Hard boiled eggs.... peeling issues

[LovesToCook08]

Hi
I am having trouble removing the shell from hard boiled eggs without loosing some of the white. I bring the eggs up to a boil remove from the heat and let sit for 15minutes. I'm in Denver and need the 15 minutes. I then shock them in ice water and try to peel... What am I doing wrong? How do you peel hard boil eggs without loosing any of the white and keeping it looking perfect? Jen

[mmonte]

I bought a dozen and a half of eggs. Last week I boiled the dickens out of six for about 12 minutes and submerged in cold water for 10 mins- no problem peeling from shell. This week from same carton so not as fresh, I slow boiled because I had more time and that's what the experts say to do. Submerged for same time and had a heck of a time peeling them without the whites breaking apart. I think from now on it is boiling at full tilt for me.

[LovesToCook08]

I'm a nutrtion student and took a food science class. One of the chapters covered eggs. Amoung uses for eggs, it stated to gently place your eggs in boiling water and turn down to a simmer. I live at 6000 feet so I need to let them cook longer, about 16 minutes. They peels soooo nicely.

[tzakiel]

We have been sticking to julias method religiously. Boil water first, x-large eggs in for 13 mins exactly. remove and lightly crack with a spoon, then run under cold water and peel. Has worked just great.

[NJP]

I agree the key is using eggs at least a week old. However, I strongly recommend using an electric egg cooker. You will get perfectly boiled eggs every time. I received one as a wedding gift 53 years ago and have worn out three since then. When I got this gift the giver told me I would probably think it was a weird gift, but I would love it! So true. I gave one to my daughter when she got married and have given them to friends through the years. It's not an expensive appliance and doesn't take up much space in a cupboard. Macy's and Williams Sonoma both promoted them this year.

[Lisa H.]

I steam my eggs, they turn out just to my liking. Put the eggs in a single layer over a steam rack in a pot (or a pasta cooker), put water in just like steaming (don't let the eggs touch them). Turn on the heat, cover and immediately set the timer for 19 minutes (for large eggs). Have an ice bath ready and when the time is up put the eggs in the ice bath. To peel (whether warm or cold), roll them on the counter to break the shell, and peel. Mine come off in very easily

[jfood]

i must lead an egg-chanted life.

all these tips may work or they may not but i'm really into the KISS method and it has worked forever.

1 - cook the eggs, i really do not care about age since i have done this with fresh and older
2 - pour out hot water, fill with cold water
3 - start immediately by taking one egg, crack all the way around the equator
4 - crack on the flat end where there is the membrane
5 - peel from bottom to top
6 - place under cold running water while you slide the rest of the shelll off around the equator.

place in another bowl of cold water

30+ years and probably 98-99% good-lookers

[Caroline1]

One question. Step 5. Which end are you calling the top and which end are you calling the bottom? I've always called the large end the top and the pointy end the bottom. Are you going to confuse me on this one? '-)

[jfood]

c

you know i like analogies so think back to SNL and the cone head with their nice tapered tops. the sliimer top is what i call the top and the flatter end the bottom. so the end that has that little air chamber is the bottom

[Caroline1]

hmmmmmmmmm.... When I was growing up, in our barnyard it was the pointy end that almost always came out first. Not every time, but most of the time, so that made the pointy end the bottom. AND if you store eggs long term pointy end up, they will go bad faster than eggs stored pointy end down. So for me, once again that makes the pointy end the bottom! Yes! When I was a kid I was rude and intrusive with our chickens. But I did try to look it up in a book before I insisted the chickens show me. What can I say? I was a curious kid. Okay. Peculiar too. That's a given.

[Caroline1]

Well, looky here: http://www.culinarycookware.com/boile... See what I found browsing the web! It seems the venerable Matfer Bourgeat of France may have come up with a solution to our problems! Check it out, and it's not expensive. Attach it to your kitchen faucet and use water pressure to blow the egg out! Makes sense. But does it work? If you're the first to try, please tell! I've got to buy my way through a broken sprinkler system, and blown AV receiver, AND Christmas shopping before I can buy any more toys for me! <sigh>

[momskitchen]

This method has worked for me for ultra fresh eggs.....but the best thing is to buy not so fresh eggs from 7-11 a gas station. I only buy super fresh eggs to eat, but for making deviled eggs or pickled eggs, I always get my eggs at a liquor store/gas station and they are already old when I get them and they come out great every time! But if you have fresh eggs....try this out...it works, too.

