Silly little victory
mickigoad
Posts: 51 Member
For some reason, properly cooked hard-boiled eggs elude me. All. The. Time.
Today I won the battle! I just had 2 of the most perfectly boiled eggs I've had in a LONG time. A sprinkle of pink salt and cracked black pepper and I was in heaven.
Yay me!
Today I won the battle! I just had 2 of the most perfectly boiled eggs I've had in a LONG time. A sprinkle of pink salt and cracked black pepper and I was in heaven.
Yay me!
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Replies
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I understand. For the longest time, I was too impatient and would under-cook them. The yolk would be so moist, in a bad way.
Great NSV!0 -
Yay!!! For me it seems no matter how much I cook them peeling them causes me to lose most of the egg white ugh! So to have one come out mostly intact is a victory for me lol! And I salt those suckers a lot in boiling water just don't get it even have gone to the point of letting eggs cool in cold water and shoving them in the fridge then trying to peel them later lol! Sometimes it works sometimes no lol! Oh well I can dream and at least I'm getting some protein in lol!1
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I find they peel much more easily if I put them straight from boiling into cold water for a few minutes and then peel straight out of the cold water. If I put them in the fridge, they become more difficult to peel because the membrane on the inside of the shell will shrink and stick to the whites.1
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I eat hard boiled eggs almost daily.
My trick is to bring the water to a boil and then put the eggs in. I let them boil for 11-12 minutes (I prefer my yolks to be fully done). And then I take it off the burner after the time is off, drain the hot water and then pour cold sink water in. I let it sit for minimum five minutes and then put them in the fridge.
When it is time to eat them, I don't lose any whites.
Also, fresher eggs are harder to peel.4 -
My trick for hard boiled eggs (which I have almost every morning for breakfast so I keep them in frig always) is put in water, bring to boil and time from that point 10 minutes. When timer goes off, immediately bathe in cold running water then cover with ice in pan. Leave in sink until ice melts, dry them off and put in container in frig. Mine are perfectly cooked and shell is removed easily. 1
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samanthaluangphixay wrote: »I eat hard boiled eggs almost daily.
My trick is to bring the water to a boil and then put the eggs in. I let them boil for 11-12 minutes (I prefer my yolks to be fully done). And then I take it off the burner after the time is off, drain the hot water and then pour cold sink water in. I let it sit for minimum five minutes and then put them in the fridge.
When it is time to eat them, I don't lose any whites.
Also, fresher eggs are harder to peel.
This is me too...cept I let the water come to a boil with the eggs already in the water. I still let them boil for at least 10 minutes....a runny/soft yolk in any form anywhere is just awful to me.1 -
These links show an easy way to get hard boiled eggs peeled without losing any of the whites:
https://www.youtube.com/watch?v=FkWISKfgqZ0
https://www.youtube.com/watch?annotation_id=annotation_1250435673&feature=iv&src_vid=FkWISKfgqZ0&v=7ZT92fRAe9k
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Funny how everyone cooks them different. I put in cold water bring to boil turn off remove from heat cover for ten minutes then put I could water and peel. Older eggs will peel much easier than farm fresh. Organic cage free are near impossible lol2
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Someone on here bought an electric egg cooker never heard if it was any good though1
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I eat one dozen organic free range eggs every week. Put in pan of cold water. Bring to boil. Stir frequently. Cook two minutes. Cover. Turn off heat. Let sit 30 minutes. Peel under cold water. Refrigerate.
Every day, I cut one or two in half lengthwise. Put yellows in a small bowl. Add 1Tablespoon real mayonnaise per egg yolk and mix, adding celery, dill, onion powder and a touch of yellow mustard, salt and pepper. Reshuffle where's. Sprinkle with paprika.
Ketogenic2 -
Here are a couple of tips/tricks that help: fill a pot with cold water. Place the eggs in the water. Add a healthy dollop of vinegar (the kind of vinegar doesn't matter). Place the pot over heat until water boils. Take pot off heat but let the eggs sit in the hot water for 15 minutes before running under cold water. To peel: place 1 egg in a small tumbler-type glass with a little bit of water. Place one hand over the top of the glass so that your hand covers the open top of the glass. Shake egg/water back and forth (side-to-side) vigorously (you're going to want to do this over the sink). The glass cracks/breaks the eggshell in such a way that the shell comes off in a nearly miraculous, easy way...sometimes as a nearly complete single shell. Please refer to the YouTube video link above if you don't believe me.2
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This reminds me of the day I managed to poach an egg right. 3
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I used to be so useless at peeling eggs, then my friend showed me a little trick. Once the eggs are cooked and cooled enough to handle, just lightly crack the shells a couple of times and drop back into the water. The water seems to get under the fine skin just under the shell. By the time you have cracked all of them you can start at the first one, should be easy to peel. Keep dipping in the water to help the shell off.2
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@glossbones was the one who bought the electric egg cooker, and from what I remember, she loved it!1
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I was terrible at hard boiled eggs on the stove. I got an instant pot and I am now making the best hard boiled eggs ever!!!2
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@Carom's tip of cracking the shell of the hard cooked egg then letting the egg sit for a bit in cold water, but I would add that I then crack the shell all over and slip off the shell by running a teaspoon under it. Quick and easy!1
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My son..literally...pokes a little hole and blows it and the egg comes out..idk...I am going to have to ask him. He is 11..lol3
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For some reason, properly cooked hard-boiled eggs elude me. All. The. Time.
