▲ 408 ▼ The way this egg peels in infuriating (lemmy.zip) submitted 4 months ago by stumu415@lemmy.zip to c/mildlyinfuriating@lemmy.world 157 comments fedilink hide all child comments
[–] Anti_Iridium@lemmy.world 14 points 4 months ago (3 children) How has no one responded with correct response: steaming eggs. Seriously, every egg peels super easy after I steam them for 15 minutes. My grandpa has bought a steamer because I brought mine to his house. permalink fedilink source hideshow 6 child comments replies: [–] glitch1985@lemmy.world 6 points 4 months ago Instant pot 5-5-5 recipe has never let me down. permalink fedilink source parent [–] Psythik@lemmy.world 2 points 4 months ago* (2 children) A simpler method is to just add a little salt to the water, and they peel easily. Vinegar works too. It also helps to leave a tiny bit of the egg above water. This will create an air pocket in the egg, and if you start peeling it from there, it will be a lot easier. permalink fedilink source parent hideshow 4 child comments replies: [–] chonglibloodsport@lemmy.world 5 points 4 months ago (1 child) The egg always has an air pocket on the bottom, at the blunt end. This is an air pocket that the developing chicken embryo uses for gas exchange. See the diagram: Source: Bird eggs on Wikipedia. permalink fedilink source parent hideshow 2 child comments replies: [–] MunkyNutts@lemmy.world 5 points 4 months ago (1 child) That egg's more on the balut phase. https://en.wikipedia.org/wiki/Balut_(food) permalink fedilink source parent hideshow 2 child comments replies: [–] chonglibloodsport@lemmy.world 3 points 4 months ago (1 child) Yes, though the air pocket is there right from the start. If you pierce the bottom of the shell with a pin before boiling then the egg will have less of a dent at the bottom after boiling, giving a more uniform shape. permalink fedilink source parent hideshow 2 child comments replies: [–] ThanksForAllTheFish@sh.itjust.works 1 point 4 months ago Also removes the pressure when cooking and helps the shell to separate. permalink fedilink source parent [–] FuglyDuck@lemmy.world 4 points 4 months ago* if you fully submerge them, the airpocket will be on the bottom (fat side) of the egg. IIRC, eggs always have an air pocket there. permalink fedilink source parent [–] Kraven_the_Hunter@lemmy.dbzer0.com 2 points 4 months ago I tried this once, but stupid me didn't think it through all the way. My steamer basket is for the microwave.. do not steam eggs in a microwave steamer. permalink fedilink source parent
[–] glitch1985@lemmy.world 6 points 4 months ago Instant pot 5-5-5 recipe has never let me down. permalink fedilink source parent
[–] Psythik@lemmy.world 2 points 4 months ago* (2 children) A simpler method is to just add a little salt to the water, and they peel easily. Vinegar works too. It also helps to leave a tiny bit of the egg above water. This will create an air pocket in the egg, and if you start peeling it from there, it will be a lot easier. permalink fedilink source parent hideshow 4 child comments replies: [–] chonglibloodsport@lemmy.world 5 points 4 months ago (1 child) The egg always has an air pocket on the bottom, at the blunt end. This is an air pocket that the developing chicken embryo uses for gas exchange. See the diagram: Source: Bird eggs on Wikipedia. permalink fedilink source parent hideshow 2 child comments replies: [–] MunkyNutts@lemmy.world 5 points 4 months ago (1 child) That egg's more on the balut phase. https://en.wikipedia.org/wiki/Balut_(food) permalink fedilink source parent hideshow 2 child comments replies: [–] chonglibloodsport@lemmy.world 3 points 4 months ago (1 child) Yes, though the air pocket is there right from the start. If you pierce the bottom of the shell with a pin before boiling then the egg will have less of a dent at the bottom after boiling, giving a more uniform shape. permalink fedilink source parent hideshow 2 child comments replies: [–] ThanksForAllTheFish@sh.itjust.works 1 point 4 months ago Also removes the pressure when cooking and helps the shell to separate. permalink fedilink source parent [–] FuglyDuck@lemmy.world 4 points 4 months ago* if you fully submerge them, the airpocket will be on the bottom (fat side) of the egg. IIRC, eggs always have an air pocket there. permalink fedilink source parent
[–] chonglibloodsport@lemmy.world 5 points 4 months ago (1 child) The egg always has an air pocket on the bottom, at the blunt end. This is an air pocket that the developing chicken embryo uses for gas exchange. See the diagram: Source: Bird eggs on Wikipedia. permalink fedilink source parent hideshow 2 child comments replies: [–] MunkyNutts@lemmy.world 5 points 4 months ago (1 child) That egg's more on the balut phase. https://en.wikipedia.org/wiki/Balut_(food) permalink fedilink source parent hideshow 2 child comments replies: [–] chonglibloodsport@lemmy.world 3 points 4 months ago (1 child) Yes, though the air pocket is there right from the start. If you pierce the bottom of the shell with a pin before boiling then the egg will have less of a dent at the bottom after boiling, giving a more uniform shape. permalink fedilink source parent hideshow 2 child comments replies: [–] ThanksForAllTheFish@sh.itjust.works 1 point 4 months ago Also removes the pressure when cooking and helps the shell to separate. permalink fedilink source parent
[–] MunkyNutts@lemmy.world 5 points 4 months ago (1 child) That egg's more on the balut phase. https://en.wikipedia.org/wiki/Balut_(food) permalink fedilink source parent hideshow 2 child comments replies: [–] chonglibloodsport@lemmy.world 3 points 4 months ago (1 child) Yes, though the air pocket is there right from the start. If you pierce the bottom of the shell with a pin before boiling then the egg will have less of a dent at the bottom after boiling, giving a more uniform shape. permalink fedilink source parent hideshow 2 child comments replies: [–] ThanksForAllTheFish@sh.itjust.works 1 point 4 months ago Also removes the pressure when cooking and helps the shell to separate. permalink fedilink source parent
[–] chonglibloodsport@lemmy.world 3 points 4 months ago (1 child) Yes, though the air pocket is there right from the start. If you pierce the bottom of the shell with a pin before boiling then the egg will have less of a dent at the bottom after boiling, giving a more uniform shape. permalink fedilink source parent hideshow 2 child comments replies: [–] ThanksForAllTheFish@sh.itjust.works 1 point 4 months ago Also removes the pressure when cooking and helps the shell to separate. permalink fedilink source parent
[–] ThanksForAllTheFish@sh.itjust.works 1 point 4 months ago Also removes the pressure when cooking and helps the shell to separate. permalink fedilink source parent
[–] FuglyDuck@lemmy.world 4 points 4 months ago* if you fully submerge them, the airpocket will be on the bottom (fat side) of the egg. IIRC, eggs always have an air pocket there. permalink fedilink source parent
[–] Kraven_the_Hunter@lemmy.dbzer0.com 2 points 4 months ago I tried this once, but stupid me didn't think it through all the way. My steamer basket is for the microwave.. do not steam eggs in a microwave steamer. permalink fedilink source parent
