I love the fresh eggs that we collect from our heritage breed hens here at 1840 Farm. Each one is a beautiful symbol of my family's decision to become chicken keepers. Every egg serves as a reminder of our commitment to hold our food supply close at hand.
While we can’t grow fresh produce in our garden during this time of the
year, we are still enjoying last year’s harvest from the freezer and our stock
of canned goods in the pantry. Fresh
eggs from the nest boxes and goat’s milk from our herd of dairy goats allow us
to produce fresh protein for our family table in spite of winter’s
inhospitable gardening weather.
During the winter, we feature our freshly collected eggs on the breakfast,
lunch, and dinner table. No matter the
season, there’s comfort and a sense of satisfaction to be enjoyed at the sight
of our farm harvest served at mealtime. Those treasured eggs are featured prominently in omelets, quiches, frittatas,
and baked goods.
No matter the preparation, I am always amazed by the beauty of a fresh
egg. The shells display the full range
of the brown color spectrum in our egg basket. The yolks are large and a deep goldenrod
color. The whites are glossy and smooth.
That is, unless I’m trying to make hard boiled eggs.
When I hard boil our eggs, they seem to appear as though I have peeled them using a cheese grater. Half of the white remains attached to the shell and leaves a divot in the surface of the egg white. Instead of a lovely, smooth egg, I seem to produce bumpy, lumpy hard boiled eggs.
When I hard boil our eggs, they seem to appear as though I have peeled them using a cheese grater. Half of the white remains attached to the shell and leaves a divot in the surface of the egg white. Instead of a lovely, smooth egg, I seem to produce bumpy, lumpy hard boiled eggs.
It’s not for a lack of trying. I’ve
attempted many different methods to produce a hard boiled egg. I have adjusted the length of time the eggs
spend in the boiling pot. I have
experimented with adding salt, baking soda, or vinegar to the water after
reading that it would ease the peeling process.
I even gave steaming a try.
All of these methods produced a perfectly cooked hard boiled egg. The whites were firm, the yolks were
cooked without being too dry or having the dreaded green ring around them. The taste was lovely and fresh.
Unfortunately, I still couldn’t peel them without losing half of the egg .white. I came to accept that I would be destined to produce an egg that looked like Edward Scissorhands had been my kitchen assistant.
Unfortunately, I still couldn’t peel them without losing half of the egg .white. I came to accept that I would be destined to produce an egg that looked like Edward Scissorhands had been my kitchen assistant.
Luckily, my family’s favorite way to enjoy hard boiled eggs is in homemade
egg salad. Once my irregularly shaped
eggs had been chopped and mixed with mayonnaise, their imperfections were forgotten. Egg salad certainly doesn’t
demand a beautifully peeled egg in the way that a deviled egg does.
Yet I still wanted to master the peeling of a hard boiled fresh egg. I know that the very feature I love most
about our eggs is the same reason I have so much difficulty peeling them. To put it simply: they are too fresh.
Back in the days before we were henkeepers here at 1840 Farm, I made hard boiled eggs using
eggs purchased at our grocery store.
Those eggs were easy to peel and produced smooth, beautiful looking hard
boiled eggs. Those eggs had age on their
side.
As an egg ages, the air sac under the shell enlarges and the albumen shrinks
slightly. During the process, the space
between the membrane inside the eggshell and the albumen expands. Once the egg is hard boiled, the space
remains and the shell can be easily removed from the egg.
A fresh egg has a much smaller air sac and fuller albumen. When hard boiled, the membrane remains in
direct contact with the egg white. The membrane
and shell resist being removed from the cooked egg white, resulting in a shell
that is more difficult to peel.
I have read that eggs that are over a week old will be easier to peel. I also know chicken keepers who buy eggs at
the grocery store when they need a peeled hard boiled egg that has a smooth
appearance. I don’t want to buy eggs at the grocery store when I have fresh eggs in our refrigerator. Avoiding purchasing our eggs at the grocery store was one of the goals of becoming chicken keepers. I have also attempted using the oldest eggs in our refrigerator when hard boiling eggs. Apparently even our oldest eggs are too fresh, because I didn't have any greater success with those eggs.
With Easter fast approaching, I am determined.to find a reliable method for
hard boiling the fresh eggs we collect from our beloved hens. That’s where you come in. I’m hoping that you will share your secrets
with me so that I can perfect the process of hard boiling the eggs collected fresh from our coop.
Sharing your secrets, tips, and tricks won't go unrewarded. I'm willing to trade your ideas for a chance to win one of our 1840 Farm handmade fabric coiled egg baskets. In fact, Community Chickens readers have several ways to enter to win their choice of a small egg basket from The 1840 Farm Mercantile Shop on Etsy.
The winner will be announced in a future post and on the Facebook pages for Community Chickens and 1840 Farm. I can't wait to read your suggestions and finally make the perfect hard boiled fresh egg!
a Rafflecopter giveaway
The winner will be announced in a future post and on the Facebook pages for Community Chickens and 1840 Farm. I can't wait to read your suggestions and finally make the perfect hard boiled fresh egg!
I find that ours *almost* always come out perfect with a couple tricks. I always start them in cold water, covered up by an inch or so. I add a tablespoon of white vinegar and a healthy pinch of salt. Bring them to a good boil, cover, and remove from heat. I let them sit for nine or ten minutes. Then I strain out the water and refill the pan with cold water. Let them sit another few minutes, and peel with ease! I usually just give them one good whack on the counter and can usually get them peeled in just a few pieces. This works with our super fresh eggs right from the coop.
ReplyDeleteuse Eggies in a set of 6 or dollar tree for one it cost $1.00 Starcrest of California had the cheapest I bought same for my 4 daughter's you have too for fresh eggs there's no air gap between egg and shell
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DeleteIf you don't mind a 3-4 day old egg. refrigerate the ones you plan on boiling for 3-4 days and then have at it. Works better if they are not same day fresh.
DeleteI also use one of those gizmos that puncture the eggshell before boiling. It seems to help
DeleteGorgeous baskets!
ReplyDeleteI have a few tricks for you to try. First, if you have that week, wash the eggs you want for hard boiling and refrigerate them. No, I don't usually wash my eggs, but if you do, you remove mama's protective covering and let a bit of the white evaporate. Do make sure you refrigerate afterwards.
