Daggon hard boiled egg shells

You can try rolling the egg under your hard on a hard surface to break up the shell. That can make them easier to peel sometimes.

I use a countertop egg cooker instead of boiling in a pot, and have not had trouble with peeling ever since. I transfer them right from the cooker into a bowl of ice water to cool, which seems to help as well.

I have also heard that fresh eggs are harder to peel than ones that are a little older. I'm not sure if that's true.

I second an instant pot for eggs - if I only owned it for them and rice it would be well worth the purchase (and kitchen space!)

I have never overcome hard to peel shells after the fact but have tried baking soda in the water and an immediate ice bath with some success. I have seen where some people put them in a lidded container with a little water and shake it until the shells come off - again, limited success. It has both worked wonderfully and been an absolute disaster for me.

I buy them already cooked and shelled at Walmart, above where the the carton eggs are. Not too expensive and I have one for breakfast every day. NO fussing with shells that refuse to come off.

kshama2001 wrote: »

No insta-pot needed for eggs OR rice.

For eggs, use the HOT START method: https://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html

I've never understood the problem with cooking rice in a pot on the stove-top, and I have mostly had electric stoves, which are not ideal for going from boil to simmer, but can certainly be figured out.

Never had any issues with rice until I switched brands when we moved (cant find my old stuff locally) - it was both gooey and crunchy at the same time, no matter what I did it never cooked right - temp, water ratio, pot size. Maybe the crappy water? Maybe the rice? No idea. IP cooks it perfectly every time and for that I am thankful! We are a GF family so getting frustrated trying to cook rice was a frequent occurrence and getting OLD!

One of the keys is to use older eggs. I usually have an extra dozen or so eggs on hand above what will be eaten in a week. They have an extra week in my possession so they are when picking up from the store. I place all in a pan and cover with water and toss in 1-2 Tbsp of baking soda (Depending on how much water I put in). If you have an electric stove I Bring to a rapid boil for about 1 minute, turn off heat but still leave on burner with a lid on the pan for 10-12 minutes (Depending on how done you want the yolk). I then drain and give an ice bath to stop cooking. Never have a problem peeling.

However, if I use fresh eggs that I've recently purchased using the same method I typically have troubles peeling. Something about an egg that is a bit older that makes a difference.

It can help to use a teaspoon- crack the egg then ease a teaspoon between the egg and the shell. This makes it much easier for me.

I thought everyone was exaggerating the Instant Pot egg peeling, I usually do them on the stove then put in ice water but the Instant Pot is a total game changer. I got everyone their IPs and didn't believe them, I sent out a text message after I tried it to let them all know how amazing it was, I even race myself doing it!

The instant pot is great, however if you don’t have one...
In the past, I tried placing a couple of hard boiled eggs in a jar with a bit of water. Cover with the lid and shake. Hopefully as the egg shells brake the eggs will peel easily. Let me know how you like the trick

I start mine in cold water. Bring to a boil. When the water comes to a boil, I turn the heat down, to where they continue to boil gently. (Electric stove). Set the timer for 10 minutes. Take off the heat, pour out the water, and immediate run col water over eggs. As soon as I can handle them, I gently crack the eggs all over. Let them sit in cold water for 1 minute. The membrane shrinks away from the white. If you let them sit longer, the membrane seems to stick more to the white. I start peeling at the wide end of the egg. You can work your finger between the membrane and the white and it peels easily.

I second the "fresh eggs peel horribly" bit. I buy a dozen from the grocery store simply for boiling, I use fresh for everything else.

I boil my plain water, add in a couple eggs and let it go for my desired doneness. Take it out and drop it in a bowl of cold water hard enough that the egg cracks = easy to peel. I tried adding salt/baking soda/other hacks but they never worked for me. This does!

onepebble wrote: »

It can help to use a teaspoon- crack the egg then ease a teaspoon between the egg and the shell. This makes it much easier for me.

I came in to say this exactly. One famous chef (having a hard time recalling who ATM, though) recommended this method and it works!

We use an egg genie to cook ours but...I think they key is cracking them all over as soon as they are done cooking, before putting them in cold water. A multi pot might be a good idea if you like to cook rice a lot. I cook a lot of brown rice. The pressure cook feature cuts down on cooking time. You also don't have to worry about watching it, like on the stove top.