How to Boil a Fresh Egg Without Tearing Your Hair Out in Frustration

Have you ever tried to boil a fresh egg? It sucks. You try to peel it as gently as possible, but half of it ends up sticking to the shell and tearing away. If you’re having a really bad day the whole egg will just tear right in half and you’ll end up with yolk all down the front of your outfit. It won’t matter if you’re carefully holding the egg away to avoid getting any on you, if you’re having a bad day that yolk will defy gravity and physics and fly right at you anyway because that’s just how things work. And presentable golden-yolked backyard deviled eggs? Fuhgetaboutit.


Well I’m here to save you from all that that. I’m here to tell you that you can have your backyard eggs and devil them too. The solution is so, so simple you’re not going to believe me. You’re going to say, “nah there must be a catch. The eggs must be gross or something. It can’t be that easy. She probably just used old eggs for the pictures and is making this up.” Just try it though, just trust me on this one, because I said the same thing when I found out about this and now here I am raving to you about it.

All it takes is a pin.


Now here’s a bit about egg anatomy. On the outside you have the shell, then right below the shell is a membrane that encases all the eggy deliciousness. On the round end of the egg there’s a space filled with air. As eggs age the water in the egg evaporates through the pores in the shell and this space gets larger, which is why really old boiled eggs are nearly flat on the big end (did you know grocery store eggs are often more than a month old already?). If the egg were incubated this is the end that the chick would break into first so it could start breathing. We’re going to do the same thing, but in reverse.


On some eggs it’s hard to tell which is the round and which is the pointy end, but if you stare at it a bit you can usually figure it out. Carefully stick the pin through the round end of the egg, only just enough to break through the shell but not far enough pierce the egg membrane. With practice you’ll be able to do this very quickly, but just go slow to start. For very fresh eggs the margin for error is tiny. Don’t worry too much though because even if you do push the pin in too far the egg will still be fine, you’ll just end up with a bit of egg white sticking out the pinhole.


Then put them in the pot and boil as normal. Voila! That’s it. I did say it was simple. The pinhole allows water to get below the shell and separate the membrane, which is why pinholed eggs are so much easier to peel.


Mmmmm. Time to devil some fresh backyard eggs!


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