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hard boiled eggs

I know this is kinda basic, but I seem to be doing something wrong when boiling my eggs. They are SO hard to peel, and I invariably lose alot of the white that sticks to the shell as I pull it off. They look ghastly.

My routine: add eggs to cold water, bring to boil, cover and let sit at least 10 minutes (no more than 15), rinse a few times with cold water, and put them in the fridge. When ready to eat, I spend 5 minutes trying to peel one, shells start flying, egg keeps gettting smaller...not pretty. What is the best way to hard cook eggs to eliminate this problem?

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  1. You need to peel them while they are still warm. Once they cool completely, they are impossible to de-shell.

    1. I bring them to a boil, cover and remove pot from heat for about 12 minutes and then give them an ice bath. I've read that how easy they are to peel are due to freshness but don't know how true that is; the fresher, the harder.

      1 Reply
      1. re: chowser

        Follow the above directions from chowser, but peel them under a cold water rinse in the sink. The water will seperate the shell from the albumen (white).

      2. As strange as it sounds, your eggs were probably too fresh.

        Here's a recent thread on this:
        http://www.chowhound.com/topics/show/...

        1. Oh wow - I am so embarassed that this was addressed so recently! I usually search before I post, but I figured this had to be so basic that it would not be covered.

          Indeed, the freshness must be the issue. We usually get our eggs from Wilson's where they sell within a day or two of collecting the eggs. I guess I'll have to age them for this purpose!

          thanks for all the advice

          2 Replies
          1. re: lisa13

            you can age them by leaving them out on the counter for a day or two...

          2. I cook mine by covering them with cold water & adding a little salt to the water. Boil for 12 min. Drain immed & cover with cold water until just cool enough to handle. Works for me!