For eggs laid fresh, try adding about a tablespoon of canning salt to the water. I put my eggs in a pot with just enough water to cover. I turn on the burner (gas) on high and set the timer for 16 minutes. If it looks like you're going to get boil-over, turn it down a bit. At 16 minutes, immediately take the pot off the burner, pour out the hot water, and dump in cold water. Then *immediately* crush the shells against the pot side all the way around each egg. If you have a lot of eggs, dump out the water again and add more cold water. Take each egg out one by one and peel. Most of mine come clean this way, when I take care to catch that translucent layer between the shell and egg.
This was common knowledge back in my day. There were even (black-and-white) TV commercials sponsored by the Girl Scouts (!) that detailed the cold-water dunking trick. I've used it for 50 years and it is gratifying when all the womenfolk have to come to an old man when it's time for deviled eggs.
DeleteI steam my eggs. Then I dunk them in ice water. I leave them there as I peel each egg. Works every time even with eggs taken right outta the nest box.
ReplyDeleteI steam mine, which I learned from the chicken chick :)
ReplyDeleteI just had the same question. I haven't tried steaming yet, but I did do the tiny hole at the rounded end of the egg where the air bubble is located. I used a thumb tack and placed back in carton with hole up until ready. easy.If you nick the sack it will still work, a bit of white might snake through the shell, but that's okay. I then placed the eggs in boiling water.Cook for however many minutes you like, then to an ice water bath. I waited a few minutes and then peeled away.
ReplyDeleteThe only way I can have decent looking hard boiled eggs is by steaming them. I steam them for 10 minutes, then put them into cold water (I don't use ice water, just cold water) until they are cool enough to handle. They peel very easily and perfectly using this method.
ReplyDeleteIt took me a bit to figure it out for us! I steam mine. I usually have about 17 large eggs in the steamer with a lid,ready to go. I get about 2 inches of water boiling. Pop the steamer on top. Time for about 17 or 18 minutes. Meanwhile, I get a big bowl of ice and water ready in the sink. Once the timer goes off, I use some tongs to plunge the eggs in the ice water. Let them sit a bit to cool to handling temp. And I just leave them in the ice water as I am peeling. USUALLY they peel pretty well. If I am having a problem one, I dunk it back in the ice water. I did try boiling some for about 15 minutes and that did NOT work! I might note that my elevation is around 3,500 feet above sea level. Times might be different for different elevations. :)
ReplyDeleteI use my cuisinart egg cooker, which steams them. then plunge them in ice water. Makes the perfect hard boiled egg every time and peeling them is a snap.
ReplyDeleteI use a veggie steamer and they peel perfectly!
ReplyDeleteI discovered the same thing. I will never go back to boiling hard boled eggs again. Load water in bottom of pot put your eggs above water in a steamer basket or silcone insert. Cover the pot and boil the water for 20 minutes. Cool quickly as usual in ice cold water and they will peel perfectly every time.
DeleteI just took the required GA egg candeling and health certification this week. The director of the program (GA department of Agriculture) told us that the best eggs for hard boiling are the oldest eggs. He said that when the egg dries a bit the shell seperation will be easiest. I do like many others andIi put my eggs into a large pan with moderate water. They are covered with 1-2" of water. Bring to a boil. Turn off heat, cover and let sit (assuming large or x-large) 18-20 min for a dozen. Then they are removed and put into cold water, dried and put into refrigerator to cool all the way through. This way prevents the egg from developing the green color sometimes found in hard boiled yolks. I wait until they are completely cooled and then peel.
ReplyDeleteI put my eggs into a pan with 1-2" of water covering the eggs and bring to a boil. Turn off heat, cover and let sit about 20 minutes. I then drain them and cover with cold water. I normally go ahead and peel them because it seems to me they are harder to peel once they are refrigerated. I store them in a ziploc bag at that point and use them as needed.
ReplyDeleteI have also tried every way there is for a perfect hard boiled egg.If I let a carton sit in the frig for several weeks they turn out beautifully but I want to do fresh eggs.
ReplyDeleteSandra Miller
Start with room temperture eggs and water crack the shell lightly with the round part of a spoon. Bring water to boil cover and let stand for 15 minutes, drain water off. peel when cool This work for us just got to be careful when you crack the shell don't hit them to hard
ReplyDeleteI steam them as well. We've been recommending steaming for awhile now and It seems to work best. 20 minutes steamed and then right into a bowl if ice water.
ReplyDeleteI put them in ice water after they are done cooking and it seems the shells peel off easily every time!
ReplyDeleteWe add a little vegetable oil to the water we are going to boil them in and they peel great. Even the freshest ones do:)
ReplyDeleteI boil them with a tablespoon of Kosher salt in the water. I bring them to a boil, then cover the pan and let them sit for an hour. After that hour, I drain the water out of the pan and replace it with ice water. Five or 10 minutes later, they are ready to peel. It seems to help to peel them under cold running water from the faucet, too.
ReplyDeleteI always put the eggs in before the water boils. Then I run them under cold water and let them cool to lukewarm before I peel them.
ReplyDeleteThis way works perfectly. If you add the eggs to already boiling and SALTED water, then cook for approximately 15 minutes, and removing at once to a bowl with ice and water, they'll peel perfectly! I boiled a large amount of very fresh eggs this way and never had an issue with the egg coming off with the shell. Leslie B.
ReplyDeleteThe one trick I tried worked well for me. Instead of putting salt or vinegar in a modest amount of water I used 1 tbl. of olive oil. I follow the same method of turning off the heat and then in cold or ice water. The olive oil does not flavor the egg.
ReplyDeleteWe always just make sure we have a dozen eggs in the back of the fridge that we keep there for a few weeks - older eggs peel better then fresh!
ReplyDeleteThe best method I have found to achieve peel-able "hard-boiled" eggs is oven baking. Yes! Place eggs in muffin tins, place in a preheated 325-degree oven, bake for 25 minutes. Let them cool on the countertop till cool enough to handle. Peel and enjoy. Or store them unpeeled in the fridge till needed.
ReplyDeleteI will also agree with the steam method. It works great!
ReplyDeleteafter several trials , my foolproof way, is cold water covering the eggs in a pan then adding 3 tabs of salt. bring water to a boil when done i immediately drain and cover them with cold water. i then start peeling.
ReplyDeleteSounds like I need to buy a steamer!
ReplyDeleteI just boil them then dunk them in ice cold water for 20 minutes then they peel just fine.
ReplyDeleteMy boyfriend's family has always done this (and it works!):
ReplyDeletePut eggs in water in saucepan.
THEN turn on the heat.
Once it comes to boiling, boil for 3 minutes.
Then place immediately in ice water or cold water to cool down.
Then peel and eat.
