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June 20, 2018

bookofjoe's Favorite Thing: Egg Piercer


Why should it be the case that it's almost impossible to peel really fresh hard-boiled eggs without leaving them looking like they've sustained a micrometeorite bombardment?'

Besides which, just achieving that takes forever, even under running cold water.

I read the following online the other day:


I see these articles so often, yet they NEVER mention the easiest way to peel eggs. I've been doing it this way for 30 years, and it's rarely failed.

The trick is to keep a needle handy. I keep one on the shelf just above my work counter in the kitchen. Before you cook your eggs, take the needle, hold it on the counter with the point up, then bring each egg's large end down onto the needle with one quick, sharp motion (it helps to touch the egg to the needle's point to find the right spot, until you're used to this process). 

Do this for each egg, then put them in the water and cook them as usual (no, there's no need to waste baking soda or olive oil or add anything else to the water).

When the eggs are done, put them in a bowl of cold water to stop the cooking. When they're cool enough to handle, enjoy the UTTER BLISS of eggs that peel quickly and easily every time.


I figured there's gotta be a better way than messing around with a needle.

And there is.


Pictured above and below, this nifty device delivers a calibrated needle puncture without you having to take pains trying to use the fussy technique detailed above, which might well end badly, with a bleeding fingertip and raw egg all over your kitchen counter.

This tool works — now when I peel my eggs under cold running water, there are very few divots in the whites.

Lagniappe: quick and easy — takes about 30 seconds to peel each egg.


$5.68 (eggs not included — even for deliveries to the southern suburbs of Atlanta. Sorry.).

June 20, 2018 at 08:01 AM | Permalink


I recently read about the hard-boiled steaming method and became a convert as soon as I tried it. Even with the freshest eggs, notoriously difficult to peel, it works a treat. My eggs come from a flock of Barred Rock hens at a small farm ten minutes down the road, so they're sometimes just hours old (and cheap at US$3.50 a dozen). I use a steamer basket in a medium pan, steam half a dozen eggs, covered, for 12 or 13 minutes - 6 or 7 for soft-boiled, or about 10 for the half-set yolks I prefer in egg salad. Drop them in ice water for 15 minutes, then bounce each against the side of the sink while turning all around, and the shell just slips off. Better texture than boiled, too.

Posted by: Mike Harney | Jun 26, 2018 7:03:25 AM

Huh, I just use a small paring knife, or a single tine of a fork, to do my piercing. Agree that piercing or pricking the shell is essential to an easily peeled hardboiled egg.

Posted by: Tracey Davidson | Jun 20, 2018 10:24:20 AM

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