What is the secret to hard boiled eggs??

spilledmilk

Snip8241 wrote: »

Use eggs that are not fresh. Here is how I do it
Cover eggs with at least an inch of cold water.
Cover and bring to a boil
As soon as they boil turn off or remove from heat
Cover and let sit for 10 minutes
Pour off hot water and rinse in cold water so you can handle them to peel them
Peel while warm. Start at the large end of the egg where there is a little pocket of air
This cooking time prevents the yolk from being green.

this is exactly how I do it. Just made some last night with fresh eggs and had no issues peeling.

edit: I do have long/sharp fingernails which makes it very easy for me to peel.

krknobbe10

I put baking soda in the water and that helps.

KrunchyMama

Not to be obnoxious or anything, but I'm bolding because this seriously works.

Steam them. It works every time.

Eggs in the store can be a month old (or older), so they peel no problem. Fresh eggs, not so much. I have laying hens, and I feel like I've tried everything out there. Steaming them is the only thing I've found that works 100% of the time. You can use a steaming basket, or one of those collapsible colander things in a pot. Steam them for 20-22 minutes (make sure you have enough water to last that long!). Run them under cold water first so you don't burn your hands when you peel them, and enjoy

Oh, just a tip, keep the water below the basket, because if the water is around the eggs it can crack them and they will pop out of the shell as they are steamed.

stuartme123

There are several WikiHow articles about hardboiling eggs and I've found them very helpful. Here's what I do. They turn out great every time. I use an electric stove top. This exact process won't work if you're cooking with gas.

TIP: Add vinegar and/or salt to the water before you heat it. They help to keep the egg from sticking to the shell. Try it once and you'll never go back.

1) Cover eggs with at least an inch of cold water. Add vinegar and/or salt.
2) Put covered pot with eggs and cold water on the stove and start heating to bring to boil.
3) Once the water is boiling, turn off the heat, but keep the pot on the burner for 12-14 minutes with the cover on.
4) Then, run cold water over the eggs for about about a minute.
5) Immediately store in refrigerator. They keep 3-5 days.

To peel, I press and roll lightly against the counter to put cracks in the shell. Then I run them under cool water as I peel.

penneysfit

I put a little salt in the water, put the eggs in and once it's boiling, remove the pot from heat, put a lid on it and let it sit for 20 mins. When I am ready to peel I'll run the eggs over cold water for a few minutes. It separates the membranes, making shell removal easier

bainsworth1a

the secret is in the cooling not the cooking. Some one further up said cool with ice and that is the best way. the little membrane right under the shell is the culprit for making egg peeling difficult. when you first crack the egg be patient in getting to the smooth part of the egg. once you get there it is perfect peeling every time.

earlnabby

hesn92 wrote: »

What is the secret to peeling a hard boiled egg?? I suck at it. The egg white always wants to come apart with the shell. Is the secret in how you cook it? Do you put the eggs in already boiling water or cold water? So many different opinions on google!

1) Never boil an egg (this is how you get rubbery whites and a green ring around the yolk)
2) Bring them to room temp then put in a pan and cover with cold water (1" over the eggs). Cover the pan and put on the stove. Heat just until the water starts to boil. Remove the pan and let sit for 15 minutes. Smash both ends of each egg and plunge in a cold water bath. crack the rest of the shell and it peels really easily
3) The initial cracking of the ends of the egg seems to be the secret (Thanks Alton Brown!)

randomtai