How to “Peel” Hard-Boiled Eggs Without Peeling 225 Comments

Written by Tim Ferriss Topics: Physical Performance, The 4-Hour Body - 4HB

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?

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Tim Ferriss articles on Huffington Post

Posted on July 2nd, 2008

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225 Comments

Jose Castro-Frenzel — July 2nd, 2008, 2:18 pm

Sweet video,

Finally the egg problem has been solved!!!!!

Jose
Reply
- Nope — June 18th, 2011, 1:49 pm
  
  Except, I don’t want someone breathing on my eggs.
  Reply
  - Sharo — November 24th, 2011, 12:31 pm
    
    Cool! I’m going to try it. wonder if it really works.
    What? – someone said they didn’t want someone to breathe on their eggs?
    just wash ‘em…..ah…where do you think eggs come from…?
    Reply
  - James W. — October 9th, 2012, 10:30 am
    
    The breathing problem is easily solved. Once you get to the step where you breathe on the eggs, simply peel a line from top to bottom. Then you should be able to “unwrap” the egg.
    Reply
- Kk — November 4th, 2011, 3:37 am
  
  Do you need to “peel” them right after cooking and icing? Or can you peel them as your ready to eat?
  Reply
CookMan — 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
Reply
- PW — January 16th, 2012, 8:19 am
  
  To all the germophobes out there: would you rather have someone HANDLE each egg for 2 or 3 minutes while peeling it (all the time leaning over it and breathing on the egg)? Get real! Did you ever hear of rinsing something off?
  Reply
  - alittledirtneverhurt — February 15th, 2012, 10:38 pm
    
    Oh, come on….
    The way I figure it, you can’t completely avoid germs in life.
    I mean, I used to play in the dirt when I was little, and never used hand-sanitizer like some of y’all do, like it’s an addiction or something.
    I’ve never got sick once.
    Of course, you’ve got a point. I wouldn’t serve ‘blown’ eggs to guests, but if you’re alone at breakfast and you’re on a tight schedule, then go for it!
    I did not mean to offend anyone, if I have done so.
    Reply
  - Doubleplus — June 4th, 2012, 2:15 pm
    
    Provided they wash their hands, handling. The mouth is home to ungodly amounts of bacteria at any given time.
    Reply
    - |Texanna1 — July 22nd, 2012, 8:22 pm
      
      Brushing your teeth might help too….if your the one “peeling” them
AH — 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.
Reply
- JohnnyWhomper — March 10th, 2012, 3:10 pm
  
  Heating your entire oven for 30 minutes has to be one of the most energy-wasteful ways to cook an egg you could come up with, aside from following it through the air with a bic lighter while juggling it I suppose…
  Reply
Andreas Climent — July 2nd, 2008, 2:25 pm

Hah, cool. I’m gonna give this a shot tomorrow! =)
Reply
Allen — 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.
Reply
- Emma-Lee Chase — August 14th, 2011, 7:40 am
  
  I’ll second that one. I think he may have meant another healthy dietary acit.
  Reply
B Smith @ Wealth and Wisdom — July 2nd, 2008, 3:24 pm

That is too cool. I’m going to go boil some eggs to try it out!
Reply
yobeeone — 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!
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Todd — 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.
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Alex Berger — 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.
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Craig — 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.
Reply
Raina Gustafson — 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.
Reply
greg — 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
Reply
Annie — 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!
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- elwood — January 19th, 2012, 8:12 pm
  
  Instead of tricking the bitter out of coffee, have you tried good, freshly roasted coffee and the correct brewing method?
  
  If your coffee is bitter, it is a sign of over-roasted, over-aged beans or a brewing temp that is too high – at this point, your salt does not have any ‘real’ taste to rescue…
  Reply
Marcie — 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!
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- |Texanna1 — July 22nd, 2012, 8:37 pm
  
  If you are going to boil potatoes for anything, the easiest and best way is to boil them with the skin. When they are tender you can rub the skin off easily. You do not throw away as much and boiling in the peel keeps more of the nutritious value inside as well as less throw away. Then make potato salad, mashed potatoes or anything else you wish.
  Reply
- mj121 — October 11th, 2012, 9:05 am
  
  While chickens may eat a little grass occasionally, they are omnivores – so they need to be pastured not to eat grass, but to get access to insects. Vegetable & fruit scraps, and seeds are also good for them. They do not graze like cattle.
  Reply
Raina Gustafson — 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
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Jaq — 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.
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- Paul Suriano — February 11th, 2011, 3:54 pm
  
