As you roll, the shell should practically slide off in large pieces, leaving you with a perfectly smooth, intact egg. If there are still small pieces of shell sticking to the egg, a quick rinse under cold water will remove them effortlessly.
Why This Hack Works
The Shake and Roll method works so well because it combines multiple techniques that make eggs easier to peel. The initial shaking in the container cracks the shell evenly across the entire surface, loosening the membrane that usually clings so tightly to the egg white. The cold water in the container creates a bit of a cushion and adds moisture, which further helps to loosen the shell. Finally, the rolling motion ensures that any remaining bits of shell are dislodged with minimal effort.
Additional Tips for Perfectly Peeled Eggs
While this hack is incredibly effective, here are a few extra tips to ensure your eggs peel perfectly every time:
Use Older Eggs: As mentioned earlier, older eggs are easier to peel due to the higher pH level in the egg white. If you know you’ll be boiling eggs, try to use eggs that are at least a week old.
Add Baking Soda: Some people swear by adding a teaspoon of baking soda to the boiling water, which can help increase the pH of the egg white, making it easier to peel.
Peel Under Running Water: If you still find bits of shell clinging to the egg, peeling it under running water can help wash them away.
Peel Right After Cooling: While it’s important to cool the eggs after boiling, don’t wait too long to peel them. The longer the eggs sit, the more the membrane can reattach to the egg white, making peeling more difficult.
Peeling hard-boiled eggs doesn’t have to be a battle. With the Shake and Roll method, you can say goodbye to stubborn shells and enjoy perfectly peeled eggs every time. This simple hack has made my life in the kitchen much easier, and I’m sure it will do the same for you. Give it a try the next time you’re boiling eggs, and you’ll be amazed at how effortless peeling can be.
