Oh, doesn't the heated egg EXPAND more than the shell and makes peeling difficult? Say anyone tried freezing raw eggs before cooking? Thanks for sharing thinkers.

the real secret to easy peel eggs is to use eggs that are not too fresh. Of course you don't want them to be beyond the expiration date on the carton, that would be foolish. But a few days before would be great.

It isn't the freshness of the eggs that make them hard to peel. It is your cooking method. For easy to peel eggs, bring your water to a soft rolling boil and gently place your eggs in the water. A hardboiled egg will take 12 minutes. To peel, crack them gently on a flat surface around the circumference. They peel very easily. My grandmother used this method on fresh from the hen house eggs and I use it for eggs purchased in a supermarket and kept in my fridge for a week. This method works beautifully for both.

Anyone tried centering one egg, or more in a salad spinner?. . .Say I'm using a 12 Mbps gateway modem, and its too slow and choppy here! . . . Is this SITE problematic for others too? . . . Thanks

I buy farm fresh eggs and frequently they are scrambled in the shell. I don't know it of course until I crack them open. I always wondered how this happened and if it means anything in particular. I still use them and they taste the same as any other egg. Does anyone know?

Add enough water to cover the egg.

Add enough water to cover the egg.

Prepare thine mind for blowing. I hard boil eggs all the time, and this step empties the shell with two cracks.
"What is it?"
Add some baking soda to the water. I don't know why/how it works, but I really couldn't care less . . . it does.

Cool.

what I call scrambled eggs & what you call them must be two entirely different things.....yours are "hard-boiled eggs"

Can you make a tiny hole and infuse flavor into the egg? I am going to try, soon as I figure out how to seal the hole

I couldn't get past the part where I grab a pair of stockings/nylons, so I'm sticking (or not) with my old method of scrambling the egg in olive oil and using a double boiler -- forget all that peeling (although the suggestions of adding baking soda or salt to the water were interesting).

Use a spoon (either tsp or dessert spoon) after initially boiling lightly and then cracking the shell all over, Works for me, either fresh, or older eggs. The spoon is a similar curve to the egg....not like sticking your finger nails in to the system. Usually the egg shell comes off in one or two pieces

you are right about it being humor for women,i never thought it was very hard stirring the eggs in a bowl with a fork. and the fresher the eggs are ,the harder they are to peel.mother nature.you can also tell if the eggs are too old, if you crack it and it is black, it's no good.But eggs stay fresh for weeks.

As far as things which make the shell come of easily, I've done lots test with vinegar, soda, etc. But the one thing that works consistently for me is to use old eggs. I try to use eggs which I've had in the refrigerator for 2 or 3 weeks or more. Of course, I check to make sure they are still okay such as putting them in cold water. I'll try this trick with some older eggs.....

After reading all the comments, it sounds easier to just go out for breakfast! LOL! Love your humor! Funny guy. :)

If properly cooked, a boiled egg is easy to peel because of the thin membrane protecting the egg white and yolk. The reason for it sticking, is that you scrambled the egg which causes the normal thin membrane layer that boiled eggs have to be absorbed in the white and yolk.

CAUTION: This is an instructional for men only. Its just comedy for the ladies.....

Perhaps a food processor could be modified to do the spinning. Alternately one could use the Paula Dean trick and scramble them in the regular way but boil them in an oiled plastic bag. Don't forget to oil the bag with veg oil. Another trick is to boil unscrambled eggs. Depending on cooking time your egg could be either poached or hard boiled without the shell. One can also monitor the eggs status while cooking

Have you ever considered a career in comedy? You had me in pieces (pun intended) reading this...NOT because I thought the idea daft, but because your wording/solution suggestions where hysterical!!! Still chuckling!!

well. if you just soft-boiled them instead of hard-boiling them, you Would have scrambled eggs. kind of. : )

once you scrmble and boil the egg the thin membrane between the shell and a regular boiled egg is gone making it hard to peel.cut the egg in half and dig it out with a spoon

When I tried it, 2 out of 3 eggs "POPPED" violently upon reaching the boiling point. Therefor throwing 200 degree water into the air. Any idea why or what I can do next time? Thanks!

I tried that and the shell cracked while in the cooking process and most of my egg was lost in the boiling water.

Any suddenly heated egg can explode - putting an egg in a microwave is a good way to make a mess. Seems like the scrambled eggs pop more readily. I'd heat the water slowly instead of immersing them in boiling water, and use a lid on the pan.

As far as peeling goes - don't stop with the spoon after you've cracked the shell - turn it around and dig the spoon under the shell to peel it. With the right size spoon the curve of the spoon matches the curve of the egg, and you can peel even the freshest eggs perfectly every time! I'm going to post an instructible on this if someone hasn't already - its an easy trick. I get my eggs straight from the farm, they are maybe two days old, and boy are they hard to peel without a spoon.

You can easily chuck a kitchen wire whisk into a drill and spin an egg that way. Helps if you also put a rubber band around the wire whisk to hold the egg in. Do it over the sink anyway. However my drill isn't fast enough to make this actually scramble the egg. Some folks had success by reversing the drill repeatedly, I don't want that much stress on the gears, so I'll skip that step. I might try chucking the wire shisk into the drill press, I think that is faster than my drill. Heck, go all the way and get the stroboscope out to check the speeds. Never thought I'd need a stroboscope in the kitchen, let alone a drill.

I found this via

http://www.supercompressor.com/home/golden-goose-scramble-your-eggs-while-they-re-still-in-the-shell-kickstarter which mentions this Kickstarter project Golden Goose, though I think an old pair of tights (aka panty hose) would be better than a long sleeved t-shirt

Check Julia Child hard boiled eggs in pressure cooker, shell almost peels itself, best & easiest I've ever tried.

once you scrmble and boil the egg the thin membrane between the shell and a regular boiled egg is gone making it hard to peel.cut the egg in half and dig it out with a spoon

OK, great idea and I see the nylon as energy saving but problematic. What we need is a "golden egg" maker! I am thinking something like a miniature rock tumbler. Egg needs to be rotated on it's long axis at high speed. Get to work guys.