Is there anything other than the temperature of the shell making it difficult to peel? I'm sure the white would be firm enough to withstand a gentle peeling if you're careful?

I was hypothesizing about it as a potential easy alternative to poached (all contained nicely in it's own shell for cooking), but I've never seen it before. Is it impossible, just a stupid idea, too risky (i.e. being squirted with trapped hot water from the white/shell etc.) or just something that hasn't been tried?