Hard-boiled eggs

RomaBella10
RomaBella10 Posts: 15
edited December 19 in Food and Nutrition
My hard-boiled eggs never cook so that the shell comes off cleanly! I always wind up losing half the egg because it is stuck to the shell. So I know this is something that is so simple, but how does everyone cook their hardboiled eggs? What temperature? How long? Thanks :)
«1

Replies

  • wells0707
    wells0707 Posts: 251 Member
    Throw them in ice cold water immediately after cooking. That should do the trick.
  • HelloNewYou
    HelloNewYou Posts: 12 Member
    I just bring them to boil for a few minutes (3-5?). Then let sit covered for about 15-20. I take the shell off right after they are done cooking.
  • dlpnrn2b
    dlpnrn2b Posts: 441 Member
    get water boiling, drop eggs in and boil for about 15 minutes then the key is to "shock" them ..place them in a bowl of ice and cold water.. leave for 10-15 minutes and the shell comes off so easily :)
  • impyimpyaj
    impyimpyaj Posts: 1,073 Member
    Add baking soda to the water. I generally add maybe a teaspoon when I'm cooking eggs in my little saucepan. That helps. Put the eggs and water on the stove, and when the water boils cover it and turn off the heat and set the timer for 10 minutes. As soon as the timer goes off, drain the hot water, and play bumper cars in the pan with your eggs to crack the shells. Immediately cover them in cold water, and let them cool for a few minutes. That should make them easier to peel. There's always that one chunk, and sometimes I get an egg that is just completely idiotic and won't let go, but usually I don't have many problems when I do it this way.
  • lichensandseeds
    lichensandseeds Posts: 41 Member
    I've heard that older eggs peel better. So don't use the ones that you've just purchased-- try the ones you've had in your fridge for a few days.

    I live alone and go through food slowly, so the eggs I boil have always been sitting around for a few days and I rarely have trouble peeling them, though I've never directly tested this against eggs I've just bought. I use the ice-water trick as well.
  • TeaBea
    TeaBea Posts: 14,517 Member
    Add baking soda to the water. I generally add maybe a teaspoon when I'm cooking eggs in my little saucepan. That helps. Put the eggs and water on the stove, and when the water boils cover it and turn off the heat and set the timer for 10 minutes. As soon as the timer goes off, drain the hot water, and play bumper cars in the pan with your eggs to crack the shells. Immediately cover them in cold water, and let them cool for a few minutes. That should make them easier to peel. There's always that one chunk, and sometimes I get an egg that is just completely idiotic and won't let go, but usually I don't have many problems when I do it this way.

    Baking soda! There is an amazing video on Youtube or somewhere ..... a guy rolls the hard boiled egg on a countertop, pinches off just the top & bottom of the egg & BLOWS the egg thru the shell!

    Cold water is hit or miss ...... I've had egg shells stick, even when I use ice cubes in the water.
  • amybg1
    amybg1 Posts: 631 Member
    I bring to a boil for about 10 minutes, afterward let them cool in water for a few minutes before thinking about removing the shell
  • prism6
    prism6 Posts: 484 Member
    yup, the older eggs are much easier to peel. When I had my chickens, those fresh eggs were delicious,but awful to peel. Also using a teaspoon to get up under the shell and moving the spoon with the curve of the egg works...or you can try EGGIES...I have 6 sets sitting at home!!!:cry:
  • RomaBella10
    RomaBella10 Posts: 15
    Thanks everyone for these suggestions!! Who would have thought I was cooking hard-boiled eggs wrong? :laugh:
  • tripitena
    tripitena Posts: 554 Member
    I've heard that older eggs peel better. So don't use the ones that you've just purchased-- try the ones you've had in your fridge for a few days.

    I live alone and go through food slowly, so the eggs I boil have always been sitting around for a few days and I rarely have trouble peeling them, though I've never directly tested this against eggs I've just bought. I use the ice-water trick as well.

