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Bounce em up and down in the saucepan ( cracking the shell), then fill pan with cold water and leave for a couple of mins. The cold water gets under the shell and helps retract the cooked egg ( it also stops the cooking process) and the shell comes off the egg easy peasy đź‘Ť
Much like how clever little birds crack nuts, I tend to leave mine in a car parking bay at Gatwick airport. Return a couple of hours later to collect them, voila, a perfect post match snack.
2
Peeling hard-boiled eggs on 12:49 - Sep 4 with 2435 views
Well, you've come to the right place. You could have gone to one of the egg forums, but to be honest they can be a bit snooty and you probably would have been laughed off just for asking the question. However, as luck would have it I used to be one of the country's best, if not the best, egg professionals before it all went wrong.
The first thing you need to know is to not use eggs that are too fresh, generally not a problem if you are buying them from the supermarket, but if you have your own hens don't be tempted to boil them fresh out of the chicken's arse, you'll have hell and all trouble peeling them, best leave them for a couple of days before even thinking about peeling them.
Your next consideration is the denouement method. There are three main approaches here, and I have to be very careful because if you are a professional and get this wrong you could end up losing your egg licence, which is what happened to me.
There is the mid crack and roll, tap the egg on it's side then roll it gently around in the palm of your hand until the shell is widely cracked, a term we in the egg world call marbling, then it's a simple matter of taking of the shell. This is a simple one, to be honest it's for beginners really and if you want to be taken seriously in the world of eggs don't even consider it.
Secondly, the blunty end denouement. The blunty end (yes, that's the correct term, I know, I was one of the world's premier egg men), holds a small pocket of air which makes opening the egg there a clean way of starting. This is the World Egg Federation approved peel method, you can't really go wrong with it.
Thirdly, the pointy end denouement. If you are professional, or looking to be, never use this it can lead to a terrible mess of a peel, it is strictly prohibited in professional egging as it so often leads to 'chipping', where chunks of egg remain on the shell, once they stick that's it, there's no going back, you will end up with an egg full of holes. That's no good, and if you try it in a professional environment, your licence is in jeopardy.
Sadly, that's what happened to me in my brief, but exulted spell in the egg world. I went in as a fresh faced youngster, eager to learn. It was immediately obvious that I had something special and within months hardened professionals were coming to learn from me. As you can imagine this led to professional jealousy, my former mentor felt pushed aside and ended up hating me. I should have have been more sensitive, but I was a cocky young thing and the egg world was blowing smoke up my arse. All too quickly I became arrogant.
I started pointy end peeling.
At first it felt great, no-one could tell my pointy end peels. It was like they were perfect blunty enders. No-one in the world was able to do that, except the legendary Marco Poulet, but he was largely considered to be insane. A genius, but insane.
Unfortunately, my former mentor, Dave or 'rooster' to use his peeling handle, caught me at and threatened to report me. But I was cocky, I just laughed at him, I told him that no-one would believe him my peels were so good, and said they were likely to believe that his pointy enders were blunties. You can imagine how that went down. His self-esteem was hit and hit hard. He vowed he would bring me down and show the egg world what a cocky little tw@t I really was.
He did report me, and the egg team came in to investigate. I kept on at it though, pointy egg peeling was becoming a thrill for me. The team reported back that they could see no evidence of pointy end misdemeanours. What a rush! I had got away with it, pulled the wool over the eyes of the world's most knowledgeable egg men.
There was no stopping me after that, every peel from the pointy end, I didn't even try to hide it from Rooster, I waved to pointy peel in his face. That was my undoing.
Secretly, brought cameras into the restaurant and he egged me on to pointy peel, not that he needed to , and he caught me on camera pointy egg peeling time and time again, but the worst of it was that he managed to get me laughing at the inspectors and fooling them.
That was it for me, once the inspectorate saw that footage I was done. They hauled me up in front of the committee and tore me down a strip. My world came tumbling down, all arrogance and cockiness whipped from me a a brief 15 minute hearing.
They put in place a lifetime global egg ban.
I cannot peel professionally anywhere in the world ever again.
Let this be a warning, don't be tempted to pointy end peel. Whilst it is acceptable in an amateur environment where style, presentation and professionalism don't matter, if you then move into a professional setting and are in that habit, it can do for you.
This has brought back some memories, good and bad, but I hope it is a lesson for all reading.
Peeling hard-boiled eggs on 12:24 - Sep 4 by SitfcB
Smash on the counter top and peel away, so satisfying when it all comes off in one or two full peels.
How often does that happen though?
I had to peel 12 eggs last night while meal prepping. Each one took about 30 seconds as they all went so bitty*. That's a whole six minutes spent peeling eggs. Very inefficient.
