How to “Peel” Hard-Boiled Eggs Without Peeling 126 Comments
The baking soda is optional, but if you choose not to use it, be sure to move the eggs to cold water (use ice) immediately after boiling. Blow from the tip to the broader base for faster de-shelling.
My preferred eggs are Gold Circle Farms cage-free DHA Omega 3 eggs, which contain 150 mg of DHA (Docosahexaenoic acid) per whole egg. If you want to increase lean muscle mass, consider eating the yolks for their DHA and arachidonic acid content…
Do you have any cooking hacks the world should know about?
###
Related and recommended reading:
How to Lose 20 lbs. of Fat in 30 Days… Without Doing Any Exercise
From Geek to Freak: How I Gained 34 lbs. of Muscle in 4 Weeks
Beating the Morning Rush: The 3-Minute “Slow-Carb” Breakfast
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Posted on July 2nd, 2008
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126 Responses to “How to “Peel” Hard-Boiled Eggs Without Peeling”
July 2nd, 2008
2:18 pm
Sweet video,
Finally the egg problem has been solved!!!!!
Jose
July 2nd, 2008
2:23 pm
Not very hygenic. I wouldn’t go to your place to have Deviled Eggs.
###
LOL… I wouldn’t do this with guests! Great for a quick de-shelling for eggs in the morning or solo acts.
Tim
July 2nd, 2008
2:23 pm
My favorite way of cooking hard-boiled eggs is in the oven. Alton Brown recommends this, and it allows you to cook a lot of them in a more ‘gentle’ fashion outside of turbulent boiling water. You still dunk them in cold water upon completion, so this trick would still work.
Alton recommends placing the eggs on the oven rack itself. (with aluminum foil on the bottom of the oven just in case something breaks)
325 degrees for 30 minutes.
July 2nd, 2008
2:25 pm
Hah, cool. I’m gonna give this a shot tomorrow! =)
July 2nd, 2008
3:20 pm
Arachadonic acid is precisely the reason I don’t eat egg yolks. Long story short, it contributes to/triggers inflamation. This particularly bad for those with autoimmune diseases such as asthma and arthritis. Pick up a copy of Inflamation Nation for a well written and detailed analysis.
July 2nd, 2008
3:24 pm
That is too cool. I’m going to go boil some eggs to try it out!
July 2nd, 2008
3:26 pm
That was so cool! I would have never believed you could blow an egg out of it’s shell. That’s awesome!
July 2nd, 2008
3:33 pm
cool tip i will try that.
my trick for hard boiled eggs is i hold the egg about 4 inches off the counter and just drop it on its side. it almost always breaks/shakes all the shell lose and i can remove the entire shell in 1-2 pieces in about 1 second.
also, cooling the eggs in an ice bath right after you boil them is important if you like a nice bright yellow color yolk when they’re done. :)
July 2nd, 2008
3:45 pm
Fantastic trick. It’s a bit more mainstream but when dealing with garlic and some onions if you microwave them briefly – 2-5 seconds, you can peal the outer layers off much faster/easier.
Be careful though, the insides superheat quickly.
July 2nd, 2008
3:56 pm
Before cooking your eggs, you may want to make a small hole (try a pin) in the top or the side of the eggs. This helps release the sulphur compounds that sometimes develop during cooking. The shocking of the eggs in ice water will also help.
July 2nd, 2008
3:57 pm
I like eggs every which way except boiled, but it was still a cool trick.
Time for me to very nervously put my money where my mouth is in regards to strategic misbehaving. So, divulging my kitchen hacks will have to wait for later.
July 2nd, 2008
4:15 pm
A faster way to boil eggs and not over cook them is to boil for 4 minutes then take off heat and cover for 5. Perfect every time. Going to try to peel this way.
Thanks
July 2nd, 2008
4:41 pm
I don’t even eat eggs and I find this impressive! I have passed along to egg-eating friends.
More kitchen hacks to keep you busy:
1. Always add mushrooms last to heat. They’re mass is almost all water, which releases itself quickly, thus moistening the dish.
2. Add a tiny pinch of salt to a mug of coffee. It takes out all the bitterness without sacrificing the real taste
3. Common myth: You need to add salt to water when cooking green vegetables. Just pop them out when *just* cooked and throw them in an ice bath. Cooking halts and green colour stays bright.
4. A complete protein can be digested by pure pinapple juice (see Harve This for more info here)
5. Chocolate, peanut and merlot vinegar are a near perfect trio because their molecular basis are so similar. Others include apple + lavender, olives + dried figs, oyster + kiwi
The most interesting “kitchen hacker” that I’ve been following lately is Hervé This. He has an incredible grip on molecular gastronomy which is where all the best hacks start from.
