If you don't get that thin membrane attached to the shell, you end peeling away most of the egg. Does anyone have a magic way to peel eggs so that doesn't happen?

Check out this youtube video ;-)

http://youtu.be/PN2gYHJNT3Y

Sorry, the fresher the eggs are, the harder they are to peel. I feel your pain.

#1 buy your eggs a week - 2 weeks before wanting to boil them.....
#2 poke a small hole in the " air pocket end" of the egg (I think it is the large end) before placing into boilig water
#3 after cooling, cover eggs in pan with water, cover and SHAKE all about......most of the shellls will fall off in the pan.

I just peeled a dozen and had no problem I boiled them for 15 min put in a pan of cold after and let sit about half an hour the shell came right off. The eggs were bought last week

We have chickens so we get fresh eggs everyday. I have store my eggs in the back of the refrigerator if I want to boil them or they just make a mess. I struggle with eggs all the time. So I just poach till they are hard sometimes.

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.

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I sure hope that no restaurant cook with a cold does it that way!!!

I wouldn't want to eat an egg that someone else peeled this way and breathed all over it. :( If it really works.

My method:

1. Boil the eggs for 20 minutes
2. Run under cold water until cool enough to handle
3. Roll the egg between my hands for a few seconds - the idea is to encourage the shell to separate from the egg
4. Now roll the egg on the counter, lightly tapping to crack the shell on all sides, but not hard enough to break through to the egg
5. Tap the top and bottom of the egg on the counter to make a space for your fingers
6. Begin at the bottom and pull off a section of shell.

About half the time the entire shell comes off as one piece.

Watched- eeeeewwwwwww! Only if it was my egg!
All I could think if was germs::;

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!

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.

I always peel me egs while they are still warm. I just crack and roll them all shell seem to fall off for me with no problem.

I use to work in quality control for a poultry industry to pay for my college classes. Ask me anything about a chicken and the egg! I still inspect a whole chicken before I cook it. LOL

I just did over 4 dozen FRESH eggs (we have hens)for deviled eggs for seder and Maundy Thursday church meals---
Put 1/4 c. salt in the water you boil them in. Drain the hot water off, put COLD water on, then change the water at least once more. Crack and peel right away while they are still warm.--I use a spoon, too!

PamB,that is one nice looking chicken coop!Are those chickens Rhode Island Reds or New hampshire Reds? pab

Pam, your hen house is so cute.

Buy already peeled eggs at the store! (Costs more but I don't curse anymore).

I have heard that adding a teas. of oil or vinagar to the boiling water helps

I agree with the rest on cooking 12-15 minutes and than right into cold water, plus I add ice to that water. Shells slip right off. I also keep a carton of eggs in the back of the fridge for those deviled eggs which everyone in my family loves!!

"I wouldn't want to eat an egg that someone else peeled this way and breathed all over it. If it really works."



I have to try it just to see if it does ;-)

I never have any trouble peeling any eggs, no matter how fresh.

a. Boil them until they're hard, or until they're the way you like them.

b. Take the pan directly from the stove to the sink and immediately and continuously run cold water over them until they're cold, ~ 10 minutes.

c. Peel comes off easily, usually in one piece.

No more complicated than that

I learned to peel hardboiled eggs from Martha Stewart years ago and it still works great for me.
1. The older the eggs the better
2. Put room temp eggs in cold water, bring to boil and boil 12-15 min.only. Longer boiling is NOT necessary.
3. While the eggs are boiling, put ice cubes in a bowl large enough to hold all the eggs, Add water to make ice water.
4. When the eggs are done, dunk immediately into ice water and let them stay until they are cool
IT WORKS! I praise Martha every time I peel eggs now.

I used to get so mad peeling eggs....just add about half a cup of salt while they are boiling and no problem peeling them. Make sure you use enough salt...you don't even taste any of the salt. I crack them all good first.

I am over 60 years old and it took me all of this time to learn how to make a perfect boiled egg and peel with ease on an internet site a few years ago. First, to boil them {andit doesn't matter if it is 2 eggs or 10, cover eggs with water and add NOTHING {no salt, vinegar or anything}. Bring to a boil and boil for 3 minutes. Then take eggs off the heat and keep the pan covered and set your timer for 8 minutes and then they are done! Perfect eggs with no black {rim around the yolk}! So to peel them, hit the egg shell {with a knife or on a sharp surface} around the middle of the egg all the way around. Then the egg shell should come off fairly easy for you! :D

thanks, everyone, for all your help. I do put them in cold water from the stove. I think my problem is I use fresh eggs. But I will try all your other hints.

boil in cold water and soon as you take off rinse in cold water...

I just peeled a dozen eggs yesterday, I hate that job too.

I buy my fresh eggs from a lady at work. I was doing the devil eggs for today so bought my eggs two weeks ago, so they wouldn't be so fresh. I boiled them and ran them under cold water. I decided to peel them last night so I could make the eggs after church today. They didn't peel easy, and took 45 minutes to peel 18 eggs.

after YEARS of frustration.... sometimes it was a breeze to peel them.... most times not...... and not understanding the reason.

The method explained by 'lovingmysoldier' works for me!

Craftybear posted this great article in Recipes about hard boiled eggs:

http://www.pauladeen.com/article_vie...t_boiled_eggs/

All you have to do is peel them under cold running water. The shell will peel right off.

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.

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.

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.

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.

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).

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

After pouring off the hot water I put the lid on and give a good shake !! Works everytime for me !!