According to the Georgia Egg Commission, the following method of hard-cooking facilitates peeling of ultra fresh eggs. Make a pinhole in the large end of the egg, place the eggs in a single layer in a saucepan, and cover with cold water to an inch above the layer of eggs. Place a lid on the pan and bring eggs to a boil. Remove the pan of eggs from the burner, leaving the cover in place, and allow to sit for 15-18 minutes, adjusting time up or down 3 minutes for larger or smaller eggs. Immediately remove eggs from the pan of hot water with a slotted spoon to a bowl of ice water for one minute. In the meantime, bring hot water to simmering. After one minute in ice water remove eggs back to the simmering water for ten seconds. The ten second interval is important because this allows the shell to expand without expanding the rest of the egg. Peel immediately by cracking the shells of the egg all over. Roll each egg gently between hands to loosen the shell. Peel, starting at the large end of the egg. The peeling may take place under cold running water to help wash the shell off the egg and to minimize the shell breaking into the white.

[ChowFun_derek]

Sometimes it worked, sometimes it didn't.......

[Caroline1]

Thanks! I don't have to mail order to get a method that only works sometimes. I already have that for free...! '-)

[katz66]

Make sure your eggs are at least a week old before you boil them. I also crack them before I put them in cold water after they are boiled. That lets a little water get in under the shell hopefully, I also use a wet teaspoon to work in under the membrain to help get the shell off and keep dipping the egg in water to get the water under the shell. It works for me. Good luck. 'This is a short cut to Jacuques work.'

[katz66]

Also I think you get tuff whites if you boil them for 13 or 16 imnutes. Also green ring around the yolk. I really have found boil for three minutes turn off and let sit for 15 minutes. Tender white and done yolk. Also can make soft boiled if Comes to boil for one minute and turn off for three and peel with cold water. Must be an egg over a week old.

[seedyone]

Learned this from watching Jacques Pepin a while back:

Once cooked (methods vary) take pot, w/eggs still in it, to sink & overfill w/cold tap water untill water runs cold from pot. Drain until water comes halfway up the eggs & add lots of ice.

Now vigorously shake the pot to shatter shells. Then vigorously shake them again. You want shells in tiny shatters. Leave in the ice water until completely cool.

As the ice water enters the quickly cooling interior it will rapidly drop the temperature to avoid over cooking & the unattractive greenish/sulfurous yolks & as the whites shrink, they cool & the water will fill the space in the shell.

Once thoroughly cooled, further shatter the shells by tapping against a flat surface around the equator of the egg, if needed. Starting there peel away a 'belt' of shell & if still resistant, use running cold water (or at least under cold water in a bowl/pot) to remove the 'polar caps'.

Another tip: if you use 'older' eggs you will find an air pocket has developed which can cause a dimple in the cooked white (usually at the big end). To avoid this pierce the big end of each uncooked egg. I find a map pin is best but the tip of a paring knife or skewer will do. This is so the air can escape as the temperature rises & the whites expand.

No matter which cooking method you use, always bring eggs to room temp (run under warm tap water for 5 Min. if your pressed for time) & if using previously simmering water as you cooking method of choice, ease the eggs in w/a basket or slotted spoon as to not 'shock' or drop & crack the shells before you want to.

CD

[jhopp217]

Not to question Pepin, but this seems like an awfuly long process.

[bushwickgirl]

That's because he's Jacques.;)

[seedyone]

I guess my attention to detail does make this sound like a lengthy process, but it's not. The pinhole to let out the air out is easily done w/a map pin & results in a picture perfect cooked egg. (Would Jacques have it any other way?)

The other steps are not that much more time consuming than any other method & cooling the eggs under running water & ice will be quicker than letting them sit for 15 Min.

[katz66]

I have used the pinhole when I really need a perfectly centered yolk. Also need to turn the egg a little in the first few moments of boiling water.

