How to ACTUALLY boil an egg that peels
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Add white vinegar to boiling water; peels perfect every time; and helps hide the smell of boiling eggs
Oh, yeah! This is what my mother told me about 55 years ago, and I forgot! Thanks for the reminder.
I also want to try steaming them in a steamer basket. Great suggestions, people!
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I steam in a steamer basket & they peel perfectly every time.1
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Use Eggland brand. I find that they will peel the easiest. I boil them for about 15- 20 min, then put them in a cold water and ice bath and peel with running water and be sure to grab the whitish membrane found just under the outer shell and as you peel it away, the outer shell comes off with it. It takes patience getting started
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I have chickens, so in my experience, no amount of vinegar, cold water, etc will ever make boiled fresh eggs easy to peel. It's a crap-shoot.
I use eggs that are at least four weeks old, cook them 15 minutes in my rice cooker using the basket with a couple cups of water in the lower chamber, and they are perfect every time.2 -
rachelannette wrote: »Use Eggland brand. I find that they will peel the easiest. I boil them for about 15- 20 min, then put them in a cold water and ice bath and peel with running water and be sure to grab the whitish membrane found just under the outer shell and as you peel it away, the outer shell comes off with it. It takes patience getting started
Interesting. Why do you think the brand makes a difference??0 -
Raazirehman wrote: »I peel eggs every day and they are perfect and now that i think about it, there is no effert at all. I just keep the eggs in a sauce pan full of water to boil for about 20-25 mins. Then, i drain the water and fill the sauce pan with cold water while eggs are still inside. I pick one egg at a time (of course) wash it off with cold water so that it cools off and its a bit eay to hold, crack the egg on the rim and put it back in the sauce pan (which still has water). Repeat for all the eggs, and then start peeling off the eggs starting from the first one which you cracked.
Good luck
So,how many eggs are you boiling at a a time?? I just boil the one I'm going to eat.0 -
Funny thread - so many methods! Lol. I bring the water to a boil, then put eggs in and set the oven timer for 14 minutes. Remove and put in an ice bath - then into the fridge. That's it. Simple and the yolks are light and fluffy and no green rind around them - and they always peel clean.0
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Have you tried baking them? I did this for the first time last week and it was so nice having a dozen hard-boiled eggs ready to grab for easy breakfast and as a bonus they peeled a lot easier then boiled eggs.0
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Boil water. Use ladle to drop eggs in. Wait for water to get up to boiling again. Turn down slightly. Set timer for 12 minutes. Drain hot water. Fill pot with cold; drain; fill again with cold water; repeat one or more times until filled pot with eggs stays cool. Remove eggs. Dry. Refrigerate immediately. Have done this many, many times with all kinds of eggs and always peel fine.1
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It does matter what eggs you use. The brown cage free eggs at my Kroger have membranes like iron, and the white ones have very fragile membranes. I assume it's just a chicken breed thing, but their brown eggs are even hard to crack when they're raw! Freshness does make a difference but it's not just that, since they are hard to peel even when old.
I get the best results steaming them in the Instant Pot, running under cold water in a bowl of ice, then peeling under cold running water.1 -
I have no problems with the eggs that I buy peeling. None at all.
But now I have switched to making them in the instant pot. I make the whole dozen at once, place back in the carton and into the fridge. Eat whenever, good like this for at least 2 weeks (never lasted longer than that).
