Apparently you're shelling your eggs all wrong: 'The mystery is solved!'

If you've ever struggled with boiled eggs that refuse to peel cleanly, leaving bits of shell stuck to the white, we have a game-changing tip for you. According to a post on the Dull Women's Club Facebook page (which, contrary to its name, is brimming with practical advice), there's a foolproof method to shell your eggs easily every time.

The poster, who shared this pearl of wisdom, insists, "It has nothing to do with how you cook them, what you put in the pan with them, or whether they go in the pan with cold or boiling water. The trick is very simple."

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Intrigued? Here's the method she swears by:

1. Once your eggs are done, empty the pan of hot water and refill it with cold water.

2. Let the eggs cool.

3. Once cool enough, crack the shells all over but don’t peel them yet.

4. Place the cracked eggs back in the pan, drain the water again, and refill with fresh cold water. Leave the eggs in this cold water for 5 minutes.

Following this method, she promises, "the shells just slide off," giving you perfect eggs every time. The post received over 14k likes and 2k shares, proving this is egg-zactly the advice many of us needed!

Boiled egg hack really works

One group member enthused, "This really works!" Another celebrated, "The mystery is solved!" And in a humorous twist, a user lamented, "NOW you tell me! I just got done massacring a half dozen boiled eggs for potato salad."

Plenty of other enthusiastic comments rolled in from group members, praising the technique.

"Thank you so very kindly," wrote one, with another agreeing, "Yep. I shell them easily that way."

A few people shared their own egg-peeling wisdom. One insightful commenter explained, "Cracking every shell all over is HUGE. The membrane is attached to the egg; the shell is only slightly less attached to the membrane. This is why holding the egg under running water as you crack it can be helpful—the water gets under the shell and then the membrane."

However, some users pointed out that this method works best for cold eggs, which might not suit everyone. "I want my boiled eggs hot!" one person complained.

The post also sparked a lively debate with users sharing alternate 'fail-safe' techniques. One person mentioned, "I saw a hack where you put it in a glass, cover the end with your hand, and shake it against the glass. Then the shell all comes off easily."

Another added, "I put mine in ice water, and it works like a charm."

Yet another commenter shared, "I just crack the egg once and squeeze the shell off. It's super easy and quick."

There was also the observation, "I find the fresher the eggs are, the harder they are to peel."

One user summed up the situation perfectly: "Wow, lol. Lots of 'infallible' techniques."

The science behind egg peeling

If you want to get technical about it, there’s a reason why there’s more than one way to peel an egg!

According to food scientist and nutrition researcher Dr Vincent Candrawinata — known as Dr Vincent — while it seems simple, the science behind peeling boiled eggs involves chemistry, biology, and cooking techniques.

"An egg consists of several layers, including the shell, the outer and inner membranes, the egg white (albumen), and the yolk," Dr. Vincent told Yahoo Lifestyle.

"The age of the egg plays a crucial role in how easily it can be peeled. Fresh eggs are notorious for being difficult to peel because the albumen's pH is lower (more acidic), causing it to stick more firmly to the inner membrane. As eggs age, the pH of the albumen increases, making it less adhesive and easier to peel."

The role of rapid cooling

Dr. Vincent further explains that the cooking process also impacts the ease of peeling. "If eggs are overcooked, the proteins can bind too tightly to the inner membrane, making peeling difficult. Conversely, undercooking can result in a runny white that is equally challenging to peel."

Rapid cooling after boiling is another critical step. "Placing the boiled eggs in an ice bath or under cold running water helps to contract the egg white, creating a small gap between the egg white and the shell, which makes peeling easier. This process, known as 'shocking' in the culinary world, also stops the cooking process, preventing overcooking."

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Dr. Vincent also confirms that the original poster's technique is scientifically correct.

"This hack makes use of the principles of thermal contraction, osmotic pressure, and the physical properties of the egg's structure."

Happy peeling!

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