[jhopp217]

I actually just made hard boiled eggs this past weekend. and I had a problem with the first one, but the rest were easy after I did these things

You must add salt to the water!
Ran under very cold water for about 10-15 seconds.
Don't use the "old trick" of rolling the eggs first
Crack the egg at the most narrow point - this should give you a spot to grab.
As you peel, don't try to get the entire shell off in one peel.
Spin the the egg and peel slowly.

Personally I like my hard boiled eggs still warm, so I don't like peeling them under cold water.

[chowser]

This was in the Washington Post yesterday, from Cooking for Geeks. It's about shock cooking eggs, first hot, then cold then hot for the perfect boiled eggs. Has anyone tried it? It makes sense, logically.

http://projects.washingtonpost.com/re...

[bushwickgirl]

That's now on tomorrow morning's egg cooking technique list. I'll report back.

[bushwickgirl]

Linked from another thread, a light hearted scientific explanation by Harold McGee, on why it seems eggs are getting harder to peel:

http://www.wired.com/wiredscience/200...

He advocates adding a bit of baking soda to increase the alkalinity of the boiling water when cooking very fresh eggs.

I boiled another four eggs this morning, from the same batch as yesterday, same cooking method, same cracking technique, and they peeled perfectly. Ah, life, go figure.

[goodhealthgourmet]

