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Old 05-03-2013, 01:14 PM   #1
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Hard boiled eggs - easy peel method!

On a thread somewhere we were wondering how to get hard boiled eggs to peel easily. I tried this method today and it really worked!

curiously ravenous: the incredible (hard-boiled) egg

It tasted great too.

Last edited by calichris; 05-03-2013 at 01:16 PM..
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Old 05-03-2013, 01:20 PM   #2
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I tried the steaming method someone mentioned here, and it didn't work for me. I must have done something wrong, but the eggs were not cooked after 20 mins of steaming. This sounds like it would work great.
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Old 05-03-2013, 01:35 PM   #3
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Someone at work told me that if you boil eggs in salted water, they peel nice every time. It has worked for me everytime I have (remembered) tried it since!

I have also seen little specialty contraptions (my mom has one shaped like a hen, LOL) for steaming them. Seems to work ok too.
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Old 05-03-2013, 01:44 PM   #4
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I've heard the salted water tip (also baking soda) but neither worked for me?
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Old 05-05-2013, 04:35 PM   #5
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I cheated and got one of those microwave egg boilers (shaped like an egg and cooks 4 at a time). I just tried it out and got perfect, easy to peel hard-boiled eggs.
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Old 05-05-2013, 04:38 PM   #6
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ooh! That sounds even easier. I've never seen one of those, but I'll have to keep my eye out.
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Old 05-05-2013, 04:41 PM   #7
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I had one years ago and forgot all about it. I saw one at Target in the microwave accessories section this morning and decided to pick it up. Keira helped me make them. Easy peasy and 8 minutes cook time.
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Old 05-06-2013, 01:55 PM   #8
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I tried the "eggies" that are 'as seen on tv" and while they sort of work, they also LEAK all over the place, have 4 parts or something ridiculous, and are a pain to wash. I recycled them.

I try the baking soda, and while the eggs are easier to peel, I realized something-- are you all peeling them while they are still warm? I store my eggs in the shell for a week or 2, so I don't want to peel them right away and have them go bad.

Is that why they are harder to peel? are all these easy peel methods assuming you peel right away?
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Old 05-06-2013, 02:17 PM   #9
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Quote:
Originally Posted by calichris View Post
On a thread somewhere we were wondering how to get hard boiled eggs to peel easily. I tried this method today and it really worked!

curiously ravenous: the incredible (hard-boiled) egg

It tasted great too.

I boiled them as I always do, after a hard boil turn the water down and simmer for about 20 minutes but I did use a safety pin to puncture the large end of the egg shell and it made a big difference. Very easy to peel and as mentioned in the link a lovely creamy white.

I will definitely be doing this from now on. Thank you Calichris.
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Old 05-06-2013, 02:21 PM   #10
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I don't usually peel mine right away. Yesterday, I peeled it while it was still slightly warm, so now I wonder if that IS what made the difference.
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Old 05-06-2013, 02:24 PM   #11
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I also boil quite a few and store them. I find the fresher the egg the harder it is to peel no matter how long you have stored it in the refrigerator.
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Old 05-06-2013, 05:22 PM   #12
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Quote:
Hard Cooked Eggs

→ Perfectly cooked
→ Easy to peel
→ No green ring around yolks

Bring large saucepan of water to a boil. Add 1 teaspoon salt.

Lower room-temperature eggs into boiling water, using a slotted spoon.
Don't cover the pan- just watch (and adjust heat, if necessary) to make
sure water doesn't boil out of pan.
Start timing 14 minutes (don't wait for water to return to boil).

At 14 minutes, remove from heat, and lower eggs, one at a time, into ice
water bath (more ice than water, and another teaspoon of salt). Again,
use the slotted spoon.

Let stand until chilled, then drain and store in refrigerator.

Been doing this for a while now- always works. I boiled a dozen on Saturday,
and just peeled and ate two of them. No problem peeling- and no green yolk!
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Old 05-07-2013, 10:25 AM   #13
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Thanks Pami!

i have to say I'm a fan of Jacques P, and I followed his method for quite a while... I then added a lot of baking soda to the water, and I find it does help. I think his and Pami's ^^^ above are basically sort of similar, and either way, the green/grey yolk won't be an issue, for sure.

