Peeling hard boiled eggs - argh!
08-22-2011, 06:42 PM
#62
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Join Date: Nov 2010
Posts: 897
salt the water when you boil them they will peal much easier. First put the eggs in the pan with watercovering them then after the water comes to a rolling boil cook them for 7 min. then pour off water and pour cold water in the pan and let them sit for 10 min. I eat eggs all the time, cheap protine fast meal.
08-22-2011, 07:53 PM
#64
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Join Date: Feb 2010
Location: SW Iowa
Posts: 1,137
Originally Posted by BellaBoo
Fresh eggs won't shell at all, I won't even bother shelling fresh eggs. I keep dozens of eggs in my spare fridge so fresh eggs isn't an issue for me. LOL. Egss will last for months in a cold fridge no more then 34º. The older the eggs, the shell will practically slip off. I shell eggs under running water and never have a problem, the shells come off usually in two halves. To prevent the green color around the yolk, the faster boiled eggs are cooled the less chance of the green color pooling around the yolk. I put the eggs fresh out of the pot into cold water. To keep the eggs from cracking, put a pin hole through the shell at one end.
08-23-2011, 06:03 PM
#65
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Join Date: Oct 2009
Location: Ohio
Posts: 1,078
A woman I worked with told me to add salt to the pan of water ( I am guessing I use 2 Tbsp) I boil them 10 min and rinse with cold water, crack the shell somewhat and they peel off easy. The salt seems to help.
09-26-2011, 12:52 PM
#66
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Join Date: Aug 2011
Location: W Ohio
Posts: 760
Originally Posted by DebraK
My DGK's love to help me in the kitchen. They would love to try this but I'm not sure what the eggs will look like afterwards.
09-26-2011, 05:02 PM
#67
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Join Date: Jul 2011
Location: Only the Shadow Knows........
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It's easy to peel fresh eggs. Put on a pot of water to boil. Set a thumbtack your counter. Tap the round part of the egg on the tack creating a small hole in the bottom of the egg. Gently drop the egg in boiling water hole up. Bubbles will come out the hole, maybe a little bit of egg white as well. After boiling time, cover with cold water to chill, drain, store in the fridge overnight, and then peel. I've got 2 dozen chickens and have no problems peeling eggs
09-26-2011, 05:09 PM
#68
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Location: PA
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Originally Posted by DebraK
09-27-2011, 04:39 AM
#69
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Join Date: Jun 2011
Posts: 976
I was taught to bring my eggs to a boil then cover and let sit off heat for 20 minutes, this way you don't get that aweful green ring around the yoke, the white is supple and not rubbery.
I'm intrigued by both the eggie https://www.geteggiestv.com/]https://www.geteggiestv.com/[/url]
and the baking soda or salt. I just happend to buy three dozen eggs yesterday @ 99 cents per dozen so this thread is timely for sure.
I'm intrigued by both the eggie https://www.geteggiestv.com/]https://www.geteggiestv.com/[/url]
and the baking soda or salt. I just happend to buy three dozen eggs yesterday @ 99 cents per dozen so this thread is timely for sure.
09-27-2011, 05:12 AM
#70
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Join Date: Dec 2010
Location: Norfolk, VA
Posts: 5,397
Fool proof; I put plenty of salt in the water; this makes it easier to peel especially if they are young eggs I also put cider vinegar in the water this keeps the jelled close to the egg if there is a crack and it saves the egg and then I put my eggs in cold water, bring to boil, turn off and leave set for 10min. Drain; put the lid back on the pan; shake to break the shells and then run cold water. Allmost 100% of the time the shells literly fall off of the eggs and by cooking them this way you don't have that ugly green ring around your egg.
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