How to "Peel" Hard-Boiled Eggs Without Peeling


The baking soda is optional, but if you choose not to use it, be sure to move the eggs to cold water (use ice) immediately after boiling. Blow from the tip to the broader base for faster de-shelling.

My preferred eggs are Gold Circle Farms cage-free DHA Omega 3 eggs, which contain 150 mg of DHA (Docosahexaenoic acid) per whole egg. If you want to increase lean muscle mass, consider eating the yolks for their DHA and arachidonic acid content…

Do you have any cooking hacks the world should know about?


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262 Replies to “How to "Peel" Hard-Boiled Eggs Without Peeling”

      1. Cool! I’m going to try it. wonder if it really works.

        What? – someone said they didn’t want someone to breathe on their eggs?

        just wash ’em…..ah…where do you think eggs come from…?

      2. The breathing problem is easily solved. Once you get to the step where you breathe on the eggs, simply peel a line from top to bottom. Then you should be able to “unwrap” the egg.

  1. Not very hygenic. I wouldn’t go to your place to have Deviled Eggs.


    LOL… I wouldn’t do this with guests! Great for a quick de-shelling for eggs in the morning or solo acts.


    1. To all the germophobes out there: would you rather have someone HANDLE each egg for 2 or 3 minutes while peeling it (all the time leaning over it and breathing on the egg)? Get real! Did you ever hear of rinsing something off?

      1. Oh, come on….

        The way I figure it, you can’t completely avoid germs in life.

        I mean, I used to play in the dirt when I was little, and never used hand-sanitizer like some of y’all do, like it’s an addiction or something.

        I’ve never got sick once.

        Of course, you’ve got a point. I wouldn’t serve ‘blown’ eggs to guests, but if you’re alone at breakfast and you’re on a tight schedule, then go for it!

        I did not mean to offend anyone, if I have done so.

      2. Provided they wash their hands, handling. The mouth is home to ungodly amounts of bacteria at any given time.

  2. My favorite way of cooking hard-boiled eggs is in the oven. Alton Brown recommends this, and it allows you to cook a lot of them in a more ‘gentle’ fashion outside of turbulent boiling water. You still dunk them in cold water upon completion, so this trick would still work.

    Alton recommends placing the eggs on the oven rack itself. (with aluminum foil on the bottom of the oven just in case something breaks)

    325 degrees for 30 minutes.

    1. Heating your entire oven for 30 minutes has to be one of the most energy-wasteful ways to cook an egg you could come up with, aside from following it through the air with a bic lighter while juggling it I suppose…

      1. Not if you are cooking something else in the oven at the same time. It actually saves energy if you are cooking for a large group or several dishes.

  3. Arachadonic acid is precisely the reason I don’t eat egg yolks. Long story short, it contributes to/triggers inflamation. This particularly bad for those with autoimmune diseases such as asthma and arthritis. Pick up a copy of Inflamation Nation for a well written and detailed analysis.

    1. What? You realize this is actually sold as a bodybuilding supplement? With actual studies to support that it’s anabolic?

      “Supplementation of arachidonic acid (1,500 mg/day for 8 weeks) has been shown to increase lean body mass, strength, and anaerobic power in experienced resistance-trained men. This was demonstrated in a placebo-controlled study at the University of Tampa. Thirty men (aged 20.4 ± 2.1 years) took arachidonic acid or a placebo for 8 weeks, and participated in a controlled resistance-training program. After 8 weeks, Lean Body Mass (LBM) had increased significantly, and to a greater extent, in the ARA group (1.62 kg) vs. placebo (0.09 kg) (p<0.05). The change in muscle thickness was also greater in the ARA group (.47 cm) than placebo (.25 cm) (p<0.05). Wingate anaerobic power increased to a greater extent in ARA group as well (723.01 to 800.66 W) vs. placebo (738.75 to 766.51 W). Lastly, the change in total strength was significantly greater in the ARA group (109.92 lbs.) compared to placebo (75.78 lbs.). These results suggest that ARA supplementation can positively augment adaptations in strength and skeletal muscle hypertrophy in resistance-trained men."

      And you're throwing it out and making your eggs gross? No thanks.

  4. cool tip i will try that.

    my trick for hard boiled eggs is i hold the egg about 4 inches off the counter and just drop it on its side. it almost always breaks/shakes all the shell lose and i can remove the entire shell in 1-2 pieces in about 1 second.

    also, cooling the eggs in an ice bath right after you boil them is important if you like a nice bright yellow color yolk when they’re done. 🙂

  5. Fantastic trick. It’s a bit more mainstream but when dealing with garlic and some onions if you microwave them briefly – 2-5 seconds, you can peal the outer layers off much faster/easier.

    Be careful though, the insides superheat quickly.

  6. Before cooking your eggs, you may want to make a small hole (try a pin) in the top or the side of the eggs. This helps release the sulphur compounds that sometimes develop during cooking. The shocking of the eggs in ice water will also help.

  7. I like eggs every which way except boiled, but it was still a cool trick.

    Time for me to very nervously put my money where my mouth is in regards to strategic misbehaving. So, divulging my kitchen hacks will have to wait for later.

  8. A faster way to boil eggs and not over cook them is to boil for 4 minutes then take off heat and cover for 5. Perfect every time. Going to try to peel this way.


  9. I don’t even eat eggs and I find this impressive! I have passed along to egg-eating friends.

    More kitchen hacks to keep you busy:

    1. Always add mushrooms last to heat. They’re mass is almost all water, which releases itself quickly, thus moistening the dish.

    2. Add a tiny pinch of salt to a mug of coffee. It takes out all the bitterness without sacrificing the real taste

    3. Common myth: You need to add salt to water when cooking green vegetables. Just pop them out when *just* cooked and throw them in an ice bath. Cooking halts and green colour stays bright.

    4. A complete protein can be digested by pure pinapple juice (see Harve This for more info here)

    5. Chocolate, peanut and merlot vinegar are a near perfect trio because their molecular basis are so similar. Others include apple + lavender, olives + dried figs, oyster + kiwi

    The most interesting “kitchen hacker” that I’ve been following lately is Hervé This. He has an incredible grip on molecular gastronomy which is where all the best hacks start from.

