Hard boiled eggs

[Pixiedust34]

Why is it that when I make hard boiled eggs for egg, potato, or macaroni salad they peel nice and neatly and when I make make hard boiled eggs for deviled eggs when I want them to look nice they don't peel well at all?

 

[TiggerStac]

I was reading up on hard boiling eggs recently, as how long my hubby says they need to cook doesn't seem right to me. Anyways, according to my search, the best peeling eggs for hard boiled eggs are about 2 weeks old. So if you have fresh eggs for deviling, this may be wise. What makes it hard is you don't know how long the eggs have been on the shelf...so how do you determine approx 2 weeks. Hmmmmm.

 

[Pixiedust34]

Thanks. I did buy these eggs a couple of weeks ago with the hope they'd peel easily. You're right in that older eggs usually peel more easily than fresh eggs.

It's like a Murphy's Law of Eggs for me. For salads, I make the best peeling eggs. When appearance counts for deviled eggs, they don't peel well. LOL

The eggs win every time.

 

[LJC1861]

So, you tell the eggs that you are making egg salad, peel them and then tell them you fooled them and you are actually making deviled eggs!!! They won't know what to say at that point. LOLOL

 

[marmalade]

So, you tell the eggs that you are making egg salad, peel them and then tell them you fooled them and you are actually making deviled eggs!!! They won't know what to say at that point. LOLOL

That actually made me laugh out loud!

 

[shinysparklybubbles]

I hate when that happens! The only good thing is then there is more yolk to make the yummy filling since I normally have to chuck an egg white or two.

 

[beachlover9395]

Why is it that when I make hard boiled eggs for egg, potato, or macaroni salad they peel nice and neatly and when I make make hard boiled eggs for deviled eggs when I want them to look nice they don't peel well at all?

I can help on the deviled eggs -- only took me about four years to figure out the secret. But I can't help on why they peel nicely for a salad but not for deviled eggs, LOL!

I found that the trick for deviled eggs is to very heavily salt the water with iodized salt. Now, you don't have to use like a cup of salt, but still heavily salt the water. My eggs looked pitiful and deformed when I began making deviled eggs almost 5 years ago (my mom passed away and she was the deviled egg maker in the family.) I think I had read it on the internet, or it may have been on here, but I tried the salt trick and it worked! I was so thrilled! I guess it's the little things in life that make me happy.

 

[The_Alice]

Martha Stewart's site just gave me some of the best instructions on this. I rarely boil eggs, once a year for Easter, and always have to be reminded: "Do I start with warm or cold water, how long etc."

But she also said the older the egg the better, but to also peel them under cool running water. Also I have heard that if you boil them with some salt in the pan it should help as well.

I was looking for a really good way also to get a clean yolk that wasn't overcooked. The yolk on the one I just tested was perfect.

This was awesome:

Ingredients

* 12 large eggs, room temperature

Directions

1.Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.

2.Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately. Remaining eggs, with shells on, may be refrigerated in an airtight container for up to 3 days.

 

[shortbun]

i bought my eggs two weeks ago, I boiled them just right and I bathed them in an ice bath right out of the boiling water. They are still driving me crazy; I had to walk away for a while because I lost three in a row. My guests are counting on my deviled eggs tomorrow. I might have to dig into the dyed eggs. Geesh!

 

[ilovemk76]

We have found that the age of the egg has no bearing on whether they will peel nice or not. The eggs need to be cooled down quickly.

The eggs we deviled today we just bought and they had an expiration date of 6/1/11. We cooked them with the boiling egg timer and then quick cooled them. Only one of the two dozen did not peel.

We use the boiling egg timer so the yolks are only yellow and do not get that green cover. The egg is over cooked if the yolk turns green.

 

[debm]

I think the age of the egg means nothing when you buy them from the store---those are all "older" eggs. We have chickens and get eggs daily from them. There is a HUGE difference in the eggs that were laid today versus the ones I have in the egg carton from a few weeks ago. The "older" ones peel so much easier when I hardboil them. Don't think that will make a difference in store bought because I hear they can be weeks old by the time you purchase them.

 

[mickeyboat]

DD10 cooked our eggs this year after finding directions by googling. We salted the water for the first time, and they are peeling well.