Is it just me that has a problem with egg shells NOT peeling off easily? I don’t ever remember having this problem before, but once I started exclusively buying brown, organic eggs, peeling them has NEVER resulted in a smoothly peeled egg… until now.
Eggs are hard to peel when the membrane sticks to the egg. When it refuses to “let go”, all that precious egg white sticks to the eggshell and gets wasted. Have you ever tried, while badly peeling your eggs, eating egg white off of the eggshell? One word: GAG. Supposedly, this only happens with newer, fresher eggs. Since I always buy eggs from the store, and not a local farm, I have a feeling that that isn’t the case.
However, if you are having the same problem as I was, and you’ve tried everything from adding tablespoons of baking soda, to over cooking them just to get that membrane to separate, I may just have the answer for you: STEAMING! Though technically not your typical way of steaming food, this method has worked for me and my entire family without fail! If this ends up solving all of your egg peeling problems, please let me know! I’d like to know if I’ve made life that much easier for you!
- Place your eggs in a pot and fill with cool water until it reaches half way up the eggs
- Place the pot over high heat until water starts boiling
- Once the water starts to boil, cover the pot and let it continue to boil (yes, boil it covered!) for 4 to 7 minutes depending on how hard of a yolk you want (for me, 4 minutes results in the perfect soft boiled egg, and at 7, the yolks are completely cooked through without developing that grayish cast around them)
- Remove from heat and let eggs sit for one minute
- Cool eggs under cold running water, then crack and peel easily!