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whats your secret to easy peeling bioled eggs? I will be eating lots of them

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Posted 1/1/2017 6:12 PM (GMT 0)
I know it helps if wait till there 1 week old before boiling.

I boil eggs the efficient way, but peeling is a PAIN in the arse.

Puting salt in the water is supposed to help peeling, I see no difference.

What I do:

1)Put salt in water.
2)Bring to boil for 30 sec with lid on, then shut off heat and keep in pot for 15 min..
3)Then cool w/ cold tap water.

Will be eating these for my whole30 (paleo) breakfast after veggies/fruit. Dont have time to cook before work, I'm not getting up 1/2 earlier to "rush" a cooked breakfast in the morning darkness LOL.
Posted 1/1/2017 6:17 PM (GMT 0)
Unless you buy your eggs "fresh from the farmer", the eggs are usually about a month old in the grocery stores.

I cook the eggs with a touch of salt, and just as soon as they are done cooking, empty the cooking water down the drain, and then immediately add as cold of tap water as I can get. It depends on what time of year, but in the winter, that means VERY cold water, as we have well water. I use ice in the water in the summer.

Just before dropping them into the cold water, I crack the shells so that the cold water can get in to shrink the membrane and the cooked egg quickly away from the shell. They will keep about a week in my frig with the shells cracked like this.

Those that I intend to use that day, I peel under cold running water.
Posted 1/1/2017 6:22 PM (GMT 0)
I have done what Traveler said and it does work well. Often times I find that each half of the egg will just separate from the shell. I also find eggs that are fresh are harder to peel.
Posted 1/1/2017 6:24 PM (GMT 0)
"Just before dropping them into the cold water, I crack the shells so that the cold water can get in to shrink the membrane and the cooked egg quickly away from the shel"

I'll try that. makes sense.
Posted 1/1/2017 6:50 PM (GMT 0)
I"ve found that preboiled eggs that sit in the fridge for a few days in their shell are easier to peel than ones you peel the same day that you boil.
Posted 1/1/2017 7:13 PM (GMT 0)
I place eggs in the water and bring it to a boil. I put salt in the water after it begins to boil. I cook the eggs for about 20 minutes. Drain them in a colander and run cold water over them. Store, peel, easy.
Posted 1/1/2017 7:25 PM (GMT 0)
I put vinegar in my water before I boil them. (because I read the site below)

When they are cooked, I let mine sit in that icy cold water for quite some time..... at least 5 minutes. If it is not icy cold I do add ice.

I needed more protein and hard boiled eggs were my go to quick and easy food.

I liked how this lady did all the experiments for me on her eggs.

/www.buzzfeed.com/mathewjedeikin/vinegar-makes-eggs-easier-to-peel?utm_term=.ebxP2ay1#.dijG4B2l
Posted 1/1/2017 7:32 PM (GMT 0)
Experiments..are good, then I dont have to anymore. Cool

thanks
Posted 1/1/2017 7:55 PM (GMT 0)
Great little article PeteZa.

Astro, I boil mine in water, unsalted for 10 minutes, dump the water, take the eggs out and let them cool on the cold side of the stove grills until they are room temperature. I'd say I only have issues peeling about 20% of my eggs. I hope the info from that article treats you better than mine :P
Posted 1/1/2017 7:57 PM (GMT 0)
end of a spoon..hit the egg all around then start peeling it.
Posted 1/1/2017 7:57 PM (GMT 0)

Huddie said...
I place eggs in the water and bring it to a boil. I put salt in the water after it begins to boil. I cook the eggs for about 20 minutes. Drain them in a colander and run cold water over them. Store, peel, easy.

I do exactly the same.
Posted 1/1/2017 8:26 PM (GMT 0)
Whydya have say 50 eggs luke" (cool hand astro)
Posted 1/1/2017 8:32 PM (GMT 0)
I have also done the same as above. The last time I made them I made them I googled how to make them since I wasn't sure of the time and did them completely differently. I think the new way worked better. So much so one of my kids noticed.

