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"Peeling" a hard boiled egg w/out peeling

I don't agree w/ the hard boiling technique mentioned but this looks like a great way to get the peel off the eggg:

http://articles.mercola.com/sites/art...

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  1. sorry but someone blowing into my hard boiled egg is not going to happen. big eeeeeewww

    6 Replies
    1. re: bw2082

      you mean their fingers all over them is better?

      1. re: thew

        well yes. presumably hands are washed and don't involve bodily fluids.

      2. re: bw2082

        Yikes, bw2082, you must not adhere to George Carlin's method of keeping your immune system in tiptop shape: simply pick food up and eat/use it when it falls onto the floor. Gives your immune system a real workout!

        Yesssirrrreee

        1. re: bw2082

          You could always peel your own that way.

        2. Now that is fantastic. An actually NEW idea!

          bw & thew, its a technique for home cooks. How many people eat hard cooked eggs in a restaurant?

          14 Replies
          1. re: Sam Fujisaka

            This reminds me of.....
            "You know you don't have to act with me, Sam. You don't have to say anything, and you don't have to do anything. Not a thing. Oh, maybe just whistle. You know how to whistle, don't you, Sam? You just put your lips together and... blow. "

            Would I use this technique when preparing eggs for guests? Probably not. But I must say, it's innovative. I've only blown raw eggs.

            1. re: Gio

              Gads, we have the same scenes etched in our minds? Now, in terms of eggs, I've only blown raw ones as well. I was cooking too many other things tonight to do any, but you can bet that tomorrow will have me shooting hard eggs out of their shells at my daughter, Dana Zsofia. She will laugh her a&& off!

              1. re: Sam Fujisaka

                Yeah, but when you blow raw eggs, it's usually because you want the shell for some sort of art project.

            2. re: Sam Fujisaka

              Not that new, Sam. I've been doing it with raw eggs since I was a little kid. Did it with cooked eggs at least thirty years ago, but I was making egg salad, and you know how your jaws ache after you blow up too many baloons? Yeah. Like that! But if you got Dizzy Gallespie on the team, I'll bet you could have enough hard boiled eggs to make egg salad for an army in no time flat...! '-)

              1. re: Caroline1

                C1, I had never, ever seen that technique nor had dreamed it possible. Love it. Tomorrow: blowing hard cooked eggs at my daughter. Oh, and what end do you blow? Small or large? Guessing small.

                1. re: Sam Fujisaka

                  Sam, I hope I'm not interrupting your knitting, but this is not a manly method. If it serves to entertain Dana Zsofia, all's forgiven...:)

                  1. re: Veggo

                    There is nothing as gratifying as having your daughter develop a sense of ironic/moronic/sophomoric humor, an appreciation of spicy food, a lack of fear of bugs and worms, and a sense of self.

                      1. re: Hue

                        Hue, you will get by with your 7:39 reply to my 7:35, 18 posts below (at the moment) which will get zapped! Taint fair!

                  2. re: Sam Fujisaka

                    Yup. The small end. But don't forget a generous blow to the large end! The membrane around the egg acts like a balloon, then the large end pops and out it flies! But it's not as easy as blowing raw eggs. If you're a trumpet player, you're good to go for the day!

                    1. re: Caroline1

                      Oh, this is all such a fun read!

                      I have to see if my lungs (former opera singer and underwater swimmer) are up to the test. All in the interest of science. I'm not worried about looking foolish!

                  3. re: Caroline1

                    when I was a kid, at easter we would blow raw eggs, pour liquid jello in and wrap in foil to gel. when you cracked them open you got jello eggs (which kids like better)

                    1. re: budlit

                      Cool! I may have to buy Jello just to try this.

