help getting membrane off boiled eggs please

I start with cold water, eggs submerged, bring to boil, cover, take off the heat. Let set for about 10 minutes, (my eggs are smallish from my chickens), then crack and cold water soak. When I peel, I roll them between my hands until the shell is really shattered. The membrane comes off with the shell.

I put my eggs in a pot with cold water and plenty of salt. I turn the heat up high, then as soon as it comes to a boil, I take it off the heat and cover it with a lid for 5-6 minutes, then drop them in an ice bath for another 5 minutes or so before peeling.

I honestly cannot recall a time that I had issues with the membrane, and my yolks always come out cooked but with just the right amount of creaminess.

TonyB0588 wrote: »

No way could I do an ice bath or cool for 10 to 15 minutes as I see referred to here, because I like to eat my egg warm.

I don't let them cool completely unless I'm using for Deviled Eggs. The ice bath just stops the cooking. I usually boil 15-18 at a time, so place them in ice water so the cooking stops and the green ring doesn't form.

Interesting thread.

My own experience is that vinegar in the water ( about half teaspoon) stops the eggs cracking or at least stuff coming out if they do crack, whilst cooking.

I use eggs that are not too young and put them in warm water, then bring to boil then run under cold water for a bit, then leave soaking in cold water for bit longer.

They nearly always peel easily.

Here's another thread from last year on the same subject.

https://community.myfitnesspal.com/en/discussion/10619504/how-to-actually-boil-an-egg-that-peels/p1

ExistingFish wrote: »

French_Peasant wrote: »

Mithridites wrote: »

Your eggs are too fresh

I've had this problem with eggs that are a month or two old as well. Although they were dead fresh out of a chicken's caboose when I got them, as opposed to what your get at the store, which are not the freshest.

I've heard they are about 45 days old by the time you buy them at the store. Also eggs last a really long time in the fridge, like months on months.

Eggs are not that old in the store.

Look at the stamp on the carton. There is a 3 digit number which lists the day of the year the eggs were laid on (001-365) and you can get a feel for how old the eggs are. I just bought a carton of 18 eggs with a date of 003 which means that they were laid on the third day of the year. They were bought on Jan 18 and were laid on Jan. 3rd so they were about 2 weeks since being laid, which is average. The expiration date is usually 45 days after the "laid on" date and is the last day they can be sold. I try to not keep eggs more than 2 weeks past the expiration date and have had some that failed the float test because they were so old.

ExistingFish wrote: »

earlnabby wrote: »

ExistingFish wrote: »

French_Peasant wrote: »

Mithridites wrote: »

Your eggs are too fresh

I've had this problem with eggs that are a month or two old as well. Although they were dead fresh out of a chicken's caboose when I got them, as opposed to what your get at the store, which are not the freshest.

I've heard they are about 45 days old by the time you buy them at the store. Also eggs last a really long time in the fridge, like months on months.

Eggs are not that old in the store.

Look at the stamp on the carton. There is a 3 digit number which lists the day of the year the eggs were laid on (001-365) and you can get a feel for how old the eggs are. I just bought a carton of 18 eggs with a date of 003 which means that they were laid on the third day of the year. They were bought on Jan 18 and were laid on Jan. 3rd so they were about 2 weeks since being laid, which is average. The expiration date is usually 45 days after the "laid on" date and is the last day they can be sold. I try to not keep eggs more than 2 weeks past the expiration date and have had some that failed the float test because they were so old.

That is insightful, thanks. Maybe it was UP TO 45 days old? Since that is when the expiry date is written? I just heard it.

I just double checked and the expiration date is 30 days after the 3 digit date so no eggs in the store should be more than 30 days old.

I pour my eggs in little water and a 20 Oz cup full of ice. They peel great

my ex who was a chef, for what its worth, taught me to bring them to a boil, let them sit in the pot for 10 minutes with heat off. change them to cool water, then crack the eggs all around and let them soak for about 10 minutes. peel under running water. peels off perfectly for me every time

Use a pressure cooker or an Instapot.

quiksylver296 wrote: »

Has anyone tried these? Because I am tempted! I hate peeling hard-boiled eggs.

Picked up a brand new set at thrift store, will get creative soon.

paperpudding wrote: »

ExistingFish wrote: »

French_Peasant wrote: »

Mithridites wrote: »

Your eggs are too fresh

I've had this problem with eggs that are a month or two old as well. Although they were dead fresh out of a chicken's caboose when I got them, as opposed to what your get at the store, which are not the freshest.

I've heard they are about 45 days old by the time you buy them at the store. Also eggs last a really long time in the fridge, like months on months.

Anyway, take my advice with a grain of salt as I don't boil eggs and don't eat boiled eggs. I thought everyone put them in an ice bath after, it's what they do on all the cooking shows and youtube reviews. I think it helps.

I don't put them in an ice bath and have not heard of that before..
But, as mentioned before, I do put them in cold water for a bit - 5 - 10 minutes. Which I guess is same principle.

I have used both ice and tap cold water and have not noticed any significant difference. The quick chilling is what is important.

Steam them. 1/4" of water in the pan. Cook covered, same times.

IsETHome wrote: »

quiksylver296 wrote: »

Has anyone tried these? Because I am tempted! I hate peeling hard-boiled eggs.

Picked up a brand new set at thrift store, will get creative soon.

Good luck, I had a set and they were terrible! The eggs didn't just pop out nicely like they advertise, I had to scrape them out with a knife very disappointing

Warning: totally unhelpful post... when daughter #1 graduated HS, we had a lunch with soft boiled egg crostini w delicious ricotta spread for which we needed ~3doz soft boiled eggs. Seriously, I ruined about 3 doz to get 3 doz. used ice bath, but damn... at one point I’m standing at the sink stuffing ruined eggs in my mouth as fast as I can peel them. I easily ate a doz single handedly. I might have switched to eating whites only after a doz. Now I have an instant pot and they’re perfect every time. Boy, I wish I had had it back then.