Voila! Just barely done hard-boiled, and also easy to peel. I was skeptical at first, but it really does make a great egg.
Unfortunately the only thing that's ever worked well for me is to keep a box of eggs in the fridge that's a few weeks old.
ReplyDeleteWhat if you plan on coloring the eggs, like for Easter baskets? Are Easter eggs doomed to be problem peelers?
ReplyDeleteI steam mine 20 min and then peel them under warm water, cold seems to make the membrane stick. Most of mine come out well.
ReplyDeletePressure cooker. 5 lb for 7 minutes. Allow to depressure on its own dunk eggs in ice water. Perfect peel.
ReplyDeleteI had the best luck with my hard boiled eggs by running them under cold water as I was peeling them.
ReplyDeletelisa(at)vetteklisa(dot)com
What has worked for me 100% reliably even with eggs gathered JUST from the hen: steam them. Use a steamer baseket. Get the water boiling, gently place eggs in there and steam for 15 minutes. I've also done it where the eggs are there from the start and it works o.k. too. Steam. Cool with cool water. Peels perfectly every time.
ReplyDeleteI'm still trying to figure it out myself. Thanks for posing this question, I'm going to try some of these suggestions!
ReplyDeleteFINALLY, a question I can answer! Add a tsp. of vinegar to the water when boiling; then immediately transfer into ice cold water. Works like a charm! Easter Egg blessings!
ReplyDeleteThanks, I will try this!
DeleteI agree that steaming is the way to go. One other suggestion is make sure you have them sitting on the counter out of a carton for at least 30 minutes before you put them in to steam, or turn the carton on its side. It helps the yolk center and you end up with a perfectly cooked and looking egg.
ReplyDeleteNever would have thought of that! Will use this tip every time!
Deletevinegar is a magic elixer when it comes to making eggs, crabs, lobster,and shrimp come out of their shells
ReplyDeleteI've struggled with the same 'too fresh' woes you're talking about, but I also refuse to buy 'old eggs' at the store because HELLO I am raising chickens for their eggs. Here's my secret....fill an egg carton and put it in the back of your fridge. Promptly forget about it for a week, rediscover the stashed egg carton now with aged eggs, and viola! Perfect :)
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ReplyDeleteCold water is the way to go for me
ReplyDeleteI have been poking a very small hole in the large end with a very small tool or needle and adding them to the cold water, as it starts boiling I add quite a shake of salt and boil lightly for 18 min and drain and add cold water and peel right away (careful they can be hot :))and have had a lot better luck lately.
ReplyDeleteI have the exact same problem, and like you I have tried every trick of the trade! Hoope you get some answers that work!!
ReplyDeleteLike several have said, I start off with cold water, add a little salt, and baking soda to the water and turn on "high" heat. Once it starts to boil, I put a lid on it, and turn the heat off. I usually let it sit for about 30 minutes, but its done a lot quicker. Dump out the warm water and rinse in cool water until they aren't super hot. I then refrigerate them until they are needed. (usually always one day in advance) Not ALL of them come out perfect, but thats why I always make extra, "just in case"
ReplyDeleteI worked as a chef for years the easiest method for peelable eggs is to place them in a pot with lightly salted water place on burner as soon as the water boils take off burner cover and let sit for ten minutes then immediately shock in ice water. Peel at your leisure. This method usually works better with a gas burner than an electric.
ReplyDeleteMake sure you start with cold water.
DeleteOne week didn't work for me but two weeks did. I never added salt, vinegar or anything. Cold eggs in cold water with an inch covered. Bring to a boil, lower your heat to a mild boil, boil eight minutes, set a timer. I tried ten minutes but it just started to make that greenish tint on the yolk. Eight is perfect. Immediately remove from the heat and run the whole pot with the eggs in it under cold water until you can handle the eggs, about two minutes. Crack on the counter and roll gently to make a shattered look and it slips right off. I have never had this fail, never ! The only other thing I can contribute is not to overcrowd the pot, one layer of eggs on the bottom of the pot, do not stack them.
ReplyDeleteFirst, crack the egg at the hollow 'air pocket' end and begin peeling there. Peel with the egg under a small stream of water. The water helps to get under the membrane and make peeling easier. Still not as easy as store-bought, and more time consuming, but it helps.
ReplyDeleteIf they are not peeling well - I turn on the faucet to a slow trickle and peel them under the running water. It lets the water get under the shell and helps to separate. I've also tried to peel them in a bowl of water but it did'nt have the same effect as the force of the running water.
ReplyDeleteI too was perplexed by this event in and attempted to peel one of my "home grown" eggs. I contacted the University for an answer. I was told that to check the freshness of an egg, you can place it in cold water, if it stands up, it is older, and if it floats, it's even older. The reasoning is because the larger end has a small space of air, the older the egg, the larger the space. That said, you need to save back how many eggs you wish to use for Easter eggs or perfectly peeled boiled eggs until you have eggs that will stand up when placed in cold water (the space of air will allow to peel the eggs easily). Boil as usual, no additives to the water needed. When finished, run cold water over the eggs to cool down and peel, or place in the fridge and peel the following day!! Easy-peezy!!
ReplyDeleteIf your egg really "floats" all the way to the top of the water, better throw that one out.
DeleteI specifically said "that will stand up". However I agree with you if it floats, with the bottom not touching the bottom of the pan, then it is rotten. Place enough water in the pan so you know....there is a big difference.
DeleteI worked as a chef for years the easiest method for peelable eggs is to place them in a pot with lightly salted water place on burner as soon as the water boils take off burner cover and let sit for ten minutes then immediately shock in ice water. Peel at your leisure. This method usually works better with a gas burner than an electric.
ReplyDeleteWhile I am boiling my eggs, I put a large bowl of vry cold water on my counter top. With a large spoon, I remove an egg, one at a time, and immediately plunge it into the cold water, completely immersing it. I leave it for a couple of minutes, then crack and peel it easily. I repeat the proces with each egg, and replace the cold water as it becomes warm from the eggs. I never have a problem peeling my hard boiled eggs with my long-time system.
ReplyDeleteI've heard of people having good luck baking them (whole, in shell!) in muffin tings of all things.
ReplyDeleteeggies is the way to go for (no peeling) if you know how to crack an egg an read instructions make devil eggs or eat it as a (boneless chicken) or cut it up too go with a B L T sandwich.
ReplyDeleteI have found a really good way to hard boil eggs. You steam them for 20 minutes with a vegetable steamer basket, then cold water to cool them. Ever time I have done it this way, they have pealed easily. Good luck. Lisa~ Fort Christmas Farm
ReplyDeleteI have to give a +1 for the steaming method. I should also warn anyone that comes across the "Eggstractor" - a bellows-powered shell remover. They should rename it the "Eggsploder".
