Easy Peel Hard Boiled Eggs

Hard Boiled Egg

Hard boiled eggs are arriving at the stores more fresh than ever before, and because of this, you may have noticed that when they are hard boiled (or hard cooked as some say) the membrane in the egg tends to stick to the egg white, making the eggs difficult to peel. While fresh eggs are great, this annoyance can make breakfast (or an egg salad lunch) a distressing event. I have been known to lose half an egg just trying to remove the shell. There are, however two simple techniques that will allow you to easily peel hard boiled eggs in a flash, leaving you with perfect looking eggs. The first method makes peeling hard boiled eggs so unbelievably easy that they have become my staple breakfast, and is an incredible time saver

Method 1:
Add a tablespoon or two of baking soda to the water when you boil the eggs. This will increase the pH of the water, making it more alkaline, which will allow the membrane to slip off the cooked albumen (egg white) easily. You can pull the shell right off, or, if you want to make it interesting, crush both ends of the egg, hold it in your hand and blow. The egg will shoot right out of the shell and across the room.

Method 2:
Hard boil the eggs, remove from the water when cooked, and wait until they are room temperature. Do not put them in the refrigerator, just leave them on the counter. Room temperature cooked eggs are much easier to peel than hot or cold ones.

Personally, I prefer the baking soda method because I can’t wait and I like showing people the magic trick of the egg shooting out of its shell, but how you do it is your choice. Now hard boiled eggs are an easy meal!

4 Responses to “Easy Peel Hard Boiled Eggs”

  1. Darin says:

    You forgot a word in the sentence “add a tablespoon or two to the water when you boil the eggs”. I believe you meant to say baking soda?

  2. Warren says:

    Yep… I noticed that just a but too late 🙂 Thanks, though.

  3. margo says:

    Will this add sodium to the egg?

  4. Warren says:

    It shouldn’t add anything significant to it. That would require a chemical reaction to strip the sodium from the pretty stable molecule it’s already in, and while the egg shell is porous by nature, it doesn’t let much baking soda itself in. If you’re question is related to sodium restricted diets (e.g. a person with high blood pressure) then I actually asked my doctor about this and got the green light. Someone in my family has high blood pressure and I was told that this shouldn’t add any significant sodium to your diet.

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