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how to peel hard boiled eggs - Page 2

post #31 of 41

I always buy free range eggs. Hopefully they are fed better..Nowadays (Aug '10) the US is hard hit by salmonella scare and Im wondering if it will affect us in Canada in BC particulary.

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post #32 of 41

Several Points:

egg shell color is dependent on the eye color of the chicken, hence Araucana eggs are pink and blue. And you have to ask for them at my farmer's market. Color doesn't affect taste, in my opinion.

yolk color is heavily influenced by diet. the eggs at my parent's house are much more orange, and the chickens graze the farm. Varied diet equals richer color. But again, just personal experience.

I like the start in cld water, boil, kill heat, wait and shake pan method discussed. Always 90% good results.

 

post #33 of 41

Hi..!!

The age of the egg is the most important factor in ease of peeling, and overcooking is the main reason for a discolored yolk.

post #34 of 41

This is great info...I bring eggs to a boil and then let sit for 10 min or until water is cooled down and eggs are perfect and yoke is fluffy. Then when the eggs are completely cooled I peel them.

 

I also wash my eggs before I use them...I have to wash my hands anyway, so I wash the eggs and then after I crack them into the bowl I wash off my hands. Hmmm sounding a little OCD...I didn't know eggs were not washed before being packaged.

post #35 of 41

I'm going to try this shake technique. I've tried baking soda with no success. I've tried fresh eggs and eggs one month past the date with no difference. I've tried every iteration of full boil, simmer, covered uncovered, on heat heat off heat that anyone has posted and still always the same crummy results.

 

I can say 10 years ago, I never had a problem with boiled eggs, never. But in the last 10 years, every egg I have boiled, and I mean every, 15-50% of the egg ends up gong down the garbage disposal while I'm peeling, And I've noticed in the past 10 years the membrane does not come off easily like it used to. :-\

 

-AJ

post #36 of 41

Ya know, I got to agree with you........, what's that about. 

 

Quote:
Originally Posted by AJ Huff View Post

I'm going to try this shake technique. I've tried baking soda with no success. I've tried fresh eggs and eggs one month past the date with no difference. I've tried every iteration of full boil, simmer, covered uncovered, on heat heat off heat that anyone has posted and still always the same crummy results.

 

I can say 10 years ago, I never had a problem with boiled eggs, never. But in the last 10 years, every egg I have boiled, and I mean every, 15-50% of the egg ends up gong down the garbage disposal while I'm peeling, And I've noticed in the past 10 years the membrane does not come off easily like it used to. :-\

 

-AJ

post #37 of 41

Hi!

What I do, and it works like 90% of the time, is to add a bit of salt to cold water, bring it to a boil, and then add the eggs to a roiling boil, very carefully obviously. I use a large spoon to lower them into the water gently, so they don't crack. Most every time I have no membrane problems with this method!

post #38 of 41

I have found that steaming eggs is by far the best way to cook eggs for easy peeling.

If you have a rice cooker use that, if not, just use a steaming basket.

I live at 8,000 altitude and steam for 25 minutes so a little shorter time at sea level.

Chill in ice water or under running cold water and then peel.

Most of the time my shells come off  in one piece held to together by the membrane

.

Best 2 Ya

 

Bobbleheadbob

 

post #39 of 41

I think I am going to have to try this steaming method. I am almost ashamed to admit it but the only way I have found to make easy-to-peel, tear free boiled eggs is this:

 

381_5a78453c8aa1102aaa910002b3267ad7.jpg

I was skeptical at first but it works every time! Who knew? Ten minutes for hard boiled. Only draw back is sometimes the divot is in the side of the egg instead of the bottom. And it only does 4 eggs at a time. 

 

-AJ


 

Quote:
Originally Posted by bobbleheadbob View Post

I have found that steaming eggs is by far the best way to cook eggs for easy peeling.

If you have a rice cooker use that, if not, just use a steaming basket.

I live at 8,000 altitude and steam for 25 minutes so a little shorter time at sea level.

Chill in ice water or under running cold water and then peel.

Most of the time my shells come off  in one piece held to together by the membrane

.

Best 2 Ya

 

Bobbleheadbob

 

post #40 of 41

i agree, the age is what matters most. Old eggs don't peel ..cooking with a few drops of white vinegar in the water is how i learnedto boil an egg

post #41 of 41

Drop the hot eggs in ice water to stop the cooking process. This is also tightens the proteins (shrinkage). Then, I usually roll the egg all around on a hard surface to cause many fractures all over the shell. Then, it should easily slip right off. 

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