How to peel 240 hard boiled deviled eggs
- cheffrankotte Aug 9, 2007 12:01 PM
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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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.
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.) :)