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Arghh! Eggs! Answered

Today was a great day in school! I came home craving hard boiled eggs, so I take 4 eggs from a container that I thought was fairly old (5 days or so). Turns out they were fresh. Now my eggs are impossible to completely peel, albeit being good inside.

Is there a good way to remove all of the shell? Is there anything I can do with these eggs (that is, a recipe)?

I really to see 3 good eggs go to waste. Does anyone know what to do?




This was the advice from an online Cook which only adds a minor detail here and there to what has already been posted:

(After removing from the boiling water, they are to be) rinsed in and then left to soak in very, VERY cold water -- the colder the better, icy is best. This insures that the shell will separate from the albumen (the thin film that separates the shell from the egg) allowing us to peel the egg.

THEN, I find that the best way to peel a hard-boiled egg is to tap both ends on a hard surface, breaking the shell on both ends and then laying the egg on its side on the hard surface, simply and quickly rolling it gently but firmly against the hard surface which causes many, many tiny and larger cracks to form through the shell and then it's ready for easy peeling.

For a recent party, I hardboiled 18 eggs for deviled eggs. These were freshly purchased (one doesn't keep a dozen+ eggs around getting "old" just in case you plan to hardboil them), and all boiled together, cooled under running cold water, and peeled (24h+ later) using the same basic procedure. IIRC, about 1/3 peeled "well", 1/3 were "difficult" and 1/3 were really annoying. (it may be the last time I make deviled eggs; the prep time is too long compared to the eat time.)

the prep time is too long compared to the eat time.

Yeah, but that seems to be the case with many "really good tasting things" :-)

Which is why I like to cook for, say 8+ people rather then attempt to make, say a coq au vin, really well for just the wife and I. It could take up 2 3-4 hours with prep time and not including purchase of ingredients. But it is soooo good..... :-)

Many things have prep time longer than eating time, but not all of them are "too long." :-) Effort is involved in there somewhere too; along with fun. I'd much rather dismember the duck and braise the hindportions for a couple of hours than spend the 40 minutes picking annoying pieces of shell off of 18 eggs.

Tis true, but you could get creative with it and use the time to do some "stress testing" or something on the pattern(s) of how they break....and make it a little less boring. Honestly, I have spent over 2-3 hours preparing a decent meal now and then, and it really is good. But thankfully I don't have to do that every day :-)

From one of my favorite under-appreciated movies - Angel Heart (1987), the egg scene:

Lol, when I first saw this title I thought it was from GorillazMiko...

Peel them under running cold water like NachoMahma said. Also, try smacking them on the counter all over until the shell is completely covered with little "spiderweb" cracks. Then it will be easier to peel.


10 years ago

You could cut them in half and SCOOP out the insides for egg salad. In my experience, there are few eggs that are "impossible to peel"; just ones that are a real pain, where you lose some egg that won't come off the shell... (and I'm not convinced that the "don't boil fresh eggs" thing isn't an urban legend...)

. I've heard that rinsing in cold water while fresh out of the hot water will help, but I've never tried it. Maybe a dunk in ice water will help.