10 Tips for Easy-Peel Eggs 🥚✨
Peeling eggs can feel like disarming a tiny, edible time bomb. Fear not—these 10 eggstra-brilliant tips will help you breeze through peeling without a hitch!
- Older is Better: Use eggs that are at least 7–10 days old; the membrane shrinks, making shells pop off cleanly.
- Ice Bath Blitz: After cooking, plunge eggs into icy water for at least 5 minutes to tighten that egg white.
- Crack 'n' Roll: Tap gently on the counter, then roll from side to side to create a network of cracks.
- Thumb Under Shell: Slip your thumb under the cracked shell at the egg's wider end and lift.
- Steam It Up: Swap your ice bath for a quick 1–2 minute steam after boiling, then cool—it loosens shells too!
- Spoon Trick: Slide a spoon between shell and egg white to pop the shell off in one piece.
- Bake & Peel: Bake eggs at 160°C (320°F) for 30 minutes, then ice bath—super easy to peel! (Requires oven.)
- Vinegar or Baking Soda: Add a teaspoon of vinegar or baking soda to the water to help loosen shells.
- Air Gap Hack: Use a tall container—shake gently with water inside to dislodge the shell bits.
- Peel Under Water: Peel eggs under running water to help wash away stubborn shell fragments.
With these tips in your toolbox, you'll never wrestle with clingy eggshells again. Happy peeling! 🐣