicken grin, then it would be this little snippet of time saving information.

You know those occasional boiled eggs you get which have the soul intention of ruining your day?

The eggs you pluck from the hot waters of your saucepan, only to spend the next five minutes fumbling around burning your fingers and separating the tiniest pieces of shell from the diminishing volume of egg left in your hand? Those eggs which …just … won’t … peel!

Well here’s the good news!

We have cracked the secret to cooking the perfect egg every time.

There is no reason to put up with clingy shells and crunchy mouth syndrome with your egg meals any longer! The perfect technique probably only takes a small adjustment to the way you’re cooking eggs already.

Here is what to do!

  • Start out with your raw eggs at room temperature. Not at refrigerator temp.

  • Boil water in a suitably sized saucepan until it bubbles vigorously. (Then ditch the lid!)
  • While still boiling hard, gently plunge the eggs into the water so they are quickly and fully submerged.
  • Now, the important part ….

    Easy Peel Egg Shells

    Easy peel egg shells. It’s all in the cooking.

  • Leave the eggs boiling on high for ONLY 30 SECONDS and then immediately reduce the heat to a high simmer.
  • Leave at this heat setting for a FURTHER 5 minutes to get runny yolks, 6 minutes for medium yolks, or 7 minutes for hard yolks.  Also, if you want the yolks centered in the middle of the hard boiled egg for presentation purposes, be sure to roll the eggs around the saucepan occasionally in the first minute or two.
  • Once the full time is up, immediately dump the boiling water and quickly quench the eggs with cold tap water to draw the residual heat out of the egg centers as quickly as possible.  This stops any further cooking.
  • Continue to quench the eggs for a few minutes until they are totally cool.

  • Voilà ! Perfect cooked eggs with easy peel shells.

    Now you can crack and roll each egg along a hard benchtop with your palm to shatter the shell around the equator of the egg. All going well, you should find that the shells now slip away easily in just one or two satisfyingly large pieces. No more picking at tiny pieces of broken shell!

    Rinse the newly skinned egg under a tap and then

    …. enjoy!

    There is in fact a lot of interesting chemistry involved in why this technique works. It all has to do with controlling the rate of heat transfer into the egg and the effect on differential protein denaturing of egg membrane layers below the shell. We won’t go into the gooey details here though.

    If the egg shape and presentation for the final product is also important to you, go a step further before cooking.  Use a thumb tack to (carefully!) prick a small hole in the broader end of the egg before cooking. This allows that small pocket of air to escape out of the egg as it hardens. It will give you a pleasing round based egg, rather than an egg with a dimple in the end.

    We have to admit, we have spent decades casually throwing eggs into a pot, unaware there was a better way to cooking better eggs. Why not give this technique a try too? It works!

    If you liked this snippet of info, remember to share this page with family and friends. It may save them from unnecessary frustration before breakfast or lunch too!

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