How to Peel a Boiled Egg easy and faster

How to Peel a Boiled Egg easy and faster

Nothing dampens enthusiasm for this tasty, high-protein snack like the struggle to free it from its natural wrapper. Here’s how to peel eggs with ease and keep the whites smooth and even.

1.Start with older eggs. The higher pH of older eggs strengthens the membrane, making it easier to separate from the white. Eggs less than 3 days old are harder to peel. I like to keep eggs in the fridge for up to 2 weeks before boiling them, for easier peeling. Don’t know how old your eggs are?

Put them in a bowl of water. If they stand on their ends, they’re old enough.(Older eggs have bigger air cells, the concave part at the flat end of a hardboiled egg.)

2.Before boiling your eggs, do one of the following: Make a crack or pinhole in the large end of the uncooked eggs. (This allows carbon dioxide to escape.) Add a teaspoon of salt to each quart of egg-boiling water. (When salt permeates the egg, its proteins coagulate and firm up, making the white easier to pull from the shell.)

3.After removing the cooked eggs from the hot water (see How to Boil an Egg), gently crack the shells before plunging them into ice water.

TIP: You can avoid the peeling issue completely by slicing the whole, boiled egg, shell on, in half with a very sharp knife, then scooping out the good stuff with a fine-edged spoon.

Boiled Eggs: Troubleshooting

My yolk is green. Can I still eat it?

Green yolk is simply a formation of ferrous sulfide where the yolk meets the white. This normal, harmless, chemical reaction occurs when the yolk's iron touches the white's hydrogen sulfide. Yolks and whites cook at different temperatures, and overcooking contributes to this unsightly coloration. To prevent it, start with cold eggs in cold water, and once the eggs are cooked, plunge them into an ice-water bath to stop the cooking process.

Why are my egg whites rubbery?

Simply put: overcooking. Egg whites are largely protein, and like meat, when overcooked, they become tough. Start with cold water and cold eggs in order to gently raise the temperature of the whites while ensuring that heat permeates to the center in order to fully cook the yolk.

All of my boiled eggs are cracked. Help!

Never stack eggs—cook them in a single layer. This will reduce jostling.

Also, as eggs cook, the gases inside them expand, forming hairline cracks and holes in the shell. Bringing an egg to high heat rapidly causes an internal explosion. Start cold and heat gradually.


If a box of eggs has been sitting in your fridge for two to three weeks, hard-boil them all. Not only will they last another week or so, but you can make…

• Egg Salad: Dice or mash the whole peeled eggs with a fork and add mayonnaise, salt, pepper, diced celery, chopped scallions, chives, parsley, or any other aromatic that catches your fancy.

• Deviled Eggs: Split lengthwise and spoon the yolks into a bowl. Stir in mayo (or a little softened butter) and a bit of mustard or cider vinegar. Add salt and pepper to taste, along with a little hot sauce if desired. Spoon back into the halved whites and top with a dash of paprika or some crumbled bacon or finely sliced scallions.

• Niçoise Salad: Crumble them over a green salad, dice and toss into tuna, cube them up and add to your favorite potato salad, or lay slices over a dish of hummus drizzled with olive oil.