I searched it quick to see if the poking is another tip to make it peel easier, but I came across this old Lifehacker article testing non-poked, poked on the pointy end, and poked on the (supposed proper) blunt end.
The hole in the fat end lets the air bubble escape. This seems to prevent cracking, as the expanding hot air has a place to escape, and also, I think more importantly for some tasks, lets the fat end of the cooking egg expand. This should leave you with 2 nice round ends of the egg, making a more aesthetic presentation. (I’m curious to see if you can confirm this!)
The pointy side poke led to cracks and peeling mess in the article, and the non-poked eggs were now unattractive compared to the properly pricked ones now that the author could look at both side by side.
Poked and peeled. Yes, “poked eggs” is a thing now.
Sadly, the yolk came out greenish. Less water next time. These eggs were also a bit old, which has resulted in evaporation, making the bubble larger. Anyway, the bubble didn’t end up being massive. Could be because there was space to expand.
Yeah, that bubble never fully disappears. I should probably buy some very fresh eggs that have only a tiny bubble to begin with. I have a feeling there’s always going to be some air in there. Even if the white stuff expands, it’s not going to expand enough to fill that cavity entirely.
I searched it quick to see if the poking is another tip to make it peel easier, but I came across this old Lifehacker article testing non-poked, poked on the pointy end, and poked on the (supposed proper) blunt end.
The hole in the fat end lets the air bubble escape. This seems to prevent cracking, as the expanding hot air has a place to escape, and also, I think more importantly for some tasks, lets the fat end of the cooking egg expand. This should leave you with 2 nice round ends of the egg, making a more aesthetic presentation. (I’m curious to see if you can confirm this!)
The pointy side poke led to cracks and peeling mess in the article, and the non-poked eggs were now unattractive compared to the properly pricked ones now that the author could look at both side by side.
Poked and peeled. Yes, “poked eggs” is a thing now.
Sadly, the yolk came out greenish. Less water next time. These eggs were also a bit old, which has resulted in evaporation, making the bubble larger. Anyway, the bubble didn’t end up being massive. Could be because there was space to expand.
Very elegantly peeled, but the blunt egg looks much like my non-poked ones, at least from this angle. Very interesting… 🤔
Yeah, that bubble never fully disappears. I should probably buy some very fresh eggs that have only a tiny bubble to begin with. I have a feeling there’s always going to be some air in there. Even if the white stuff expands, it’s not going to expand enough to fill that cavity entirely.