This is the way I made them:Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
Posted 1/1/2017 8:38 PM (GMT 0)
I read that way too, Jrpsf, and wondered if it worked any better. I only have issues with peeling about one or two eggs usually out of every dozen I boil. Also, the ambient temp and humidity will affect how easily they peel.
Posted 1/1/2017 9:25 PM (GMT 0)
Trav-My 25 year old son is a food snob and I mean MAJOR SNOB. No idea where he got it because no one else in the extended family cares at all. He has his own place but visits. He "kindly" pointed out a few months ago that my hard boiled eggs were not perfect and went on to explain how to tell. For those who don't know and I'm sure like me don't care there should be no color between the yolk and the white. That means the yolk should be bright yellow/orange with no darker yellow or greenish tint where the yolk meets the white. That change in color means the egg is overcooked or under cooked which makes removing the shell more difficult.

When I tried the new recipe it worked perfectly. I think we all have always made them the way our mom's made them.
Posted 1/1/2017 9:29 PM (GMT 0)
I only boil mine for 5-6 minutes...don't know where I got that from...
Posted 1/1/2017 10:35 PM (GMT 0)
Gentle boiling for 4-6 minutes with baking soda (I used vinegar for decades - no more!) then turn off the heat and let them soak for 8-10 minutes. Quench in cold water (I add ice.) Peel away!
Posted 1/2/2017 12:27 AM (GMT 0)
I've tried everything above except for the baking soda. Even going so far as to make sure I cracked the larger end where the air space is before plunging into cold water. I've let them sit 5 minutes to half an hour.

In the end I think it all depends on how fresh they are. The older, the easier they are to peel.

I don't get green covered yokes anymore (that's the sulfer). I put the eggs in cold water (and whatever salt and vinegar), bring to a boil, turn heat down to low until boiling stops. Cover the eggs and turn the burner off and let them sit in the pot right there for about 20 minutes more. They're perfect. Timing depends on egg size though. Mine are medium to med. large. If the eggs are jumbo, leave them on simmering for 5 minutes and then shut off heat and let stand.
Posted 1/2/2017 1:27 AM (GMT 0)

julymorning said...
I've tried everything above except for the baking soda. Even going so far as to make sure I cracked the larger end where the air space is before plunging into cold water. I've let them sit 5 minutes to half an hour.

In the end I think it all depends on how fresh they are. The older, the easier they are to peel.

I don't get green covered yokes anymore (that's the sulfer). I put the eggs in cold water (and whatever salt and vinegar), bring to a boil, turn heat down to low until boiling stops. Cover the eggs and turn the burner off and let them sit in the pot right there for about 20 minutes more. They're perfect. Timing depends on egg size though. Mine are medium to med. large. If the eggs are jumbo, leave them on simmering for 5 minutes and then shut off heat and let stand.

I think so , too...I was told fresher are harder to peel from a lady who had chickens and sold eggs.

All this talk of eggs...I don't think I want to eat one now for awhile..I've had my fill...
Posted 1/2/2017 7:26 AM (GMT 0)
You know, in addition to the salt, I've noticed that eggs I accidentally crack a little bit as I'm putting them into boiling water peel much easier. Though, if the crack is too big, a bunch of the white will seep out, making the eggs look like they've got deformities.

Other than that, and the usual suggestions, I don't know.

Curious, I buy packs of hard-boiled eggs at the store, as a snack when I'm working an overnight job every couple weeks (there is not much I can eat that is "fast" food) - I wonder if they've got a machine that does it, or what?

edit: Yeah, Trav has got the method. Cracking them makes a noticeable difference. Sorry to repeat what's been said, eyes hurt, working, and was not planning on reading all. Bout to get me some of them eggs soon doe. You got me hungry for 'um, astroman.
Posted 1/5/2017 4:12 PM (GMT 0)
I have tried for a long time until I finally discovered this method. Since using it I have had 100% success with peeling the eggs in just a few pieces.

Hot Start:
  • -Place eggs in pot, fill with cold water to about an inch above the eggs.
  • -Remove eggs from pot and place back in refrigerator, bring water to a full, rolling boil with a heavy pinch of kosher salt.
  • -Carefully place the eggs (directly from fridge) into the boiling water (I use a strainer), and let boil about 30 seconds.
  • -Lower heat to a low simmer, and cook for about 11 minutes. Meanwhile, prepare a bowl of ice water large enough to accommodate the eggs.
  • -At 11 minutes (use a timer) remove from heat and immediately dump hot water, while rinsing with cold water to stop the cooking.
  • -Add the eggs to the ice bath to shock them. After about 15 or so minutes (longer wait is better) you should have perfectly peeled hard-boiled eggs.