    Great post Tim!

    1. Instead of tricking the bitter out of coffee, have you tried good, freshly roasted coffee and the correct brewing method?

      If your coffee is bitter, it is a sign of over-roasted, over-aged beans or a brewing temp that is too high – at this point, your salt does not have any ‘real’ taste to rescue…

  10. That’s Awesome! 🙂 Actually, think about all the gunk that may come out of people’s nailbeds when trying to peel the old-fashioned way, this may actually be a more “hygenic” method!

    Some other tips: Start with very cold water or even better, refrigerate the eggs in the pot of water overnight so they start at the same cold temp as the water. (this works great with potatoes too, peel em the night before and put them in the pot of water and refrigerate overnight) – slow boil is a good tip. Then, let them cool all the way down still in the water – refrigerate again if you have time. (for potatoes – this stops them from breaking up in the water and makes them nicely mashable).

    Also, a tip I recently read for deviled eggs, lay them on their side overnight in order to nicely center the yolk 🙂

    I whole-heartedly agree with the organic grass-fed eggs (“cage-free” may or may not be “grazing” chickens) – you want chickens that are not totally grain-fed, that’s what gives you the extra DHA, they ate grass, etc., not just grains. Plus, it’s better to eat animal-based foods that come form happy animals 🙂 Good stuff!

    Great timing – I just started eating a hard-boiled egg every morning (I am not a breakfast person) because I read protein in particular in the morning can help with your metabolism all day…I sprinkle some good sea salt and cracked pepper on mine, yummy!

    1. If you are going to boil potatoes for anything, the easiest and best way is to boil them with the skin. When they are tender you can rub the skin off easily. You do not throw away as much and boiling in the peel keeps more of the nutritious value inside as well as less throw away. Then make potato salad, mashed potatoes or anything else you wish.

    2. While chickens may eat a little grass occasionally, they are omnivores – so they need to be pastured not to eat grass, but to get access to insects. Vegetable & fruit scraps, and seeds are also good for them. They do not graze like cattle.

  11. Kitchen hack:

    For everyday: Mix a few whole cardamom pods or seeds with your coffee beans when you grind them. Cardamom is considered purifying and is reputed to mitigate the negative effects of caffeine. Also, keep a small bowl of cardamom by your bedside. Chewing a single pod is stimulating and cleansing in all the right ways.

    For maximum indulgence: Try my favorite chai recipe. Yes, you do need to roast and grind the spices yourself. It’s well worth it.

    In the excerpt below, James Bailey explains the medicinal purpose of chai spices in a little more depth.

    “Four primary spices are used in yogi tea: cardamom, ginger, long pepper, and cinnamon. Cardamom and ginger are considered sattvic, believed to stimulate spiritual purity. These spices also help to reduce mucus, relieve gas, calm the stomach, stimulate agni, and eliminate ama (toxins). Long pepper (pippali) does all this, as well as reduces pain and rejuvenates tissue. Cinnamon is similar to cardamom and ginger in properties and is also good for the circulation and the heart.

    …some yogis may prefer drinking just a simple infusion made from only the base spices, depending on their particular dosha, without the black tea, milk, or sugar. For example, kaphas, who may be burdened by sluggish digestion, gas, or constipation or suffer from dairy sensitivities, obviously should skip milk and sugar. Sensitive vatas and easily agitated pitas should avoid the caffeinated black tea.”


  12. I like poached eggs and the easiest way to do it is to crack a raw egg into a pot of boiling water. 80% of the egg will stay intact. Boil for about 2-3 min (practice to get your version of the perfect egg) then rescue the hen’s progeny with a slotted spoon, drop onto a paper towel, pat the top dry with same paper towel and put over a toasted piece of french bread with a tiny bit of hard butter, add some salt and pepper and enjoy your trip to heaven.

    1. I make a few of these at a time,, store them in cold water in the fridge and then just warm them briefly in hot water. Saves on time a bit and clean up a bit.

    2. Add a tablespoon of vinegar to the water before adding the egg. It causes the unshelled raw egg to “ball up” and stay together. When they are cooked, gently remove them from the boiling water using a slotted spoon or strainer-ladle. This is a trick I learned from a hotel chef years ago — that’s how the better restaurants can serve you nicely rounded soft-boiled eggs.

  13. Tim

    Met you in Sydney at the party. I was the one asking questions about the effect of social media on your marketing of 4HWW.

    I know you avoid email like the plague and give email addresses that go to assistants and publishers, but I will try this anyway.

    I have a very simple media opportunity for you here in Oz that will take about 30 minutes to address (written answers). Obviously can’t reveal all here, but if you / or assistant could reply to the email address supplied I will forward the details. (I will also send this to your standard channels).

    Thanks in advance,


  14. Hi Tim –

    a) great (useful) trick

    b) WAY better video than some posts – new camera? Any favorite small/tough/good in low light video units?

    – Karl

  15. another method:

    dunking them straight away in cold water (after boiling them hard) causes the egg to contract within the shell, creating space which then allows the shell to easily unwrap, leaving a smooth egg behind. Literally unwrap them using the fleshy part of your hand and the shell will wipe away.

    fun stuff.

  16. Similar trick with boiled potatoes:

    1) Before cooking perform two large crossed incisions on the skin.

    2) Cook the potatoes in boiling water

    3) Put the potatoes into icy water

    4) The skin just “slips” out when you press it sligthly.

  17. Great advice Tim,

    I have been eating eggs since 1981, raw ala’ Rocky. Recently when I pinned down two of my holistic / longevity mentors, Dr. Al Sears (Pace Cardio) and Dr. Mercola, I revamped my egg consumption techniques.

    Dr. Sears and Dr. Mercola are such prominent sources of information on longevity that I flew down to Florida to have a chat with them.

    After talking further with them, I now have a 10 egg omlette ( I weigh 220 lbs. and work out intensley) and drink the yolks raw & very slightly heat the yolks to create a soft mush. I know it doesn’t sound great, but it is not too bad. What the heck, if can drink them raw for 27 years & will put anything in my mouth for the greater good (more muscle, less fat, and healthier blood & organs).

