How to Properly Peel Eggs to Avoid Crumbs 0 6

Place the egg in boiling water

Many people are used to first pouring cold water over raw eggs and putting them on the stove. However, in this case, the egg white heats up slowly and may stick to the membrane underneath the shell. To make peeling easier, place the eggs directly into boiling water, and when it starts to boil again, reduce the heat and cook them for another 10–12 minutes.

Fresh eggs are harder to peel

During storage, the pores on the shell slightly increase due to moisture loss, making the membrane less dense and easier to peel. Therefore, it is not advisable to buy the freshest eggs for salads. The optimal choice would be eggs that have been stored for at least a week, preferably two.

Cool the boiled egg in cold water

Do not rush and thoroughly cool the egg before peeling. Keep it in ice-cold water for 10-15 minutes, and then the peeling process will go perfectly.

Crack the egg before cooling it in water

Before placing the egg in ice-cold water, you can gently crack it to allow water to get under the shell. This will significantly simplify the peeling process. You may have noticed that the shell of eggs that cracked during boiling comes off more easily.

Start peeling from the blunt end of the egg

This is where the air pocket, known as the chalaza, is located, which will help you lift the shell without damaging the egg white.

Peel the egg under running water

If you followed all the boiling recommendations and the egg still does not peel well, try turning on cold water and peeling it under the stream.