Is there a trick to peeling boiled eggs?


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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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"I have learned the how-to of boiling the perfect egg, but even when I use “old” eggs, I cannot peel them smoothly.What is the trick?"

To make peeling boiled eggs easier, immediately after they are cooked, run the eggs under cold water. This helps the egg contract slightly from the shell. And this is the ideal time to peel—just after they are cooked and cool.

As soon as they are cool enough to handle, tap each end on the counter until the shell cracks. One end may have an air pocket, which makes a great starting point—but don’t start peeling yet! After you crack the ends, roll the egg on the counter under the palm of your hand—and then start peeling from the larger end. It also makes the job easier if you peel under running water.

For more tips on cooking hard-boiled eggs, see our video How To Make Hard-Cooked Eggs and for answers to more of your egg questions, see Top Egg Questions Answered.

Marge Perry
Aug, 2012
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