    If you or any of your Ferris Followers want more info on why or my results since I have been doing this egg consuming tech. (for about 4 months) just e-mail me.

    Thanks and keep up the great work. You inspire me!

  18. Great hack – I was peeling these little bastards for about a half hour this weekend, so I’ll be sure to use this way in the future.

    My hacks:

    1. A slice of apple in rock hard brown sugar will turn it soft and fresh again in about an hour.

    2. Wrap fresh bread in wax paper – it stays fresh almost disturbingly long with no preservatives.

    1. Head Lettuce Hack: Do NOT wash your head lettuce before putting it in the fridge. Buy a slightly larger head than what you think you want. Cut a cone shaped core out of the bottom of the head. Remove and throw away (compost?) at least one complete outer layer of leaves (they’re often damaged or “soiled” in some way anyway). WRAP the head completely in plain white paper towel (not a print pattern). Store in a plastic baggie (the same kind you get at most fruit / vegetable sections of your grocery store). This will keep the head fresh and crisp for 10-14 days! For LEAF lettuce, you can rinse — shake off well — and wrap completely around the bunch with paper towel (same as for Heads). Place in plastic baggie (as above) — will keep the leaves fresh and crisp for 5-10 days, depending on how much water you can shake off.

      1. I disagree with the idea of cutting the stalk out. (If you do, just a sharp bash on the bench and it will pull out)

        It will start to go off at the heart. A trim every time you take some leaves off will keep it fresh longer. No different than trimming the stalk off flowers to keep them fresh. Keep in bags as mentioned.

  19. Tim, this is to let you know that the 4HWW has persuaded me, a devout non-book buyer, to buy your book (the only book I’ve purchased in 12 months is Walden). I took it out of the library, half expecting hype and disappointment (another round of “Turn your Blackberry off at dinner time” routine). I wasn’t even to chapter 4 before my order was placed on Amazon.

    I have taken the past 9 months off from working, schooling, renting, owning – everything – to hash out some sincere, life-altering changes. As you may gather from the photo, it’s going very well and I can’t wait to take the next year to really implement some changes.

    For me, your book came at a perfect fork in the road. Now that I OWN the 4HWW, I’ve mangled it with dog ears, highlighters and airport abuse. Thank-you for provoking some heavy duty thought and excitement, mixed with mid-grade fear and wonderment. You do great work Tim Ferriss!

  20. Thanks for comments, all!

    @Rex: The baking soda would go in the water before you boil it.

    @Annie: Thanks so much for the kind words — your comment made my morning. I’m really happy you’re enjoying the book 🙂

    All the best for a wonderful 4th, lads and lasses!

    Pura vida,


  21. Do you ever mash the top of a banana when trying to peel it? Try peeling it from the bottom. Just squish the bottom and it comes apart perfectly.

    If you want to keep your apple slices from going brown, sprinkle lemon juice on them.

    A couple of fun fruit tricks:

    A banana can be “pre-sliced” before you peel it. Take a clean needle and insert it along one of the seams. Scrape out a slice in the edible part. Once you (or a friend) peel it, all the evidence will be gone because the hole was along the seam.

    Cut a baseball stitch pattern into an orange skin and peel as normal. The skin can be taken off in two whole pieces that can be fit back together if you’re careful.

  22. Sheez. That’s not how you cook boiled eggs. That is way overcooking, you Viking!

    Bring the eggs and water to boiling and then take the pan off the heat and let it sit for 20 minutes. You will get perfectly boiled eggs! Seriously. Who cares about putting all that energy into peeling an over-cooked egg?

    Try it you’ll like it. Maybe the baking soda and your method will work with this type of egg too.

  23. This may be off topic, but as the man himself points out, you have to be unrealistic to attain a goal. Tim, you said the best way to reach you is to leave a comment on the blog and I have followed that advice. Using your ways of thinking, I’ve obtained a law internship at a top 5 New York City law firm at the age of 16, been elected vice president of a club which I had little participation in before being elected, and gained 20 pounds of muscle in a month. I read somewhere before that you created an audiobook entitled “How I beat the Ivy League.” I also know that you scrapped the audiobooks, however I am sure that the principles you used still apply. I am in the process of beginning college applications and could sure use some tips! My email is and any help will be appreciated. Hope to hear from you soon!

  24. Hi Tim,

    I love getting your blog! I never know what to expect when I open the email. I’m trying the egg trick tomorrow. I also forwarded it to a few friends. Thanks for enriching our lives in ways big and small!

  25. Here’s an awesome egg hack.

    egg white





    It’s on of those things that sounds like an awful idea in theory, but works out real well in practise.

  26. Tim: an idea for a mini-retirement: biking the Pang La mountain pass near the Rongphu valley (Tibet). Not sure if you like remote areas.

  27. dude,

    all you have to do is crack the shell a bit all over and put the egg in cold water.. no ice, just plain tap water. wait 10 seconds, and the shell should come right off in 1 to 2 pieces.. the key is to get water in between the egg and the shell/membrane.

    simplicity rules.

    1. I did this for awhile, and realized that the eggs soak up a TON of water. It’s not a problem if you eat them right away, but when you want to hard boil and peel 2-3 dozen eggs at once ahead of time to save time, watery hard-boiled (and peeled) eggs are not appetizing and the extra moisture can encourage stuff like bacteria to grow, so they won’t last as long.

  28. Tim, you are truly awesome!!! I was just complaining to my wife that I never eat hard boiled eggs precisely because I hate peeling them!! WA-LA!!! I am going to cook one right now in celbration

  29. Pretty cool, though I think this is even easier:

    (not sure if it matters how the egg is boiled, but since I never boil eggs myself, it’s always worked with any that have been presented to me)

    Palm a hard boiled egg, hold it 6-12 inches above a hard surface, and then smack it down. Keep your hand on the egg, and while applying a medium amount of pressure, roll your hand over the top so that the egg does one complete revolution (the shell will be cracking while you do this).

    Now, simply use both hands and try to pry the shell off from the middle into two pieces…it will usually come off in one piece (held together by the membrane inside).

