When it comes to peeling eggs, I've always been a fan of the smash and roll that Emily advocated a while back in a Tip of the Day. However, I know other people who incorporate knives, spoons or running water in their shelling technique. It appears that there's another, little-known technique and Timothy Ferriss (the man who does everything more efficiently than you and who wrote the book, The 4-Hour Workweek) recently made a short demonstration video to detail the technique. All you need is water, an egg and some baking soda.
What do you think? Will this become your new hardboiled egg peeling method?
Reader Comments (Page 1 of 1)
29-23-2008 @ 4:03PM
Brian J. Geiger said...
On the one hand, that's really cool. On the other…it's a little unsanitary, donchathink? Fine for cooking for yourself, but I don't think my guests would appreciate it if I showed them the technique after serving some tasty deviled eggs.
3I hate peeling eggs, but blowing them out would get just as boring too.
http://crapkitchen.blogspot.com/
49-24-2008 @ 8:26AM
drstrangegun said...
Well, if you've used the baking soda to loosen the shell, just roll the egg on the counter with some pressure to shatter the shell. It should peel off attached to the membrane easy-peasy, no picking.
5Hygiene-shmygiene - it was fun! I tried this out last night, and it works pretty well (you have to blow hard though).
The germ thing is tricky, not really sure what to do about that. But if you're only doing this for your own food e.g. boiling an egg for a salad you're taking for lunch, it's a lot less work.
69-24-2008 @ 11:21AM
Marisa McClellan said...
Hooray, thanks for trying it out Brad! I'm so glad to hear that it actually works "in the field."
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