Roberta

I can't remember where I found this hint, it may have been on the QB but I wanted to let everyone know it truly does work.

Cook the eggs as usual but when they are done, put them in a jar half full of water and give them a good shake. I was amazed at how the shells just peeled right off easy as pie. I seldom cook hard boiled eggs because of the trouble peeling them but this method just shattered the shells making it super simple to do.

NJ Quilter

I usually just soak mine in cold water for a while after boiling and have no issues. I just lightly crack the shells on a paper towel on the counter and they generally come right off. Stubborn pieces I run under cold water and those slide off as well.

ljptexas

I found this great, great way, can't remember where. After done, rinse in cool water, place in jar with lid (or cover with hand) & shake... Not too much & they hit on each other & crack.... Easy, easy to peel...

SewingSew

Roberta, I also use this method to peel my eggs. It is amazing how quickly it gets the job done. Also, I used to crack my eggs on the side of the pan before cooking, but I read that if I cracked them on a hard, flat surface I wouldn't get eggshells in my eggs, so I tried cracking them on the counter and it works. (I put a paper towel down first.) If you wonder if your eggs are still fresh enough to eat, put them in a pot of water. The fresh ones will sink to the bottom and the others will float to the top. This is due to gas being released when the egg is turning bad. Did you know that if you rub oil on the outside of your eggs, they will keep for a very long time? And did you also know that when a recipe calls for an egg, it is referring to a large egg?

Stitchnripper

Here's a whole bunch of information on just that topic.

http://www.quiltingboard.com/search....rchid=11750122

Blackberry

I don't even use a jar. I just let them sit in cold water for a short while, then drain off half of the water and then give the pan a good shake and the shells just peel right off.

Peckish

I add vinegar to the water when I boil them. This is a tip from Alton Brown. The vinegar changes the ph of the shells and makes them easier to peel. This is the reason why older eggs are also easier to peel. Baking soda works also.

Peckish

I wish I could get my husband to remember this. I hate when he scrambles eggs, because there's ALWAYS shells. Sigh.

maviskw

Yes, an old egg will float. That's because air (or gas) forms inside the egg as it ages, not necessarily bad yet. But that doesn't mean the egg is unusable. If the egg smells OK when you break it open, it's OK to use. I try to use this kind in baking.

SewingSew

Maviskw, If the egg has aged enough that it is floating to the top of the water, (barring an apocolypse or poverty) I wouldn't be inclined to use it. It comes down to a matter of personal preference. Yes, it's possible the egg is still good, just like it's possible that an egg that doesn't float will still be bad, which I would be able to identify once I break it open.

I forgot to mention that the eggs that stand up in the water are great for boiling because the shells peel off more nicely.