Great post Tim!
July 2nd, 2008
6:41 pm
That’s Awesome! :) Actually, think about all the gunk that may come out of people’s nailbeds when trying to peel the old-fashioned way, this may actually be a more “hygenic” method!
Some other tips: Start with very cold water or even better, refrigerate the eggs in the pot of water overnight so they start at the same cold temp as the water. (this works great with potatoes too, peel em the night before and put them in the pot of water and refrigerate overnight) – slow boil is a good tip. Then, let them cool all the way down still in the water – refrigerate again if you have time. (for potatoes – this stops them from breaking up in the water and makes them nicely mashable).
Also, a tip I recently read for deviled eggs, lay them on their side overnight in order to nicely center the yolk :)
I whole-heartedly agree with the organic grass-fed eggs (”cage-free” may or may not be “grazing” chickens) – you want chickens that are not totally grain-fed, that’s what gives you the extra DHA, they ate grass, etc., not just grains. Plus, it’s better to eat animal-based foods that come form happy animals :) Good stuff!
Great timing – I just started eating a hard-boiled egg every morning (I am not a breakfast person) because I read protein in particular in the morning can help with your metabolism all day…I sprinkle some good sea salt and cracked pepper on mine, yummy!
July 2nd, 2008
7:37 pm
Kitchen hack:
For everyday: Mix a few whole cardamom pods or seeds with your coffee beans when you grind them. Cardamom is considered purifying and is reputed to mitigate the negative effects of caffeine. Also, keep a small bowl of cardamom by your bedside. Chewing a single pod is stimulating and cleansing in all the right ways.
For maximum indulgence: Try my favorite chai recipe. Yes, you do need to roast and grind the spices yourself. It’s well worth it. http://www.yjevents.com/health/15_1.cfm
In the excerpt below, James Bailey explains the medicinal purpose of chai spices in a little more depth.
“Four primary spices are used in yogi tea: cardamom, ginger, long pepper, and cinnamon. Cardamom and ginger are considered sattvic, believed to stimulate spiritual purity. These spices also help to reduce mucus, relieve gas, calm the stomach, stimulate agni, and eliminate ama (toxins). Long pepper (pippali) does all this, as well as reduces pain and rejuvenates tissue. Cinnamon is similar to cardamom and ginger in properties and is also good for the circulation and the heart.
…some yogis may prefer drinking just a simple infusion made from only the base spices, depending on their particular dosha, without the black tea, milk, or sugar. For example, kaphas, who may be burdened by sluggish digestion, gas, or constipation or suffer from dairy sensitivities, obviously should skip milk and sugar. Sensitive vatas and easily agitated pitas should avoid the caffeinated black tea.”
From http://www.yjevents.com/health/887_1.cfm
July 2nd, 2008
7:57 pm
I like poached eggs and the easiest way to do it is to crack a raw egg into a pot of boiling water. 80% of the egg will stay intact. Boil for about 2-3 min (practice to get your version of the perfect egg) then rescue the hen’s progeny with a slotted spoon, drop onto a paper towel, pat the top dry with same paper towel and put over a toasted piece of french bread with a tiny bit of hard butter, add some salt and pepper and enjoy your trip to heaven.
July 2nd, 2008
8:26 pm
Was that your kitchen? nice…
July 2nd, 2008
8:36 pm
That’s awesome.
July 2nd, 2008
8:36 pm
Great use of online video, Tim.
Informative, entertaining and actionable – all in just one minute!
July 2nd, 2008
8:42 pm
Tim
Met you in Sydney at the party. I was the one asking questions about the effect of social media on your marketing of 4HWW.
I know you avoid email like the plague and give email addresses that go to assistants and publishers, but I will try this anyway.
I have a very simple media opportunity for you here in Oz that will take about 30 minutes to address (written answers). Obviously can’t reveal all here, but if you / or assistant could reply to the email address supplied I will forward the details. (I will also send this to your standard channels).
Thanks in advance,
Craig
July 2nd, 2008
8:44 pm
Extremely cool trick.
July 2nd, 2008
9:10 pm
What happened to no peeling?
July 2nd, 2008
9:16 pm
good stuff dude. have a fun holiday weekend…
July 2nd, 2008
9:46 pm
@Roger,
Yep, that is my kitchen. Tons of tools and gadgets. Fun place ;)
Happy 4th!