                      1. re: budlit

                        Oooh, Easter! One of the things I love to do with hard boiled eggs at Easter time is to crack the shell as if to peel, but not fine craze, kind of larger grain. Then put the cooked egg in Easter egg dye, let them sit about fifteen minutes, THEN peel them. They have this gorgeous crackled color finish to them. I've used them in a clear gel mold, but I've also cut them in half, devilled the yolks, then stuck them back together and used them as a component of a "salad composee" in a sort of nest arrangement: Lettuce cup, one larger or several smaller eggs, maybe a few yellow cherry tomatoes or asparagus tips. Works great as a first course, and it's pretty. Kind of like brocade eggs.

                    1. Would this technique work with quail eggs? If it does, I am *so* going to make quail-egg scotch eggs!

                      Anne

                      11 Replies
                      1. re: AnneInMpls

                        I think it would be hard, because the quail eggs are so small I would think it would be hard to force sufficient air through. On the other hand, the business of putting the eggs in ice water immediately after cooking really does help with peeling. I'm not sure exactly how it works, but it makes the membrane stick to the shell rather than the egg.

                        1. re: jlafler

                          anyone tested the baking soda thing, too?

                          1. re: Morganna

                            I found the baking soda instruction slightly confusing. Does one put it into the cooking water or the cold water soak? If just the soak, that's not a very long time for it to have any effect on the egg.

                            1. re: Nyleve

                              I was thinking the cooking water :) I usually put salt in the cooking water, that helps keep eggs that crack from pouring out completely into the water, so I'll just try baking soda. I'm gonna boil a wodge of eggs tonight so I'll report back on how it works for me :)

                              1. re: Morganna

                                A wodge of eggs, an exaltation of larks...

                              2. re: Nyleve

                                Nyleve, the written instructions per Ferris say to cool the eggs after boiling in cold water with ice and 1 teaspoon baking soda. Ferris says that this reduces "adherence" -- ostensibly of the membrane to the egg.

                                1. re: maria lorraine

                                  I'm skeptical. But that's not unusual for me.

                                  1. re: maria lorraine

                                    The thing is, you really don't need the baking soda; ice cold water does the trick by itself.

                                    Okay, here's my theory: the rapid cooling condenses any water vapor between the membrane and the shell (there must be some in there), making it stick together (think wet bathing suit). Because the egg cools from the outside, this happens to the membrane/shell before it has a chance to happen to the membrane/egg. If I'm right, the most effective thing would be to plunge the eggs into ice water for a limited time (say, 20 seconds), then remove them.

                                    1. re: jlafler

                                      There are two tricks to optimum peeling.

                                      Ice-cold water method:
                                      An immediate plunge into ice water causes the peels to be shucked
                                      like a charm. (Method: Cover eggs with cold water, bring to boil and turn off heat, cover and steep for 18 minutes, then plunge into ice cold water.)

                                      The reason this works is a relative shrinkage thing: The shell, membrane and solidified egg white all shrink when exposed to cold but the solidified egg white shrinks the most of the three. It tightens measurably and pulls away from the membrane, creating an air space and separation between it and the shell/membrane, thus easier shuckage.

                                      Baking Soda method in cold water for fresh eggs:
                                      But the baking soda in the ice water is a good trick for FRESH eggs when those are used to make hard-boiled eggs. Fresh eggs are more acidic than eggs a few days old and that causes the egg white to stick to the membrane, according to Harold McGee. Adding baking soda to the cold water decreases the acidity, so the egg white doesn't stick to the membrane, so easier shuckage that way also.

                          2. This is totally, absolutely, without a doubt....

                            DISGUSTING

                            3 Replies
                            1. Hey if it works for Sam, go for it. And if that's the case, many bars in the US will be swapping hard boiled eggs for peanuts.

                              Can anybody say "Cool Hand Luke."

                              1. re: jfood

                                jfood, once again our respective business schools' doctrine at of U. of Chicago and Wharton are in congruence.
                                A successful business plan does NOT include Sam blowing eggs..:)

                                1. re: Veggo

                                  Boy, you really love to leave doors open, don't you? Good thing I'm a lady... Some of the time, anyway. '-)

                                  If I haven't passed, you up, I'm sure I've at least tied you on deletions this week. :-(