  I make a few of these at a time,, store them in cold water in the fridge and then just warm them briefly in hot water. Saves on time a bit and clean up a bit.
  Reply
- Gord in SK — April 22nd, 2012, 8:45 am
  
  Add a tablespoon of vinegar to the water before adding the egg. It causes the unshelled raw egg to “ball up” and stay together. When they are cooked, gently remove them from the boiling water using a slotted spoon or strainer-ladle. This is a trick I learned from a hotel chef years ago — that’s how the better restaurants can serve you nicely rounded soft-boiled eggs.
  Reply
RogerDodger — July 2nd, 2008, 8:26 pm

Was that your kitchen? nice…
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PeaceLoveJoyBliss — July 2nd, 2008, 8:36 pm

That’s awesome.
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Scott Fox — July 2nd, 2008, 8:36 pm

Great use of online video, Tim.
Informative, entertaining and actionable – all in just one minute!
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Craig Wilson — 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
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Caesar — July 2nd, 2008, 8:44 pm

Extremely cool trick.
Reply
sunny beach — July 2nd, 2008, 9:10 pm

What happened to no peeling?
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etavitom — July 2nd, 2008, 9:16 pm

good stuff dude. have a fun holiday weekend…
Reply
Tim Ferriss — July 2nd, 2008, 9:46 pm

@Roger,

Yep, that is my kitchen. Tons of tools and gadgets. Fun place

Happy 4th!

Tim
Reply
Karl — 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
Reply
Bella — 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.
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Joss — July 3rd, 2008, 3:57 am

That’s fantastic
Reply
JyBy — 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.
Reply
jetsetlife — 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.
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Darin L. Steen — 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!
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- Brenda — August 26th, 2012, 9:55 am
  
  or you could just take this delisious shake ev day that has protien and all the essentials you need its awhsome
  Reply
Ryan Anderson — 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.
Reply
- Gord in SK — April 22nd, 2012, 8:57 am
  
  Head Lettuce Hack: Do NOT wash your head lettuce before putting it in the fridge. Buy a slightly larger head than what you think you want. Cut a cone shaped core out of the bottom of the head. Remove and throw away (compost?) at least one complete outer layer of leaves (they’re often damaged or “soiled” in some way anyway). WRAP the head completely in plain white paper towel (not a print pattern). Store in a plastic baggie (the same kind you get at most fruit / vegetable sections of your grocery store). This will keep the head fresh and crisp for 10-14 days! For LEAF lettuce, you can rinse — shake off well — and wrap completely around the bunch with paper towel (same as for Heads). Place in plastic baggie (as above) — will keep the leaves fresh and crisp for 5-10 days, depending on how much water you can shake off.
  Reply
  - Albert — July 3rd, 2012, 7:29 pm
    
    I disagree with the idea of cutting the stalk out. (If you do, just a sharp bash on the bench and it will pull out)
    It will start to go off at the heart. A trim every time you take some leaves off will keep it fresh longer. No different than trimming the stalk off flowers to keep them fresh. Keep in bags as mentioned.
    Reply
Annie — 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!
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Rex — July 3rd, 2008, 6:39 am

So do you put the baking soda in the boiling water or the ice water bath?
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Mike W. — 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!
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London Matthews — July 3rd, 2008, 7:23 am

Yeah, I’ve got your eggs, Tim.
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IT Pilgrim — 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
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Tim Ferriss — 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
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Tim Ferriss — 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
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suki fredericks — 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/
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Louis — 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.
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John A. Davis — 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.
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Paulo Jordao — July 3rd, 2008, 1:14 pm

FANTASTIC!!!!
Great Video. I will try it also!!!

Thanks!
Paulo Jordao
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sziggle — July 3rd, 2008, 4:21 pm

fast way to open a coconut

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Jamie Souef — July 3rd, 2008, 5:04 pm

That is awesome! Going to give that a try!
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Ra — 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
Reply
Sly — 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.
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Jake — 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!
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Jack Frapp — July 3rd, 2008, 7:43 pm

Wow man, that was pretty neat. Thanks dude.
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Mary McNeely — 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!
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Leangains.com — 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.
Reply
Erwin Cammaart — 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.
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leandro Flaherty — 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.
Reply
- mj121 — October 11th, 2012, 9:13 am
  
