Hardboiled EGG..............
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This will be the LAST hardboiled egg tip you will EVER need. Ever since I was told this trick, I've NEVER had an issue with peeling the eggs!
Put baking soda into the water with the eggs.. the more eggs you are hardboiling, the more baking soda you want. When I boil just a couple of eggs, I use a couple of teaspoons.
Once the water starts to boil, cook for 10mins.
Once the 10mins are up, dump the hot water and run cold water in the pan with the eggs for a couple minutes. When the eggs are cool enough to touch without burning your fingers, take them and whack the pointy end of the egg on your sink or counter, then whack the other end and place back into the water to let cool a little longer. When you're ready to complete peel the egg, whack the rest of the eggs along the middle (to crack around the entire egg). Then pick an end and peel back, making sure you get the membrane up with the peel.
Perfectly hardboiled eggs. every. time.
Im going to try this!0 -
Backwards.Fresh eggs are easy to peel. Old eggs not so much.
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Actually, fresh eggs are harder to peel. If you have very fresh eggs (I do because I have my own hens) you need to wait a week at least before you hard boil them. Most supermarket eggs are older than this already. Also, overcooking hard boiled eggs gives you a rubbery white and darkened (sometimes greenish) yolk.
Easy to peel hard boiled eggs as follows: Put a single layer of eggs in a pot of cool water. Put in a pinch of salt. Bring the water to a boil, and once boiling, turn off the heat. After about 12-15 minutes, put the eggs into a bowl of ice water. The idea is to chill them quickly. Voila, nicely cooked easy to peel hard boiled eggs.
This. Happy peeling.0 -
Fresh eggs are easy to peel. Old eggs not so much.
Other way around. I had this backward for the longest time and would run to the store to get the freshest ones, only to be just as frustrated as ever.
It also helps if you let the eggs come to room temp before boiling them.0 -
Fresh eggs are easy to peel. Old eggs not so much.
wrong. it is the other way. Shock the eggs with cold water. It helps them pull away from the shell. Or just buy the pre boiled ones in the deli section.
This! I have raised chickens and know for a fact fresh eggs are harder to peel. We buy store bought whenever we boil for that reason. I boil for 15 minutes dump the boiling water and fill the pan with cold water. I not only crack the shell but roll it on the edge of the sink til it is finely broken up. Peel under cool running water.0 -
Crack the egg and then blow into the crack. It seperates the egg from the shell.0
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Add baking soda to the water.0
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Didn't see anyone else say it, but I just recently baked them in the oven and I had no issue peeling them. Much easier that way!0
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I boil mine in a kettle, lol. Got the idea from boyfriend. I boil the kettle with the eggs in, then leave them in there for about 3-4 minutes. I then reboil the kettle and leave them another 10 minutes. I then empty out the hot water and fill with cold, leave them to cool down then put them straight in the fridge.0
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Holy Cow, who would have thought there'd be so much discussion about eggs?
I do have a little steamer for my eggs...a gadget, but, it cooks them perfectly every time. It's a Cuisinart, cost me $20 from Bed Bath & Beyond, and works like a charm. My cousin turned me on to it, and it does work perfectly, every time.
I steam them, let them cool in the fridge overnight, and they peel easily the next day. They peel easily right after, too, if you take them from hot, and get them cold quick (like rinsing them with cold water, like some here said.
The egg shrinks, pulls it away from the shell, makes it easier to peel. If you peel them while they still cooling (right then.)
-BootJockey0 -
I'll make it easier for you. If you look online you'll find a handy device for boiling hard boiled eggs. It's a hard boiled egg maker. It has a little cup thing with a needle and you poke a hole in the egg and place them in the tray and hit the power button. Done. The beeper goes off and you can put them in the fridge and not worry about whether or not you over did them. We have one at our house and it makes it so much easier. They even allow you to cook them to varying degrees (the better ones) or just completely hard boiled. Yes, pots are easy to boil but it's a pain in the butt to remember how long to boil them. Besides, I figure guys and gals both love kitchen appliances.0
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Didn't see anyone else say it, but I just recently baked them in the oven and I had no issue peeling them. Much easier that way!
I've heard of this before....what temp do you bake them at, how long?0 -
Didn't see anyone else say it, but I just recently baked them in the oven and I had no issue peeling them. Much easier that way!
I've heard of this before....what temp do you bake them at, how long?
I did mine at 325 for 30 mins. Perfectly done. Plus they taste and smell better for some reason! They'll look odd bc they'll come out spotted but its no concern.0 -
I put a little baking soda in my boiling water. Its a miracle worker. Try it.