"He advocates adding a bit of baking soda to increase the alkalinity of the boiling water when cooking very fresh eggs."
~~~~~~~~~~~
i need to crack open my copy of OF&C to see *why* alkaline water helps.

i first discovered McGee when i had to buy that book for one of my Food Science classes in grad school, and that class was where i learned that older eggs peel more easily - we actually did an entire lab devoted to cooking & peeling eggs at various stages of freshness. considering how frequently i do them at home, it was a revelation that has honestly made my life easier.

BTW, BG, this morning's eggs were easier to peel because they were a day older ;)

[bushwickgirl]

"this morning's eggs were easier to peel because they were a day older ;)"

Must have been it. I've threw out the carton so there's no checking the sell by date, although that doesn't indicate the date they were laid, but they were just supermarket eggs, so I can't consider that they were spring chickens. ;)

As to OF&C, page 69, but it essentially has to do with the pH of the egg, below 8.9, the "inner membrane tends to adhere to the albumen." After three days of refrigeration, the pH is up around 9.2, the problem of membrane adherence is gone. By using a little baking soda in the boiling water, you alter the pH, the author accurately suggests.

Read the page, though, as he's not really clearly advocating using baking soda; he mentions the soapy taste it can impart if not neutralized by an acid, but he seems to suggest that the addition is the best bet when boiling very fresh eggs. He also mentions using salt, as you do, but writes that no one knows why that works, if indeed it does.;-) Then there's the eggshell piercing technique...

His bottom line, as is mine, for the most successful peeling is quickly chilling the eggs in cold water after cooking.

[diesel]

How long do you keep them in the ice water? I find if my eggs haven't cooled enough, the shells are more stubborn than they are when they've been allowed to cool more. Still have occasional ugly eggs!

[bushwickgirl]

Crack the shells and allow the eggs to cool completely in the ice water, 10-15 minutes.

I find that if I don't crack, but just chill and refrigerate for another day, shell on, they often are a bit more difficult to peel than if I had peeled them immediately after cooking. The inner membrane shrinks and seems to reattach itself to the white, making the shell less lightly to slip right off. A minor blip.

To be honest, I just don't care how badly my eggs behave anymore, the occasionally difficult egg is a fact of life. There is a certain set cooking method that should be adhered to for success, but if life gives you a few unpeelable eggs, make egg salad, or something like that.

After reading the numerous threads here with all the suggested techniques for getting it right every time, I almost want to write a book. ;-)

[goodhealthgourmet]

the one addition tip i learned here on CH that has made a difference for me is adding a generous handful of salt to the cooking water. don't know why it helps, but it does!

i now do that, plus my standard process of:
- only using eggs that have at least reached the date on the carton
- letting the eggs sit out at room temp for at least 48 hours before cooking
- draining immediately & shocking in ice water
- rolling the egg on the counter (or in the sink)

now nearly all of the shells slip off like a dream. there's always an egg or two that still has a clingy shell or membrane, but when you consider that i cook 1.5 or 2 dozen at a time, one or two troublemakers isn't so bad :)

[Caroline1]

All of the things ghg says help! In addition, I not only peel eggs under running tap water (not too fast) but use the stream of water to help separate egg from shell by directing it onto the section I'm peeling. As for the actual peeling, my grandfather taught me years ago to 1. hit the egg against the counter fat end first, 2. hit the egg on the counter pointy end first, 3 push in to crack the shell in a few places using thumb, 4. roll the egg between palms vigorously until egg shell is fully crazed, 5. PEEL...! Works for me, and if you're into crafts, save the egg shells to make "mosaics" on little wooden boxes and such. Good luck!

[bushwickgirl]

I forgot to mention this earlier, if you're hard boiling eggs for deviled eggs or some other dish where you want a nice looking white, add a few extra eggs to your pot "just in case." Ten to one, all the eggs will peel just fine, but at least you'll be prepared for inevitability.

[mariacarmen]

Use a teaspoon to get under the thin membrane once you've cracked and started peeling the egg. you should be able to peel the egg by sliding the spoon around the egg under the membrane, and the shell should come off in big pieces (or sometimes one whole piece!) with membrane still attached to the shell. makes for very fast egg peeling.

[Duppie]

Fast egg peeling? really? did you happen to read what you just wrote?

[mariacarmen]

not sure what you mean.... did i say something weird?? not getting it.... it actually goes really fast!

[LauraGrace]

Fresh eggs stick to the shell when boiled, and the fresher they are, the worse they stick. If you want perfect hard boiled eggs, buy them a week or two (or three) in advance of when you want to use them. As always, ignore the "use by" date on the carton -- it's basically useless.

[oana]

Hi there,
Peel them under running, cool water. Then enjoy eating them :).
Oana

[EM23]

Two tips I probably learned on these boards are to
1- add a splash of vinegar to the boiling water before putting eggs in and
2 -when eggs are done cooking place them straight into ice water for a minute or so
The shell peels off easily each time.

[shanagain]

The vinegar actually serves a separate purpose - if in the case of any slight cracks, it reacts with the protein to thicken the white and seal the "leak."

[Duppie]

Boil then as you normally would and then drain off hot water, take pot handle in both hands and then rotate pot in a circle vigorously until all shells are cracked from hitting other eggs or pot sides. peel off shells and rinse now unshelled eggs to capture any strays.

[yfunk3]

I try to peel them underwater (in the cold water that I shock them in, as soon as possible) and that usually works, but yeah...sometimes they're just difficult to peel. I guess it depends on the chicken? Heh.

[bushwickgirl]

Are your eggs fresh from the hen? Age them for a week or more. Is this a common occurance with the eggs you buy? Age them for a week or more. Just ten minutes ago, I actually hard boiled and peeled four "older" supermaket eggs, gotta have some age on them, and they were difficult to peel. I cooked them the same way you do, although just for 12 minutes, shocked under cold running water, cracked by running them up the side of the sink (old chef trick), and still a problem peeling. I used to use salt in the water, but that doesn't do anything. Neither does the addition of vinegar. How you crack them makes no difference, either.

Did you cover the pot after removing it from the heat? Not that that matters. I have probably cooked and peeled five thousand million eggs in my life and still occasionally get unpeelable ones.

There have been/are many threads on this subject, here are a few, and you'll get lots of ideas for why and how to avoid the issue. The bottom line is that, beyond freshness, eggs are just sometimes difficult to peel:

http://chowhound.chow.com/topics/672343?tag=search_results;results_list#5234980
http://chowhound.chow.com/topics/614137?tag=search_results;results_list#4618965
http://chowhound.chow.com/topics/738115?tag=search_results;results_list#5959035
http://chowhound.chow.com/topics/504636?tag=search_results;results_list#3546837

This thread discusses high altitude egg cookery:

http://chowhound.chow.com/topics/3683...