  I did this for awhile, and realized that the eggs soak up a TON of water. It’s not a problem if you eat them right away, but when you want to hard boil and peel 2-3 dozen eggs at once ahead of time to save time, watery hard-boiled (and peeled) eggs are not appetizing and the extra moisture can encourage stuff like bacteria to grow, so they won’t last as long.
  Reply
Stephen Pasquini — 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
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Ryan — 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.
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Wyatt Lehmenkuler — 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
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Evan — 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!
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NaziPenis — 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.
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Jen — 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
Reply
Steve Munroe — 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
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Ty — 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.
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freddy — 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!
Reply
Suzy — 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.
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Logan — July 5th, 2008, 8:23 pm

Tim, what country are you in these days?
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Marcie — 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

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!
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Garst — 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.
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Mad111 — 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.
Reply
????? ???? — 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!
Reply
What tha? — July 6th, 2008, 11:23 pm

Is this what you call filling the void? …
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Jack — 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…
Reply
Alison Murdock — 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.:)
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Drew Price — 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)
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Susie — 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.
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TheBargainbabe — July 9th, 2008, 11:37 am

Wow! Can’t wait to try this out. I’m linking to this post on my blog.
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Jul — 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
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Kim — 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.
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Doc Kane — 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.
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singa — 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.
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Tim Rosanelli — 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.
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Susie — 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!
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Laura — July 21st, 2008, 11:54 am

Very very good It works !
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Justin Goldberg — 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.
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Joanna Bartlett-Gustina — 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.)
Reply
- Phillip — February 1st, 2013, 6:34 am
  
  I had the same trouble with my organic eggs. No go on the blow trick, but my wife got a good laugh. I do think the addition of ice in my cooling water helped.
  Reply
Dayna — July 30th, 2008, 7:06 am

What a super cute video!

Nice idea.
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The Residual Income Lifestyle — 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
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Kim — 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
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dave — 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-).
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- mj121 — October 11th, 2012, 9:20 am
  
  Considering as the eggs we buy have never been inseminated, I don’t know how you can call it an abortion.
  Reply
Ian — 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.
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Jesse — 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!
Reply
Theo — 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.
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Aphida — 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!
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Health & Nutrition by Michael R. Eades, M.D. » Great way to peel boiled eggs — 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 [...]
What You Need to Know About Eggs - The Basics of Fitness and Nutrition for a Simple Lifestyle — September 7th, 2008, 10:16 pm

[...] Here are some great facts that you may not have known about eggs. [...]
Jason Davies — September 11th, 2008, 7:39 am

This is awesome, I just tried it and it works.
Reply
How to deshell an egg without actually peeling | FuzzyClam.com — September 23rd, 2008, 6:50 pm

[...] The 4-Hour Workweek) recently made a short demonstration video to detail the technique. All [...]
How To Get The Shell Off A Egg Without Peeling It - Food Network Fans — 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 [...]
Have Coffee Will Write » Blog Archive » MUCKING OUT THE BLOGPILE… — 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 [...]
How To “Peel” Hard-Boiled Eggs Without Peeling — Hello, this is Todd Albertson — 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 [...]
Lindsey — 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 )

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)
Reply
Pete — 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.
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yuck — 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…
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Tom — 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.
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Rühreier - Englisch lernen — 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 [...]
Medical Revision — December 18th, 2008, 8:40 am

That is actually pretty cool – I’m rather impressed!
Reply
Lose weight reports — 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.
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Sam — 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.
Reply
Jill — 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!
Reply
Things I’ve Learned and Loved in 2008 — 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) [...]
Real Canadian — 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…
Reply
Ethical Meat vs. Meat Hype: A Look at “All Natural”, “Grass-Fed” and Other Half-Truths — 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 [...]
Tristan Reid — 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.
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Correen — 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.
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????? — 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
Reply
Matt — March 13th, 2009, 11:42 pm

That is awesome! Such a fun idea! And clean! Love it.
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Jef — 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
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Jeremy Paris — 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/
Reply
Nathan Anderson — 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?
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- mj121 — October 11th, 2012, 9:26 am
  
  And sometimes the “access to the outdoors” label on eggs at the store can mean that a door is open, but the chickens never actually go outside because they weren’t allowed to as chicks and so they learned to stay indoors.
  Reply
reg4c — May 13th, 2009, 12:18 pm

I think I speak for everyone here when I say that that was wicked.
Reply
ON-Fit — 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!
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John Smith — June 3rd, 2009, 9:10 pm

