My partner gets all our eggs from one of his work mates who keeps their own chickens so the eggs we get are always fresh and so the extra fresh eggs can be a bit of an issue when I want boiled eggs.
I always start them off in cold water with a lot of salt added to slow down the boil.

I have always found that the hotter an egg is when you are peeling it also helps the shell to come away from the egg more freely. I love the comment about using eggs in the garden and as compost and can remember my mum always had egg shells in her garden. Not sure why she did it, but thew garden sure looked untidy.

I didn’t realise that you’re meant to put the eggs into hot water, I’ve always put mine into cold water, once the water boils then I’d turn them down low to finish cooking. I’ll have to try putting in hot water first and the best would probably be to take them out the night before. I’m definitely going to give this a go next time.

This is absolutely fascinating – it’s amazing how complex a seemingly simple task can actually be! I don’t like adding vinegar to boiling eggs – it stinks – but a bit of salt can help. The trouble is that sometimes you just don’t know what you’ve done wrong when you have eggs that are hard to peel.

Lots of tricks to try there. I am not sure I would be brave enough to cook and egg in the air fryer! Somehow it seems risky. I think I might have to print this out because I read these things and then forget what it was I was going to try.

I do like the tips in the articles about other ways to use egg shells. We try to avoid all waste and it is so good to read and article that encourages finding other uses for eggshells. Broken eggshells do indeed work well in the garden and it is such a good use of them.

This is all very interesting. I have never tried the salt method, but it sounds a bit hit and miss. I also didn’t realise that you are meant to lower the boil to a simmer before putting the eggs in – I usually just have a hard boil the whole time. Mine are always at ‘room temperature’ but in Tassie that can be fridge temperature anyway in the winter.

I have definitely always found that the fresher the eggs the harder they are to peel but I’m not sure about the other things. I do tend to crack the shell as much as possible to get it off easier but it can still be hard if the eggs are super fresh.

I usually struggle to peel an egg easily. I have seen people put them straight into icy cold water and this seems to help the shell come off more easily. I haven’t tried this method myself, but will have to give it a go.

I store my eggs in the fridge as it takes a while to get through a box of eggs. This was quite and insightful article. I always wondered why some eggs are harder to peel than others. The water temperature sounds like the key to helping peel an egg easily, will have to give this a try.

Thanks for sharing. I always store the box with eggs I’m using in the pantry (they get finished fast enough so don’t go off) and I always add the egg to boiling water as well. After boiling I put them in cold tap water (so not icy water). Before peeling I often roll the egg in my hand. It works perfectly fine for me

I do like the tips suggested in this article for boiling eggs and do use cold water to assist with peeling eggs. I place all eggs to be boiled in a pot of cold water and then boil; then I remove the pot and and empty the hot water and add cold water. I get easy to peel and perfect boiled eggs every time.

Love all the thought that has gone behind this research and article. It’s funny how much effort it can take to get something simple like a boiled egg right. The one factor that’s hard for me is the not fresh eggs. We go through them fairly quickly, I don’t really ever have older eggs

A very scientific exploration into the art of boiling an egg! I can absolutely advocate the idea of starting by placing eggs in already near boiling water (with a small hole pierced in the wider end of the egg shell) and placing in ice water (or at least cold water) for a few minutes immediately after being peeling. But also believe, you just can’t get it perfect every time. I always add an extra egg to account for a less than perfect result. I’ll happily gobble up any mangled one’s myself.

Im yet to find a completely fool proof hack for peeling eggs but what i do find is that peeling them when they have cooled down and ive put it through running water seems to work best for me. I give the egg a roll a few times to break the shell all around before attempting to peel.

It is a very common complicated problem with eggs. It is such an easy complement to the table as a separate meal with mayo and some greenery, but you always face this problem with peeling it, because if it’s not right, they look awful. Anyway the salt trick always worked.