* Mm, bitty.
@veterans_project on Instagram. Please follow the page.
Peeling hard-boiled eggs on 12:23 - Sep 4 by ArnieM
Bounce em up and down in the saucepan ( cracking the shell), then fill pan with cold water and leave for a couple of mins. The cold water gets under the shell and helps retract the cooked egg ( it also stops the cooking process) and the shell comes off the egg easy peasy đź‘Ť
[Post edited 4 Sep 2023 12:24]
Sounds promising.
I do soak in cold water, but that's pre-smash.
@veterans_project on Instagram. Please follow the page.
I had to peel 12 eggs last night while meal prepping. Each one took about 30 seconds as they all went so bitty*. That's a whole six minutes spent peeling eggs. Very inefficient.
* Mm, bitty.
It is rare for a bit of bitty. I mean it is rare to get a satisfying peel.
There’s probably a few egg peel hack videos on Tik-Tok and the like.
Peeling hard-boiled eggs on 12:23 - Sep 4 by ArnieM
Bounce em up and down in the saucepan ( cracking the shell), then fill pan with cold water and leave for a couple of mins. The cold water gets under the shell and helps retract the cooked egg ( it also stops the cooking process) and the shell comes off the egg easy peasy đź‘Ť
Peeling hard-boiled eggs on 12:49 - Sep 4 by GeoffSentence
Well, you've come to the right place. You could have gone to one of the egg forums, but to be honest they can be a bit snooty and you probably would have been laughed off just for asking the question. However, as luck would have it I used to be one of the country's best, if not the best, egg professionals before it all went wrong.
The first thing you need to know is to not use eggs that are too fresh, generally not a problem if you are buying them from the supermarket, but if you have your own hens don't be tempted to boil them fresh out of the chicken's arse, you'll have hell and all trouble peeling them, best leave them for a couple of days before even thinking about peeling them.
Your next consideration is the denouement method. There are three main approaches here, and I have to be very careful because if you are a professional and get this wrong you could end up losing your egg licence, which is what happened to me.
There is the mid crack and roll, tap the egg on it's side then roll it gently around in the palm of your hand until the shell is widely cracked, a term we in the egg world call marbling, then it's a simple matter of taking of the shell. This is a simple one, to be honest it's for beginners really and if you want to be taken seriously in the world of eggs don't even consider it.
Secondly, the blunty end denouement. The blunty end (yes, that's the correct term, I know, I was one of the world's premier egg men), holds a small pocket of air which makes opening the egg there a clean way of starting. This is the World Egg Federation approved peel method, you can't really go wrong with it.
Thirdly, the pointy end denouement. If you are professional, or looking to be, never use this it can lead to a terrible mess of a peel, it is strictly prohibited in professional egging as it so often leads to 'chipping', where chunks of egg remain on the shell, once they stick that's it, there's no going back, you will end up with an egg full of holes. That's no good, and if you try it in a professional environment, your licence is in jeopardy.
Sadly, that's what happened to me in my brief, but exulted spell in the egg world. I went in as a fresh faced youngster, eager to learn. It was immediately obvious that I had something special and within months hardened professionals were coming to learn from me. As you can imagine this led to professional jealousy, my former mentor felt pushed aside and ended up hating me. I should have have been more sensitive, but I was a cocky young thing and the egg world was blowing smoke up my arse. All too quickly I became arrogant.
I started pointy end peeling.
At first it felt great, no-one could tell my pointy end peels. It was like they were perfect blunty enders. No-one in the world was able to do that, except the legendary Marco Poulet, but he was largely considered to be insane. A genius, but insane.
Unfortunately, my former mentor, Dave or 'rooster' to use his peeling handle, caught me at and threatened to report me. But I was cocky, I just laughed at him, I told him that no-one would believe him my peels were so good, and said they were likely to believe that his pointy enders were blunties. You can imagine how that went down. His self-esteem was hit and hit hard. He vowed he would bring me down and show the egg world what a cocky little tw@t I really was.
He did report me, and the egg team came in to investigate. I kept on at it though, pointy egg peeling was becoming a thrill for me. The team reported back that they could see no evidence of pointy end misdemeanours. What a rush! I had got away with it, pulled the wool over the eyes of the world's most knowledgeable egg men.
There was no stopping me after that, every peel from the pointy end, I didn't even try to hide it from Rooster, I waved to pointy peel in his face. That was my undoing.
Secretly, brought cameras into the restaurant and he egged me on to pointy peel, not that he needed to , and he caught me on camera pointy egg peeling time and time again, but the worst of it was that he managed to get me laughing at the inspectors and fooling them.
