Egg Question

[wishuponastarforever]

Sometimes when I boil eggs, they peel easily. There are other times I have to mutilate them to get the shell off.

There must be a way to make sure they peel easily.

Does anyone have the secret?

 

[dizneegirl]

Older eggs peel better than fresh when they're hard boiled.

You might try adding some salt to your water when you hard boil them, some say it helps. But the biggest factor is how fresh your eggs are.

 

[oogieboogie]

Use older eggs. Once they're done cooking immediately put them in cold icy water.

Peel under cold running water.

 

[Pooh67_68]

Use salt when boiling them and cool them off just enough for you handle. I just made deviled eggs and even the fresh ones peeled great because they were still hot.

 

[2angelsinheaven]

Older eggs, I think they say a week after you buy them but I could be wrong. I bougt some the day before Easter, boiled them and went to peel them for Deviled Eggs and 1/2 of them got wasted.

 

[doxdogy]

I found this method on Food Network's website and it seems to work for me.

1 dozen large eggs
Water to cover
Pinch salt


Place the eggs in a saucepan and cover with water. Season with a pinch of salt. Place the pan over medium heat and bring to a boil. Cook for 2 minutes. Remove from heat and cover with a lid. Allow the eggs to sit for 11 minutes. Drain and cool the eggs for 2 minutes in ice water. Drain and peel the eggs.

 

[Dopey Sharon]

I use fresh eggs and they always peel easily, so I really don't think how fresh they are matters. I boil them, on medium low, for 15 minutes. Drain the water off, then run cold water over them. I then fill the pot with cold water and add ice cubes. When they melt, I add more. Don't know if that's the secret or not.

 

[Cliff Clavin]

There are many theories about the best way to peel hard boiled eggs, but here is the procedure that my Ma always follows, and it seems to work well for her:

Immediately soak the eggs in cold water. This will stop the eggs from cooking by their own heat, and will also help with peeling them. Keep them in the cold water for 30 seconds or so, or until you can handle them without shouting "Ow, ow, ouch!!" and passing them hurriedly from hand to hand. While they're in the cold water, a layer of steam develops between the shell and the egg white. The steam makes peeling an egg much easier.

So it really doesn't have anything to do with the eggs, but it has to do with the steam buildup making it easier to peel.

Talking about eggs always makes me think about that age old question, which came first - the chicken or the egg? I don't think that I have time to answer that, because I always end up talking around in circles.

You know what tastes great with some hard boiled eggs? A nice, cold mug of brewski.

Cheers!