    I only eat them once every few months, but it’s easy enough to pick up right where you left off – impressing skeptical friends! If you’re good, you can do this in about 5 seconds.

  30. Hey,

    Although this is really cool, I don’t think its very practical. I found that if I peel them under a flow of cold water from the faucet, the peel simply falls off with out any trouble at all. I believe this method is also much faster and easier then your method. Yet, not nearly as entertaining. 🙂


    Wyatt Lehmenkuler

  31. Obviously, I had to try this for myself and it actually does work! Amazing. The hours upon hours I’ve spent peeling every shell are gone forever. Thanks a bunch!

  32. This is crap. You can do this without the baking soda mumbo jumbo. Well, at least the mumbo. Perhaps not the jumbo.

  33. I used to love peeling the eggs little by little when I was little. I don’t eat hard boiled eggs as much now but will try your blowing trick!

    Happy Independence Day!



  34. From an environmental concern position, there has to be a better way. Boiling for 12 minutes… boo.

    Putting hot things into ice water just to cool them faster…. boo.

    It may seem minor, but if millions of cooks start freezing water just to add it to tap water to cool things that they heated up….. it adds up, people!


  35. You’re right, Freddy, I only boil mine for one minute or so (after they come to a full boil), and let them stand in the hot water until cool, and then refrigerate them – damn refrigerator is on all the time 😛 🙂

    Just did this w/ baking soda – will try Tim’s trick in the morning! My son ate one of my previously boiled eggs this morning with much glee “I love eggs -wheee!” LOL. Can’t wait to try the trick tomorrow!

  36. @Marcie

    With the amount of bacteria that lives in a human mouth, this will never be done in a US restaurant (at least not very long after the healt inspector finds out). You can let your dog do it if you can teach it how to without eat the egg. But you’d probably find that disgusting even though dogs’ mouths are cleaner than humans.

    I for one would immediately leave a restaurant without paying and call the health department if I was eating at a place that did this. I don’t care how much food I had already eaten or even if I had ordered hard boiled eggs, I wouldn’t pay the restaurant a dime.

  37. Hi Tim,

    Cool tip! FYI, I don’t know if you’re familiar with the teachings of Charles Poliquin (one of the world’s most renowned strength and conditioning coaches — brilliant guy) but he essentially says that eating only the whites is for dorks. Even if you’re trying to diet/cut, you want the yolk, cholesterol and all. It’s good for keeping testosterone levels up, among other things, and cholesterol in and of itself ain’t harmful unless your LDL is REALLY stratospheric. Otherwise, just focus on keeping your HDL high and your triglycerides low.

    I’m going to try the de-shelling tip today. 🙂

  38. It may seem minor, but if millions of cooks start freezing water just to add it to tap water to cool things that they heated up….. it adds up, people!


  39. Great tip Tim… I’ll have to try that because peeling is so frustrating.

    I tried many brands of eggs, and hands-down my favorite kind is not available in any store where I live. Eggs from chickens on green pasture, eating real grass. I highly recommend you give them a try. They have EPA and DHA (from the grass and bugs that the chickens eat) and taste delicious raw or cooked. You might have to ask around… I get mine from a fellow who has 24 chickens in his backyard as a hobby.

    @ Anybody who thinks eggs or egg yolk is bad for you…

    I have been eating a pound of butter and 1 dozen whole eggs every week for a couple of years and my cholesterol level was rated “excellent” by my MD (ratio is 2.3). Something to consider…

  40. I use those cold packs instead of ice cubes after boiling. It works great and saves the ice for impt things like evening cocktails. Also, it conserves a bit of water.:)

  41. A word to the wise, make sure your egg isn’t too soft boiled before you try this!

    One more diet hack: 2 steps to never having an ‘off plan’ work meal again

    1) The Pret Audit:

    Have a look round the eateries where you work, compile a list of at least 10 dishes that conform to the diet you need an keep it in your desk. Select 2 dishes from the list before you go out and buy one.

    2) The Double Dinner

    Just cook 2x the amount of dinner you need and take it to work the next day. Prepare twice as much protein and vegetables as you need, divide or apportion carbs as needed (exercise, goals etc)

    More ‘hacks’ at my blog (click my name)

  42. Very interesting tip. Thankyou!

    Mine is on peeling onions…either hold a small piece of bread in your mouth or listen to a slight trickle of water. Believe me i find either of these works every time.


  43. Okay, so I’ve been holding off from watching this particular vid for a while now, thinking that it must merely be another “add vinegar, boil, ice bath, crack into a million pieces, then peel post.” I should have known better.

    Had I watched it last week, it would have saved me from last night’s marathon peeling session for my curried deviled eggs. . .well, next time I’ll be prepared.


    Thanks, Tim.

  44. Hey, Tim, you seem to care about health alot. I personally have been getting interested in the living, raw foods lifestyle. I think it’s the healthiest, most energizing way of living, imho.

  45. I was so excited to try this one. I did. It didn’t work for me. I think my eggs were too fresh — organic, local eggs from the farmer’s market. The baking soda addition did help them detach from the shell, though, so at least I had nice looking eggs that I ended up peeling by hand. It gave the baby sitter a laugh, though, watching me blow into eggs. (Then I rinsed them before we made egg salad sandwiches.)

  46. Ha to all those worried about the food safety of a person blowing an egg out of the shell. Lets remember – you ARE eating a chicken ABORTION so I’d be more concerned about that than the guy’s mouth germs.

    And that old wives tale about a dogs mouth being cleaner than a persons? I can disprove that in two simple steps – [1] I brush my teeth three times a day, my dog doesnt. [2] My dog finds poop an vomit to be a delicacy and eats them whenever possible. I dont.

    Im thinking my mouth is cleaner 8-).

  47. I think peeling the eggs is a better option. If the eggs are boiled really well, the shell should be able to be peeled in chunks.

  48. Wow, that is amazing! I don’t see why some people have so much of a problem with it, it’s not like a lot of us are planning on blowing on eggs to serve others, we’ll probably just be eating them ourselves.

    This is really useful when in the morning I want to make a quick Bento box before running to classes, but don’t have the time to slowly peel the egg bit-by-bit!

