Content

• To step
• Method 1 of 5: The basic method
• Tips
• Necessities

Removing an eggshell can be a tricky and frustrating job. With a few good tips, you only need 5 seconds from now on. Below you can read how to become a super-fast egg peeler.

To step

Method 1 of 5: The basic method

1. Boil and cool the eggs. Use the same method described above to cook and cool the eggs.
2. Boil and cool the eggs. Use the same method described above to cook and cool the eggs.
3. Blow (or push) the egg out of its shell. Hold the egg firmly in one hand and blow hard into the hole on the narrow side of the egg. With a good lung capacity, the egg will fly out in no time. Make sure you catch the egg with your other hand!
   • This method is a bit complicated and requires some practice. But it is a very nice way!

Tips

• Add salt to the water to boil eggs. This prevents the egg from leaking if it breaks. It also adds a nice flavor.
• Do not overcook eggs. This can break the shell into tiny pieces, making peeling even more difficult. Or worse, no longer allows peeling at all. Pieces of egg then stick to the shell.
• Always start peeling at the top or bottom, never on the sides.
• Boiled, unpeeled eggs can be kept in the refrigerator for up to 5 days. Once peeled, it is best to eat them as soon as possible.

Necessities

• 3-5 day old eggs
• A pan
• A scale
• Cold water