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Aug 9, 2007 12:01 PM

How to peel 240 hard boiled deviled eggs

Why are they so hard to peel? Any tricks? I have been cooking for a long time but this always makes me crazy! Like I learned in school a long time ago eggs in pot, cold water, bring to a boil, turn off let stand 10 minutes covered and shock then peel!

easy right????NOT!!! shells always stick!
ok help me out!

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      1. I use a similar approach to hard-boiling the eggs, but after I remove the pot from the stove, I pour off the boiling water and immediately dump in lots of ice cubes and some cold water. Generally the shells come off quite easily after that.

        1 Reply
        1. re: Karen K

          That's how I do it and they're still not that easy to peel. If I'm in a hurry, I've taken to putting the eggs in the ice water bath and then peeling beneath running water. It helps force off the shell and any bits I've missed.

        2. You need older eggs. If they are too fresh they are the dickens to peel neatly. Eggs that are about 2 weeks old are fairly ideal. If you don't have the time to wait leaving them out on the counter for about 24 hours that will age them about the same as refrigerating for 1 week.

          I put the eggs in the pot cover with cold water and adda splash of vinegar. The vinegar will keep the white in a cracked egg from spreading all over. I bring them to a boil, give them a stir cover, turn the heat to the very lowest setting (i have a simmer burner, if you don't you might want to try a flame tamer) leave them alone 15 minutes (lg eggs). Then drain. Put the lid back on shake the pan vigorously to crack the eggs all over and cover with a lot of ice and water. When comfortable to handle peel. Works for me unless the eggs are really fresh. I got some from a local farmer a few weeks ago They must have been layed thagt morning. Even after 2 weeks I had a hard time peeling them so i gave up and made scrambled eggs.

          1 Reply
          1. re: Candy

            Candy's right -- there are many reasons to love fresh eggs, but ease of peeling isn't one of them. I always buy local eggs from free range chickens, unless I'm making deviled eggs. Then I go the the supermarket and delve deep to find the oldest ones. this makes a huge difference.

          2. What you really need is that device from Bridget Jones diary, "have it oeuf. "
            (an egg peeler, for those who haven't seen the movie.) :)