Getting Boiled eggs to Peel
 

I have just spent the most frustrating 30 minutes or so trying to peel some hard boiled eggs. Would love to hear how some of ya'll boil your eggs and peel them. I did manage to get them done but they sure are ugly. LOL. Good thing I was making deviled eggs.

I boil for 15 min, then run cold water in the pan until it stays cold then add ice to the pan until it melts. It's the quick cool down that makes them easier to peel. Also, store bought eggs are easier to peel than farm fresh eggs. I've heard cooking them in the oven works well too, but have never tried it. I'm peeling mine in the morning! Wish me luck!

Add salt to the cooking water. Also, the ice bath is essential. Holding the egg under cold running water as you peel can help too. This website might help:
http://www.momables.com/how-to-make-...d-boiled-eggs/

http://www.epicurious.com/articlesgu...oiled-egg.html

Once cooked, I add ice and it works great.

Thanks for all the tips. I'm going to write them all down and keep trying.

I use an egg cooker. Those little machines that you can soft boil, hard boil, poach and even a small omelet. I have used it for years and never have a problem peeling the hard boiled eggs. For hard boiled eggs they are done in about 1o minutes. My SIL didn't like hers because it only cooked 6 eggs at a time. But she also complains how hard it is to peel her eggs. Since it is just my DH & I at home, 6 eggs are fine, and so once in a while I need to cook more, so I just cook 6, then cook 6 more. It's just not a big deal, I love that I don't have to watch them on the stove, the little machine turns off when it is done. And it doesn't matter if I peel it the same day or 2 days later.

Add a little oil to your water, boil and then cool fast.If you're still having a problem you crack your eggs starting at the big end and peel under running water.

I bring the water to a boil with with the eggs in the pot. When it comes to a boil I remove from the heat and cover and let sit for 15 minutes. Then drain in cold water, crack the shells under the cold water. This way avoids the green ring around the yolk I used to get. So far so good with the peeling.

the fresher the eggs the harder to peel also.

I have learned that you never "boil" eggs. You cook them. Bring the water just to a boil, then let them simmer. If you have farm fresh eggs, let them sit on the counter at least over night. No, you won't die from eating an egg that was sitting on the counter overnight. Most people in other countries do not refrigerate their eggs. They just turn them over each day or so.

The cold water cooling is good, as is cracking the eggs under water. But cool them soon and fast. Right after the cooking time is done.

Happy cracking.

This is what I was talking about. Very good way. No green yolks.
I guess she was typing at the same time I was.

Adding baking soda to the water, will make the shell slide off the eggs without any marks on the eggs. I also remove the shell under running cold water. No more deviled eggs that look like they cam from a war zone :)

This is the same method I use and it seems to work the best. I think the trick besides the cold water is to give them a good shake until the eggs are completely cracked. The more cracked they are, the better they peel.

very similar to the way I do it. I like to make pickled beet eggs. I do those 2-3 days before needed. They make great festive deviled eggs. Whatever your recipe for deviled, I like to add some shredded carrots on top and maybe a little parsley. I haven't tried the oven and probably won't since this works for me. If it ain't broke don't fix it.

I shake mine also and then cover them with cold water and they peel great.

Here's the best solution I've found to peel boiled eggs:
The very minute eggs begin to boil, turn them off. Cover with lid and set timer for 15 minutes. Drain water, rinse in cool water so you can handle the eggs, and peel immediately. Shell removes easily!

This method works for me as well.

When I have boiled and cooled mine I roll them between my hands and it loosens the shells and they come off easily.

I also turn them off when they come to a boil.Let sit 15 minutes. Have ice water ready to cover the eggs. Drain then pour ice water over them. i use ice cubes in the water. When you can hold an egg that feels cold,it's ready to peel.

I found this video that might help. http://www.youtube.com/watch?v=nId0VqfG_oI
Personally I cool the eggs down and roll them around in the pan with out water to start the cracking. Then add cold water so I can handle them. At this point while the eggs a bit warm and not really firm it's easier to peel the eggs.