Tim
July 2nd, 2008
11:13 pm
Hi Tim -
a) great (useful) trick
b) WAY better video than some posts – new camera? Any favorite small/tough/good in low light video units?
- Karl
July 3rd, 2008
2:10 am
another method:
dunking them straight away in cold water (after boiling them hard) causes the egg to contract within the shell, creating space which then allows the shell to easily unwrap, leaving a smooth egg behind. Literally unwrap them using the fleshy part of your hand and the shell will wipe away.
fun stuff.
July 3rd, 2008
3:57 am
That’s fantastic :D
July 3rd, 2008
4:51 am
Similar trick with boiled potatoes:
1) Before cooking perform two large crossed incisions on the skin.
2) Cook the potatoes in boiling water
3) Put the potatoes into icy water
4) The skin just “slips” out when you press it sligthly.
July 3rd, 2008
5:07 am
This is fantastic. When we’re shooting our TV show I bring hard boiled eggs for snacking. This is a brilliant way of peeling. Thanks again.
July 3rd, 2008
5:23 am
Great advice Tim,
I have been eating eggs since 1981, raw ala’ Rocky. Recently when I pinned down two of my holistic / longevity mentors, Dr. Al Sears (Pace Cardio) and Dr. Mercola, I revamped my egg consumption techniques.
Dr. Sears and Dr. Mercola are such prominent sources of information on longevity that I flew down to Florida to have a chat with them.
After talking further with them, I now have a 10 egg omlette ( I weigh 220 lbs. and work out intensley) and drink the yolks raw & very slightly heat the yolks to create a soft mush. I know it doesn’t sound great, but it is not too bad. What the heck, if can drink them raw for 27 years & will put anything in my mouth for the greater good (more muscle, less fat, and healthier blood & organs).
If you or any of your Ferris Followers want more info on why or my results since I have been doing this egg consuming tech. (for about 4 months) just e-mail me. darin@fatlosslifestyle.com
Thanks and keep up the great work. You inspire me!
July 3rd, 2008
6:05 am
Great hack – I was peeling these little bastards for about a half hour this weekend, so I’ll be sure to use this way in the future.
My hacks:
1. A slice of apple in rock hard brown sugar will turn it soft and fresh again in about an hour.
2. Wrap fresh bread in wax paper – it stays fresh almost disturbingly long with no preservatives.
July 3rd, 2008
6:24 am
Tim, this is to let you know that the 4HWW has persuaded me, a devout non-book buyer, to buy your book (the only book I’ve purchased in 12 months is Walden). I took it out of the library, half expecting hype and disappointment (another round of “Turn your Blackberry off at dinner time” routine). I wasn’t even to chapter 4 before my order was placed on Amazon.
I have taken the past 9 months off from working, schooling, renting, owning – everything – to hash out some sincere, life-altering changes. As you may gather from the photo, it’s going very well and I can’t wait to take the next year to really implement some changes.
http://www.flickr.com/photos/anniewhite/2593826944/in/set-72157605664029937/
For me, your book came at a perfect fork in the road. Now that I OWN the 4HWW, I’ve mangled it with dog ears, highlighters and airport abuse. Thank-you for provoking some heavy duty thought and excitement, mixed with mid-grade fear and wonderment. You do great work Tim Ferriss!
July 3rd, 2008
6:39 am
So do you put the baking soda in the boiling water or the ice water bath?
July 3rd, 2008
7:19 am
The source of my eggs. http://thelowerbarn.com/wp/?p=578 Yes, it all starts with the chicken and the eggs! We enjoy our fresh, free-range, chicken (and duck) eggs!
July 3rd, 2008
7:23 am
Yeah, I’ve got your eggs, Tim.
July 3rd, 2008
7:41 am
Beautiful Tim, you have saved my morning. I eat hard-boiled eggs all the time and I HATE peeling them.
Thanks Again,
Pilgrim
July 3rd, 2008
8:03 am
Thanks for comments, all!
@Rex: The baking soda would go in the water before you boil it.
@Annie: Thanks so much for the kind words — your comment made my morning. I’m really happy you’re enjoying the book :)
All the best for a wonderful 4th, lads and lasses!
Pura vida,
Tim
July 3rd, 2008
9:13 am
LIVE Q&A ASAP:
Just so you all now, I will have a live interview with Robert Scoble and Shel Israel at 10am PT (1pm ET) at http://www.workfast.tv
THERE WILL BE A LIVE Q&A AT http://www.workfast.tv immediately after the show.
Hope to see you there!