ReplyDeleteThe best luck I've had is using my oldest eggs and then placing them in the refrigerator overnight or the freezer until good and cold, then peel.
ReplyDeleteThe only way I can peel our fresh eggs is by leaving them in the fridge for a couple of weeks to age before hard boiling. After reading all of these comments, I'm going to try steaming them!
ReplyDeleteI put water on to boil first, then put the eggs in. Keep the water boiling for 14 minutes then run them under cold water till they are cool enough to peel. Works perfect every time - even straight from the nest.
ReplyDeleteI have found a great way to peel off the egg shells. I have fresh eggs every morning from my chickens! Boil or steam the egg - it can be fresh or old (I use one of those small egg steam cookers). Once cooked place the eggs in very cold water for a minute or two. Crack the shell gently, by using a table or butter-knife, slide the blade just under the shell between the shell and the egg, roll the egg in your hand while using the table knife to remove the outer shell. It is as easy as peeling an orange! It takes a little practice, but in no time you will be a pro! It is quick and easy and very useful when having to make a batch of deviled eggs! I like mine semi-soft, with a little sea salt, pepper and a dash of sweet paprika on toast.
ReplyDeleteSuccess in peeling hard boiled eggs depends on three things, 1. Having fresh eggs - eggs that are less than fresh are more likely to layer or flake when you try to peel them. Use the freshest eggs you can get! 2. Really getting the eggs boiled. A boiled egg for peeling is hard completely through and the yellow is completely solid. So, boil your eggs till the are really hard. This is much a product of experience. The temperature of the eggs going into the water, the size of the pan of water, the number of eggs, how heavy the pan is, etc. all influence cooking time. So, practice and learn, get it right and the repeat it every time you need hard boiled eggs. 3. Having running cold water and fast hands. The actual peeling step demands a source of running cold water and quick action. Here is how I do it. Turn on the tap and get a nice stream of cold running water. Take the pan of eggs off the stove an put it under the tap and start running cold water into the pan. As soon as you dare, reach in and take out an egg, with a firm but moderate stroke, tap the big end oef the egg on the edge of your sink to crack the shell and break the membrane. Roll the egg on the counter top to crack the shell all the way around and then stick it under the running water, big end first. If you broke the membrane a thin film of water will flow between the shell and the egg, peel away! Do this quickly so your eggs don't have a chance to cool. If the they cool too much they will be harder to peel.
ReplyDeleteI take eggs straight from the Coop (or whenever) and place in a pan with one half inch of water, put lid on the pan. Bring to a boil, adjust heat and steam for 10 minutes. Place in very cold water till chilled. That's it. The shells peel right off with no fuss at all. My Dear Sister gave me this tip.
ReplyDeleteI learned this from one of my Hispanic friends... lightly coat each egg with cooking oil, then place it into warm (not hot) water. Bring to a boil and cook as usual. The warm water opens the pores of the shells, allowing the oil to seep inside. Even today's eggs will peel easily.
ReplyDeletecover eggs with cold water, bring to boiling and cook 15 minutes... pour off hot water and cover with cold tap water letting the tap run into the pan of eggs until they are cooled enough to handle... immediately begin to peel the eggs under running cold water... allowing the cooked eggs to fluctuate back to a warm room temperature decreases your success at a smooth surface on your peeled hard boiled egg... bonus tip: prepare your hard cook eggs as soon as they are peeled... allowing them to stand refrigerated until the next day will often result in the dreaded green exterior of the hard boiled yolk... good luck...!!
ReplyDeleteuse a timer and dunk them in ice water.. or have my mom do it she can't fail!
ReplyDeleteI put the eggs with cold water, with salt added, then bring to a boil, then turn the heat down to simmer for about 10 minutes. I then remove them & let the whole thing set for a while until the eggs are cooler, then peel. I found they peel so much easier while still very warm!
ReplyDeletei can't fix your problem, but i like the comment about using the "eggies"...i use lots of hard boiled eggs and like nice smooth ones as well
ReplyDeletelakeeissa@yahoo.com
I take a large sewing needle and place a small hole in the round end of the egg. I then start with cold water. As the eggs boil you can see the air bubble out of the hole. Egg pealing is a breeze!
ReplyDeletedkraus@bellsouth.net
So E..Z..! I hit the middle of the egg with a flat butter knife, next just pull apart the 2 halves,
ReplyDeletefinally take a spoon and scoop out each half by simply inserting the spoon between shell and membrane. Works every time whether you seperating by long side or short. Works so perfectly that halves can be used for deviled eggs. Mari Csiszer zestab711@gmail.com
I swear by adding a tablespoon of conrstarch. I add the eggs to boiling water, not cold
ReplyDeleteThere is ONE foolproof way to have easy-peeling hard boiled eggs... do NOT use the freshest eggs... at least 10 days old !
ReplyDeleteNancy
I agree with you. It doesn't make any difference what you place in the water, the eggs need to be older, NOT fresh!!
DeleteI have used eggs I collect WHILE the water is boiling with the method I posted below...no need for old eggs! good luck!
DeleteI swear by adding a tablespoon + of conrstarch. I add the eggs to boiling water and cook 15 minutes. Then tput in a bowl of COLD water. Peeling is a breeze!
ReplyDelete1. Turn burner to high (this presumes you have an electric stove like I do).
ReplyDelete2. Use a heavy pot (mine are stainless steel) and fill with eggs and enough cold water to completely cover eggs.
3. Cover pot and put on heated burner. Bring to a boil (should take between 6 & 7 minutes.
4. After coming to a boil, reduce to medium low heat (#3 on my knob of 1 - 9 heat selections).
5. Simmer gently for 20 minutes.
6. Run under cool water for 1 minute. Pour all water off.
7. Shake and bounce eggs in pot until they are thoroughly cracked.
8. Finish peeling by hand under cool running water.
For me, this works even with brand new eggs. Perfect every time.
I can tell you what I do but it doesn't seem to work any better than your way does! I start in cold water, boil, let set, then pu them in the fridge until I need them. I have tried salting the water, putting baking soda in the water, putting holes in the eggs before cooking...etc. Nothing seems to make that much difference...maybe I will try steaming!
ReplyDeleteTrying peeling them under moderately running water, colder is better.