  49. Finally I can sleep at night. Why, only the other day I spent a whole 5 seconds of my life peeling a hard boiled egg.

    5 seconds I will never get back.

  50. Hiya …

    Just got to see this vid. Neat trick … will try it tomorrow when I do my usual eggy breakfast.


    Just have to let y’all know that the fresher the egg, the more difficult it is to peel. Good way of telling how old your supermarket eggs REALLY are, albeit a bit late! So if you’ve got wonderfully fresh eggs, forget hard boiling them. Soft boil, poach or make an omelette.

    Bon Appetit!

  51. Hi Tim! Thank you for writing 4 HWW!! I just finished reading it and I am now working on my muse :o)

    Just a quick comment about eggs…yes they have a lot to offer nutritionally by think twice about recommending them for their arachidonic acid content. A previous post by “Allen” mentions the role of a. acid in inflammation and it’s an important point to keep in mind


    Such inflammation can be combated with DHA/EPA and veggies, but women with dysmenorrhea are likely better off avoiding a. acid–namely found in meat, dairy and eggs)

  52. I never really have a problem with peeling them anyway. All you do is crack the side of the egg on a slightly sharp edge, like the side of the pan. And roll it so it is cracked all around, the shell should come off in two halves.

  53. Great trick. Here’s a slight revision to boiling slowly. It’s even slower to fix the egss, but they’re never rubbery.

    Take the eggs out of the refrigerator about 15 minutes before fixing them, and put them in warm (not hot) water, well over the shells.

    Once they’ve warmed up, turn on the stove and let the eggs heat to boil, then put a lid on the kettle and set it off the heat. Let it sit for 22 minutes, then drain and replace the hot water with ice water.

    At least some of the shells will crack with the ice, and they’ll be ready to peel by Tim’s method or the traditional way.

  54. I tried it and it did not work for me. I must not be as heavy winded as you. It did peel a lot easier. Oh well, I need to find someone that can blow harder than me!

  55. re: Freddy’s eco-comments about boiling/ice when making eggs:

    Once the water has been boiled for the eggs it can be used cooled to water houseplants which is great! Additionally, since I live in a very cold province (today it is -28 degrees Celsius) the ice can be obtained from my own yard (snow). Any ice water from the fridge that melts can be put in my dog’s water bowl so nothing is wasted…

  56. I don’t know if old threads are monitored, but here’s my egg-related kitchen hack.

    Scenario: I want to make fried-eggs for lots of people (more people than pans)

    Solution: Put the eggs in a large bowl of hot water; just hot from the tap, not hot enough to scald your hand.

    What happens: The first eggs that you cook will cook at normal speed (having not been heated by the water), but the last ones out will cook nearly instantaneously. The other advantage of doing this is that the top of the egg takes less time to solidify, so you can cook at a higher heat with less chance of burning the bottom of the egg before you flip.


  57. Nice trick!

    Won’t work on my eggs though… unless I let them sit in the fridge for a couple of weeks before boiling so they shrink in the shell a touch. Fresh eggs’ shells aren’t loose enough.

    Which comes to the reason for my comment. You’re recommending eggs that are better than standard, but not at all as good as they should be. That’s why I raise my own. 😉

    “Cage Free” and “Free Range” hens is almost completely meaningless. It just means they aren’t in battery cages. They’re still crammed into row buildings by the thousands, in the case of free-range, with some sort of access to the ‘outside’.

    The absolute pinnacle of super-nutritious egg is a pastured hen.

    Hens that aren’t just “allowed access to the outside”, they literally live outside with some sort of access to ‘inside’ to perch at night and lay eggs.

    Chickens are NOT vegetarians. So “all vegetarian grain-fed” is cruel in my book. They are omnivores that eat quite a bit of grass, along with as many bugs as they can find. Pasture-raising them is really the only way to accomplish this. The nutritional profile shows this is the best as well, as these eggs are vastly more healthy for you.

    As for mine, they’re pastured and are fed flax seed and coconut as well. Man, the eggs taste fantastic!

    Check with your local healthfood store for pasture raised eggs. But most likely, the only way to find them is a local farmer’s market. You might also find them on Craigslist in your area. They won’t be $1.80 a dozen, but who wants to eat that icky, cruel stuff anyway? 😉

    1. And sometimes the “access to the outdoors” label on eggs at the store can mean that a door is open, but the chickens never actually go outside because they weren’t allowed to as chicks and so they learned to stay indoors.

  58. THAT’s awesome. That would be a great ttrick to do at parties to wow my buddies. cool! I just boiled some eggs and peeling them was a pain. The shell kept sticking to the freakin’ egg. So I came on here for advice. I’m going to try this trick after I brush my teeth lol it’s morning and I just woke up. This guy is is great!

  59. Just in time! I’m in the mist of boiling eggs right this second. My boyfriend happened to remember this post, time to try it out!

    Thanks for the nifity tip. Lets see how it works for me.

  60. I’m not sure if this has been mentioned, but from the words of the great Jamie Oliver – simply roll a hard boiled egg away from you on a flat surface.

    The egg will then peel right off along the cracked line you created.


  61. Hi there, Tim & Everyone,

    Just wanted to add my two cents worth regarding the truly FRESH eggs. It doesn’t work.

    I tried it. Just to see. Although I already knew our fresh (less than a day old) eggs were much harder to peel than store-bought, I figured I’d at least give it a shot. No dice.

    Although I am tempted to go out and buy a half-dozen store bought eggs just to try it because, more than anything else, it just looks like FUN 🙂


  62. Just wanted to let everyone know that this trick works great (just remember to follow the directions).

    But if you are like me, and like your eggs just set in the middle, this technique doesn’t work 100% of the time.

    the best way to make hard boiled eggs (in my opinion) is to bring your eggs up to a boil (starting from cold water), then set your timer for 5 minutes. When your timer goes off promptly cool the eggs in ice water.

    They are more difficult to peel but the yolks are amazingly more tasty.

    But man is that trick great.


  63. Tim and Amanda,

    I also just tried this with extremely fresh eggs – just a couple hours old and the trick didn’t work. Since we have fresh eggs every day, do you have any other tricks we can try to make them peel easier? I’ve tried cooking longer, shorter, ice baths, salt water, etc and nothing seem to work.

