Peeling boiled eggs can be like a roll of the dice. You don’t know how it’s going to go. Is the shell going to slip right off, or will it cling to the egg leaving a pockmarked egg white below? For the perfectly peeled egg, there are a few things to remember.
What makes an egg hard to peel
Usually the fresher the egg, the harder it is to peel. Apparently super-fresh eggs are difficult to peel because the pH of the egg white is low and, when cooked, the whites bond more strongly to the inner shell membrane. So, if your egg sits in the fridge for serval days, the pH of the eggwhite increases and the boiled egg will then become easier to peel.
You can tell if an egg is fresh by adding it to a glass of water. If it sinks, it’s fresh. If it floats to the surface, you should discard it as it’s old.
Tips on peeling boiled eggs
If you can’t wait for your eggs to age, have a look at these simple tips to help peel the boiled egg.
- After boiling the eggs, pour out the hot water leaving the eggs then shake the pan back and forth to crack the shells. Cover eggs in cold water and let stand for a couple of minutes. Leave water and eggs in pan and peel, using water to rinse away excess shells.
- Once boiled, remove egg from water and immediately run cold water on it. Peel the egg under cold running water, starting with the rounded top where the air pouch is.
Boiled egg recipes to try
Caesar salad with hot smoked salmon
*DISCLAIMER – Australian Eggs is a contributing recipe Partner at myfoodbook.com.au. This feature includes a mix of content sourced from Australian Eggs and our own opinions. Find more about Australian Eggs.