ReplyDeleteI start with boiling water. Add eggs and bring back to a boil. Cook for about 16 minutes (I'm around 2000 feet in elevation). Pour out the water, leaving the eggs in the pot. Fill with ice and let them sit until the ice melts. They'll peel nicely, even if they're only a few minutes old. :)
ReplyDeleteAs soon as my eggs have finished cooking, I put them into cool water and let them sit for a bit. Peeling is easy!
ReplyDeleteAfter cooking and completely cooling the eggs, poach them in boiling water 1 at a time for about 10 seconds before immediately peeling them. The egg shell expands while the insides are still contracted. :)
ReplyDeleteMary Mowery
DeleteThank you for sharing the info
ReplyDeleteI have a little gizmo that pokes a tiny hole in the wide end (air sac) of the egg. When the pan of water is almost to a boil, I add the poked eggs, set the timer for 15 minutes. When the time is up I put the eggs into ice water, lots of ice in the water which stops the cooking. Peeling is easy!
ReplyDeletethe above is from LucyMay's blog
DeleteUsing older eggs is the only way to assure a good clean peeling. I set aside a bowl in the refrigerator for several days with eggs that I intend to boil. Getting them out early in the day that you will boil them and letting them sit on the counter for several hours at room temperature adds to the aging process.
ReplyDeleteAfter boiling, pour off the hot water and immediately adding cold water and ice cubes will prevent the green ring every time.
Here's my secret for easy to peel FRESH eggs. I start mine in plain cold water that comes at least 1 inch above the eggs, bring just to a boil over high heat, cover and remove from heat, let stand 15 minutes (slightly longer than most folks, because I usually do a dozen eggs at a time), then immediately run under cold water for several minutes. Now HERE'S THE SECRET: Tap the shells to break them slightly, then submerge eggs again in cold water for 10 minutes or so. Water seeps into the cracks and breaks the tight vacuum seal! I also hold the eggs under running water while I'm peeling.
ReplyDeleteI too use to struggle with hard boiled eggs, then I found my solution. I boil the water first, add the eggs with a ladle into the boiling water. Boil 12-13 minutes, empty water out of the pan and immediately pour ice cubes and cold water over the eggs to cover, let sit for a few minutes till they’re cool enough to peel and wala...they peel like butter.
ReplyDeleteFirst, let the eggs be at least a couple of days old. They are still way fresher than store-bought. (I've found mine keep in the fridge 2 months and more and retain their lovely color, taste and texture.)
ReplyDeleteSecond, I steam mine. I actually have a little egg steamer where you measure a certain amount of water, etc. Perfect every time.
Last, I peel them under cold running water by cracking them gently, then squeezing all around until the egg shell has lifted off all over. You can do this as soon as the eggs are cool enough to handle without burning you!
Voila! Perfect, lovely, peeled hard boiled eggs.
lab1281 and Tina L are correct for perfect HB eggs everytime. The problem with right out of the coop eggs is there is not enought evaporation to allow the albumen to thicken thus making the egg white very fragile and will peal away with the shell. The idea is to get the inner membrane to pull away from the outer membrane with out the egg white sticking, evaporation is the key to perfect HB eggs everytime. I will try the steaming methode and see if it works better then the water bath. Thanks for the new technique.
ReplyDeleteWe have egg peelers that I think are quite unique, whether they will work with farm fresh eggs or not I am not sure but I am willing to send you one and you can try it out. Hopefully this will solve your problem. We have sold several of these on EBay and the customers always come back for more. Below are details of the peelers. If you would like one just tell me what address to send it to and I will be glad to get it right out to you.
ReplyDeleteShell Eggs without Peeling! Simply slip peeler onto faucet, remove small end sections of the eggshell, insert egg, and turn water on low, egg slides out like magic it has a 3/4" opening that stretches over your faucet it measures 2 3/4" x 2 1/2" x 1 3/4" overall.
I've heard you have to use older eggs, but I tend not to have older eggs at the rate they are eaten in my house. So I always end up with egg salad instead of deviled eggs
ReplyDeleteI've heard make sure they aren't too fresh, and boil for 7 minutes, lightly salt the water.
ReplyDeleteI just keep two containers of our eggs in my fridge, one for eggs to hardboil, one for eggs to use any time.
ReplyDeleteThen after I boil them, I peel them in a bowl or sink full of the coldest water I can stand.
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ReplyDeleteI too have no luck peeling my fresh eggs. I've tried everything including "eggies". My husband found a little trick the other day on accident. He boiled the eggs like normal, he dumped the water out and let the eggs sit in the pot while he took a phone call and forgot about them. They dried out and pealed pretty good. Not 100 % perfect, but MUCH better than any other method we have tried. So just dump the hot water out and let the eggs dry out a few hours!! Works for us!!
ReplyDeleteSteam them for 10 minutes, even the freshest eggs will peel just so easily. I've even tried it with turkey eggs, they're even more difficult to peel than very fresh chicken eggs because of the thicker membrane. There wasn't much left when I boiled them and attempted to peel them. Dunking them in cold water or putting them in the fridge did not help. The steaming method even takes the membrane off when peeling the shell. I don't eat all of them at one time, so after they've cooled off I stick 'em in the fridge.
ReplyDeleteI use a teaspoon of baking soda and boil as usual for ten minutes. sorry this would not let me post my name ....my husbands family love devilled eggs and this is how to get perfect peeled eggs with out the devastation of chunked up boiled egg
ReplyDeleteI get my water boiling and add a pinch of salt and a splash of vinegar. I set the eggs in with a spoon and boil for 7 minutes (soft boiled) or 10 minutes (hard boiled). When the timer goes off. I pour them in the sink and put them in cold water with a few ice cubes. I leave them at least 5 to 10 minutes, and then peel. Once in a while I'll have one that won't let loose, but not very often.
ReplyDeleteThis is what I do and I have never had the problem you are having.
ReplyDeleteCook the eggs for ten minutes in salt water. Let the eggs cool only to the touch. If you cool them too long they will be hard to peel. I roll the eggs on the counter to break up the shell then peel. Rinse them under cool water.
never use fresh eggs-they don't peel
ReplyDeleteI chill the eggs in the refrigerator, then place in a pan of cool water, covering by several inches of water and adding maybe 1/4-tsp salt and bring to a boil. I boil them for maybe five minutes and turn off the heat. I let them sit for about 5 minutes and then pour out the hot water and run cold water in the pot while I crack the shells and let them sit for a couple minutes in the cold water and then I peel them. I find it is much easier to peel them right then, than after they have been refrigerated while still in the shell. I place a folded to fit the container paper towel in the bottom of a storage container and place the shelled eggs on the towel and refrigerate until needed - no more than a couple days. The paper absorbs the moisture left after peeling in water and the eggs look so pretty when I cut them open. This works most of the time. Now and then, likely due to "operator error from being tired or rushed, I end up with egg on the shell but I just scoop it out and make egg salad. The steaming method sounds interesting too.
