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Originally Posted by Murphy224
(Post 8224610)
Another vote for the Instant Pot method but did you know that if you are making egg salad you can break the eggs in a bowl that will fit your instant pot, set it on the trivet, add 1 cup water (for6qt) and cook your eggs and not have to peel them at all. Just remove from bowl and chop.
here is a link, she shows a loaf pan but use what fits your pot. https://thisoldgal.com/pressure-cook...iled-egg-loaf/ |
I just made myself a perfect fresh hard boiled egg in the Instant Pot. The peel
slides right off. I have also made that egg loaf to use in potato salad. Easy peasy |
I believe eggs from the store are never fresh. I start with room temp eggs, bring to boil 11 minutes, leave pan on burner but turn heat off. Hard boiled eggs are usually in our refrigerator. Mother had chickens & I recall her setting eggs aside to “age” so they would peel easily.
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Originally Posted by tranum
(Post 8226094)
I believe eggs from the store are never fresh. I start with room temp eggs, bring to boil 11 minutes, leave pan on burner but turn heat off. Hard boiled eggs are usually in our refrigerator. Mother had chickens & I recall her setting eggs aside to “age” so they would peel easily.
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I was taught in Home Ec class to put eggs in pan of cold water and bring to boil. Remove from heat and let sit covered for 20 min. The shells pop right off.
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I add lots of salt which makes the shells come off easier, and I use vinegar, it prevents a mess if one of them break in the water. It helps them clump so its not as bad and lots of times it can save an egg if its only a crack
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Salt the water real good as eggs boil and they will peel right off. An old boyfriend taught me that trick. Also if you plunge the just boiled eggs into cold water immediately, they won't have the green edge around the yolk.
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Thanks everyone. I picked all the shells of but will save this thread for next time. I don't have a instant pot yet? I will look after the holidays.
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I follow SuzzyQs method. Peel from the wide end.
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