Today I won the battle! I just had 2 of the most perfectly boiled eggs I've had in a LONG time. A sprinkle of pink salt and cracked black pepper and I was in heaven.
Yay me!
@mickigoad - Something I heard in a recent podcast really stuck with me... This isn't a silly little victory. We tend to minimize our own celebrations and successes to protect ourselves from the way others react, and in doing so, we minimize our own opinions, we invalidate ourselves, and for many of us, this is a gut reaction. I'm really working for myself on not making self-minimizing statements and learning to celebrate the importance of my own opinions on my success. I don't say this with any malice or anything. It just hurts me a little bit every single time I see the title of this post because it is NOT silly. It is not little. This was a huge deal to you. I want to celebrate it!!!!
(hugs) Please don't take offense to my wording, sometimes I'm a little direct and forget how my words come across. Mainly, celebrate you and don't apologize for your opinions! They are important BECAUSE they are yours.4 -
@GlitterRayne I make mine in the instant pot too and they peel so easy now! 2
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Congrats to the OP - that is one of those unheralded victories we can all relate to.
I've had the most success steaming mine for 12 minutes then dousing with cold water.
I love The Food Lab - and here's what he had to say about hard boiled eggs: http://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html
This is a serious subject!
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Yep we have all experimented to get the perfect boiled egg. I tend to favor all things from America's Test Kitchen.
https://www.cooksillustrated.com/articles/168-easy-peel-hard-cooked-eggs0 -
My hard boiled eggs I have no issues with, poached eggs however.... Completely different story. I cannot even make perfect poached eggs in the poaching bags. Sad but true.0
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My hard boiled eggs I have no issues with, poached eggs however.... Completely different story. I cannot even make perfect poached eggs in the poaching bags. Sad but true.
We bought one of those little 4-cup egg steamer-poachers at the hardware store, and that's been a success for us, after years of failure.
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@GlitterRayne I make mine in the instant pot too and they peel so easy now!
Just became the proud owner of an Instant Pot. Tell me more about how long/process, etc. Thanks!0 -
KnitOrMiss wrote: »For some reason, properly cooked hard-boiled eggs elude me. All. The. Time.
Today I won the battle! I just had 2 of the most perfectly boiled eggs I've had in a LONG time. A sprinkle of pink salt and cracked black pepper and I was in heaven.
Yay me!
@mickigoad - Something I heard in a recent podcast really stuck with me... This isn't a silly little victory. We tend to minimize our own celebrations and successes to protect ourselves from the way others react, and in doing so, we minimize our own opinions, we invalidate ourselves, and for many of us, this is a gut reaction. I'm really working for myself on not making self-minimizing statements and learning to celebrate the importance of my own opinions on my success. I don't say this with any malice or anything. It just hurts me a little bit every single time I see the title of this post because it is NOT silly. It is not little. This was a huge deal to you. I want to celebrate it!!!!
(hugs) Please don't take offense to my wording, sometimes I'm a little direct and forget how my words come across. Mainly, celebrate you and don't apologize for your opinions! They are important BECAUSE they are yours.
Thanks @KnitOrMiss - I am guilty of minimizing, for sure! No offense taken... and I am still celebrating my success with easy to peel, nearly perfect boiled eggs today! 3 -
Silly is good! Celebrate the silly! We all need the joy that silliness brings!0
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I start with cold water with a little baking soda in it, bring them to a boil, cover and take them off the heat, let sit for 8 minutes and then shock them in cold water. I don't like my yolks super hard in the middle. No matter what kind of egg I use, they always peel perfect. The baking soda adds alkalinity to the water which makes them easier to peel. When I am peeling a dozen eggs a week, every little trick helps!0
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My hard boiled eggs I have no issues with, poached eggs however.... Completely different story. I cannot even make perfect poached eggs in the poaching bags. Sad but true.
Have you tried putting a little vinegar in the water? It makes the white bind faster. I bring water to a boil, add a splash of vinegar, turn down the heat to a simmer, swirl the water with the handle of the spoon and slide the eggs in from a little bowl. Then I cook them for 3-4 minutes.0 -
caoceanlover wrote: »My hard boiled eggs I have no issues with, poached eggs however.... Completely different story. I cannot even make perfect poached eggs in the poaching bags. Sad but true.
Have you tried putting a little vinegar in the water? It makes the white bind faster. I bring water to a boil, add a splash of vinegar, turn down the heat to a simmer, swirl the water with the handle of the spoon and slide the eggs in from a little bowl. Then I cook them for 3-4 minutes.
Yes, I end up with a mess that may or may not taste of vinegar, not a pretty sight. My poached eggs in the poaching bags stuck to the insides and got hard boiled...
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Huh! Gotta say me too. I only just this past week have learned some of the above methods for making hard boiled eggs peel easier. And it's not like I just found my kitchen...2
