Quote Originally Posted by laduem88 View Post
i have a feeling your not letting the water boil long enough. also are you putting the eggs in cold water then boiling them OR are you putting them straight in warm water then boiling? They need to go in cold water, boil them and keep them boiling for about 10 min
I was told by a chef the closer the eggs are to their exp date the easier they will peel. So I started leaving eggs in my fridge for weeks before I'd cook them, never did shit.
I discovered that little secret by accident about overcooking them. Basically, the longer you cook an egg the greener the yolks get and the more the membrane breaks down between the egg and shell. If you are peeling eggs, and the yolk is still yellow, theres a good chance the membrane will be thick like rubber and hard to peel.
If you cook those mfkrs for about 10mins longer then you usually do, the yolks start turning green and the membrane breaks down to nothing, shells come right off.
This is the ONLY thing that has consitently worked since I discovered it. So I agree 100% cook those bitches till the membrane dissolves away, eggs will peel no matter if you run them under cold water or not. And honestly, if anything cold water is going to harden the membrane back up, I've always peeled them hot and as long as they are cooked enough the shells fall right off.