    This is true. Use eggs that have been in your fridge a few days & peel them in cold water
  • tehzephyrsong
    tehzephyrsong Posts: 435 Member
    Simmer eggs that are at least a week old for 12-15 minutes. Immediately transfer the eggs to a bowl of ice water, pour on a tablespoon or so of salt, and stir quickly. Retrieve an egg and tap it on the counter in several places to crack the shell. Squeeze gently to crack the shell more - you want it to be in a lot of tiny pieces. Peel the egg under running (cold) water and make sure you get the membrane just under the shell; if you can pick off one piece of shell, it will likely separate from that membrane. Then scrape a small hole in the membrane, and you can pull on it gently and get the rest of the shell off easily.
  • paulafs
    paulafs Posts: 1 Member
    Try putting a teaspoon of salt in the water and then boil eggs. Also, cool them immediately in ice cold water. Good Luck!
  • missashley884
    missashley884 Posts: 188 Member
    i put the stove on medium ish, put the eggs in, while the water is still cold, and leave them in for 15-17 minutes (itll take like 9 minutes or so for the water to come to a boil)
  • thetrishwarp
    thetrishwarp Posts: 838 Member
    I have those things from the infomercials that are like a plastic egg-shaped cup, crack the egg into that and the boil it. No shell, same outcome! I don't think they're very expensive either.
  • teeley
    teeley Posts: 477 Member
    I put a little vinegar in my water?? not sure if it helps, I like to think it does, but I could be totally off whack
  • Silver_Star
    Silver_Star Posts: 1,351 Member
    I hear ya, mine come out looking like they've been through all the World Wars :noway: :grumble:

    sooooo instead of having to look at the pockmarked nincompoops i just peel em while they are UNDER ice cold water, in a bowl...


    somehow...when you peel off the first bit, the water gets in and then peeling gets a lot easier!:drinker:
  • mgriffin10292009
    mgriffin10292009 Posts: 7
    Go to walgreens get yourself that thing that they show on tv, where you crack the egg in the plastic piece and then close it let it boil for 20 min and take it out. its a hard boil egg, no peeling of nothing! its great! :love:
  • teeley
    teeley Posts: 477 Member
    Simmer eggs that are at least a week old for 12-15 minutes. Immediately transfer the eggs to a bowl of ice water, pour on a tablespoon or so of salt, and stir quickly. Retrieve an egg and tap it on the counter in several places to crack the shell. Squeeze gently to crack the shell more - you want it to be in a lot of tiny pieces. Peel the egg under running (cold) water and make sure you get the membrane just under the shell; if you can pick off one piece of shell, it will likely separate from that membrane. Then scrape a small hole in the membrane, and you can pull on it gently and get the rest of the shell off easily.


    This seems like a lot of work for an egg
  • jodycoady
    jodycoady Posts: 598 Member
    I crack it a little and then shove a teaspoon down in the shell. Also, there's a new product called Eggies. I bet you could get it real cheap on EBay
  • holly3585
    holly3585 Posts: 282 Member
    My dad to ld me this: put the eggs in the water and then put it on the stove. Bring to a boil and set the timer for 8 min. When the timer goes off kill the fire. Let them sit there and cool- of ice then if you are in a hurry. I think it works wonderful everytime I try!
  • kitkatkmt
    kitkatkmt Posts: 178 Member
    I boiled mine for 15 minutes, and then put them right into a bath of tap water - not too cold, but not warm. I then put them in the fridge (in the water), and let them sit in there until I was ready for them. I didn't have a single issue peeling any of them. Worked quite well.

    I also saw on Pinterest an idea to bake them - put them in a muffin pan (one egg per slot), and bake at 325 for 25-30 minutes. Haven't tried it yet, but definitely plan to - likely easier that way. Apparently they taste better too? Anyone tried this way?
  • dauhl
    dauhl Posts: 5 Member
    I put the eggs in water with a little bit of vegetable or canola oil and when it gets to a rolling boil, turn the water off and set a timer for 12 minutes. When the timer goes off put them in cold water immediately and let them sit awhile. Then tap the egg on the counter till there's little cracks all over. start with the smaller end of the egg, it's easier to get under the membrane. I found that 12 minutes was the perfect time for perfect yoke color and by putting oil in the water the shells come off great! Hope this works for ya :happy:
  • lelaspeaks
    lelaspeaks Posts: 163 Member
    Eggs that are a few days old typically work best. Put them in a pan, cover with water, bring to a boil, cover with lid, turn off burner, let sit for 15 minutes, and then rinse with cold water and ice. Put in fridge. When cooled you will have a perfectly boiled egg, no green in the center, and easily peelable!
  • sculley
    sculley Posts: 2,012 Member
    http://whatscookingamerica.net/Eggs/BoiledEggs.htm


    :)
  • MelKut
    MelKut Posts: 167 Member
    Much easier way of hard-boiling eggs.....

