anon6789

Very elegantly peeled, but the blunt egg looks much like my non-poked ones, at least from this angle. Very interesting… 🤔

I can only hope to pass along something so useful someday. Thank you, wise old Somali!

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.

I have seen those cookers but never had one. Me liking hardboiled eggs is a somewhat recent thing. Cold eggs never were very appealing to me.

I give them the same equator counter bonk and then peel them under running water. I’ll have to give the rolling method a shot next time.

Such a basic activity, yet we still have so many personal tips and tricks! 😄

Very nice! I have some weird texture issues and hate tiny shell bits.

I’ve been on a pickled egg kick lately and I like cooking them in the Instant Pot. Best consistently peeling eggs I’ve ever made, and I haven’t had any green yolks. I love it.