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Old 01-01-2007, 04:46 PM   #1
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The Perfect Hard Boiled Egg

OKay, stupid question...BUT..Any advice on how you cook your hard boiled eggs so that they are easy to peel? I know to cover w/ cold water till they come to a boil, then cover for @ 15 minutes...that way the yokes stay nice and yellow..no green...
But..peeling them is such a pain. I've tried adding salt to the water but that doesn't help. Is there a secret to make the shells come off nice and easy w/out destroying the egg white???
TIA
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Old 01-01-2007, 05:12 PM   #2
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Don't use fresh eggs. If they're a week or two old before cooking, they peel MUCH more easily!
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Old 01-01-2007, 05:15 PM   #3
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It's not a stupid question at all. I think we've all asked it at some point. The best tip for making hard boiled eggs easy to peel has much less to do with how you do the cooking, and more to do with how OLD they are. I try to keep the fresher ones for other recipes, and keep a few on hand until they are closer to the "best by" date for hard boiling. You won't believe the difference; the older ones practically hop out of the shells.
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Old 01-01-2007, 05:30 PM   #4
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OH!!! I had no idea!!! Thank you....that explains alot! Well, my deviled eggs will have to wait abit then...just bought fresh eggs and used my older ones for cooking
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Old 01-01-2007, 11:40 PM   #5
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[COLOR=red]Besides what the others said, Taking the off the heat, draining the water imediately, and putting cold water over them, cooling them off as quickly as possible usually helps. Putting ice in the water helps even more.[/COLOR]
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Old 01-02-2007, 01:06 AM   #6
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You can also "hard boil" eggs by steaming, just as you would vegetables. I've only done it once. Unfortunately, I forgot I had them on the stove. To compound matters, I also left the stove element set on "high." My lack of attention, not the method itself, caused the shells of all the eggs on the bottom layer of the steamer to crack.

I learned about steaming eggs on a professional chef forum, and several of the members there insisted that steaming allows even very fresh eggs to be easily peeled. For my experiment, I specifically used fresh eggs and this claim did prove to be true, despite the fact that I managed to goof things up royally!

Ah, well ... so my "senior moment" turned into a "senior couple of hours." Can't win 'em all!
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Old 01-02-2007, 02:30 AM   #7
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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!


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 -- [COLOR="DarkOrange"]* see note[/COLOR]

For 12 Eggs:
12 Eggs
3 1/2 quarts water -- [COLOR="DarkOrange"]* see note[/COLOR]

For 24 Eggs:
24 Eggs
6 quarts water -- [COLOR="DarkOrange"]* see note[/COLOR]

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

[COLOR="DarkOrange"]*note:[/COLOR] 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.
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Old 01-02-2007, 07:03 AM   #8
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I've also discovered that letting the egg sit at room temperature for 15 minutes before putting it in the water seems to help.
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Old 01-02-2007, 01:03 PM   #9
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Wow...some great ideas...thank you everyone!!! off to try some "new" methods
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Old 01-02-2007, 01:25 PM   #10
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Hard boiled eggs are my nemesis! I've gotta make them at least once a week and the whole process is pure evil. I'm gonna just throw in the towel and buy them on the salad bar soon. Cooking them is worse than doing laundry!
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Old 01-02-2007, 01:34 PM   #11
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Old 01-02-2007, 01:35 PM   #12
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You need to take a pin and prick a tiny hole (gently!) through the end of the egg before putting it in the water. I do it to the pointy end. This can be done without breaking the whole eggshell. You just apply pressure and rotate the pin and kind of "drill" it into the egg. Only push it in enough that you know you made it through the shell - no need to go way into the egg itself.

Then boil the egg as usual.

This will cause the shell to peel off perfectly every time.
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Old 01-03-2007, 03:39 AM   #13
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Oh I almost forgot. I was watching one of Alton Browns "Good Eats" show about eggs and he gave a tip saying that if you turned your egg carton on its side in the fridge so the eggs are laying on their side and not on their ends then the yoke will come out perfectly centered for every egg when you hard boil them.
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Old 01-03-2007, 02:34 PM   #14
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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!


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 -- [COLOR="DarkOrange"]* see note[/COLOR]

For 12 Eggs:
12 Eggs
3 1/2 quarts water -- [COLOR="DarkOrange"]* see note[/COLOR]

For 24 Eggs:
24 Eggs
6 quarts water -- [COLOR="DarkOrange"]* see note[/COLOR]

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

[COLOR="DarkOrange"]*note:[/COLOR] 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 did this on Christmas Eve. I made deviled eggs and everyone commented on how yellow and pretty they were. I thought it was sorta of a pain, but man, the yolks were bright yellow and really pretty!
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Old 01-03-2007, 03:17 PM   #15
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Well, just to let you guys know...I made the PERFECT hard boiled eggs...
I did a little of each tip
I made the small hole w/ a needle....cooked as usual...17 minutes...and then put immediately in a bowl of ice. Peeled perfectly and the yolks were a perfect yellow!
Thank you everyone for your help. That batch is already gone. Off to make some more)
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Old 01-06-2007, 08:47 AM   #16
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I hate peeling hard boiled eggs!!!

I've followed the technique Rachel Ray explained on 30 Minute Meals a few times and they came out good.

-fill the pot with water to cover the eggs
-put over high heat
-as soon as you see the water has started to boil (even just a few bubbles), turn the heat off
-leave the pot on the hot burner and now put a lid on it
-exactly 15 minutes later drain the water and run cool water over the eggs and drain again
-with the eggs in the empty pot (lid on), shake around a bunch of times cracking the eggs
-the peels will just fall off practically in the pot

If you don't shake the pot getting the cracking started, then they do seem harder to peel to me later, but the method to cooking them this way really works for the eggs to not be over done or under done.
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