You can play around with the time, but 11 minutes seems to be the perfect amount of time to avoid getting that dry, powdery yolk.

Here is a very thorough write-up of the process and the science behind it.

The Food Lab: The Hard Truth about Boiled Eggs

Post Edited (njfillet) : 1/5/2017 9:16:18 AM (GMT-7)

Posted 1/5/2017 4:25 PM (GMT 0)
I'll second or third the vinegar. I use Braggs ASV cause it handy on my kitchen counter with my meds. I also use Pink Himalayan Sea Salt.

Since I mostly have soft boiled eggs I carefully drop them in the boiling pot and cook for only 4 to 4.5 minutes, then drain and cool down with cold water to stop the cooking process.

I also like the tea spoon peeling method mentioned earlier.
Posted 1/5/2017 4:27 PM (GMT 0)

njfillet said...
I have tried for a long time until I finally discovered this method. Since using it I have had 100% success with peeling the eggs in just a few pieces.

Hot Start:

  • -Place eggs in pot, fill with cold water to about an inch above the eggs.
  • -Remove eggs from pot and place back in refrigerator, bring water to a full, rolling boil with a heavy pinch of kosher salt.
  • -Carefully place the eggs (directly from fridge) into the boiling water (I use a strainer), and let boil about 30 seconds.
  • -Lower heat to a low simmer, and cook for about 11 minutes. Meanwhile, prepare a bowl of ice water large enough to accommodate the eggs.
  • -At 11 minutes (use a timer) remove from heat and immediately dump hot water, while rinsing with cold water to stop the cooking.
  • -Add the eggs to the ice bath to shock them. After about 15 or so minutes (longer wait is better) you should have perfectly peeled hard-boiled eggs.


You can play around with the time, but 11 minutes seems to be the perfect amount of time to avoid getting that dry, powdery yolk.

Here is a very thorough write-up of the process and the science behind it.

The Food Lab: The Hard Truth about Boiled Eggs

Oh my gosh the recipes at the bottom are looking so yummy!!

Thanks for this article. I will try it.
Posted 1/5/2017 7:10 PM (GMT 0)

PeteZa said...

njfillet said...
I have tried for a long time until I finally discovered this method. Since using it I have had 100% success with peeling the eggs in just a few pieces.

Hot Start:

  • -Place eggs in pot, fill with cold water to about an inch above the eggs.
  • -Remove eggs from pot and place back in refrigerator, bring water to a full, rolling boil with a heavy pinch of kosher salt.
  • -Carefully place the eggs (directly from fridge) into the boiling water (I use a strainer), and let boil about 30 seconds.
  • -Lower heat to a low simmer, and cook for about 11 minutes. Meanwhile, prepare a bowl of ice water large enough to accommodate the eggs.
  • -At 11 minutes (use a timer) remove from heat and immediately dump hot water, while rinsing with cold water to stop the cooking.
  • -Add the eggs to the ice bath to shock them. After about 15 or so minutes (longer wait is better) you should have perfectly peeled hard-boiled eggs.


You can play around with the time, but 11 minutes seems to be the perfect amount of time to avoid getting that dry, powdery yolk.

Here is a very thorough write-up of the process and the science behind it.

The Food Lab: The Hard Truth about Boiled Eggs

Oh my gosh the recipes at the bottom are looking so yummy!!

Thanks for this article. I will try it.

You're welcome...FYI most of the stuff I've tried on that site is solid...I even bought his book "Food Lab". Not sure if you eat beef, but his series on perfect prime rib is amazing and is available on the site.
Posted 1/6/2017 12:46 AM (GMT 0)
UPDATE: Don't boil them! STEAM them: http://www.seriouseats.com/recipes/2014/04/steamed-hard-boiled-eggs-recipe.html

After trying this I will never willingly boil eggs again!
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