You think so, huh? Well, the yolks on you. 😏

I'm Eggstatic 😊

😂😢😅

Humpty Dumpty did indeed, sadly, die. But he had no funeral service, since he was egg-nostic.

True 😂

Yes 💯

Why do you think the eggs changed? What about, for example, the water? Are you living in the same place and getting the same sourced eggs? I do not remember any difference...sometimes easy, sometimes hard.

Eggsactlly

We’re so attached to our idea of expiration dates these days that we probably cook eggs up that are too fresh (not to mention too cold) to break down properly like a normal, unrushed, older egg. I believe older eggs peel easier anyway. But awesome question to ponder! My Mom just bought some chickens, and now I’m gonna have to experiment with peelability! 🤓

Did you refrigerate your eggs?

Wow

Amen baby! This man is living in the future.

Me 2 lol

I was wondering about that too.

Exactly

@@TargaWheels you gently crack the shell without piercing the inner membrane which is still intact

Inner membrane

That end of the egg (the bigger end) is where the air cell is. The membrane there is not close to the shell.

Wow! I’m blown away!

Thanks for sharing your feedback. It give me more incentive to try this technique.

Steam the egg instead of boil and the shell comes off in one piece easily

I buy the BEST EGGS completely peel 😂😊

George, is that you?

Hassle to peel an egg ?!!! Are you disabled ?

that has been massivly debunked.

and involves getting Husband Microbes on your egg

With skills like that your husband would be in high demand in the Castro District of San Fran.

Me to many yrs trying to consistently peel an easy egg !!! Frustrating !!!😂😂

Fantastic! Glad it worked magic for you as well! :)

Oh great! Cz m not confident about breaking an egg 👍

Yeah, sometimes an egg cracks while boiling and it oozes out. I was thinking pre cracking it would increase the chance of that happening.

@@billvojtech5686 not if you crack the bottom where the air cell is..

​​​​​​@@billvojtech5686I usually pop a small hole or sometimes 2 in the bottom where the air sack is with a sewing needle, but being extra careful not to pierce the eggs membrane, this allows any built up steam to escape easily from the egg, just the same as what is on the glass lids of most saucepans & frying pans & skillets & I usually steam them most of the time, I also do this, even when I do boil them too, by doing this, whether I steam them or boil them, I've never had an egg crack on Me while I am cooking them yet, & adding a pinch or 2 of salt to the water helps & it brings it to the boil a lot quicker too, also the egg shell itself acts like a little mini pressure cooker & it retains a lot of heat so it keeps on cooking even when it is taken out of the boiling water or the steamer, I run them under cold running water for about 20 to 30 seconds or so, You can use a colander to do them all at once, then I let them sit in a bowl of cold water from the fridge for about 3 minutes, all this stops the cooking process immediately, then I peel them, I've seen some People let them cool down by themselves but with the process of them still cooking off the heat & trying to cool down both at the same time, it causes a little reaction inside the eggs & that's what causes that grey mushy substance to form between the egg whites & the yolks so You have to stop the cooking process straight away, I usually cook them for about 5 & a half to 6 minutes for soft boiled eggs, 7 to 8 minutes for medium boiled eggs & 8 to 9 minutes for hard boiled eggs, I usually crack them all the way around on a hard surface like a cutting board or a counter top, or You could also hit them all around the egg with a meat mallett or a wooden rolling pin, then I peel them, here's another little tip that I use whenever I am boiling water & don't want to use a lid, if You place a dry wooden spoon, a dry wooden spatula or a dry wooden rolling pin across the top of the saucepan it won't boil over, when the water gets to full boil & tries to boil over the little bubbles hit the dry wooden surfaces & pop & the water dissipates & drops back into the saucepan, occasionally You just might have to top the water up from time to time, so keep Your eye on that as well, I've never seen this no peel method before so I'm definitely going to give it a go, it looks like it'll save a lot of time & it looks like it could be a lot of fun too.

That’s what I was wondering.

You’re welcome, and Great to hear it easily worked for you guys! 😊👍

You're welcome :)

This works perfectly!