    Put a single layer of (a bit older) eggs in a pot of cold water filled an inch over the them. I also put some vinegar in the pot. Bring to a boil. Hard boil for ONE minute. Then remove from heat and cover. Let them sit for 20 minutes. Then put them in ice water and cool completely.

    I found this out when researching exactly how long to boil them haha apparently boiling them so long makes them rubberier and gives the yolk that nice even green tinge.

    Actually last time I did this (Sunday) I removed the eggs from heat and covered but then had to leave unexpectedly and only got to them in the evening and they were perfectly fine. I love this method because you don't have to have the eggs boil for 10-15 minutes and they come out perfect :smile:
  • tabbydog
    tabbydog Posts: 4,925 Member
    If you rap the egg really hard on the larger end (where the air bubble is) it makes it easier to peel the eggs. It forces the air under that little membrane thingy. Also, shocking them in cold water after cooking.
  • LuckyLeprechaun
    LuckyLeprechaun Posts: 6,296 Member
    FAIL PROOF

    Fresh or week old, this is the best method for easy peeling eggs every time, and perfect golden yolks with no trace of green.

    Set the eggs out at room temperature for 2 hours prior to cooking. (cold eggs are more likely to crack when you put them in the water)
    Bring a big pot of water to a hard, rolling boil.
    Put all the eggs into the boiling water. (I do 18 of them at a time)
    Set a timer for 14 minutes.
    Prepare the ice bath: In a big mixing bowl, put a bunch of ice, and enough water to make the ice float
    When the timer goes off, turn off the burner, and immediately fish out the eggs and put them into the ice bath.
    Leave them in there until the ice melts, or about ten minutes.
    Put them back into their carton and into the refrigerator.

    When you go to use them, I guarantee the shells will easily separate and slide off.
  • ummommyme
    ummommyme Posts: 362 Member
    Add baking soda to the water. I generally add maybe a teaspoon when I'm cooking eggs in my little saucepan. That helps. Put the eggs and water on the stove, and when the water boils cover it and turn off the heat and set the timer for 10 minutes. As soon as the timer goes off, drain the hot water, and play bumper cars in the pan with your eggs to crack the shells. Immediately cover them in cold water, and let them cool for a few minutes. That should make them easier to peel. There's always that one chunk, and sometimes I get an egg that is just completely idiotic and won't let go, but usually I don't have many problems when I do it this way.
    I've never done the baking soda thing but this is how i do the eggs too, pretty darn simple and normally pretty effective.
  • ElizabethRoad
    ElizabethRoad Posts: 5,138 Member
    Much easier way of hard-boiling eggs.....

    Put a single layer of (a bit older) eggs in a pot of cold water filled an inch over the them. I also put some vinegar in the pot. Bring to a boil. Hard boil for ONE minute. Then remove from heat and cover. Let them sit for 20 minutes. Then put them in ice water and cool completely.

    I found this out when researching exactly how long to boil them haha apparently boiling them so long makes them rubberier and gives the yolk that nice even green tinge.

    Actually last time I did this (Sunday) I removed the eggs from heat and covered but then had to leave unexpectedly and only got to them in the evening and they were perfectly fine. I love this method because you don't have to have the eggs boil for 10-15 minutes and they come out perfect :smile:
    Ha, when I was a kid I thought they were supposed to be green!

    This is exactly how I do them, though, except I usually forget the vinegar.
  • mrs_kurz
    mrs_kurz Posts: 185 Member
    Kind of related, kind of unrelated question!! I'm going to try this tomorrow and take eggs for a snack, how do you transport them withot them smelling out your lunch bag? Do you leave them in their shells until you eat them?
This discussion has been closed.

Categories