You said no peeling but you pinched off the top and bottom. That’s peeling to me.
Reply
The Incredible Egg « Traveling with Baby — 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 [...]
Bryan — June 9th, 2009, 9:06 pm

Classic! Love the fun posts.
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LaLa — 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!
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Mike — July 4th, 2009, 7:12 am

WOW, that was a amazing! Never thought that you could do that with a hard boiled egg!!!!!!
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Jamie — 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.
Reply
True Down To The Core -- WOD for 090716 at CrossFit Durham, North Carolina | — 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 [...]
Roxanne — July 29th, 2009, 3:29 pm

OMG!!!!! I just tried your method of “peeling” hard boiled eggs and it really does work!!!!
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Alex Mathers — July 31st, 2009, 3:56 pm

I’m not sure if this has been mentioned, but from the words of the great Jamie Oliver – simply roll a hard boiled egg away from you on a flat surface.

The egg will then peel right off along the cracked line you created.

Alex
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Rob — August 13th, 2009, 5:54 am

That just made my day. I think Im going to end on that and go back to bed now. HA!

Seriously, though…awesome tip!

-Rob
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Amanda — August 14th, 2009, 11:48 am

Hi there, Tim & Everyone,

Just wanted to add my two cents worth regarding the truly FRESH eggs. It doesn’t work.

I tried it. Just to see. Although I already knew our fresh (less than a day old) eggs were much harder to peel than store-bought, I figured I’d at least give it a shot. No dice.

Although I am tempted to go out and buy a half-dozen store bought eggs just to try it because, more than anything else, it just looks like FUN

A.T.
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Jeff Sinclair — August 15th, 2009, 8:42 pm

Just wanted to let everyone know that this trick works great (just remember to follow the directions).

But if you are like me, and like your eggs just set in the middle, this technique doesn’t work 100% of the time.

the best way to make hard boiled eggs (in my opinion) is to bring your eggs up to a boil (starting from cold water), then set your timer for 5 minutes. When your timer goes off promptly cool the eggs in ice water.

They are more difficult to peel but the yolks are amazingly more tasty.

But man is that trick great.

JS
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Mark — August 31st, 2009, 7:25 pm

Tim and Amanda,
I also just tried this with extremely fresh eggs – just a couple hours old and the trick didn’t work. Since we have fresh eggs every day, do you have any other tricks we can try to make them peel easier? I’ve tried cooking longer, shorter, ice baths, salt water, etc and nothing seem to work.
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- mj121 — October 11th, 2012, 9:29 am
  
  Just set aside some eggs for hard-boiling and store those for a few weeks before boiling. Use your fresh eggs to make scrambled eggs or an omelet or something else.
  Reply
M.R. — September 6th, 2009, 2:25 am

Ha Ha. That’s funny. I have hard boiled eggs all the time. But my family has fried because they can’t stand peeling. I think they’d like to change their minds now!
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Dan Murphy — September 9th, 2009, 1:27 am

Thought this was equally as useful to save a bit of time — maybe the ice bath rinse could use a little baking soda for the same effect?

http://lifehacker.com/5345372/use-your-oven-to-bulk-cook-hard+boiled-eggs

All the best.
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Francisco — October 2nd, 2009, 12:17 pm

AWESOME.
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Nicole — October 8th, 2009, 7:08 pm

I knew about moving the eggs to cold water after boiling… but then I just rolled them until all the shell crackled and came off easily…. this is much cooler.
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Kamal S. — October 11th, 2009, 5:52 pm

Raina,

Chewing cardamom pods is also wonderful for the breath.

It’s a natural and very potent breath freshener.
Reply
Keith Hinton — October 11th, 2009, 6:48 pm

Tim,
could you try to give a discription of the pealing process that the video shows?
For my screen-access program JAWS, all I see for that video is:
“Flash Movie start.”
“Flash Movie end.”
It doesn’t show me anything useful. And because I cannot see the video itself, I would really benifit from a discription of the steps written out in some simpol form like:
1. Blahblahblah.
2. Blahblahblah.
3. Blahblahblah.
etc.
Thank you so much, Tim!
Regards, –Keith
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Mark — November 14th, 2009, 8:14 pm

Ok I have a cooking hack for you. I discovered this one myself.

Ever overcooked some rice until it’s mushy and will mostly turn into goop when you strain it?

Next time this happens, instead of straining it like normal get your pan and fill it as quick as possible with cold water. Very quickly give the water and rice a stir round a couple of times and then strain it as fast as possible. They key is to be quick so the rice stays hot enough to eat and remaining water will evaporate.