ReplyDeleteSteaming worked really well for me,but I find it strange that sometimes out of eggs all gathered at the same time, some will peel easily and others won't - doesn't seem to be any reason for this happening, but the steaming worked best all the time for me. The basket is beautiful - great idea and less work than a rug. hclhalcyon@tds.net
ReplyDeleteWith our fresh eggs I cover the eggs with cold water and bring to a medium boil for twenty minutes, remove them from heat and leave them in the pot with the lid tilted till they cool off.
ReplyDeleteThat easy for us and they peel just fine. Good luck.
With Passover coming up I will read these post intently. We use a lot of hard boiled eggs during that time and the only real success I have had with peeling them is to steam them. We bought eggies but haven't tried them yet.
ReplyDeleteSorry, fresh eggs won't peel. So take all the eggs you have in your fridge right now and if you don't have enough for Easter, save up in the next few days of collecting. Make sure you wash them in warm water to get the hen's protective covering off. You want your eggs to breathe, the shell will exchange air best with the large end up. Do not cover the eggs in the fridge. It is a very dry environment and you want as much air exchange as possible. Use a cardboard type egg carton or wire basket so your eggs will age as fast as possible. Large ends up. When you boil your eggs, be sure to put them in cold water on medium with vinegar and salt in the water. When it comes to a boil, let them simmer for 12 minutes and immediately pour off hot water and run cold water on them for a couple of minutes. Feel the water after 5 minutes and replace the water if warm with cold water. When they have cooled completely, begin to crack them on the flat counter around the circumference of the egg gently so your egg is cracked all around. Then roll the egg on the counter gently so that the membrane and egg separate. You can usually feel when this happens. Now peel your egg and voila... eggs worthy of deviling. If you like to make them regularly you have to plan ahead and have some 3-4 week old eggs on hand. Thanks for the contest. Baskets are very pretty. laurae2u at yahoo dot com
ReplyDeleteI forgot to say, peel under a stream of cold water it helps separate slick egg white from sticky membrane.
DeleteI always hard boil my fresh eggs by putting them in a pan big enough for how many I want to do, then cover them with water, put on the burner and turn it to medium high. Once they come to a full rolling boil, turn off the heat and let them set in the hot water for 10 minutes(use a timer). Put the pan in the sink and run cold water on them until the all the water in the pan is cold. let them sit in the cold water for 10 minutes and then remove the eggs from the water and either peel for immediate use or put in the refrigerator. To peel I lightly pound them on the counter or a table all the way around the egg, then gently roll the egg while pressing to loosen the shells. They are so easy to peel after this that you will be amazed. I have been doing this since I was old enough to start cooking(7 years old) and even though many people have told me that fresh eggs are hard to peel cleanly, I have never had a problem.
ReplyDeleteAfter boiling, remove them right away into ice water, just cold isn't enough. let them sit in the icy water for a miniute or so...hope this helps
ReplyDeleteI use older eggs that have been in the fridge for at least a week, makes the peeling go much easier. I use the fresh eggs for breakfasts or baking.
ReplyDeletechristine hammer weideman
I see a lot of steaming suggestions and mine actually may be similar, but if I have a large batch to do and want them all nice and smooth I pressure cook them 10lbs for 10 minutes - The shells practically fall off,
ReplyDeleteMy neighbor just told me about this, he saw it on TV. He says to boil them and cool down in ice water. Remove the shell from both ends and you should be able to blow the egg out of the shell. Can't wait to try it.
ReplyDeleteI get my water boiling first, then add one egg at a time till my pot is filled , then I get the water back to boiling then boil for 7 to 10 minutes then I take them off the stove and drain and put them in ice water till cool and then you can peal the shell off without the egg coming off with it.
ReplyDeleteI have never heard of steaming eggs for the "perfect peel" but I may have to give it a try. Although, I have never had any problem peeling beautiful eggs when I add a few teaspoons of baking soda to my boiling water. I put eggs (of any age or temp) into a pan, cover with water (warm or cold), start the heat, and sprinkle with baking soda. I leave the eggs to 'do their thing' boiling away and turn the water off in about 10 minutes after it starts to roll. Honestly, I have to admit, when making hard boiled eggs it is all rather brainless - the eggs have always peeled great so I go through the motions but do nott give it any thought. :)
ReplyDeleteI just ate TODAY'S eggs hard boiled with no peeling problem. Here's what I do..
ReplyDeleteBring the water and salt to a boil BEFORE you add the eggs. Once it's boiling, gently drop the eggs in. Boil 12 minutes for a softer egg; 15 minutes for a harder egg.
I do mine just like J_A_M does
ReplyDeleteI had the same problem, then I came across this
ReplyDelete(I have to give props):
http://www.instructables.com/id/Making-hard-boiled-eggs-with-FRESH-eggs/step3/Add-Eggs/
(I did start with room temperature eggs)
Fill a pot w/ enough water to cover the amount of eggs you need.
Bring to a boil.
Add eggs with a slotted spoon.
Bring water back to a boil, and boil for 15 minutes, regardless of the size of your eggs.
After 15 minutes remove eggs with a slotted spoon or drain in a colander. Dunk them in a big bowl full of ice water.
The peels slip right off!
I've had problems with this myself. The next time I need hard cooked eggs I'm going to have to try steaming!
ReplyDeleteI use this with my fresh eggs from my flock ...
ReplyDeleteI tap the blunt end on the counter, just enough to hear a small crack sound. Put them in a pot, cover with cold water and boil for 25 minutes.
Pour off hot and fill pot with cold water. Refresh with cold water again and start peeling.
Very simple, works 95% of time to leave clean peeled eggs.
The trick is to use a needle or push-pin to prick a very tiny nick in the end of the egg; just the shell, not the inner membrane.
ReplyDeleteThe idea is to get the inner membrane to pull away from the outer membrane with out the egg white sticking.
If your hole goes too deep the egg white oozes out in a cooked stream.
I put my fresh eggs in a pot of cold water, bring to a boil and cook for 12 to 15 minutes. You have to add lots of salt to the boiling water. When finished cooking I remove the pot of eggs from the stove and sit it in the sink and run cold water over the eggs. As soon as they have cooled down some I that the egg and make sure it is cracked all over, the shell just slides off under the cold running water. Works everytime! I use to hate to make devil eggs until I found out about the salt trick. Good Luck & Happy Peeling!