I do this also and works every time;)0 -
I eat 10 egg whites a day so I go through so many cartons you would be amazed! I've sorta become an expert, but anyways... I have had the best experience with eggs that a little older not super fresh. This is what I do:
-Get a deep sauce pan and fill it with cool water.
-Place the eggs in the pan and turn the burner on high.
-Since the water is cool it will take a while for it to boil.
-Once boiling let them continue to boil for 5 minutes.
-Turn off the burner and move the pan to somewhere that isn't hot.
-Cover the pan with a tight fitting lid.
-Let the eggs sit in the covered for 15 minutes.
-Once the 15 minutes is up put the pan with the eggs in the sink and run cold water over them.
-Let them sit under the cold running water for 5 minutes.
-When comes time to eat them, slightly roll the egg on the counter top applying a little bit of pressure.
-Once the shell is cracked and split all over hold the egg under cold water and peel the egg under the running faucet.
-Voila a perfect hard boiled egg! :P YUM0 -
Cool in ice water then peel. Toss the yolk and consume whites
What a waste of the best bit!!
And agree with those who say fresh eggs are much harder to peel.0 -
As soon as finished cooking, crack a bit of the shell. When it's cool easy peasy to peel.0
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I peel when they are still hot, but under cold water. Super easy.0
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Cool in ice water then peel. Toss the yolk and consume whites
Don't toss the yolk--that's where all the nutrition is!
Anyway, I crack them all the way around, and peel. It usually comes off fine. Only occasionally do I have trouble getting the shell off, and I think they might be slightly undercooked when that happens.0 -
you guys are tripping me out. Egg is one of those words that doesn't seem like a real word once you've read it too many time in a row0
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Simple solution -
Add baking soda (1 tablespoon). You can put it in either during boiling or after, when you take the hard boiled egg and put it in cold water to stop further cooking (over cooked will make the yolk green - slow boil for 12 mins. You can even turn the stove off after it starts boiling & let sit for about 15 mins.
The baking soda raises the PH and prevents the shell from adhering to the egg itself.
Problem solved!0 -
I like to boil them for 8 minutes then they go straight into cold water - this means the yolk is cooked through but not floury and the cold water stops them cooking so you don't get that black bit around the yolk.
Also: I also have chickens and I agree that old eggs peel much more easily. I dont find it a problem with shop-bought eggs because they all seem to be fairly old anyway.
Don't throw away the yolks though - what a waste!0 -
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Roll it on the counter before you peel it.0
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I tap each end till it cracks the gently roll it on the counter till it crazes, it just peels off itself!0
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WHY!? The yolk is the healthiest part of the egg. Egg whites are pointless to eat on their own, pretty much no nutrition..Cool in ice water then peel. Toss the yolk and consume whites
As for boiling and peeling, use an electric kettle. Put the eggs in the kettle, turn it on, and then once it turns off, wait 15 minutes.
Use eggs that are a couple weeks old to make peeling easier.0 -
i also read on pinterest that 1/2 tsp of baking soda to the boiling water will make it super easy.0
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I eat 10 egg whites a day so I go through so many cartons you would be amazed! I've sorta become an expert, but anyways... I have had the best experience with eggs that a little older not super fresh. This is what I do:
-Get a deep sauce pan and fill it with cool water.
-Place the eggs in the pan and turn the burner on high.
-Since the water is cool it will take a while for it to boil.
-Once boiling let them continue to boil for 5 minutes.
-Turn off the burner and move the pan to somewhere that isn't hot.
-Cover the pan with a tight fitting lid.
-Let the eggs sit in the covered for 15 minutes.
-Once the 15 minutes is up put the pan with the eggs in the sink and run cold water over them.
-Let them sit under the cold running water for 5 minutes.
-When comes time to eat them, slightly roll the egg on the counter top applying a little bit of pressure.
-Once the shell is cracked and split all over hold the egg under cold water and peel the egg under the running faucet.
-Voila a perfect hard boiled egg! :P YUM
This is how I do it too, it works.0 -
WHY!? The yolk is the healthiest part of the egg. Egg whites are pointless to eat on their own, pretty much no nutrition..Cool in ice water then peel. Toss the yolk and consume whites
As for boiling and peeling, use an electric kettle. Put the eggs in the kettle, turn it on, and then once it turns off, wait 15 minutes.
Use eggs that are a couple weeks old to make peeling easier.
Actually, all of the protein is in the whites, so if you want the protein without all the other good stuff that eggs have, then it's ok to eat the whites. Personally I eat the whole thing. Whites have no taste.0 -
Cool in ice water then peel. Toss the yolk and consume whites
Heck no the yolks the best bit!!! :bigsmile:0
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