How to Peel an Egg


How to Peel an Egg without Peeling – Must See Video!

Since we are featuring many egg recipes and tips for April, we wanted to also share this most clever way to peel an egg!  Tim Ferriss, author of The 4-Hour Workweek and his latest best-selling book The 4-Hour Body, demonstrates this trick – with a nod to our own Dr. Michael Eades.

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  1. Good trick as long as the egg is for you!

  2. Susan Blish says:

    Do you put the baking soda in the water you cook the eggs in or in the ice water bath?

    In response: Into the water when you cook the eggs.

  3. Oh, that is just cool. I have to try it for fresh-laid eggs (which are amazing to eat, but hard to peel!).

  4. Do you add the baking soda to the boiling process or the cooling water process ?

    In response: To the boiling process, according to Tim’s video instructions. But that’s his method. We hardboil our eggs in the SousVide Supreme.

  5. Sandy Smith says:

    Your video didn’t make it quite clear to me. Low boil for approx 12 min – cool in ice water with 1 tsp baking soda


    boil with 1 tsp baking soda

    Think you mean in cold ice bath but not sure.

    Great video demo however

    In response: To be clear, this is not our method, we’re just sharing Tim Ferris’ video demonstrating a unique way to peel the egg. But in the video, he instructs to add the baking soda to the water to raise the pH, by which he means to the pot of water you are going to boil the eggs in. He then says ‘cool them down, add some ice’ which we take to mean after the 12 minute slow boil, remove from the heat and add cool water and ice to the pot.

  6. I love using my SousVide Supreme to boil eggs but find it really hard to cleanly peel eggs done this way — particularly if the whites are done to a custardy consistency. Any tips on peeling sous-vide eggs? Do you think baking soda added to the water bath would help and wouldn’t damage the machine?

    In response: We wouldn’t recommend adding baking soda to the water bath; though it would not damage the working of the machine, it could discolor the interior surface. You might try putting the eggs into a zip-closure cooking pouch (we have some certified for cooking coming within the next week or two) and adding a little baking soda to the pouch. In a large pouch, dissolve 1/2 teaspoon (2.5 ml) baking soda in 1 quart (0.9 liter) of preheated (64C) water; add half a dozen eggs. Remove the air from the pouch using the Archimedes Principle method: with the zip seal open, slowly lower the pouch into the water oven. The pressure of the water on either side of the pouch with force out the air. When the zip seal is at the surface, zip the pouch closed. This way the eggs cook in the slightly alkaline water inside the pouch. Give it a try and let us know how it goes!

  7. I tried the peeling method of blowing out the egg, and it did not work for me. In fact it was a laughing matter! I’ll stick to the regular way.

  8. How long/what temp to ‘hard boil’ eggs sous vide? I’ve been ‘poaching’ or ‘soft boil’ @ 140℉ overnight in a zip top bag (in shell) and can’t get enough of spreading them on toast.

    SousVide Supreme replies: Hard boil eggs at 167F for 40 to 45 minutes (up to 1 hour is fine).

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