Method:
eggs into instant pot on the steamer basket
cup of water
high pressure for 3-4 minutes
quick release
immediately into cold/ice water bath to cool
I also do mine in the Instant Pot but I do high pressure for 8-10 minutes (8 minutes for large eggs, 10 minutes for extra large or jumbo) because I want them hard boiled (no runny yolk). I can then use them in things like tuna salad, chicken salad, chopped on a regular salad, deviled eggs, egg salad, etc.1 -
I never had success with peeling boiled eggs. Until this year. I received a egg cooker as a gift. Not only does it cook the eggs fast, they peel perfectly.https://www.amazon.com/Dash-Rapid-Egg-Cooker-Scrambled/dp/B00DDXWFY0/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1520796891&sr=1-6&keywords=egg+cooker0
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After boiling egg for 8 to 10 minutes, rinse in cold water for a while.0
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Been feeling eggs for 30 years. Was a cook for ten years. If you put salt in the water before boiling , then after a 10 minute boil dump water out. Cover with cold water and peel as soon as you can handle them they will peel completely. Every time.0
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One secret to easy-peeling eggs is to use eggs that are at least two weeks old. A really fresh egg will get you into trouble! I get my eggs from a local farmer, so if I'm planning on making hard-boiled eggs, I try to remember to think ahead and tuck them away. The method that works best for me is to start with the eggs in cold water to which I've added a nice blob of white vinegar or a tablespoon of baking soda. Bring the water to a boil, cover, and remove from the heat and let sit for 15 minutes (a little more if your eggs are extra large or jumbo). Drain and run them under cold water and let sit in the cold water for a few minutes. This prevents the ugly green ring around the yolk. Then crack them gently with a little roll on the counter, and the egg shell should peel off easily under running cold water using the side of your thumb. Having said all this, nothing seems to work all the time!
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crashdawg69 wrote: »Been feeling eggs for 30 years. Was a cook for ten years. If you put salt in the water before boiling , then after a 10 minute boil dump water out. Cover with cold water and peel as soon as you can handle them they will peel completely. Every time.
Wow!! Another variation. What exactly does the salt do?0 -
crashdawg69 wrote: »Been feeling eggs for 30 years. Was a cook for ten years. If you put salt in the water before boiling , then after a 10 minute boil dump water out. Cover with cold water and peel as soon as you can handle them they will peel completely. Every time.
Its the cold water. Not the salt.....lol0 -
This method works really well for me. Bring water to a boil with eggs already in it. Covered. Once boiling boil for exactly six minutes. Immediately remove and stick in ice water for 5+ minutes. The yolks are very creamy and not dry.
For peeling; this is fail proof with older eggs. Never worked with fresh laid eggs for me;
Mason jar/glass jar add 1/4 cup water. Shake egg (one at a time), shell peels off in one piece most of the time. So easy. I peel two eggs in under a minute tops.0 -
I had two good weeks, now suddenly a difficult one. This one was #5 of a 12 pack, so likely the same age as the 4 I used before it. Now I'm still not certain that fresh or stale makes the difference.1
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A little dash of bicarbonate of soda in the water.
You’re welcome.1 -
tramirez11114 wrote: »This method works really well for me.
Mason jar/glass jar add 1/4 cup water. Shake egg (one at a time), shell peels off in one piece most of the time. So easy. I peel two eggs in under a minute tops.
Yes!!! I posted this method a while back... don't know if anyone tried it, but it works EVERY time for me!
Doesn't matter how you choose to boil them. Cool them off in cold/ice water until you can handle them, and start shaking!1 -
I find peeling soon after cooking works best. Yes plunge into cold water, but only for long enough so you can touch them. Then roll the egg gently on counter top using your palm to crush it on all sides before peeling. I often peel them back in the cold water bowl they have been in briefly and it continues to help the cooling of the egg since you are peeling them sooner than you normally would. Once done, dry them on some paper towel and store in airtight container in fridge. I think if you are trying to store the cooked unpeeled eggs to be able to grab through the week, the problem is the membrane acts like a glue after a while making it tougher to peel clean (no evidence of this, just my thoughts on the matter) which is why I now peel immediately and cool once peeled.2
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Put eggs in a bowl of ice water for 5-10 minutes after boiling. Peels right off0
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I find letting the eggs cool too much makes them harder to peel.
I tap the egg from every angle to get it cracked all over, run the egg under a stream of cold water and start peeling while trying to get under that membrane between egg and shell to help me.0 -
bwalker71878 wrote: »Put eggs in a bowl of ice water for 5-10 minutes after boiling. Peels right off
I boil my egg to eat right away, and wouldn't want it so cold. So, definitely not so long in the cold water for me.0
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