Why do some boiled eggs easily come out of the shell and others seem to fuse to the shell?
In: 1895
Ever since I got a dedicated egg cooker (steams them with a little water on a hot plate), I have not had this happen anymore.
There is a real answer to this, and I think that it’s so hard to get a definitive answer that it shows the limits on current approaches to information technology.
Here’s the answer: steam the eggs. Doesn’t matter what temperature the eggs or the water start at. Just put an inch of water in the pan and put the eggs in with a lid on top. Cook them like that and you’ll get easy peel eggs every time. It took me years to discover this but once I started doing it this way I never even thought about it again.
I can tell you the absolute quickest way to peel a boiled egg. Everyone does it wrong.
Put the egg under cold water until you can handle it. Crack a spot with something hard–anything. Put your thumb in the hole and then start pushing the shell sideways–the direction OF the shell. Do not peel up, that is wrong. Pushing the shell sideways, it will break off in large chunks and just keep doing that until it’s done. Takes only 5 seconds once you master the technique.
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