Essentially you are using the cold water to wash away the really overcooked mushy parts of the rice and leave the bits that are just about edible behind. Not as good as cooking it properly but saves you have to throw it away and make another batch. This has saved my butt many times (I perpetually overcook rice for some reason).

Viola!
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Phil E. Drifter — November 18th, 2009, 10:16 am

I’m not sure if I got this trick right… you just crack both ends of the egg after it’s been hard boiled and then give a hefty puff in one end and it blasts the shell off?

What I usually do is cover the eggs with water, put on the stove and bring to a boil. After it starts to boil you simply shut the burner off and let the eggs sit in just-boiled water for 10 minutes.

After the 10 minutes is up, you gently dump the pan into a colander to get rid of the hot water, rinse with cold water and then fill the pot with cold water and put the eggs back in; this causes the hard boiled eggs inside their shells to shrink, creating a bit of space between the hard boiled egg and the shell.

Then you can simply crack them and roll them on your table so the shells are fully cracked all around, and then when you start to peel the shell off, if you do it right, the entire shell comes off in one long strip, because it’s all stuck to the membrane under the shell.

I’m gonna try this cuz I just hard boiled a dozen eggs because I gotta get back to lifting; I’ve already been running on my treadmill every day for at least an hour, gradually increasing the speed; yesterday I ran for an hour at 5.0 mph and burned over 750 calories.
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amy — December 2nd, 2009, 7:47 pm

But AA is the precursor of histamine, leukotrienes… All the stuff that cause inflammation.
Reply
Emilio — December 3rd, 2009, 3:02 am

I guess I did something wrong because I just tried it and nothing happened… well, my cheeks ache a bit…

I just toss the egg against a hard surface for 3-4 times until it’s all cracked and I just pass my fingers over it and it virtually “peels” itself.

Emilio
Reply
Kelly — January 8th, 2010, 3:45 pm

This really works!!!!!! OMG! I want to have an egg boiling party just so I can show all my friends! LOL….
Reply
Raising Chefs - The Perfect Boiled Egg — January 29th, 2010, 2:49 am

[...] kids and I also surfed the net for answers and came across some interesting tips and tricks. Boiling an egg shouldn’t require a “boiling egg” degree but there are several [...]
Sean Cantkier — February 9th, 2010, 12:53 pm

I have tried this multiple times and still can’t get it to work! The egg peel is definitely looser and easier to remove but I can’t get that nice one fell swoop blow. I’ll keep trying!
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Helen — February 27th, 2010, 7:36 pm

Hey Tim,

Random fact here (if you don’t know already) but baking soda destroys nutrients if used in cooking!

It does keep the colour in green veg but even a teeny bit gets rid all the beautiful vitamins!
Reply
Drago — March 1st, 2010, 2:12 am

Hi Mark, Tim, Everyone

I wish I read your post about the fresh eggs carefully, Mark…before I made a bet with my mom that I could really teach her something about peeling eggs.

She told me there’s nothing in the world that can make a fresh egg easier to peel so I so “oh yeah, check this out”

(and I practiced beforehand on some eggs in the fridge that were at least a few days from when they were laid- it worked like a charm!- Awesome)

I tried on an egg that was laid only two or three days ago and alas. I blew and blew until the egg started splitting with the shell still attached.

It ended with an egg with lots of chunks still stuck to the shell.

alas; I had to admit she’s older and wiser and knows more than I do.

At least I had a delicious, tasty, fresh egg to wash down my slice of humble pie.
Reply
Perfect hard boiled eggs — March 11th, 2010, 5:42 pm

[...] tips on peeling, I refer you to Tim Ferriss. The only superhero that I currently know [...]
Donna H. — March 23rd, 2010, 8:24 pm

Hey Tim:
I just watched your video on how to peel a hard boiled egg without peeling and had to try it… (it didn’t seem to work as well as your’s did) my girls and I are debating now if we may have boiled them wrong…. the issue is, I put the baking soda in the water to boil the eggs and my kids think I was supposed to put the baking soda in when you cool them in the ice and water…. so please help us when was the soda supposed to be placed in the water?
This is the coolest way to peel the eggs and we are so tired of cracked shells and little pieces of shell.
Reply
the secret to easy-to-peel boiled eggs — March 24th, 2010, 10:36 pm

