Peeling hard boiled eggs??
- Shawn Dec 18, 2005 03:28 PM
When I make hard boiled eggs, about 50% of the time I have real problems peeling the eggs. A good portion of the egg comes off with the shell, and it ends up looking a mess. The other half the time I don't seem to have any problems at all. I have no idea what is going wrong. Does anyone have a foolproof way of preparing hard boiled eggs so that they peel easily every time?
re: Niki Rothman
Simple solution for hard boiled eggs.Just prick the end of the egg with a pin prior to placing it into the water.You can do this with new eggs,old eggs,large eggs,small eggs white eggs brown eggs,cold water tepid water,tap water mineral water etc... ALL YOU HAVE TO DO IS PRICK THE EGG FIRST
Use old eggs! Honestly, the fresher the eggs, the more difficult they will be to get the shell off without cooked egg attached. It also helps to shell them under COLD running water after cracking them ALL OVER.
First you need older eggs. If you bought them yesterday they are too fresh, last weeks eggs would be better. If you need to make hard cooked eggs tomorrow, leave the eggs out at roomo temperature for 24 hours.
First thing you should know is never boil an egg, ever. This will give you tough whites and is more likely to produce a sulphurous green ring around the yolk.
Place the eggs ( I am assuming you are using regular lg. eggs) in a deep saucepan and cover with cold water. Add a splash of vinegar. Bring to a boil. Turn the heat off and cover the eggs. Set a timer and let the eggs stand 15 minutes. Then drain the eggs and recover the pot and give it a good shake to crack the shells all over. Cover the eggs with ice and cold water and allow to stand about 10 minutes. Then peel. You will have tender whites and pure yellow creamy yolks.
Candy has it exactly right -- the only thing I would add is that when you buy fresh eggs (because honestly, who knows a week ahead of time that you're going to need to hard-boil eggs?), turn them UPSIDE DOWN on the counter over night. If you do this, your yolks will always be perfectly centered, thus allowing you to make devilled eggs that don't suck.
An egg ages equally in one day at room temperature, in one week on the fridge door, and in two weeks in the back of the bottom shelf.
The following works for me regardless of how old the eggs are:
1. Put a bunch of ice cubes into a bowl large enough to hold however many eggs to be boiled and fill the bowl with cold water.
2. Put the eggs into a saucepan, cover with cold water and bring to a boil, letting them boil gently for about 15 minutes.
3. Test for doneness. Using a spoon, lift an egg out of the pan, place on the counter and spin. A hard-boiled egg will spin very fast.
4. Tap the eggs to crack the shells and immediately immerse in the bowl of ice water. Let them sit for a few minutes, then peel. The ice water detaches the membrane that's between the shell and the white, thereby allowing the shell to slip off easily.