Tim
July 3rd, 2008
11:11 am
skip hard boiling–go for the perfectly boiled egg a la molecular cooking
it’s all in the temperature
http://discovermagazine.com/2006/feb/cooking-for-eggheads/
July 3rd, 2008
12:24 pm
Do you ever mash the top of a banana when trying to peel it? Try peeling it from the bottom. Just squish the bottom and it comes apart perfectly.
If you want to keep your apple slices from going brown, sprinkle lemon juice on them.
A couple of fun fruit tricks:
A banana can be “pre-sliced” before you peel it. Take a clean needle and insert it along one of the seams. Scrape out a slice in the edible part. Once you (or a friend) peel it, all the evidence will be gone because the hole was along the seam.
Cut a baseball stitch pattern into an orange skin and peel as normal. The skin can be taken off in two whole pieces that can be fit back together if you’re careful.
July 3rd, 2008
1:00 pm
Sheez. That’s not how you cook boiled eggs. That is way overcooking, you Viking!
Bring the eggs and water to boiling and then take the pan off the heat and let it sit for 20 minutes. You will get perfectly boiled eggs! Seriously. Who cares about putting all that energy into peeling an over-cooked egg?
Try it you’ll like it. Maybe the baking soda and your method will work with this type of egg too.
July 3rd, 2008
1:14 pm
FANTASTIC!!!!
Great Video. I will try it also!!!
:-)
Thanks!
Paulo Jordao
July 3rd, 2008
4:21 pm
fast way to open a coconut
http://www.youtube.com/watch?v=r4hUAjyel9M
July 3rd, 2008
5:04 pm
That is awesome! Going to give that a try! :)
July 3rd, 2008
6:47 pm
Jag…
For poached eggs, put a couple tablespoons of vinegar in the water and 95% of the egg will stay together
July 3rd, 2008
6:50 pm
Wow. That was just awesome! I just gotta remember now to do that next time I cook hard-boiled eggs.
July 3rd, 2008
6:54 pm
This may be off topic, but as the man himself points out, you have to be unrealistic to attain a goal. Tim, you said the best way to reach you is to leave a comment on the blog and I have followed that advice. Using your ways of thinking, I’ve obtained a law internship at a top 5 New York City law firm at the age of 16, been elected vice president of a club which I had little participation in before being elected, and gained 20 pounds of muscle in a month. I read somewhere before that you created an audiobook entitled “How I beat the Ivy League.” I also know that you scrapped the audiobooks, however I am sure that the principles you used still apply. I am in the process of beginning college applications and could sure use some tips! My email is jakez91@gmail.com and any help will be appreciated. Hope to hear from you soon!
July 3rd, 2008
7:43 pm
Wow man, that was pretty neat. Thanks dude.
July 3rd, 2008
8:09 pm
Hi Tim,
I love getting your blog! I never know what to expect when I open the email. I’m trying the egg trick tomorrow. I also forwarded it to a few friends. Thanks for enriching our lives in ways big and small!
July 3rd, 2008
9:25 pm
Tim:
Awesome that you published this, since I was about to send you a link to a hotsite with spetacular lifehack videos, most of them kitchen-related. And they work! Check it out:
http://www.waitless.org
Grande abraço,
André Branco
Rio de Janeiro, RJ.
Brazil
July 3rd, 2008
10:07 pm
Here’s an awesome egg hack.
egg white
+
peanutbutter
=
greatness.
It’s on of those things that sounds like an awful idea in theory, but works out real well in practise.
July 3rd, 2008
10:10 pm
Tim: an idea for a mini-retirement: biking the Pang La mountain pass near the Rongphu valley (Tibet). Not sure if you like remote areas.
July 3rd, 2008
10:14 pm
dude,
all you have to do is crack the shell a bit all over and put the egg in cold water.. no ice, just plain tap water. wait 10 seconds, and the shell should come right off in 1 to 2 pieces.. the key is to get water in between the egg and the shell/membrane.
simplicity rules.
July 3rd, 2008
10:19 pm
Tim, you are truly awesome!!! I was just complaining to my wife that I never eat hard boiled eggs precisely because I hate peeling them!! WA-LA!!! I am going to cook one right now in celbration
July 3rd, 2008
10:31 pm
Pretty cool, though I think this is even easier:
(not sure if it matters how the egg is boiled, but since I never boil eggs myself, it’s always worked with any that have been presented to me)
Palm a hard boiled egg, hold it 6-12 inches above a hard surface, and then smack it down. Keep your hand on the egg, and while applying a medium amount of pressure, roll your hand over the top so that the egg does one complete revolution (the shell will be cracking while you do this).