[...] ago I’d seen a blog post by Tim Ferris where he ‘blew’ the egg out of it’s shell. So there was one [...]
Crookes — April 25th, 2010, 11:25 am

Man, that is awesome. I saw this on your site two years ago and I still haven’t actually done it! Grr!
Reply
jibbs1941 — May 3rd, 2010, 7:31 pm

Damn, but he is drop dead gorgeous.
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Cody — May 15th, 2010, 10:16 am

Well, didn’t work for me at all … almost passed out from blowing. lol … I’ll try adding the baking soda to the water next time.
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Sarah — May 17th, 2010, 10:57 pm

8 Minute Cake:
My friend, Cassie, just posted this on Facebook. Definitely so much quicker!

NEEDS:
Cake Mix (any flavor)
Tub of frosting (that compliments your cake)
Oil
Eggs
Water
Lg. microwave safe plastic bowl
Large cookie sheet (with a brim- think sheet cake pan.)

Step 1: make the cake according to the directions on the back of the box. Mix in the plastic bowl.
Step 2: Empty the container of frosting directly into the middle of the cake batter

Step 3: Put it in the microwave for 8 minutes.
Step 4: Behold the glory of what comes out of the microwave….Mmmmm! Let it sit for about 2 mins.

Step 4: Place the cookie sheet on top of the bowl and invert.
(that means flip over)
Step 5: Lift bowl. Careful- steam is HOT.

Step 6: Marvel at the awesomeness, smell the incredible aroma, shove other guests out of the way and move in with intent to eat and destroy- fork in hand.
She says “Our favorite flavor combination is Devils food cake with Cream Cheese Frosting. Others have raved about the Lemon cake with Vanilla. It’s your cake. Party on.”
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Egghead — June 2nd, 2010, 8:29 am

Well the Blowing method looks easy but… I am not so sure as far as Hygiene if that is the best to do if serving the eggs to your guest or other people.
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Matilda — July 16th, 2010, 11:15 pm

If you crack it right, you can shave off half of ten seconds and crack the shell down the center.
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Aaron — July 27th, 2010, 6:30 pm

Thats rad! Cant wait to show this to my roommate…. Im going to go give that a try right now! Can I post your video on my blog haha :]
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Brian — August 13th, 2010, 5:05 am

Great trick Tim! Here is my cooking trick in exchange: I’ve seen that a lot of people take the 30 days diet and one of the things we’re allowed to eat is eggs (only one yolk).

So here is how I cook my omlette to make it really tasty:

1. People usually only beat the eggs until the thing becomes homogeneous, but if you beat it a little more, until the froth appears the omlette will be very puffy and tasty.

2. When I fry the eggs I don’t use oil because I’m not allowed, but there’s a substitute for that – water with a bit of vinegar. Just remember to heat them a bit before pouring the scrambled eggs.

Hope this is useful
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John — August 25th, 2010, 12:36 pm

Dude! that’s really cool! Thanks!
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Stacey G — August 31st, 2010, 8:50 am

HI Tim!
I found your video about peeling hard boiled eggs. Love Deviled Eggs and can’t seem to peel them “nicely”! They always end up abused and sad making it difficult to serve

Looking forward to trying your method.

Could you clear-up one little question:
Do you add the 1tsp of Baking Soda to the boiling water or the ice bath??

Thanks so much!
~Stacey
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Mick S. — September 24th, 2010, 10:24 am

I think it’s in the boiling water. At least that’s how I did it and it worked
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Shu — October 27th, 2010, 11:11 am

I thought this was surely a joke. I saw it on youtube…wonder why they deleted all comments and not taking any more.
I tried it anyway. First time, forgot the baking soda. Second time, I added b s and it worked!
Kinda messy with soft boiled eggs, unless the yolk’s just started to congeal I imagine.
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Patricia — November 12th, 2010, 11:49 pm

Your great Tim!

That’s brilliant! now its to late almost 2am, I can’t wait until tomorrow morning to try it! hope I get it.

; 0 )
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Alex — November 28th, 2010, 12:01 am

For breakfast I always use to drink 2 raw eggs
We have a little chickenfarm and always have some fresh ones

I have some questions about the 4 hour body:

Will it cover Tinnitus? I have been visiting many doctors but noone could reall help.

a good method to gradually whiten teeth naturally ?

