ziegamomma

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!

mjhaess

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....

saveaquilt

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.

Scakes

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

Scakes

Thanks so much everyone! I appreciate all the help.

DonnaFreak

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!

Donna

nlpakk

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

romanojg

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.

FURBALLS

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.

kzimmer

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.