Now, simply use both hands and try to pry the shell off from the middle into two pieces…it will usually come off in one piece (held together by the membrane inside).
I only eat them once every few months, but it’s easy enough to pick up right where you left off – impressing skeptical friends! If you’re good, you can do this in about 5 seconds.
July 3rd, 2008
11:30 pm
Hey,
Although this is really cool, I don’t think its very practical. I found that if I peel them under a flow of cold water from the faucet, the peel simply falls off with out any trouble at all. I believe this method is also much faster and easier then your method. Yet, not nearly as entertaining. :-)
Regards,
Wyatt Lehmenkuler
July 3rd, 2008
11:34 pm
Obviously, I had to try this for myself and it actually does work! Amazing. The hours upon hours I’ve spent peeling every shell are gone forever. Thanks a bunch!
July 3rd, 2008
11:35 pm
This is crap. You can do this without the baking soda mumbo jumbo. Well, at least the mumbo. Perhaps not the jumbo.
July 4th, 2008
10:26 am
I used to love peeling the eggs little by little when I was little. I don’t eat hard boiled eggs as much now but will try your blowing trick!
Happy Independence Day!
Hugs,
Jen
July 4th, 2008
11:32 am
Hi TIm,
That’s about as perfect as a life hack post gets. Short, to the point and a delightful suprise at the end. Loved it and can’t wait to give it a try.
BTW, I have (critically :-) ) reviewed your book here: http://snipurl.com/2tzae
whaddya think? fair?
Steve
July 4th, 2008
3:46 pm
That is awesome. Peeling eggs is usually such a pain in the ass. I can’t wait to try it.
July 5th, 2008
3:48 pm
From an environmental concern position, there has to be a better way. Boiling for 12 minutes… boo.
Putting hot things into ice water just to cool them faster…. boo.
It may seem minor, but if millions of cooks start freezing water just to add it to tap water to cool things that they heated up….. it adds up, people!
Thanks!
July 5th, 2008
7:37 pm
Interesting technique. Your cute. If you ever come up to New England we should have lunch or dinner and then dance. :-)
July 5th, 2008
8:23 pm
Tim, what country are you in these days?
July 5th, 2008
8:36 pm
You’re right, Freddy, I only boil mine for one minute or so (after they come to a full boil), and let them stand in the hot water until cool, and then refrigerate them – damn refrigerator is on all the time :P :)
Just did this w/ baking soda – will try Tim’s trick in the morning! My son ate one of my previously boiled eggs this morning with much glee “I love eggs -wheee!” LOL. Can’t wait to try the trick tomorrow!
July 6th, 2008
1:37 am
@Marcie
With the amount of bacteria that lives in a human mouth, this will never be done in a US restaurant (at least not very long after the healt inspector finds out). You can let your dog do it if you can teach it how to without eat the egg. But you’d probably find that disgusting even though dogs’ mouths are cleaner than humans.
I for one would immediately leave a restaurant without paying and call the health department if I was eating at a place that did this. I don’t care how much food I had already eaten or even if I had ordered hard boiled eggs, I wouldn’t pay the restaurant a dime.
July 6th, 2008
2:01 pm
Hi Tim,
Cool tip! FYI, I don’t know if you’re familiar with the teachings of Charles Poliquin (one of the world’s most renowned strength and conditioning coaches — brilliant guy) but he essentially says that eating only the whites is for dorks. Even if you’re trying to diet/cut, you want the yolk, cholesterol and all. It’s good for keeping testosterone levels up, among other things, and cholesterol in and of itself ain’t harmful unless your LDL is REALLY stratospheric. Otherwise, just focus on keeping your HDL high and your triglycerides low.
I’m going to try the de-shelling tip today. :-)
July 6th, 2008
8:51 pm
It may seem minor, but if millions of cooks start freezing water just to add it to tap water to cool things that they heated up….. it adds up, people!
Thanks!
July 6th, 2008
11:23 pm
Is this what you call filling the void? …
July 7th, 2008
7:13 am
Great tip Tim… I’ll have to try that because peeling is so frustrating.
I tried many brands of eggs, and hands-down my favorite kind is not available in any store where I live. Eggs from chickens on green pasture, eating real grass. I highly recommend you give them a try. They have EPA and DHA (from the grass and bugs that the chickens eat) and taste delicious raw or cooked. You might have to ask around… I get mine from a fellow who has 24 chickens in his backyard as a hobby.
