How to ACTUALLY boil an egg that peels
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If you own an Instant Pot they boil eggs that peel perfectly. 5 minutes on low pressure.2
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My husband has his culinary degree and the key to peeling eggs is the freshness of the eggs. To peel eggs easier you want old eggs...at least 2 weeks old. I actually don’t boil my eggs anymore, I bake my eggs in the oven. I never overcook and they peel well. I put however many I need in a cupcake pan and then bake @ 350 degrees for 20 minutes. After you can let cool or if you want them faster put in cold water. Never an overcooked yolk. Best of luck!3
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I find room temperature eggs work best. Place in boiling water for 9 minutes, ice bath, crack by rolling on counter, dip in water and shell slides off.2
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We don’t have any difficulty peeling hard boiled eggs whether or not they are fresh or old. We place eggs in a pot, add cold water to cover, put on stove, turn element in high. Put timer on for 17 minutes. Once water is boiling vigourously turn the stove down to low. When the timer goes off drain the water and run the cold tap over the eggs for about a minute or two. Leave the eggs in the cold water until cooled off. Peel or place in the fridge1
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eliciaobrien1 wrote: »eliciaobrien1 wrote: »My eggs always peel perfectly. (When I say always I literally mean always)
Boil water, add eggs to boiled water, boil for 20 minutes exactly. (Don't turn element off, keep it on high)
Run eggs under cold water until cool enough to handle.
Smash egg on plate/counter/hard surface. Peel. (Obviously don't smash too hard lol)
Seriously, perfect every time.
This is how I've always made boiled eggs so I'm not sure if it affects the taste.
TWENTY minutes?! woah. Aren't the yolks crumbly and green at that point?
No lol for some reason it works perfectly for me. No green and crumbly.
I do the same as you, but boil for 15 minutes. Mine are perfect every time as well. Altitude will affect boiling time.1 -
I boil eggs every day and I can tell you that freshness is a huge factor in how easy they peal. To me any more than 7-8 minutes of boiling will produce a very hard boiled egg that will be easier to peal but will taste awful compared to an egg boiled for 5 minutes. If you eat egg whites every day the taste is kind of important. So I boil eggs for 5-6 minutes put them in cold water for another 5 min and then peal. If the eggs are fresh you are going to have some trouble pealing them. If they are let's say two weeks old it will be much easier. And they will taste great.2
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Get a poached egg pan and cook them that way. No shelling needed(other then cracking the egg open of course) and cook to your liking.1
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I often boil a dozen eggs in advance and store in the fridge in the peel. I was noticing that the hot ones had peeled perfectly and the cold ones did not. I have started sitting the cold ones in a glass of hot water to warm them up and they are peeling perfectly now as well.0
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For me it's less about the cooking and more about the cooling. My eggs always peel best when they're left in cold water for quite some time, so I usually let them sit in cold water while stored in the fridge too.2
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No matter how I boil the eggs, once boiled and cool they go in the fridge for a few days still in their shell so they last a bit longer.
Perfect peeling is then achieved by half filling a glass of water, adding the egg, covering top of glass with your hand and shaking. Never had an issue peeling since mum told me about this trick.1 -
Now I just buy my peeled and pickled in vinegar but they cost $12 for two dozen but I am into fast food.
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Great suggestions!1
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Steam in a pot on the stove, or use an Instant Pot. That thing is worth the money for the hard-boiled eggs and homemade yogurt alone!1
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OKay...I am NOT a fan of countertop things but I eat alot of hard boiled eggs so...I got one of those countertop egg boiler things and it is the best thing ever, and every single egg I have peeled from there peels perfectly. Every time. It cost like $20.1
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My no fail recipe:
Put the eggs in a pot with water - bring to a boil;
once boiling set timer for 25 minutes;
immediately pour out hot water leaving eggs in pan;
fill with cold water and a lot of ice;
within 10 - 15 minutes they are ready to peel!
Good luck!!!1 -
I honestly think the real secret is the eggs you use, not the method. Because everyone seems to have different levels of success with different methods. But I have no idea what egg-factors are the key. Mine are always hit or miss. I actually cut myself - like a bleeding cut - on eggshell while peeling one recently, so I have no tricks for you
This is true. Eggs that are especially fresh are not going to have a clean peel if boiled. Those eggs are better scrambled or fried. If you have some eggs that are reaching the expiration date (in the USA) or a few days after they will be better to hardboil.