ReplyDeleteI have a 2 egg containers in my refrigerator and fill them in an arranged way so I will know which egg is the oldest. I have 5 hens and both containers hold 18 eggs. This will give me a few open spaces in case the "girls" are laying like mad. If the containers look too full, I boil the oldest eggs.
ReplyDeleteI have used eggie before but I when I know that I'm going to do boiled eggs, I just hold them for about a week....that way the "air" bubble gets in there....Figured it out the hard way after destroying almost 2 dozen eggs trying to peel them for a family gathering & had to go to the store to buy eggs. (only time in 2 years)
ReplyDeleteI also wait until they're older before boiling them.
ReplyDeleteGingeroo616 at AOL dotcom
I use eggs that are about 2 weeks old, put them in cold water, bring it to a boil, turn off the heat and cover. Let them set for about 10 min., then run cold water into the pan, take one egg out at a time, wack the large end, then the small end then roll on the table and peel.
ReplyDeleteWe had chickens when I was young and we did not refrigerate them for 2 or 3 days when we wanted to hard boil them. I know today all rules say to refrigerate but we also never got sick from them either.
ReplyDeleteI'm a little anal when it comes to how I like my boiled eggs. Like the baby bear, I don't want them too soft or too hard. I've found if I cook them exactly 3 minutes after the water comes to a boil, they're just right. I put them immediately in cold water, which also helps them to peel easily.
ReplyDeleteI have always had a tough time peeling my hardboiled eggs UNTIL I read about steaming them. It works absolutely wonderful! Doesn't matter how old the egg is, even right from the next.
ReplyDeleteThat is the only way I do it now.
Thank you so very much for admitting you have a problem peeling your boiled eggs. I, too, am unable to peel my eggs without gouging out big chunks of the white. It seems like everyone I know can boil eggs and has all sorts of advice on how to do it properly, but nothing I've tried works for me. Hopefully, someone on this blog will help both of us!
ReplyDeleteI finally learned how to steam my fresh eggs from Chicken Chick and had perfect deviled eggs for the holidays! Laura in Forest, VA at hens6@shentel.net
ReplyDeleteI add about a 1/4 teaspoon of baking soda to the water. It isn't perfect, but at least most of the shell peels off easily. I am going to have to try steaming...seems to work for many.
ReplyDeleteNever Fail Haard Boiled Eggs
ReplyDeleteLeave the eggs in the refrigerator until your water is boiling. Use a slotted spoon or spider to put the eggs in the boiling water. Allow the water to return to a boil, a good rolling boil. Shut off the heat and let the water cool. The shells will come off almost in one piece! maokar@aol.com
Just steam them for 20 mins...you'll never go back to boiling!
ReplyDeletemarkknapp73@gmail.com
ReplyDeleteAfter bringing the water and egg to a boil for 10min I then immediately take out the eggs and dunk them in a pot of cold water. Also, the water used for the boiling you should let cool and use on your house plants!
Just had this experience myself the other day. Not that I mind too much, except for all that wasted and lost egg whites! However, it apparently is totally uncool to send your child to school with a hard boiled egg that won't peel in their lunchbox! Thank you for this challenge, and please let me know what works best for you!
ReplyDeleteI use an Ice bath after the eggs have boiled for 6-7 minutes. This shock helps them peel nicely.
ReplyDeletewe have always had the same problems with peeling our eggs. I have found that if you hard boil them and then put them in the fridge, shell and all for a few days they are easier to peel. now when we make a batch I just put them in the fridge and we get them out and peel them right before we eat them. its not perfact, but its better. Thanks for the givaway!
ReplyDeleteHave you ever tried oven baking the eggs? Put them in a muffin/cupcake pan @ 325 degrees for 25-30 min depending on the size of the eggs. They are pretty easy to peel and tasty! v_wmail@yahoo.com
ReplyDeleteI add the eggs before the water starts to boil- otherwise they crack more times than not.
ReplyDeleteAll these great ideas! I love the steaming method and the oven method! I'm going to have to have to try them myself!!
ReplyDeleteI can't wait to try some of these methods as I have to take deviled eggs to a party on Sunday and I have fresh eggs. I think I'm going to try the steaming method!
ReplyDeleteI peel my hard boiled eggs under running cold water.
ReplyDeleteAlways start with cold eggs, cold water and after they come to a boil...cover turn off the heat and wait. Then after the appropriate time (12 min for small-15 min for large) run cool water and add some ice. Handle only after they are truly cooled.
ReplyDeleteAlso, I feed my chickens sprout all winter. I have a sprouting jar, and use radish seeds to make fresh sprouts for our 50+ chicks.
I gave up on trying to hard boil fresh eggs. Now I just keep 2 dozen eggs in the fridge for a few weeks and then hard boil them. I add some baking soda to the water, then turn off after it boils. I leave them in the hot water for 10 minutes, then give them an ice bath prior to peeling.
ReplyDeletePut 1/4 cup of salt per quart of water. Boil. Works like a charm.
ReplyDeletepeel under running water
ReplyDeleteI have heard that setting them on the counter overnight and then boiling them the next morning will help the "new" egg problem. I also add a ton of salt to the water. Not sure a little. I then boil and I start with cold water. I also always try to use my oldest eggs that I have. Good Luck!!!
ReplyDeleteSteaming the Eggs is the best, even fresh from the Chicken House.
ReplyDeleteI steam for 20 mins.
I have the same problem with my fresh eggs I have to wait 2 weeks before I can hard boil them. After 2 weeks I have no problem peeling them. I start with cold water, boil the eggs and then put eggs in cold water for about a minute, peel and enjoy. Hope this helps.
ReplyDeleteI wait 1 week after collecting the eggs, and then warm them up to room temp on the counter before cooking them. Voila!!! Perfection!!!
ReplyDeleteI have heard of a widget, where you crack the egg into the plastic "shell" and then boil. Would love to win a beautiful egg basket, my email is jrh4trax@hotmail.com
ReplyDeleteI bring them to a boil in a glass pot. I close the lid, turn the heat completely off but keep them on my (induction) burner. Let them sit for 18 minutes... always works for me! And never any green rings. Hope this helps others!
ReplyDeleteI just use the thing they show on TV called the eggie works well. LoL
ReplyDeleteSince trying the steam method I will never "hard boil" an egg again! Wash/rinse your egg in warm water, place them in your steamer when water is already boiling away, cover and remove to ice water bath after 15 minutes of steaming. I let them stay in the ice water for a while and then move them to the refrigerator or peel for use immediately. Not one single problem peeling since using this method.