@ Anybody who thinks eggs or egg yolk is bad for you…
I have been eating a pound of butter and 1 dozen whole eggs every week for a couple of years and my cholesterol level was rated “excellent” by my MD (ratio is 2.3). Something to consider…
July 7th, 2008
12:14 pm
I use those cold packs instead of ice cubes after boiling. It works great and saves the ice for impt things like evening cocktails. Also, it conserves a bit of water.:)
July 8th, 2008
12:15 pm
A word to the wise, make sure your egg isn’t too soft boiled before you try this!
One more diet hack: 2 steps to never having an ‘off plan’ work meal again
1) The Pret Audit:
Have a look round the eateries where you work, compile a list of at least 10 dishes that conform to the diet you need an keep it in your desk. Select 2 dishes from the list before you go out and buy one.
2) The Double Dinner
Just cook 2x the amount of dinner you need and take it to work the next day. Prepare twice as much protein and vegetables as you need, divide or apportion carbs as needed (exercise, goals etc)
More ‘hacks’ at my blog (click my name)
July 8th, 2008
5:59 pm
Thanks so much! Your tip is fab. I have hens, so lots of eggs in our diet. We feed them flax seeds to get Omega 3 in the eggs.
July 9th, 2008
11:37 am
Wow! Can’t wait to try this out. I’m linking to this post on my blog. :)
July 9th, 2008
10:01 pm
Very interesting tip. Thankyou!
Mine is on peeling onions…either hold a small piece of bread in your mouth or listen to a slight trickle of water. Believe me i find either of these works every time.
Jul
July 11th, 2008
6:49 am
If this trick actually works when I try it, I will dub you king of the kitchen. LOL Loved the video.
July 11th, 2008
7:20 am
Okay, so I’ve been holding off from watching this particular vid for a while now, thinking that it must merely be another “add vinegar, boil, ice bath, crack into a million pieces, then peel post.” I should have known better.
Had I watched it last week, it would have saved me from last night’s marathon peeling session for my curried deviled eggs. . .well, next time I’ll be prepared.
Brilliant.
Thanks, Tim.
July 18th, 2008
8:44 am
Please dont use utube if possible, as most of the time, one gets the message, this video is no longer available.
July 18th, 2008
12:35 pm
Hi Tim,
I tried your trick and it worked awesome. I did it without the baking soda with no problem.
July 18th, 2008
2:07 pm
@singa, the youtube video works fine on my site and I’ve had great feedback, people love this trick!
July 21st, 2008
11:54 am
Very very good ;) It works !
July 22nd, 2008
10:37 am
Hey, Tim, you seem to care about health alot. I personally have been getting interested in the living, raw foods lifestyle. I think it’s the healthiest, most energizing way of living, imho.
July 28th, 2008
2:25 pm
I was so excited to try this one. I did. It didn’t work for me. I think my eggs were too fresh — organic, local eggs from the farmer’s market. The baking soda addition did help them detach from the shell, though, so at least I had nice looking eggs that I ended up peeling by hand. It gave the baby sitter a laugh, though, watching me blow into eggs. (Then I rinsed them before we made egg salad sandwiches.)
July 30th, 2008
7:06 am
What a super cute video!
Nice idea.
July 31st, 2008
11:51 pm
I absolutely love these eggs. And the blowing tip is AWESOME! I’ll have to try that one out tomorrow!
Timothy
August 1st, 2008
6:08 pm
I just followed your instructions to a T with a dozen eggs. Only two worked. Buzz kill. I had such high hopes. LOL
August 5th, 2008
6:49 am
Ha to all those worried about the food safety of a person blowing an egg out of the shell. Lets remember – you ARE eating a chicken ABORTION so I’d be more concerned about that than the guy’s mouth germs.
And that old wives tale about a dogs mouth being cleaner than a persons? I can disprove that in two simple steps – [1] I brush my teeth three times a day, my dog doesnt. [2] My dog finds poop an vomit to be a delicacy and eats them whenever possible. I dont.
Im thinking my mouth is cleaner 8-).
August 7th, 2008
9:15 am
I think peeling the eggs is a better option. If the eggs are boiled really well, the shell should be able to be peeled in chunks.
August 27th, 2008
6:21 am
Wow, that is amazing! I don’t see why some people have so much of a problem with it, it’s not like a lot of us are planning on blowing on eggs to serve others, we’ll probably just be eating them ourselves.
This is really useful when in the morning I want to make a quick Bento box before running to classes, but don’t have the time to slowly peel the egg bit-by-bit!
August 30th, 2008
8:33 am
Finally I can sleep at night. Why, only the other day I spent a whole 5 seconds of my life peeling a hard boiled egg.
5 seconds I will never get back.