    1. Just set aside some eggs for hard-boiling and store those for a few weeks before boiling. Use your fresh eggs to make scrambled eggs or an omelet or something else.

  64. Ha Ha. That’s funny. I have hard boiled eggs all the time. But my family has fried because they can’t stand peeling. I think they’d like to change their minds now!

  65. I knew about moving the eggs to cold water after boiling… but then I just rolled them until all the shell crackled and came off easily…. this is much cooler.

  66. Tim,

    could you try to give a discription of the pealing process that the video shows?

    For my screen-access program JAWS, all I see for that video is:

    “Flash Movie start.”

    “Flash Movie end.”

    It doesn’t show me anything useful. And because I cannot see the video itself, I would really benifit from a discription of the steps written out in some simpol form like:

    1. Blahblahblah.

    2. Blahblahblah.

    3. Blahblahblah.


    Thank you so much, Tim!

    Regards, –Keith

  67. Ok I have a cooking hack for you. I discovered this one myself.

    Ever overcooked some rice until it’s mushy and will mostly turn into goop when you strain it?

    Next time this happens, instead of straining it like normal get your pan and fill it as quick as possible with cold water. Very quickly give the water and rice a stir round a couple of times and then strain it as fast as possible. They key is to be quick so the rice stays hot enough to eat and remaining water will evaporate.

    Essentially you are using the cold water to wash away the really overcooked mushy parts of the rice and leave the bits that are just about edible behind. Not as good as cooking it properly but saves you have to throw it away and make another batch. This has saved my butt many times (I perpetually overcook rice for some reason).


  68. I’m not sure if I got this trick right… you just crack both ends of the egg after it’s been hard boiled and then give a hefty puff in one end and it blasts the shell off?

    What I usually do is cover the eggs with water, put on the stove and bring to a boil. After it starts to boil you simply shut the burner off and let the eggs sit in just-boiled water for 10 minutes.

    After the 10 minutes is up, you gently dump the pan into a colander to get rid of the hot water, rinse with cold water and then fill the pot with cold water and put the eggs back in; this causes the hard boiled eggs inside their shells to shrink, creating a bit of space between the hard boiled egg and the shell.

    Then you can simply crack them and roll them on your table so the shells are fully cracked all around, and then when you start to peel the shell off, if you do it right, the entire shell comes off in one long strip, because it’s all stuck to the membrane under the shell.

    I’m gonna try this cuz I just hard boiled a dozen eggs because I gotta get back to lifting; I’ve already been running on my treadmill every day for at least an hour, gradually increasing the speed; yesterday I ran for an hour at 5.0 mph and burned over 750 calories.

  69. I guess I did something wrong because I just tried it and nothing happened… well, my cheeks ache a bit…

    I just toss the egg against a hard surface for 3-4 times until it’s all cracked and I just pass my fingers over it and it virtually “peels” itself.


  70. I have tried this multiple times and still can’t get it to work! The egg peel is definitely looser and easier to remove but I can’t get that nice one fell swoop blow. I’ll keep trying!

  71. Hey Tim,

    Random fact here (if you don’t know already) but baking soda destroys nutrients if used in cooking!

    It does keep the colour in green veg but even a teeny bit gets rid all the beautiful vitamins! 🙂

  72. Hi Mark, Tim, Everyone

    I wish I read your post about the fresh eggs carefully, Mark…before I made a bet with my mom that I could really teach her something about peeling eggs.

    She told me there’s nothing in the world that can make a fresh egg easier to peel so I so “oh yeah, check this out”

    (and I practiced beforehand on some eggs in the fridge that were at least a few days from when they were laid- it worked like a charm!- Awesome)

    I tried on an egg that was laid only two or three days ago and alas. I blew and blew until the egg started splitting with the shell still attached.

    It ended with an egg with lots of chunks still stuck to the shell.

    alas; I had to admit she’s older and wiser and knows more than I do.

    At least I had a delicious, tasty, fresh egg to wash down my slice of humble pie.

  73. Hey Tim:

    I just watched your video on how to peel a hard boiled egg without peeling and had to try it… (it didn’t seem to work as well as your’s did) my girls and I are debating now if we may have boiled them wrong…. the issue is, I put the baking soda in the water to boil the eggs and my kids think I was supposed to put the baking soda in when you cool them in the ice and water…. so please help us when was the soda supposed to be placed in the water?

    This is the coolest way to peel the eggs and we are so tired of cracked shells and little pieces of shell.

  74. Well, didn’t work for me at all … almost passed out from blowing. lol … I’ll try adding the baking soda to the water next time.

  75. 8 Minute Cake:

    My friend, Cassie, just posted this on Facebook. Definitely so much quicker!


    Cake Mix (any flavor)

    Tub of frosting (that compliments your cake)




    Lg. microwave safe plastic bowl

    Large cookie sheet (with a brim- think sheet cake pan.)

    Step 1: make the cake according to the directions on the back of the box. Mix in the plastic bowl.

    Step 2: Empty the container of frosting directly into the middle of the cake batter

    Step 3: Put it in the microwave for 8 minutes.

    Step 4: Behold the glory of what comes out of the microwave….Mmmmm! Let it sit for about 2 mins.

    Step 4: Place the cookie sheet on top of the bowl and invert.

    (that means flip over)

    Step 5: Lift bowl. Careful- steam is HOT.

    Step 6: Marvel at the awesomeness, smell the incredible aroma, shove other guests out of the way and move in with intent to eat and destroy- fork in hand.

    She says “Our favorite flavor combination is Devils food cake with Cream Cheese Frosting. Others have raved about the Lemon cake with Vanilla. It’s your cake. Party on.”

  76. Well the Blowing method looks easy but… I am not so sure as far as Hygiene if that is the best to do if serving the eggs to your guest or other people.


  77. Great trick Tim! Here is my cooking trick in exchange: I’ve seen that a lot of people take the 30 days diet and one of the things we’re allowed to eat is eggs (only one yolk).

    So here is how I cook my omlette to make it really tasty:

    1. People usually only beat the eggs until the thing becomes homogeneous, but if you beat it a little more, until the froth appears the omlette will be very puffy and tasty.