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If you are interested in the science behind making hard boiled eggs easy to peel...
http://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html?utm_source=fb&utm_campaign=dec16
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I use an egg steamer and have no problems pealing eggs.2
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mine come out perfect every time: I add eggs to cold water, bring it to boil. boil for 1min, turn off flame , cover pot & leave it for 20min. Then put it in ice water for few min till cooled off & peel1
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lucerorojo wrote: »I honestly think the real secret is the eggs you use, not the method. Because everyone seems to have different levels of success with different methods. But I have no idea what egg-factors are the key. Mine are always hit or miss. I actually cut myself - like a bleeding cut - on eggshell while peeling one recently, so I have no tricks for you
This is true. Eggs that are especially fresh are not going to have a clean peel if boiled. Those eggs are better scrambled or fried. If you have some eggs that are reaching the expiration date (in the USA) or a few days after they will be better to hardboil.
I expect in the USA the boiled eggs in the store came from out of date fresh eggs.2 -
Read a blog that was very useful. This guy tried every method and did the results. His conclusions -- eggs age didn't matter at all. That's a myth. Vinegar does work well -- around 1/4 of a cup for 8 cups of water. Add the eggs into hot, not cold water. Also, use an ice bath immediately when done. Do all of these 3 things and it's so easy to peel them. My wife and I are eternally grateful to that blogger that tried every method and recorded the results.
I've done these tips and since, never, ever have had an issue with peeling eggs.2 -
I peeled an egg in one long, intact section the other day, it was so fun. I put my eggs in a pot, fill the pot with cold water, let them boil for 15 minutes, pour the hot water out, fill the pot with cold water and let the eggs sit in that until the water starts to feels warm, pour the warm water out, and refill with cold water. They've all been very easy to peel this way.3
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paulab4me7982 wrote: »We don’t have any difficulty peeling hard boiled eggs whether or not they are fresh or old. We place eggs in a pot, add cold water to cover, put on stove, turn element in high. Put timer on for 17 minutes. Once water is boiling vigourously turn the stove down to low. When the timer goes off drain the water and run the cold tap over the eggs for about a minute or two. Leave the eggs in the cold water until cooled off. Peel or place in the fridge
I wish it was so simple. My usual method is basically the same as what you outlined here, but I get such mixed results. For a while I was completely turned off of boiled eggs. Then I tried again and all was well for a while, then the impossible ones appeared again.2 -
This is still a puzzle to me. Today's boiled egg was PERFECT. Yesterday's was horrible to peel.3
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Yes, older eggs peel easier, but I always use farm fresh eggs, so I had to find a better solution. The woman I buy my eggs from was so impressed with my no fail method, she gave me a free dozen eggs!
Bring water to boil, gently place eggs in water. Boil for 12-13 minutes. When done move to ice bath immediately! Let them sit for awhile before putting in the fridge. Seriously, I have egg envy in the lunch room.
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This works well for me.
Cover eggs in pan with cold water.
Bring to boil at high heat, reduce heat to medium (just so they don't stop boiling) and cook for 10 minutes.
Immediately drain and run cold water over eggs in pan. When they cool slightly, lightly crack shell (do not peel) and put back in cold water so the water can get into the cracked egg. Let the eggs sit in the cold water until completely cool. Peel and enjoy. Doesn't work 100% of the time, but it is the best method I have ever found.1 -
Bumper cars. but not with hot water. pour out the hot water and put in a little cold water before you jiggle.0
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First off: this how I cook my perfect egg:
- Start the eggs in cold water, then bring to a boil
-Turn off the heat immediately, and cover tightly. Let sit for 13 minutes
-Drain, and fill pan with cold/ice water to stop the cooking
-Don't let the eggs dry - keep them in the water
This is how to easily peel:
-Put one egg at a time in a small jar - I use a small mason jar, but something like a pickle jar would work nicely
-Fill the jar with about an inch of water.
-Shake the egg and water inside the jar up and down once.... deliberately, so that it hits the top and bottom of the jar. Do it again, and again, but one shake at a time. Watch for the peel to start coming off and then stop... I generally find it takes 5-8 times.
-When you take it out of the jar, you'll be amazed at how easily the rest of the shell peels off! That water has worked itself under the shell and helps it to release easily.
-Caution -- don't shake too fast or too vigorously -- it'll split the egg itself.
It works - give it a try! All you need is an empty jar!0
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