September 2nd, 2008
5:32 pm
Hiya …
Just got to see this vid. Neat trick … will try it tomorrow when I do my usual eggy breakfast.
BUT
Just have to let y’all know that the fresher the egg, the more difficult it is to peel. Good way of telling how old your supermarket eggs REALLY are, albeit a bit late! So if you’ve got wonderfully fresh eggs, forget hard boiling them. Soft boil, poach or make an omelette.
Bon Appetit!
September 2nd, 2008
7:18 pm
[...] Here is a link to a blog post by Tim Ferriss showing him performing the same operation. Share This Post If You Enjoyed It These icons link to [...]
September 7th, 2008
10:16 pm
[...] Here are some great facts that you may not have known about eggs. [...]
September 11th, 2008
7:39 am
This is awesome, I just tried it and it works.
September 23rd, 2008
6:50 pm
[...] The 4-Hour Workweek) recently made a short demonstration video to detail the technique. All [...]
September 24th, 2008
9:25 pm
[...] everything more efficiently than you and who wrote the book, The 4-Hour Workweek) recently made a short demonstration video to detail the technique. All you need is water, an egg and some baking soda. How to deshell an [...]
October 19th, 2008
11:29 am
[...] the pile. The end result is that I have to go back and do a bit of shoveling. Today’s item is How to “Peel” Hard-Boiled Eggs Without Peeling . Posted in [...]
October 20th, 2008
12:03 am
[...] advice from Tim Ferriss! Hard-boiled eggs make a great snake. The only downside is the peeling. Tim solves that problem [...]
November 4th, 2008
1:07 am
Hi Tim! Thank you for writing 4 HWW!! I just finished reading it and I am now working on my muse :o)
Just a quick comment about eggs…yes they have a lot to offer nutritionally by think twice about recommending them for their arachidonic acid content. A previous post by “Allen” mentions the role of a. acid in inflammation and it’s an important point to keep in mind
PMID:18951005
Such inflammation can be combated with DHA/EPA and veggies, but women with dysmenorrhea are likely better off avoiding a. acid–namely found in meat, dairy and eggs)
November 13th, 2008
9:51 pm
I like eggs. They’re my friends, they were my only freinds for a while.
But along came cabbage.
November 27th, 2008
6:31 am
thats slightly gross! i dont want to go some where and think they blew on my egg. great if ur the only one eating them though…
December 2nd, 2008
11:19 pm
I never really have a problem with peeling them anyway. All you do is crack the side of the egg on a slightly sharp edge, like the side of the pan. And roll it so it is cracked all around, the shell should come off in two halves.
December 8th, 2008
3:43 am
[...] Wer die Lösung bereits kennt oder keine Lust hat zu raten, kann sich auch diesen Film anschauen, in dem Tim Ferris zeigt, wie man hartgekochte Eier “schälen” kann, ohne [...]
December 18th, 2008
8:40 am
That is actually pretty cool – I’m rather impressed!
December 20th, 2008
5:43 am
Egg whites with humus in the yolk part are also a tasty and healthy option and now you can make them way faster.
December 22nd, 2008
10:19 am
Great trick. Here’s a slight revision to boiling slowly. It’s even slower to fix the egss, but they’re never rubbery.
Take the eggs out of the refrigerator about 15 minutes before fixing them, and put them in warm (not hot) water, well over the shells.
Once they’ve warmed up, turn on the stove and let the eggs heat to boil, then put a lid on the kettle and set it off the heat. Let it sit for 22 minutes, then drain and replace the hot water with ice water.
At least some of the shells will crack with the ice, and they’ll be ready to peel by Tim’s method or the traditional way.
December 29th, 2008
4:54 pm
I tried it and it did not work for me. I must not be as heavy winded as you. It did peel a lot easier. Oh well, I need to find someone that can blow harder than me!
December 31st, 2008
8:09 pm
[...] Eat a high-protein breakfast within 30 minutes of waking and go for a 10-20-minute walk outside afterward, ideally bouncing a handball or tennis ball. This one habit is better than a handful of Prozac in the morning. (Suggested reading: The 3-Minute Slow-Carb Breakfast, How to “Peel” Hardboiled Eggs without Peeling) [...]
January 24th, 2009
9:11 am
re: Freddy’s eco-comments about boiling/ice when making eggs:
Once the water has been boiled for the eggs it can be used cooled to water houseplants which is great! Additionally, since I live in a very cold province (today it is -28 degrees Celsius) the ice can be obtained from my own yard (snow). Any ice water from the fridge that melts can be put in my dog’s water bowl so nothing is wasted…
February 17th, 2009
2:17 pm
[...] and Suggested Posts: How to “Peel” Hard-boiled Eggs without Peeling (video) The Science of Fat-Loss: Why a Calorie Isn’t Always a Calorie Real Life Extension: Caloric [...]