That was it for me, once the inspectorate saw that footage I was done. They hauled me up in front of the committee and tore me down a strip. My world came tumbling down, all arrogance and cockiness whipped from me a a brief 15 minute hearing.
They put in place a lifetime global egg ban.
I cannot peel professionally anywhere in the world ever again.
Let this be a warning, don't be tempted to pointy end peel. Whilst it is acceptable in an amateur environment where style, presentation and professionalism don't matter, if you then move into a professional setting and are in that habit, it can do for you.
This has brought back some memories, good and bad, but I hope it is a lesson for all reading.
Far as I know Damon Albumen doesn't feature on this track...
Peeling hard-boiled eggs on 12:49 - Sep 4 by GeoffSentence
Well, you've come to the right place. You could have gone to one of the egg forums, but to be honest they can be a bit snooty and you probably would have been laughed off just for asking the question. However, as luck would have it I used to be one of the country's best, if not the best, egg professionals before it all went wrong.
The first thing you need to know is to not use eggs that are too fresh, generally not a problem if you are buying them from the supermarket, but if you have your own hens don't be tempted to boil them fresh out of the chicken's arse, you'll have hell and all trouble peeling them, best leave them for a couple of days before even thinking about peeling them.
Your next consideration is the denouement method. There are three main approaches here, and I have to be very careful because if you are a professional and get this wrong you could end up losing your egg licence, which is what happened to me.
There is the mid crack and roll, tap the egg on it's side then roll it gently around in the palm of your hand until the shell is widely cracked, a term we in the egg world call marbling, then it's a simple matter of taking of the shell. This is a simple one, to be honest it's for beginners really and if you want to be taken seriously in the world of eggs don't even consider it.
Secondly, the blunty end denouement. The blunty end (yes, that's the correct term, I know, I was one of the world's premier egg men), holds a small pocket of air which makes opening the egg there a clean way of starting. This is the World Egg Federation approved peel method, you can't really go wrong with it.
Thirdly, the pointy end denouement. If you are professional, or looking to be, never use this it can lead to a terrible mess of a peel, it is strictly prohibited in professional egging as it so often leads to 'chipping', where chunks of egg remain on the shell, once they stick that's it, there's no going back, you will end up with an egg full of holes. That's no good, and if you try it in a professional environment, your licence is in jeopardy.
Sadly, that's what happened to me in my brief, but exulted spell in the egg world. I went in as a fresh faced youngster, eager to learn. It was immediately obvious that I had something special and within months hardened professionals were coming to learn from me. As you can imagine this led to professional jealousy, my former mentor felt pushed aside and ended up hating me. I should have have been more sensitive, but I was a cocky young thing and the egg world was blowing smoke up my arse. All too quickly I became arrogant.
I started pointy end peeling.
At first it felt great, no-one could tell my pointy end peels. It was like they were perfect blunty enders. No-one in the world was able to do that, except the legendary Marco Poulet, but he was largely considered to be insane. A genius, but insane.
Unfortunately, my former mentor, Dave or 'rooster' to use his peeling handle, caught me at and threatened to report me. But I was cocky, I just laughed at him, I told him that no-one would believe him my peels were so good, and said they were likely to believe that his pointy enders were blunties. You can imagine how that went down. His self-esteem was hit and hit hard. He vowed he would bring me down and show the egg world what a cocky little tw@t I really was.
He did report me, and the egg team came in to investigate. I kept on at it though, pointy egg peeling was becoming a thrill for me. The team reported back that they could see no evidence of pointy end misdemeanours. What a rush! I had got away with it, pulled the wool over the eyes of the world's most knowledgeable egg men.
There was no stopping me after that, every peel from the pointy end, I didn't even try to hide it from Rooster, I waved to pointy peel in his face. That was my undoing.
Secretly, brought cameras into the restaurant and he egged me on to pointy peel, not that he needed to , and he caught me on camera pointy egg peeling time and time again, but the worst of it was that he managed to get me laughing at the inspectors and fooling them.
That was it for me, once the inspectorate saw that footage I was done. They hauled me up in front of the committee and tore me down a strip. My world came tumbling down, all arrogance and cockiness whipped from me a a brief 15 minute hearing.
They put in place a lifetime global egg ban.
I cannot peel professionally anywhere in the world ever again.
Let this be a warning, don't be tempted to pointy end peel. Whilst it is acceptable in an amateur environment where style, presentation and professionalism don't matter, if you then move into a professional setting and are in that habit, it can do for you.
This has brought back some memories, good and bad, but I hope it is a lesson for all reading.
Wow, thank you for sharing your story. It reads like a plot-line for a Netflix series.
I think it would be best for me to first master the fundamentals on the amateur level, before thinking of building up to World Egg Federation methods.
@veterans_project on Instagram. Please follow the page.
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