I used to have the same problem until I started doing exactly like stitchnripper. I have never failed yet on doing them this way. I always try to use the oldest eggs that I have on hand in the fridge.

Older eggs are better for hard cooking and beating egg whites due to the chemical change that occurs in the albumin- white as it ages.

Thank You so much for the recipe on how to boil & peel perfect eggs!!
:D :D :D :D

Drain, Crack & Soak
 

I always cook the eggs. Drain the hot water off, shake the pan/pot back and forth vigorously to brake the egg shells. Then rinse the eggs in the pot with cold water, let them soak in the cold water for a minute and then peel. The shells come off easily. Give it a try.

Plunge them in very cold water as soon as they have boiled and the shells come off easily.

Cover eggs with water, put 2 Tbs salt over them, bring to a boil, remove from heat. Let set 15 min. Drain and cover with cold water until cool enough to handle. Crack and peel using running water. Or refrigerate until needed. Usually works but don't use fresh eggs.

***
*** Older eggs peel easier.
*** So if you plan to use on a weekend buy them on Monday.
***

Like quilting candy, I use the egg cooker machine (QVC). It came with something that pokes a pinhole in the bottom of the egg before cooking. Never had a problem with the egg cooker eggs. But before I got this gizmo, I had a few problems at times. Using older eggs helped.

I use the drain, crack in pan, and soak a little while in cold water, BUT, I add vinegar to the cooking water. I use about 1 part vinegar to 3 parts water. I also add a little vinegar to my cold soak water. The vinegar leaches calcium out of the shell making it soft and easy to peel.

When the eggs are cool, start peeling at the large end. My newest trick: use a teaspoon and slip it under the shell of the egg, with the bowl of the spoon facing the egg. It is amazing! The spoon separates the shell in just a moment.

Using both techniques zips the shells off in moments. Not so fresh eggs do peel easier, but sometimes you don't have older eggs. I make deviled eggs for all the funerals out our church, and you never know when you will need to devil a few dozen eggs. I also fill the eggs easily because I use a pastry bag with a very large tip. I can fill 2 dozen boiled eggs in less than 10 minutes with my pastry bag and they are beautiful. They call me the queen of deviled eggs!

I use to have so much trouble that I quit boiling eggs...I bought them peeled..My friend gave me an egg cooker for my birthday and I never have an egg I can't peel...Awesome device....

Hi- my family raised a small brood of chickens for a couple of years. We had lots of fresh eggs and like you had an awful time peel them for deviled eggs. This is what eventually worked for me. I learned to steam them in steamer basket about 15-20 minute. They peeled like a dream. It's very true, the fresher the egg the harder to peel. I never had a problem with store bought only the fresh.

LOL! I was making deviled eggs and they really did look like they had been in a warzone. At least they tasted good.

Thanks so much everyone! I appreciate all the help.

Put salt in the water before boiling. Then run cold water into the hot water until the water stays cold. Crack all around and on the ends, then just peel a hole on each end with the hole on the blunt end a little bigger. Then put the small end in your mouth and blow. The egg comes right out into your hand! :D

Donna

That's exactly how I do mine too and it works great.

The main thing is to use lots of salt in the water, especially if they are new eggs. I also use a little vinegar, this helps the egg whites gel if they get a crack and you don't end up with whites all over in your water. I put room temp eggs into room temp water, bring to rapid boil, turn off and put lid on pot for at least 10 min. I then drain, put the lid on them and gently shake them to cause the to get cracks in the shell then cover with cold tap water. The water will get under the cracked shell and help the peel easier.

I had read somewhere to add at least 2 tablespoons of salt to the water. Having done this several times I have not had any problem peeling the eggs.

I put a dash of baking soda {only about 1/8 teasp.} in the cold water with the eggs. I set the temp. on medium and bring them to a boil. Then I cover the pan and let them set for 20 min.
Then I drain and rinse the eggs in cold water--then crack and peel. The shell comes off quite easily.
Hope this helps.