February 23rd, 2009
3:56 pm
I don’t know if old threads are monitored, but here’s my egg-related kitchen hack.
Scenario: I want to make fried-eggs for lots of people (more people than pans)
Solution: Put the eggs in a large bowl of hot water; just hot from the tap, not hot enough to scald your hand.
What happens: The first eggs that you cook will cook at normal speed (having not been heated by the water), but the last ones out will cook nearly instantaneously. The other advantage of doing this is that the top of the egg takes less time to solidify, so you can cook at a higher heat with less chance of burning the bottom of the egg before you flip.
-t.
February 26th, 2009
10:03 pm
Now that had to be the coolest thing I have seen in a long time! Gotta add this video to my Squidoo page tonight.
March 12th, 2009
1:42 pm
Solution: Put the eggs in a large bowl of hot water; just hot from the tap, not hot enough to scald your hand
March 13th, 2009
11:42 pm
That is awesome! Such a fun idea! And clean! Love it.
March 15th, 2009
2:01 pm
Very cool tecnique, Tim, but haven’t quite mastered yet. But I’m eating more hardboiled eggs for sure.
-jef
March 16th, 2009
6:36 am
Tim,
Here’s an even easier way to get your eggs. http://neitherwasparis.wordpress.com/2009/03/05/eggwhites/
April 11th, 2009
7:00 pm
Nice trick!
Won’t work on my eggs though… unless I let them sit in the fridge for a couple of weeks before boiling so they shrink in the shell a touch. Fresh eggs’ shells aren’t loose enough.
Which comes to the reason for my comment. You’re recommending eggs that are better than standard, but not at all as good as they should be. That’s why I raise my own. ;)
“Cage Free” and “Free Range” hens is almost completely meaningless. It just means they aren’t in battery cages. They’re still crammed into row buildings by the thousands, in the case of free-range, with some sort of access to the ‘outside’.
The absolute pinnacle of super-nutritious egg is a pastured hen.
Hens that aren’t just “allowed access to the outside”, they literally live outside with some sort of access to ‘inside’ to perch at night and lay eggs.
Chickens are NOT vegetarians. So “all vegetarian grain-fed” is cruel in my book. They are omnivores that eat quite a bit of grass, along with as many bugs as they can find. Pasture-raising them is really the only way to accomplish this. The nutritional profile shows this is the best as well, as these eggs are vastly more healthy for you.
As for mine, they’re pastured and are fed flax seed and coconut as well. Man, the eggs taste fantastic!
Check with your local healthfood store for pasture raised eggs. But most likely, the only way to find them is a local farmer’s market. You might also find them on Craigslist in your area. They won’t be $1.80 a dozen, but who wants to eat that icky, cruel stuff anyway? ;)
May 13th, 2009
12:18 pm
I think I speak for everyone here when I say that that was wicked.
May 16th, 2009
10:42 pm
I love eggs.
16 egg whites a day, and 6-12 whole eggs depending on the time of year!
Free range/ Flax fed are the way to go!
June 3rd, 2009
9:10 pm
You said no peeling but you pinched off the top and bottom. That’s peeling to me.
June 7th, 2009
12:58 pm
[...] I just saw a freakingly cool vid by Tim Ferriss on how to de-shell hard boiled eggs without peeling them, and I have to share it with you. I’m intrigued enough that I’m going to try this [...]
June 9th, 2009
9:06 pm
Classic! Love the fun posts.
June 21st, 2009
5:52 am
THAT’s awesome. That would be a great ttrick to do at parties to wow my buddies. cool! I just boiled some eggs and peeling them was a pain. The shell kept sticking to the freakin’ egg. So I came on here for advice. I’m going to try this trick after I brush my teeth lol it’s morning and I just woke up. This guy is is great!
July 4th, 2009
7:12 am
WOW, that was a amazing! Never thought that you could do that with a hard boiled egg!!!!!!
July 6th, 2009
9:06 am
Just in time! I’m in the mist of boiling eggs right this second. My boyfriend happened to remember this post, time to try it out!
Thanks for the nifity tip. Lets see how it works for me.
July 16th, 2009
6:58 pm
[...] Fitness Article Links Functional Training: It Is All Different How To Peel Hard Boiled Eggs Without Peeling Dutch’s Take On The [...]
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