How to “Peel” Hard-Boiled Eggs Without Peeling 88 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
Posted on July 2nd, 2008
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88 Responses to “How to “Peel” Hard-Boiled Eggs Without Peeling”
2:18 pm
Sweet video,
Finally the egg problem has been solved!!!!!
Jose
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
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.
2:25 pm
Hah, cool. I’m gonna give this a shot tomorrow! =)
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.
3:24 pm
That is too cool. I’m going to go boil some eggs to try it out!
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!
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. :)
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.
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.
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.
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
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!
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!
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
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.
8:26 pm
Was that your kitchen? nice…
8:36 pm
That’s awesome.
8:36 pm
Great use of online video, Tim.
Informative, entertaining and actionable - all in just one minute!
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
8:44 pm
Extremely cool trick.
9:10 pm
What happened to no peeling?
9:16 pm
good stuff dude. have a fun holiday weekend…
9:46 pm
@Roger,
Yep, that is my kitchen. Tons of tools and gadgets. Fun place ;)
Happy 4th!
Tim
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
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.
3:57 am
That’s fantastic :D
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.
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.
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!
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.
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!
6:39 am
So do you put the baking soda in the boiling water or the ice water bath?
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!
7:23 am
Yeah, I’ve got your eggs, Tim.
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
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
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
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/
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.
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.
1:14 pm
FANTASTIC!!!!
Great Video. I will try it also!!!
:-)
Thanks!
Paulo Jordao
4:21 pm
fast way to open a coconut
http://www.youtube.com/watch?v=r4hUAjyel9M
5:04 pm
That is awesome! Going to give that a try! :)
6:47 pm
Jag…
For poached eggs, put a couple tablespoons of vinegar in the water and 95% of the egg will stay together
6:50 pm
Wow. That was just awesome! I just gotta remember now to do that next time I cook hard-boiled eggs.
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!
7:43 pm
Wow man, that was pretty neat. Thanks dude.
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!
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
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.
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.
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.
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
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.
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
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!
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.
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
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
3:46 pm
That is awesome. Peeling eggs is usually such a pain in the ass. I can’t wait to try it.
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!
7:37 pm
Interesting technique. Your cute. If you ever come up to New England we should have lunch or dinner and then dance. :-)
8:23 pm
Tim, what country are you in these days?
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!
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.
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. :-)
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!
11:23 pm
Is this what you call filling the void? …
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…
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.:)
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)
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.
11:37 am
Wow! Can’t wait to try this out. I’m linking to this post on my blog. :)
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
6:49 am
If this trick actually works when I try it, I will dub you king of the kitchen. LOL Loved the video.
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.
8:44 am
Please dont use utube if possible, as most of the time, one gets the message, this video is no longer available.
12:35 pm
Hi Tim,
I tried your trick and it worked awesome. I did it without the baking soda with no problem.
2:07 pm
@singa, the youtube video works fine on my site and I’ve had great feedback, people love this trick!
11:54 am
Very very good ;) It works !
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.
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.)
7:06 am
What a super cute video!
Nice idea.
11:51 pm
I absolutely love these eggs. And the blowing tip is AWESOME! I’ll have to try that one out tomorrow!
Timothy
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
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-).
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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