I'll give it a try with salt in the ice water and see if they are easier to peel
S.
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Old 07-09-2013, 06:50 AM   #14
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I'm cooking a mass of hard boiled eggs this weekend and recalled this thread had some good tips.

Looking through the LCF archives to find this post, I also ran across KevinPa posting Julia Child's method:


Quote:
Originally Posted by Kevinpa View Post
NOTES : The perfect hard boiled egg has a tender white, and a yolk properly set. There is not the faintest darkening of yolk where the white encircles it (a chemical reaction caused by too much heat in the cooking process). Eggs cooked this way can also be peeled neatly.

The system described here, developed by the Georgia Egg Board, takes a bit of fussing - but it really does produce an absolutely Perfect Hard Boiled Egg!
I've tidied up the format and HTML but the rest is as he quoted it.


The Perfect Hard Boiled Egg

Recipe By: Julia Child, “The Way to Cook”
Preparation Time:0:40

For 1-4 Eggs:
1 to 4 Eggs
2 quarts water -- * see note

For 12 Eggs:
12 Eggs
3 1/2 quarts water -- * see note

For 24 Eggs:
24 Eggs
6 quarts water -- * see note

Special Equipment
High (not wide) Saucepan with cover *note
Bowl w/ice cubes & water (large enough to completely cover eggs)

*note: water should cover the eggs by 1 inch, so use a tall pan, and limit cooking to 2 dozen eggs at a time.
  1. Lay the eggs in the pan and add the amount of cold water specified. Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 17 minutes.
  2. When the time is up, transfer the eggs to the bowl of ice cubes and water. Chill for 2 minutes while bringing the cooking water to the boil again. (This 2 minute chilling shrinks the body of the egg from the shell.)
  3. Transfer the eggs (6 at a time only) to the boiling water, bring to the boil again, and let boil for 10 seconds - this expands the shell from the egg. Remove eggs, and place back into the ice water.

Chilling the eggs promptly after each step prevents that dark line from forming, and if time allows, leave the eggs in the ice water after the last step for 15 to 20 minutes. Chilled eggs are easier to peel, as well.

The peeled eggs will keep perfectly in the refrigerator, submerged in water in an uncovered container, for 2 to 3 days.

-------------------

I've also come across an oven method that I might experiment with as it may well be useful for large numbers.


Quote:
Originally Posted by metqa View Post
has anyone else heard of baking eggs in the oven to achieve a hard "boiled" egg. I tried it and it was really neat. I have an electric oven and I put the eggs in silicon muffin cups and baked it at 350 for 35 minutes, then dumped them into ice water. ( My eggs are over two weeks old also....)

Anyway, I hate making boiled eggs cause I can't peel eggs cleanly at all and not only did they cook, they had NO green edges and the peeled easily, except one but 75% success is better than what I usually get which is pitted pulled apart whites.
Quote:
Originally Posted by Ntombi View Post
I do that all the time, metqa, have for several years now. It's the only way I make hard boiled eggs nowadays.

I put them directly on the rack of a cold oven, turn it to 350*, and plunge them into ice water after thirty minutes.

Last edited by SlowSure; 07-09-2013 at 06:51 AM..
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Old 07-09-2013, 07:36 AM   #15
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I'm still loving my microwave egg "boiler." I've peeled them both warm and cold with absolutely no problems, and they never have a darkened yolk. 8 minutes for 4 eggs. Easy peasy.
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Old 07-09-2013, 10:14 AM   #16
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Quote:
Originally Posted by KeirasMom View Post
I'm still loving my microwave egg "boiler." I've peeled them both warm and cold with absolutely no problems, and they never have a darkened yolk. 8 minutes for 4 eggs. Easy peasy.
I meant to look that up the last time that you mentioned it - primarily because I'd always been told not to microwave an egg in its shell (in case pressure built up and shattered the shell/splattered the egg all over your microwave) and wondered how they'd engineered a solution.

Is it like the Nordicware microwave egg boiler? Same idea? I looked on Amazon but although it's only $11 on the US site, it's currently unavailable on the UK one. I should search around a bit more (for the days when 4 is fine and I'm not needing to boil 120 ).
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Old 07-09-2013, 11:27 AM   #17
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That's the one I have. It's fun because it's shaped like a giant egg.
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