Out of the boiling water right into cold water when done cooking

 

If your eggs are a couple of weeks old it helps with getting the shells off.
Meaning they need to be a couple of weeks old before you boil them.
And adding vinegar to the boiling water also helps.

 

Fresh eggs are gonna be tough to do. They will do better if they are a week old.

 

All good advice here. Fresh eggs are notoriously hard to peel. Give them a week before boiling and they'll be easier to peel.

I poke a hole in the big end with a needle. It seems to help too. And putting the eggs straight into ice water causes condensation to form inside, between the shell and the egg, which lubricates it for easier removal. Though sometimes you just get a stubborn one that is going to be hard to peel no matter what you do.

 

My wife introduced me to this method, works like a charm. Who'dathunk poking a hole in the egg would do anything, but it's very effective.

 

I don't have any advice other than what others said. Older is better in this case, at least 7 days, 12 is better. I sell my extra eggs to friends and the first thing I warn them about is hard boiling fresh eggs.

 

I don't peel them. Egg shells are a good source of calcium!!! :

 

Or just buy some from the store......they are already old. And fry up the fresh ones.

 

Saw this article on Mother Earth News. I will give it a try. With these fresh eggs, it seems to depend on how much patience you have. After peeling the first one, I run out of patience and just tear the shell off taking much of the egg white with it.

Peeling Fresh Eggs

I was thinking about making some pickeled eggs but have to figure out a way to get the eggs peeled without tearing them apart. I could always just place older eggs in separate container to use for hard-boiled eggs.

 

I often get stuck making 4 or 5 dz deviled eggs at once even if they peel fairly quickly, it's a chore. Has anybody used one of those contraptions that is supposed to shell it for you?

 

Yes, last time I had a bunch of eggs. Truly, a waste of money.

First, it won't do anything for hard boiled.

Second, it takes more time to crack them using the contraption then just cracking it yourself.

And don't even try that scrambler.

 

If I understand, you're wanting to find a way to peel your eggs without messing them up? If so, when you boil use 1 quarter of a teasppon of salt. your eggs should peel easy without tearing.

If I missunderstood, just ignore this post.

 

I do that too. Then right into cold water.

 

I saw something on pressure cooking the eggs, the pressure is supposed to break the bond between shell and egg since the shell is porous. I tried it, for 6 minutes like they said, and got way overcooked eggs that were easy to peel. I just haven't tried a shorter time yet, I was thinking of doing 1 minute next before taking off the heat since it does still take a bit to cool down enough to open the cooker.

 

Crack on flat surface and peel them.

 

Ironic that this thread was started today. Just stopped at stater brothers. The have 18 large eggs for 1.48, best price in town. So I bought the max of 4. Going to stop again and buy more if they got them.

So tonight is the pre scramble and freeze a bunch. Plus, pickling time.

Quick question, slightly off topic. I pickle eggs alot but always have room in the fridge. All my pickled egg recipes say store in fridge. If i recall my aunt never refrigerated them. How long will they last sitting in the cupboard?

 

I have tried the canned, shelf stable recipie found here with good results. The recipie calls for water bath canning. As an added measure of safety, I pressure canned my softer-boiled eggs in 5% vinegar at 14 psi for 20 minutes. I just opened a pint jar that had been sitting on my kitchen counter for 3 months--no ill effects

http://kuntzfamily.com/recipes/pickled_eggs.shtml

Regards,

Tomkat07

 

Not sure if this answer has been posted so if it has please ignore.

To HELP peel fresh boiled eggs hold them under running water.

Also if you can get a hold of the thin membrane and pull on that, that will help some too.

 

Steam your eggs for 15 minutes and then dunk in ice water. You will be amazed!

 

I put my eggs in a pan of cold water, then bring it to a boil for 15 minutes, straight out of the pan into ice water, put them in the fridge until they are totally cold, then dump the water off and let them sit in the fridge till they are dry, then they peel reallly good. I had a chef tell me how to do it, I ain't that smart. lol

 

Egg shells are porous. There is a soft membrane sack inside which holds the liquid. When fresh laid the liquid inside fills the egg. As time goes by some of that liquid passes through the membrane and the pores in the shell. Which loosens the pressure on that membrane.

So long as the shell is full, the membrane sticks and after boiling the shell will be stuck to the white.

Eggs allowed to age 2 weeks or more will have lost enough liquid so the membrane no longer sticks the shell to the white.

 

Little trick the wife uses, immediatly after boiling she will crack the big end of the egg where the air sac is, and then immerse in cold water. As the egg cools it will draw the cold water inside the egg and help to loosen the membrane..............She swears by it even for freshly laid eggs

 

Bake them. Put your fresh eggs in the oven in a muffin pan and bake them 25-30 minutes. Let cool and peel. They taste just like boiled eggs but peel easier. They occasionally get brown spots where the bottom sits on the pan but it doesn't taste any different. Just colored.

 

I just cooked my first batch this way (made egg salad sandwiches for lunch-yum) and they turned out great! I cooked them at 350 degrees for 30 minutes, cooled them, and they peeled perfectly. They did have little brown spots like you mentioned but it in no way affected the flavor. This is my new favorite method!

 

If you haven't tried them eggies things, they actually work really well. I love mine.

 

Place eggs into water that is already boiling, after 12-14 minutes put into a bowl of ice water for 10 minutes. Works for me every time. I think it has to do with the temperature shock of cold to hot to cold that makes them easy to peel.

 

Open the bubble in the big end if there is one and then use a buttered spoon between the egg and the membrane to peel the egg.

r

 

I had my mom tell me that boiling them and then refrigerating them overnight helps make them easier to peel. Haven't tried it myself though...I'm going to have to give it a try.

 

I hope that works because that would be the easiest thing to do.

 

Here's another quick tip about boiled eggs. It's not about peeling them, but about cooking them. A lot of us tend to overcook them. But when cooked just right, you don't get that sulfury smell, the whites aren't rubbery and there's no green layer around the yolk. Properly boiled, they taste much richer and have a better texture.

It's actually really simple. I googled "perfect boiled eggs" a few years back and voila! Make sure the water covers the eggs by at least an inch, preferably 2. Start them in cold water and bring them to a boil. Turn the heat down, put a lid on and simmer for one minute. Turn the heat off and let them sit with the lid on for 12-13 minutes or so. Then go straight into the ice water bath.

Depending on your altitude, you might have to let them sit for a little less time or a little more. But when done right, they are hard cooked all the way through, but have perfect texture and flavor.

 

Leave the fresh eggs out unrefrigerated for 5 to 7 days then boil away works great