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Hard boiled eggs

  • j

I know this is insane, but I can't boil an egg to save my life. The shell always sticks. (It actually seems like the membrane-like thing beneath the skin is sticking.) I've looked at cookbooks; tried white eggs vs. brown; tried simmering vs. covering in boiling water. To no avail.

Help!

Jen

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  1. Try this: bring water to a boil, add eggs warmed in hot tap water, boil for 10 minutes, shut off heat, let sit for 15 minutes.

    1. Lots of discussion on this!! I guess eggs are difficult to peel if they are too fresh. I know I boiled a dozen eggs to make deviled eggs for thanksgiving. I had just bought the eggs at a farm, and they were horrible to peel. SInce they were for deviled eggs, I really needed them to peel nicely. WEnt to the supermarket, got some white eggs, boiled them up, and had no problem peeling them. I made extra filling for the eggs with some of the leftover yolks. These deviled egss were overstuffed!

      1. Sounds like you're using eggs that are too fresh for this application. My experience (and my mom, who's an old-school Home Ec Queen of the Kitchen, has lectured me on this point as well) is that for best results, use eggs you bought more than five days ago. I don't know the scientific reason, but I'm guessing that the time allows proper air exchange for that membrane to detach from the shell.

        I might be wrong. Anyone else...?

          1. Never boil an egg. Hard cook them. If you are using standard lg. eggs, put them in a pot and cover with cold water. Add a dash ov vinegar and then bring the pot just up to a boil and immediately reduce the heat to low and cover the pot. Let stand on low for 15 mins. Then remove and drain. Put the lid back on after draining and give the pan a good shake to help crack the shells. Add ice cubes and cold water to cover. When cool enough to handle peel. Also you cannot peel an egg that is too fresh very easily. Plan ahead or if you have to have them tomorrow and you bought them today leave them out on the counter at room temperature for a day before hard cooking.