Thanks in advance.
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TTTimo — January 13th, 2011, 5:44 am

Tim, in The 4 Hour Body you suggested adding salsa with hard boiled eggs. I just tried this and it’s good too: Adding Tom Yum soup paste (any Tom Yum paste will do I guess, I just used soup paste). I believe it can go with many things.
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Greg — January 18th, 2011, 9:32 am

You know, I’ve tried this and it does work. However, I don’t think it’s too efficient. after all, just cracking the egg the traditional way is faster and simpler than all this “ritual”. I agree that it sucks to peel the egg slowly, but I still think that the classic way of doing it remains much more efficient. And it’s all about efficiency after all, isn’t it?
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mary — January 18th, 2011, 10:41 am

Did not work for me… I tried 6 eggs, I didn’t have any baking soda though. Just felt like I was gonna pass out blowing on those darn eggs. Then I had to just peel them the best I could and a lot of the egg came off with the shell.
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Lise Desautels — January 21st, 2011, 8:34 am

Great! It really works. Done it last night. Thx a bunch.
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aktree — January 23rd, 2011, 7:56 pm

Hmm, can you give me any other Ideas for fresh eggs. I can do that with store bought, but my home grown will not peel.
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Sara Crain — January 28th, 2011, 6:14 pm

There are a ton of great cooking and food hacks on http://www.chowhound.com — they’re short videos called Chow tips. My favorite is how to store strawberries (my favorite food) — you place two damp towels around the strawberries, above and below, with the strawberries placed in one layer between the towels, not all piled up on to of one another. It is amazing how long the strawberries stay fresh that way.
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Sara Crain — February 7th, 2011, 3:29 pm

one more: Mark Joyner swears that chewing your food 30 times before swallowing will net you more energy by digesting with enzymes produced in the mouth and stimulating those in the stomach — saving your body the energy it’d require to digest to that degree later on down the track. I think the theory is sound, but actually chewing something 30 times before swallowing is a challenge unless you take really big bites or it’s a tough piece of meat. However, there it is, all the same. I will say this, anytime I’m drinking a smoothie, I “chew” it in my mouth before swallowing in order to get those digestive enzymes going and it definitely makes a difference.
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Bobbiec — February 10th, 2011, 11:04 am

Not very sanitary. Would you want just anybody blowing on your food????
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tefal — March 15th, 2011, 3:48 pm

This looks easyer than it is, for me i can not peel the eggs without making a mess. is anyone else have problems?
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Georgere — April 15th, 2011, 11:05 pm

Is there a reason i cannot “like” this or share it on facebook?
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'BB Rabozza — April 28th, 2011, 9:18 am

Hard boiled eggs that come out perfect every time… Place the raw eggs in a pan and cover with water completely. Bring to a roiling boil, cover with a lid tightly and remove from heat. Wait 20 minutes. Drain and cover with cold water to cool. Perfect every time, and never any green in the yolk.

This is a neat trick, blowing the egg out of the shell, but I have to agree with many others that it’s not very sanitary. The baking soda trick is good to know, though; thanks, I will try it.

aktree… fresh eggs won’t peel well no matter what… let them age 2 weeks then boil some and try it.
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Chris R — May 12th, 2011, 9:49 am

WoW! This is amazing. Ever since I found this blog post I have been doing this to peel my eggs. Started a new diet a couple weeks ago which encompases following the 4-hour-body book, and doing Isagenix. It has been working out well so far and I feel greater than ever. Part of both diets are to eat a lot of eggs, so this comes in handy.
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Emily P — May 24th, 2011, 4:27 pm

Hi, I’ve been a fan for a while and have heard you reference this video but just got around to watching it and trying it. My kids LOVE this. I make a trumpet sound when I blow the egg out, probably because I hit it too hard when I crack it. But that seems to add to the entertainment value for my kids. Needless to say, I will never peel an egg the old fashioned way again.
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Jamie — June 17th, 2011, 7:37 pm

I did this. Used the baking soda, ice…and not only did the eggs not blow out of their shells, but I have never had a harder time peeling hard boiled eggs in my life.
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- David M — July 30th, 2012, 8:16 pm
  
  This doesn’t work. Tim – enlighten us on some more detail….cook time, cool time, etc. I have tried this twice now with no luck.
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Eggman — June 25th, 2011, 11:37 pm

A very useful technique, now i can use it when i make any one of my 111 egg recipes in my ebook. Thanks!
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JB — July 3rd, 2011, 4:05 pm

Nice job on the video… however, seeing eggs done this way is nothing new. As children, we all gathered around to watch daddy do the very same thing… no baking soda or ice bath for the eggs either. ;o)
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Don — July 19th, 2011, 8:41 am