ReplyDeleteWell, I am reading all these tips as I am still trying to get the perfect easy to peel hard boiled egg!
ReplyDeleteafter they boil put eggs in icewater, damndago1@yahoo.com
ReplyDeletecrack them a little with butter knife or spoon a couple minutes before they are done boiling , then cool in cold water . water gets in between shell and egg and they peel easy.
ReplyDeleteI find that nothing works consistently, but the one that works most often is to steam the eggs and plunge them into cold water until they are cool.
ReplyDeleteAfter cooking and cooling them, put them back in the pot, put the cover on and shake them for a few seconds. It breaks the shells and makes them easier to peel.
ReplyDeleteI have not tried, yet, to hard boil our fresh eggs...
ReplyDeleteI always add a pinch or two of baking soda with my fresh eggs and then boil them till done &cool. The egg shell comes right off when you peel them
ReplyDeleteI worked as a bookkeeper in a bar & grill for several years, & one of the cooks started eggs in cold water with lots of salt. I haven't yet tried it on really fresh home-grown eggs, but it worked there. I want to try baking them in their shells, too...I'd like to see how that works.
ReplyDeleteI failed miserably at baking them. they exploded all over the oven. Went for lower temp the second time and they still exploded. What a mess
Deletestart eggs in cold water. boil for 10 minutes. turn off the heat, cover and let sit for 10 minutes. pour out the hot water and ice the eggs, letting sit until cold. older eggs will peel better than fresh eggs!
ReplyDeleteI just boil then cover with cold water.
ReplyDeleteI do not have chickens, so I use grocery store eggs, but I bring to a boil and cover for 20 minutes (I use old eggs)
ReplyDeletewait until the eggs are at least 2 weeks old. bring to a boil, turn off heat and let sit for 15 minutes.
ReplyDeleteI keep eggs in fridge unwashed bringing the oldest into the house when needed. Once in house they go in the egg skelter and remain at room temp until used....No they don't spoil. I use a microwave steamer ($6.00) and set it for 6 minutes 10 seconds. Let sit about 5 minutes and put in cold water. Almost every time the eggs come out looking good enough for company.
ReplyDeleteI add a little vinegar and salt to the water and then cool in ice water and peel.
ReplyDeleteOnce water boils I remove from heat, cover, time for 18 minutes and then drain and cover with cold water. I still end up with some that don't peel well. Will have to try some of the methods mentioned here.
ReplyDeleteI start with cold water, bring to a boil, then remove from heat and cover. Let them sit for 7-9 minutes, then move to a bowl of ice water. Then crack and peel while holding under the ice water. Usually works great for me!
ReplyDeleteBake in the over, uncovered in a muffin pan @ 325 for 30 minutes! Tried and true!
ReplyDeleteI start out with cold water just enough to cover the eggs - bring it to a boil for 12 minutes then immediately put them into ice cold water till cool - easy peasy.
ReplyDeleteMine always look like yours but they're still edible. I have read about baking eggs in a muffin tin in the oven but haven't tried. I'd love to win a basket. I love reading everything you post and envy all you accomplish to be self sustaining. getting chicks next month going forward with my plan to be that way. Thanks for the giveaway. Deb
ReplyDeleteGreat info. Beautiful baskets!
ReplyDeleteI steam the eggs for 20 minutes then place them straight into a bowl of cold water. The eggs peel perfectly!
ReplyDeleteWhen we had chickens (oh how I mess them!) I did always use my oldest eggs. When they were done cooking, I immediately plunged them into an ice bath. The sudden temperature change seemed to help the eggs contract away from the shell. It wasn't perfect, but we had a much higher rate of peeling success.
ReplyDelete"Miss" - I MISS them! LOL
DeleteI read this somewhere last year & have been using this method without fail since, including using eggs that I walk out to the coop, gather & boil. I have tried methods that incorporate parts of this, but not this specific one. First put water in your pan, enough to cover ONE LAYER of eggs an inch or two once you put them in the pan. Bring the water to a rolling boil. Add your eggs, ONE at a time with a ladle, dunking each one in the water & lowering to the bottom & gently releasing. set your timer...I cook 13 min. for smaller eggs & 14 minutes for large eggs. When the timer goes off drain eggs & immediately immerse in cold water with ice. let sit 5 minutes & peel.
ReplyDeleteI just posted something about this today!! I have, after years of fumbling with eggopolypses, I FINALLY have found at least one way to make PERFECT hardboil eggs! Although, after reading a number of the comment, I'm totally going to try steaming this weekend!!
ReplyDeleteI tried to paste the text here, but it says it's too long! LOL! You can read my method on the Farming Artist Collaborative Facebook page, which you can search from your own page or you can find it here: https://www.facebook.com/FarmingArtists !
Although, I'm really excited to try the steaming method!! If that works, then that will eliminate the waiting!! And that's a GREAT thing!! LOL! #EggFiend :-D
I don't understand why people are resisting the idea that your eggs need to age for 4 or 5 days (2 weeks is not necessary)before boiling. Get them out of the fridge and allow them to come to room temperature for a couple of hours before boiling will artificially age them a bit quicker too. You will peel 12 out of 12 eggs perfectly every time.
ReplyDeleteIt does not matter how carefully you time the boiling or if you allow them to sit after boiling - they will still peel perfectly if they are aged first.
The cold water is intended to stop the chemical reaction at the barrier between the yolk and the white which causes the green ring.
5 day old eggs will peel perfectly without the ice step. It's for color not for peeling.
I stole this from a Facebook friend. put eggs in a muffin pan and bake 20-30 minutes at 325 degrees. White eggs were great. Brown eggs were not as smooth.
ReplyDeleteWe can send men to the moon, one day Mars, yet the cooking and peeling of the age old egg remains a mystery! :)
ReplyDeleteEmily Reiter
ReplyDeleteWe just steam them for 20 minutes then let them cool in a pan of ice water. It works great.
Has no one ever blown their egg out of the shell?!!? This is the absolute simplest way to peel and egg and you don't have to change whichever cooking method you prefer. Peel off a small piece of shell on the narrow end of the egg, peel off about 1/2"-1" of shell from the wider end of the egg. Now put the narrow end of the egg to your mouth and give it a good, solid blow! Be ready to catch it! The egg will shoot out of the shell and you will never try to peel an egg any other way again in your life!
ReplyDelete