Boiling and Peeling an Egg

Boiling an egg has been the topic of conversation whilst preparing brunch last weekend. Whether you should boil the water first and add the eggs or add the eggs into cold water and bring to the boil. After a number of eggs later, my method was proven to be easier to boil and peel. The main reason for me winning is that when the egg is put into cold water and then boiled, the membrane tends to stick to the the shell and always a pain to peel.

My Preferred Method

1. Fill a small pan with water and bring to a boil. Alternatively boil the water in a kettle and add to a pan over a high heat.
2. Carefully add the eggs to the water and place over a high heat. When boiling, gently stir the eggs (it seems to make them easier to peel for some reason).
3. Boil for 6 minutes for a hard boiled egg with a slightly runny yolk or 8 minutes for a hard boiled egg.
4. Remove the eggs with a slotted spoon or carefully drain the water into the sink.
5. I dunk the boiled eggs into a cold water bath quickly to make it easier to handle if peeling fully. If serving as a boiled egg with soldiers then don’t obviously.

Peeling the Egg

Whilst this may seem obvious but a trick my mum taught me 50 years ago still works.

1. Using a metal spoon, crack the top and bottom of the egg shell to release pressure.
2. There is a small air pocket between the shell and the egg at the base of the egg so start there and peel using the side of your thumb rather than picking at it.

That’s it. I have been using this technique for absolutely decades and never have a difficult egg.