Only works if you make sure to cook the egg soft or medium. If you cook it to hard it will not blow out of its shell!
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Jessica — July 23rd, 2011, 7:12 am

I just finished peeling a dozen eggs the “old way” and now have a few little nicks on my fingers! I have been meaning to watch this every since it was posted. This was my last time doing it the original way… No more nicks for me! And I WOULD do it even if guests where coming over. I would just give the eggs a final rinse after peeling them.
Thanks for sharing a tip that to some is not so important but to me, its life changing! I am very much enjoying The Four Hour Body!
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kt — July 30th, 2011, 1:08 pm

this does not work. VERY annoying!! dont even waste your time trying this!
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Liv — August 13th, 2011, 10:57 am

Heck, you don’t even have to peel anymore; to totally cut out peeling the shell take a look at my website.
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Flying Eggs??? — August 13th, 2011, 11:27 pm

Agh! My egg went flying out of my window when I tried this method!
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Jeff — September 9th, 2011, 6:51 am

Peeling hardboiled eggs:

THAT is totally cool. I will be trying that later today.

Thanks for the baking soda tip too.
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Jim — September 21st, 2011, 10:15 pm

Ok, so I tried blowing the egg out of the shell, and it worked fine. However, when you blow, it must make some kind of sound that only cats can hear, because I had two normally docile happy cats, running at me, screeching, with big puffy tails.
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- Sarad — June 11th, 2012, 3:56 pm
  
  Ha Ha!!
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Casey — September 25th, 2011, 11:17 pm

Doesn’t work well at all with Trader Joe’s cage free eggs. Too fresh maybe? Regardless of the peeling method used, the egg skin usually bonds to both the egg and the shell in many areas, and I end up with less-than-whole eggs, which is rather frustrating.
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Jody — November 7th, 2011, 3:39 pm

You said to add baking soda… Is that when boiling or afterwards during the “cold freeze”?
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Ashe — December 3rd, 2011, 4:24 pm

Awesome. I hope to Hell restaurants don’t use this technique!
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Mel — January 14th, 2012, 9:11 pm

Looks like a fun idea but I don’t want anyone blowing on my food
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Ronald Sherman — May 5th, 2012, 10:40 am

The 12 minute boil time /ice bath is a standard in the restaurant industry. Even with traditional peeling, the shells come off very easily. I will try adding baking soda next time, but I think I’ll pass on “blowing ‘em out” for my guests! LOL

Cool video!
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Roseanne Schmidt — May 13th, 2012, 10:04 pm

I like rolling the egg against the counter top and then peeling the shell off. Seems like more work, added steps… too many requirements… pH and Acid… blah blah…
I’ll admit it’s a nice party trick if people are cool with your spit on their eggs.
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Sarad — June 11th, 2012, 3:48 pm

Yuck. I wonder how many germs are deposited on the egg by this method. It might be okay when cooking eggs for oneself, but is hardly suitable when making them for others to consume.
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Chris — June 27th, 2012, 1:31 pm

Didn’t work for me; used baking soda, cooled in ice-water bath. Do they need to be cooled for a minimum amount of time for this trick? Was hoping this would make the task of creating dozens of hard-boiled eggs at Passover much easier. Disappointed.
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Pastor Pete — July 16th, 2012, 7:52 am

Shot that sucker right across the room and NAILED my dog right in the ear! (I also found out that my dog really likes hard boiled eggs…)
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Brenda — August 26th, 2012, 9:59 am

i dont eat eggs anymore dont need to my shake has all that and more its wonderful build lean muscle,gain weight or loose weight this is the way to go i have lost 23 lbs and 16 inches in 3 months i feel wonderful considering i was so close to going on disability i have fibromalgia but not anymore feel great and helps with chronic pain and diabetis and more
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Halogen — November 14th, 2012, 5:27 am

I love eggs, but I can not peel them, so I cook them other ways. After finding your blog, I can not teach my-self how to do it the right way. Bookmarked and thanks for this post.
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Lauren Bateman — December 5th, 2012, 8:31 pm

Rocking video, Tim. Thanks for sharing this. I hate peeling eggs.
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Greg Arney — February 2nd, 2013, 6:29 am

Tim, why are you always there for me whenever I need advice about something? Seriously, sit the next one out or I’m going to get a little creeped.
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Jeffery Kaaua — May 6th, 2013, 3:50 pm

Woh I love your content, saved to favorites! .
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