Hard-boiled egg experts!

[locodemickey]

Every time I cook these, the egg shells stick to the egg white Is there a secret to having the shells easily remove from the egg white. BTW, I crack both ends and it doesn't seem to matter. TIA

 

[MushyMushy]

The best way to do this is to make sure your eggs are at least a week old from the store, and to also run them under some cold water as you're peeling them.

The older the egg, the better the peeling!

 

[WDWBarb]

I roll the egg on the counter - makes the shells come off very easily.

 

[NHdisneylover]

As soon as I drain off the hot water I put the eggs in ice water. Cooling them quickly like that really seems to help.

 

[NMAmy]

As soon as I drain off the hot water I put the eggs in ice water. Cooling them quickly like that really seems to help.

Yep, my dad was a fantastic cook and he taught me this trick. It will make eggs very easy to peel.

 

[locodemickey]

How long do you boil them?

 

[pumba]

I start the eggs in hot water and when it boils I put the timer on for another ten minutes....
The older the eggs are the better the peeling is......I make deviled eggs during the summer months and I make sure that a dozen or so will be at least two weeks old ......I get my eggs from the egg lady....every two weeks she drops off 8 dozen and I give some to our daughter and some to our daughter in law and then my neighbor puts in her order too....So these eggs are mega fresh.....

 

[locodemickey]

Don't the eggs crack right when you put them in hot water? I was always told to start them in cold water.

 

[lovesmurfs]

Okay. Put the eggs in your pot. Cover with cold water (about an inch above the eggs). Add salt to the water. This serves 2 purposes: 1. Helps the water boil faster; and 2. Helps seal the eggs in the event of a crack.

Bring to a boil, uncovered, as fast as possible. Once it's a full rolling boil, cover and remove from heat. Let sit 20 minutes.

Fill your sink with ice water. Spoon the eggs into the sink and let sit for a bit. Then dry off and let cool completely. You'll have no trouble with the eggs being overdone (i.e. green yolk) or having the white stick to the shell.

 

[NAB]

The ice water does work. I used to just pour the hot out and try running cold water over the eggs but the pot is still hot and the water warms up. So what I do is put cold water in the sink after I pour the water out sit the pot in that and put ice cubes in the cold water with the eggs. Did this at Easter worked like a charm for me.

 

[pumba]

I put the eggies in the pot and then add the hot water and I have yet to have a cracked egg.....
When I make macaroni salad, I put the eggs in with the water and when it boils I put in the macaroni.....when the macaroni is done so are my eggs for the salad.......

 

[travelbug]

I saw a cooking show last year where the chef said to add a splash of white vinegar to the water before boiling the eggs to keep the shell from sticking to the white. I do that every time now, and it has not failed me so far. There is no vinegar taste to the eggs at all either.

 

[figment52]

I saw a cooking show last year where the chef said to add a splash of white vinegar to the water before boiling the eggs to keep the shell from sticking to the white. I do that every time now, and it has not failed me so far. There is no vinegar taste to the eggs at all either.

That's the trick the owner of the egg farm told me. Well, that and week old eggs.

 

[Sleepy]

My grandmother always told me that fresher eggs are the ones that stick. I have heard the vinegar trick and the cold water trick, but they don't seem to work for me. Nobody around here puts eggs in the fridge, so that doesn't make a difference either.

 

[NHdisneylover]

How long do you boil them?

I cover mine in cold water from the tap and then bring the whole thing to a boil. Boil for 5 minutes and then turn off the heat and leave in the pot on the stove 5 minutes more then drain and place in ice water.

I have never heard the vinegar trick. I don't have an ice maker now so I will try that--I hate to waste my ice on the eggs

 

[CF'er]

The fresher the eggs the smaller the air pocket between the white and the shell. As the egg ages the air pocket gets bigger and allows you to peel the egg more easily.

Easy peel=older eggs

We have chickens and fresh eggs and they are a real *pain* to peel.

 

[wall*e2008]

The trick it to cool them quickly. We dump the hot water and then pack the pot with ice and fill with water.

 

[shortbun]

As soon as I drain off the hot water I put the eggs in ice water. Cooling them quickly like that really seems to help.

I concur, ice bath works every time. I have the ice in the water and a colander in it ready for the eggs. They have to be covered and sit there for a good while.

 

[pppiglet]

Okay. Put the eggs in your pot. Cover with cold water (about an inch above the eggs). Add salt to the water. This serves 2 purposes: 1. Helps the water boil faster; and 2. Helps seal the eggs in the event of a crack.

Bring to a boil, uncovered, as fast as possible. Once it's a full rolling boil, cover and remove from heat. Let sit 20 minutes.

Fill your sink with ice water. Spoon the eggs into the sink and let sit for a bit. Then dry off and let cool completely. You'll have no trouble with the eggs being overdone (i.e. green yolk) or having the white stick to the shell.

This is the exact way I do them. They come out perfect!

 

[kellyg403]

I saw a cooking show last year where the chef said to add a splash of white vinegar to the water before boiling the eggs to keep the shell from sticking to the white. I do that every time now, and it has not failed me so far. There is no vinegar taste to the eggs at all either.

Yes, I think this is the best trick I have learned so far. There is nothing so frustrating to me than trying to get egg shells off an egg! I also do the cold water. I have not tried the rolling method, that sounds interesting and I never knew about older eggs either. Its good to know I guess that the eggs I was buying were fresh.

Kelly