Peeling hard boiled eggs - argh!
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#31
BluegrassGurl , 04-24-2011 05:57 PM
Super Member
11-20-2018Quote:
after YEARS of frustration.... sometimes it was a breeze to peel them.... most times not...... and not understanding the reason. Originally Posted by LovinMySoldier
Boil the eggs and then put them in ice water. Going from hot to cold makes the egg pull away from the shell. Easy Peasy and perfect!
The method explained by 'lovingmysoldier' works for me!
#32
quiltmaker , 04-25-2011 02:23 AM
Super Member
Craftybear posted this great article in Recipes about hard boiled eggs:
http://www.pauladeen.com/article_vie...t_boiled_eggs/
http://www.pauladeen.com/article_vie...t_boiled_eggs/
#34
Luscious Marilyn , 04-25-2011 03:49 AM
Junior Member
That's amazing....I have to test it. I know fresh eggs can be a real pain to peel, so I try to keep some aside just for that occasion. Another hint to avoid that yucky green on the yolks after cooking,
bring the eggs just to a boil...then turn off the heat, very important, and let them set in that boiled water for 12 minutes, pour off boiled water and rinse on cold water, works every time for me.
bring the eggs just to a boil...then turn off the heat, very important, and let them set in that boiled water for 12 minutes, pour off boiled water and rinse on cold water, works every time for me.
#35
Place eggs in cold water, bring to a full boil. Remove from heat and cover. Let stand for at least 20 minutes. Yolks will not darken if you do it this way. After 20 minutes, drain, cover with ice water and let stand for a bit, then peel. Just remember, fresh eggs won't peel well any way you do it.
#36
Put your eggs in the pan, fill with water, sprinkle TWO Tbs. of salt over them and into the water, then add ONE Tbs. of oil, vegetable, olive, whatever you cook with. When they come to a rolling boil, turn off the burner and let set 25 min.
Drain, run cold water over a couple of times, then get them into the fridge or peel. Egg shells are porous, the oil and salt make them peel easily. But I always make sure the eggs are at least a week old.
Drain, run cold water over a couple of times, then get them into the fridge or peel. Egg shells are porous, the oil and salt make them peel easily. But I always make sure the eggs are at least a week old.
#37
It seems that a lot of ladies boil the eggs an extremely long time! The method I learned was to put the eggs into cold water, put them on the stove and when they begin to boil turn down the heat. Time them for 10 minutes only. When cooked pour out the hot water, add some cold and some ice cubes. They will peal very easily.
#38
QuiltingGrannie , 04-25-2011 05:27 AM
Banned
Quote:
As a child I never noticed if she kept her older eggs for this, but today I'm sure that our "boughten" eggs are less than 3 months old. A search on the Internet will tell you that. I let some eggs set out over night to become room temp, because I forget to do this before peeling them.
Ditto. This how I do mine too. So easy. But the eggs have to still be a bit warm to touch. I usually peel them when I can barley hold them (still real warm).Originally Posted by Ramona Byrd
My Grandma used to make deviled eggs that we loved. She would boil them, put them in cold water till they were cool enough to handle. Then she'd gently crack them all over, and pinch off a tiny bit of shell. Then she'd slip a small "tea" spoon the under the skin and slide it all around the egg, The whole skin would slide off. I still do that today with no problems. As a child I never noticed if she kept her older eggs for this, but today I'm sure that our "boughten" eggs are less than 3 months old. A search on the Internet will tell you that. I let some eggs set out over night to become room temp, because I forget to do this before peeling them.
#39
angieh1964 , 04-25-2011 06:59 AM
Senior Member
i have noticed since i started putting some vinegar in the water when i boil them and then run cold water over them crack them all and let them sit for a bit is the way i have the best luck but i think the vinegar is the biggest help
