4 replies
  1. teilzeitDAU
    teilzeitDAU says:

    oh my gosh that totally made my day, lol!!
    good tip though!
    i actually struggled w/ peeling hard-boiled eggs this very morning (the eggwhite got stuck to the shell when i peeled it and so when i was done i was left w/ little more than the yolk, aarrrrghh!)

    so i’ll def give this technique a try next time :)

  2. Beth
    Beth says:

    Is the baking soda really required? I tried Tim’s way just because we have our own chickens and the eggs never hard boil very well — shell peeling always peels the egg part, too. I thought the baking soda would help me peel them better even if I didn’t blow. Well, they did peel better, but the eggs tasted awful — they took on the baking soda flavor — our chicken eggs have a thinner shell than store-bought — even good quality store-bought, so I’m sure that’s why. Given that we get at least 8 eggs per day, it just seems inSANE to buy eggs for the sake of hard boiling, but I have been known to do that.

    Thanks for all you do!

    • Jonathan
      Jonathan says:

      Thanks for the kind words and great tips Beth! I’ve found that the baking soda works well for me and doesn’t seem to hurt the taste of the eggs…but the key is finding the approach that works best for you. Sounds like you’ve done just that which is all goodness. Wishing you a SANE Saturday :)

      – Jonathan Bailor

  3. Barb
    Barb says:

    Dear, dear Jonathan. As an ER nurse, this ‘blowing’ technique reminds me of a Valsalva maneuver which has many risks including auditory damage, dislodging clots, etc. I read a tip many years ago and I don’t know why it isn’t common knowledge:

    BUY EGGS. LEAVE IN REFRIGERATOR FOR ONE WEEK. BOIL.

    That’s it. As eggs age, the membrane that attaches the shell to the contents loosens. Seriously.

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