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Peeling hard boiled eggs??

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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?

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  1. Try this. Boil a whole lotta water - your big pot. Turn off the heat. Put an egg in. Cover and leave for a half hour. Now peel it under cool water.
    Does this help?
    If so, repeat with the amount of eggs you need.
    This is the method to produce perfect poached chicken too. Never dry.

    1 Reply
    1. 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

    2. 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.

      1. Your eggs are too fresh. Use ones that have been in the fridge for two weeks.

        1. 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.

          1 Reply
          1. re: Candy

            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.

          2. 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.

            1. Sorry for messing with the subject, but it should still keep the right placement for Hot Posts.

              I enjoy a couple of four-minute eggs for breakfast, but get very annoyed when the membrane will not come loose from the white when I crack the shell, and the whole top becomes a mess. I make them the same way every time, and the eggs are usually in the fridge no more than a week, so is this a matter of how long they've been around before I buy them? or, will the pinhole thing work with soft-boiled, or?????????????

              1 Reply
              1. re: Midlife

                When the membrane won't come loose with the shell, that tells you you're using eggs that are too fresh, not too old. Do as for hard-boiled eggs -- leave fresh eggs on the counter overnight.

              2. I use Julia's method, which is to put (lg.)eggs into cold water to cover, bring to a boil, turn off heat, let sit on counter 12-15 minutes, crack against the sink, plunge into a bowl of ice&water, and peel after a minute or so. Works every time, PLUS the yolks are a rich color and NO GREY COLORED EGDE.

                2 Replies
                  1. re: toodie jane

                    Totally agree with you, Toodie Jane. I was taught the same method as an 8-year-old 4-H member when our very first cooking project was deviled eggs. I cover the eggs with cold water, add a pinch of kosher salt, bring to a boil, boil hard for three minutes, cover and turn off heat. Remove pan from stovetop after 15 minutes and place pan under cold running water. I never get the dark grey circle around my yolks and they are always a bright yellow-orange. I also find that eggs that are a few days old peel much easier than just-bought fresh ones. At Easter, I always buy my eggs a week before I hard-boil and color them. I have an Eggstractor and it is totally worthless. In fact, I've been thinking of throwing it away and just saving the egg slicer than came with it. Toodie Jane, I don't know if you ever saw my post but I did give you my family's old sugar cookie recipe a few weeks ago. Wishing all 'Hounds a totally delicious holiday season......pg

                  2. Buy one of these (not).

                    Link: http://www.eggstractor.net/

                    1 Reply
                    1. re: Frosty Melon

                      That is fu8nny- and almost obscene. Certainly for people with a gadget mania!

                    2. I used to get do frustrated during the peeling process, like you half the time no problem and the other half ARRG! But then I stumbled upon this method...

                      Using a pot large enough that, when the eggs are place in it, the eggs aren't crowed, and there will be enough water to cover the egg completely. You want the water level to be about an inch higher than the eggs.

                      Bring the water to a boil.

                      Prior to placing the eggs in the boiling water, take a pin (I find a safety pin works best) and poke a hole in the fat end of each eggshell.

                      Place the eggs into the boiling water. Give them a good swirl, cover and remove from the heat.

                      In fifteen minutes, drain the water from the eggs and fill the pan with cold water. Crack and peel the eggs, from the fat end.

                      Perfect every time.

                      1 Reply
                      1. re: Gurrdy

                        LOL....Gurrdy welcome to Chowhound...your avatar reminds me of the Cat in the Hat!!!! Really cute. I know this is an old thread...boiled eggs have never given me a problem...I don't poke any hole...just bring eggs to a boil in the water...once it's boiling, pull it off the stove and let the eggs sit for oh, well...about 7 or 8 minutes...sometimes, I don't even time it...rinse under cold water (this makes the egg inside contract or pull away from the shell)...and then peel. Each to his own...glad your method works too!

                      2. I agree with every thing posted and rarely have a problem. Having said that, I read in an old Julia Child cookbook that she cools the egg first then pops it into boiling water for just a minute to expand the shell. I've never tried it but it makes sense.