    2. When I fry the eggs I don’t use oil because I’m not allowed, but there’s a substitute for that – water with a bit of vinegar. Just remember to heat them a bit before pouring the scrambled eggs.

    Hope this is useful 🙂

  78. HI Tim!

    I found your video about peeling hard boiled eggs. Love Deviled Eggs and can’t seem to peel them “nicely”! They always end up abused and sad making it difficult to serve 🙁

    Looking forward to trying your method.

    Could you clear-up one little question:

    Do you add the 1tsp of Baking Soda to the boiling water or the ice bath??

    Thanks so much!


  79. I thought this was surely a joke. I saw it on youtube…wonder why they deleted all comments and not taking any more.

    I tried it anyway. First time, forgot the baking soda. Second time, I added b s and it worked!

    Kinda messy with soft boiled eggs, unless the yolk’s just started to congeal I imagine.

  80. Your great Tim!

    That’s brilliant! now its to late almost 2am, I can’t wait until tomorrow morning to try it! hope I get it.

    ; 0 )

  81. For breakfast I always use to drink 2 raw eggs

    We have a little chickenfarm and always have some fresh ones 🙂

    I have some questions about the 4 hour body:

    Will it cover Tinnitus? I have been visiting many doctors but noone could reall help.

    a good method to gradually whiten teeth naturally ? 😀

    Thanks in advance.

  82. Tim, in The 4 Hour Body you suggested adding salsa with hard boiled eggs. I just tried this and it’s good too: Adding Tom Yum soup paste (any Tom Yum paste will do I guess, I just used soup paste). I believe it can go with many things.

  83. You know, I’ve tried this and it does work. However, I don’t think it’s too efficient. after all, just cracking the egg the traditional way is faster and simpler than all this “ritual”. I agree that it sucks to peel the egg slowly, but I still think that the classic way of doing it remains much more efficient. And it’s all about efficiency after all, isn’t it? 😀

  84. Did not work for me… I tried 6 eggs, I didn’t have any baking soda though. Just felt like I was gonna pass out blowing on those darn eggs. Then I had to just peel them the best I could and a lot of the egg came off with the shell.

  85. There are a ton of great cooking and food hacks on — they’re short videos called Chow tips. My favorite is how to store strawberries (my favorite food) — you place two damp towels around the strawberries, above and below, with the strawberries placed in one layer between the towels, not all piled up on to of one another. It is amazing how long the strawberries stay fresh that way.

  86. one more: Mark Joyner swears that chewing your food 30 times before swallowing will net you more energy by digesting with enzymes produced in the mouth and stimulating those in the stomach — saving your body the energy it’d require to digest to that degree later on down the track. I think the theory is sound, but actually chewing something 30 times before swallowing is a challenge unless you take really big bites or it’s a tough piece of meat. However, there it is, all the same. I will say this, anytime I’m drinking a smoothie, I “chew” it in my mouth before swallowing in order to get those digestive enzymes going and it definitely makes a difference.

  87. Hard boiled eggs that come out perfect every time… Place the raw eggs in a pan and cover with water completely. Bring to a roiling boil, cover with a lid tightly and remove from heat. Wait 20 minutes. Drain and cover with cold water to cool. Perfect every time, and never any green in the yolk. 🙂

    This is a neat trick, blowing the egg out of the shell, but I have to agree with many others that it’s not very sanitary. The baking soda trick is good to know, though; thanks, I will try it.

    aktree… fresh eggs won’t peel well no matter what… let them age 2 weeks then boil some and try it.

  88. WoW! This is amazing. Ever since I found this blog post I have been doing this to peel my eggs. Started a new diet a couple weeks ago which encompases following the 4-hour-body book, and doing Isagenix. It has been working out well so far and I feel greater than ever. Part of both diets are to eat a lot of eggs, so this comes in handy.

  89. Hi, I’ve been a fan for a while and have heard you reference this video but just got around to watching it and trying it. My kids LOVE this. I make a trumpet sound when I blow the egg out, probably because I hit it too hard when I crack it. But that seems to add to the entertainment value for my kids. Needless to say, I will never peel an egg the old fashioned way again.

  90. I did this. Used the baking soda, ice…and not only did the eggs not blow out of their shells, but I have never had a harder time peeling hard boiled eggs in my life.

    1. This doesn’t work. Tim – enlighten us on some more detail….cook time, cool time, etc. I have tried this twice now with no luck.

  91. Nice job on the video… however, seeing eggs done this way is nothing new. As children, we all gathered around to watch daddy do the very same thing… no baking soda or ice bath for the eggs either. ;o)

  92. Only works if you make sure to cook the egg soft or medium. If you cook it to hard it will not blow out of its shell!

  93. I just finished peeling a dozen eggs the “old way” and now have a few little nicks on my fingers! I have been meaning to watch this every since it was posted. This was my last time doing it the original way… No more nicks for me! And I WOULD do it even if guests where coming over. I would just give the eggs a final rinse after peeling them.

    Thanks for sharing a tip that to some is not so important but to me, its life changing! 🙂 I am very much enjoying The Four Hour Body!

  94. Ok, so I tried blowing the egg out of the shell, and it worked fine. However, when you blow, it must make some kind of sound that only cats can hear, because I had two normally docile happy cats, running at me, screeching, with big puffy tails.

  95. Doesn’t work well at all with Trader Joe’s cage free eggs. Too fresh maybe? Regardless of the peeling method used, the egg skin usually bonds to both the egg and the shell in many areas, and I end up with less-than-whole eggs, which is rather frustrating.

  96. The 12 minute boil time /ice bath is a standard in the restaurant industry. Even with traditional peeling, the shells come off very easily. I will try adding baking soda next time, but I think I’ll pass on “blowing ’em out” for my guests! LOL

    Cool video! 😀

  97. I like rolling the egg against the counter top and then peeling the shell off. Seems like more work, added steps… too many requirements… pH and Acid… blah blah…

    I’ll admit it’s a nice party trick if people are cool with your spit on their eggs. 🙂 😉

  98. Yuck. I wonder how many germs are deposited on the egg by this method. It might be okay when cooking eggs for oneself, but is hardly suitable when making them for others to consume.

