I've ruined six eggs already. Can you help me save the rest?

Give them to your husband quick!

First, crack them thoroughly all over. Then peel off one of the little chips and put the eggs to soak in cold water. Massage them gently for a few seconds, then just let them soak for a couple of minutes. The water will work its way between the shell membrane and the white and separate them.

You want to get rid of the membrane around the egg. Tap in the shell where the air sack is located (the bottom in 99% of the cases), try and get a start on the membrane and carefully remove a piece of the shell and the membrane at the same time. Sometimes getting it wet seems to help.

If you really feel that takes too long, try this (but you’ll most likely kill of a few more eggs).

I did this science experiment last week we put eggs in vinegar a day later the shell was gone but due to diffusion (or osmosis?) vinegar was inside the egg and it was like twice it’s size

run them under cold water or try this:
it’s not really this easy but an interesting concept

@Samantha_Rae lol…I wish it was that easy.

@markyy I usually have good luck with the method described in your link.

The fresher the egg, the harder they are to peel cleanly. I don’t think you did anything wrong, you just used very fresh eggs. If it were me, I’d skip the devilled eggs and make egg salad.

My mom always said that happens if you hardboil eggs that are too fresh???? I don’t know if that is true or not, but @Harp has the right solution. That will work.

Oooooops, @pdworkin beat me to it. He agrees with my mom, wow, that is kind of frightening. :-)

So far @Harp‘s suggestion is working. A few are slightly deformed, but that’s ok. Thanks @Harp!

When I worked for a catering company they swore eggs for boiling should be a few weeks old to make for easy peeling. Over the years I have tested this and found it works but I don’t know why. If you can go to the store and pick, get some older eggs and save yourself the time, hassle and irritation. Nothing’s as fun as rolling your egg and seeing it all but slide out of it’s shell all shiny and intact.

Ice water right after you take them out of the boiling water. Let them sit in that for a while. Also jiggle them around so their shells crack. The problem should be solved.

The reason that older eggs peel better is due to the fact that egg shells are permeable.

This is also why you DO NOT want to take the eggs out of the box and put them in those indents in the door. They will spoil faster and absorb odors.

But back to why older eggs peel better Over time, moisture evaporates from the egg through the shell. This is replaced by air. The more air, the less tightly that thin membrane clings to the egg white.

This is also why you want to begin peeling at the end with the most air in it.

@hungryhungryhortence I just boiled more and used the crackling method. They slid right out like you described. Looks like we may just have to eat the deformed eggs tonight and save the pretty ones for tomorrow. ;)

@icehky06 Vinegar is an acid, it dissolved the shell.

In my family, we add a dash of salt to the water after it starts boiling while boiling our eggs. In my experience, it makes the peeling a lot easier.

I have no idea why. This might even be all in our heads. I thought this was how everyone did it.

…would someone try this and get back to me? I’m really starting to think it might just be an old wives tale.

I’m glad you asked this question. It’s one of those mysteries, no rhyme or reason. I like the cracking the eggs all ‘round and soaking in water idea.

I had a friend tell me that fresh tend to do that, so if she’s going to need whole boiled eggs she makes sure the eggs have been in the fridge at least a week…..

@Buttonstc – You are always teaching me new stuff, now the don’t take the eggs out of the carton lesson! I always take the eggs out of the carton and put them in the thingys in the door. I have never noticed them tasting like anything except eggs and it seems as if eggs keep forever. I have never had a rotten egg! I notice they now have a use by date stamped on them, but I have often used them well past that date and lived to tell the tale with no ill effects. Am I endangering my GI tract?

@rooeytoo Well, it means you’re gonna give birth to a chicken, moren likely!

Well that’s according to Julia Child and other cooks on both PBS and Food Network.

Particularly, if you like eggs sunnyside or over easy. The more an egg ages, the less cohesion it has for frying.

But if you planning to hard cook them, definitely put them in the door.

I think if an egg was spoiled, the smell would most likely tip you off so I doubt you’d be in danger.

A few more little tidbits on eggs gleaned from Julia, Martha and others.

If you want them tender rather than rubbery, you shouldn’t boil the eggs for any length of time. Simply bringing eggs and water to the boil, shutting off the heat and leaving in a
covered pot for 12–15 mins gets the job done.

To avoid that nasty green ring around the yolk, they should immediately be cooled in ice water, the quicker the better.

There is some kind of chemical process involving sulfur which this method circumvents. Alton Brown explains it best. I can’t remember the name, just the technique.

So, any luck???

@Samantha_Rae I am at once amazed and discusted.

I take a sharp knife and quickly cut the egg in half (slam the knife onto the cutting board) then use a spoon and spoon out what is left. Each half comes out complete, so you can take the yolk and ‘devil’ it.

@YARNLADY ? With the shells on??

I can’t berate my own wife on here for destroying my favorite holiday with her pockmarked eggs!?!

What in the hell has happened to America?

@Val123 Yes, I take hard boiled eggs out of the water, cut in half, and scoop out the egg.

@YARNLADY At what point do you peel the eggs?

@Val123 It’s not necessary to peel them. I scoop them out of the shell with a spoon, after I cut them in half. This picture shows what I mean. Only the top is off in the egg cup, but you cut it lower for deviling.

No wonder you specified a SHARP knife.

But that’s pretty interesting. I may even give it a try next time.

I’m also curious about whether you cut them across the equator (similar to the photo) or from pole to pole the way it’s usually seen?

I cut them across the quator, it’s easier, and the devilled looks just as good. After I scoop them out I sometimes cut the ‘ends’ flat to keep them from rolling around

LOL!! I’m just seeing a bunch of drunk people at a barbecue eating their deviled eggs, upon a small china plate, with a silver spoon!!!

@Val123 That’s quite a mental image : – )