  99. Didn’t work for me; used baking soda, cooled in ice-water bath. Do they need to be cooled for a minimum amount of time for this trick? Was hoping this would make the task of creating dozens of hard-boiled eggs at Passover much easier. Disappointed.

  100. Shot that sucker right across the room and NAILED my dog right in the ear! (I also found out that my dog really likes hard boiled eggs…)

  101. i dont eat eggs anymore dont need to my shake has all that and more its wonderful build lean muscle,gain weight or loose weight this is the way to go i have lost 23 lbs and 16 inches in 3 months i feel wonderful considering i was so close to going on disability i have fibromalgia but not anymore feel great and helps with chronic pain and diabetis and more

  102. I love eggs, but I can not peel them, so I cook them other ways. After finding your blog, I can not teach my-self how to do it the right way. Bookmarked and thanks for this post.

  103. I’ve been doing this for years until I learned of something even simpler… Boil the water first, then put the eggs into the pan (I use a long spatula/spoon). 20 minutes later, you can let the eggs cool and then peel. The peel comes right off, you don’t have to blow on them or mess with ice. It’s so easy. Works every time for me!

    1. That’s great, but please clarify – – put eggs into already boiling water, that’s clear. BUT – – then you turn the heat OFF, and just let them sit in the water for 20 minutes WITH NO FURTHER HEAT ADDED???

      Is this correct? Thanks!

  104. If you don’t need whole eggs there is an easier and faster way. Hold the egg with one hand on it’s side. Take a table knife (not sharp in case you miss) in the other hand and give the egg a swift (not slow–this is important) whack to cut the egg in half. Then take each half and run the knife between the shell and the egg and the egg will pop out.

  105. This is even better than I expected. We have chickens, so our eggs are very fresh. I’ve tried this method with eggs I’ve held for a couple of weeks, and I’ve tried it with eggs 2 days out of the chicken. I’ve tried it with just-cooked eggs, and I’ve tried it with eggs I boiled a few days ago. It always works! I can’t always blow quite hard enough to expel the egg, but I can hear the membrane pull away, and then it peels off easily. Love it–thank you!

  106. It took millions of years for human beings to discover this neat, little trick! Hurrah for us! BUT, I really do not want someone else to blow into my egg shell and catch the cooked fetus in their hand. This seems rather unsanitary, to say the least. Anyhow, I prefer to peel my own egg the old-fashioned way, thank you. I am not in THAT much of a rush to save the world with the time I have saved by blowing into an eggshell. And actually, the art of peeling an egg, like the art of pouring tea (Zen-style) can be most meditative. Unless, of course, the egg shell refuses to peel off neatly, or you spill hot tea all over your kimono!

  107. A person who is preparing the eggs can wash their hands but they can’t sanitize their mouth which is filled with germs. I wouldn’t put them in the fridge for the next day and leave time for bacteria to grow on the protein rich eggs…If you are going to eat the eggs right away, I’d say no problem except…..

    There is the possibility that the egg blower person is coming down with a cold or virus and is at the moment symptom free… They are going to blow lots of flu/virus contagious germs onto the eggs…This is a risk I’m totally willing to take if I am in a kissing relationship with someone and possibly in other circumstances too…. But….

    I’m not sold on this entire method…. Maybe someone should make an Egg Blower kitchen appliance…..

  108. Fine if it is me blowing the egg out for my personal meal but I don’t think I would like to have someone else blowing out eggs for salads or deviled eggs for me to eat. ICK!!! How healthy is that?

    1. I tried this…It works. But I had the same thought. So what I do now is, once cracked on both sides…I use a large mouth plastic juice bottle, with a seal to blow it out. Also, if you want to separate whites from yokes…use a flexible small mouth plastic bottle and suck the yoke out…PS…Don’t through the Whites out, they’re Egg Beaters and if frozen go well with stuffing, as a expander/filler.

  109. Around 40 years ago there was a small bellows-type device on the market you could do this with; about the size of a #10 tin can, plastic, light in weight. Did a pretty good job. Just punctured each end with the built-in poker, place in beneath the bellows and push down with one hand. As usual, there’s really nothing new under the sun, just stuff being re-discovered. Sometimes people actually give credit to those who went before rather than claiming it as their own and yeah I noticed he gave a nod to someone else but I wonder if THAT guy thought he invented this idea.

  110. Has anyone considered the consequences of having someone blow the egg out of a shell and then discover that he(or she) has ebola, bacterial virus, bad breath, gingivitis,etc. Certainly, not a method approved by the Board of Health. Who’s in charge of these articles?

  111. boil a large pan of eggs, pour off water, let cool , put top back on pan shake vigorously the shells will all come off…rinse eggs and make your dish

    You may also wrap celery in tin foil and it will keep for over a month in your refrigerator…I did this with a head of lettuce and it extended the life vastly

  112. I see is outranked by many competitors in google’s search results. You won’t get many traffic and sales when you are not in google’s top 10. Try to outsource SEO because it is very hard nowadays and you can get google’s penalty instead of ranking increase. I have the solution for you, just type in google – Burol’s Tips Outsource The Work

  113. Butter hack – if you want to keep butter fresh without using the fridge – so as a result soft, immerse it in water completely and keep outside. Water will stop oxidizing and going off.

  114. That was awesome, I’m constantly giving my 3 ausies hard boiled eggs because because I can’t peel them. Freaking awesome

  115. Most important step is to put the eggs in an already rolling boil. I Put them in the boiling water, cover, and turn off the heat and let them cook for 11-12 minutes, depending on the size of the eggs. Immediately into the ice bath. No baking soda. Peel (or blow, I suppose) while they are still warm. ALWAYS works.

  116. The questions I always have after reading articles about how to cook eggs. What is the impact of egg size on the cooking time, and are these cooking times based on eggs at room temperature or directly from the refrigerator? I always use extra large or jumbo eggs and store them in the fridge.

  117. i have just laughed out loud. i have chickens and boil even fresh eggs. the discussion here is almost as contentious as whether or not you should put sugar in cornbread. i say do what works for you.

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