Help With Hard Boiled Eggs (vegetable, curry, stove, shake)

[Debsi]

Those really repel me, peeled hardboiled eggs where I don't know when/how long ago they were peeled.

Not to mention they're so easy to make that the pre-peeled are a huge waste of money.

[20yrsinBranson]

Originally Posted by younglisa7

I have been making hard boiled eggs for years. Sometimes the shell comes right off and sometimes I lose half the egg before I'm done peeling it. Is there a sure fire way to peel and egg?

Thanks

Unlike most people, I prefer to peel eggs when they are still hot. I find that it works better for me. The most important thing is to get under the membrane, which is more difficult with fresher eggs (the membrane is no as pronounced). Many people advocate soaking the eggs in cold water, but I find peeling them hot is better. YMMV

20yrsinBranson

[Debsi]

Originally Posted by 20yrsinBranson

Unlike most people, I prefer to peel eggs when they are still hot. I find that it works better for me. The most important thing is to get under the membrane, which is more difficult with fresher eggs (the membrane is no as pronounced). Many people advocate soaking the eggs in cold water, but I find peeling them hot is better. YMMV

20yrsinBranson

I don't soak them in ice water to make them easier to peel, but to stop the cooking so I don't get overcooked yolks. I can't speak for anybody else though, of course.

I've peeled them hot before with no peeling problems, as you say.

[20yrsinBranson]

Originally Posted by Debsi

I don't soak them in ice water to make them easier to peel, but to stop the cooking so I don't get overcooked yolks. I can't speak for anybody else though, of course.

I've peeled them hot before with no peeling problems, as you say.

I like everything overcooked. I boil my eggs HARD for 15 minutes. Yeah, the yolks are usually a little green, but I don't care. So stopping the cooking is not something that is a concern to me.

20yrsinBranson

[poconoproud]

branson, you're yolks are a little green because of the boiling..it causes the iron and sulfur in the yolk and white to combine..resulting in the green. If you were to take the pot off as soon as it comes to a boil..and cover it tight, then start your timer for 15 minutes, your eggs will be done, and your yolk won't be green.

[HawaiiLover]

I hate to make hard boiled eggs because they never come out exactly the same each time I make them. Maybe I get mixed up because I do it so seldom.
The last time I made them, I ended up throwing the 6 away, the yolk was not done. So, I did another 6 but left them in for 20 minutes and then added an extra 5 mins! They came out ok, and no green around the yolk.

My mother always tapped them on the counter and then rolled them before peeling. Sometimes it works and sometimes not. She also used to tell me to peel them under running water.

[TexasHorseLady]

Soaking in ice water comes AFTER the peeling - they're peeled hot. The soaking in ice water is to draw out the sulphur so you don't have the sulphur taste. Seems to work, but, then, I've only tried it the once (upthread).

[Debsi]

Huh, well as I've said I prefer to peel my eggs right before eating, I don't want them getting all watery and soggy by soaking and then storing. Yuck.

I'll try your trick if I'm ever making a batch of hardboiled eggs I intend to peel all of right away for deviled eggs for a party or something.

[TexasHorseLady]

As you will - after all, we're just sharing ideas here.

I peeled the eggs a couple of days ago. There are two still in the fridge (I was running the time test). Just for you, I'm testing one right now. Nope, not watery, not soggy. Pretty darned nummy, in fact!

[Happy in Wyoming]

Originally Posted by younglisa7

I have been making hard boiled eggs for years. Sometimes the shell comes right off and sometimes I lose half the egg before I'm done peeling it. Is there a sure fire way to peel and egg?

Thanks

YES, THERE IS A SURE FIRE WAY.

Originally Posted by Happy in Wyoming

I 've found a way to boil fresh eggs and have almost all peel well. I put the cold eggs into boiling water. I'm at 5500' so I give them about twelve minute for a dozen. An average of two per dozen crack, so salt the water very heavily. In salted water the whites will coaguate and seal the egg even with a broken shell. The cracked eggs may look a little funny after being peeled, but no harm is done to the taste. Just remember, lots of salt.

Originally Posted by Happy in Wyoming

I couldn't edit this, so I need to say that I know how to spell coagulate.

Originally Posted by Happy in Wyoming

Two more points

The salt does raise the boiling point of water, so you may need to adjust times. I was assuming that everyone chills eggs in ice water aferwards, but if you don't, you need to start.

The reason we chill them in ice water is that we wish to produce a pleasant looking egg. Everything I've posted here has that as its goal.
we know that it's ideal to use stale eggs, but that's not always possible.
For several years I was getting fresh eggs from a home operation with about forty chickens, so my eggs were incredibly fresh. Using my method, I never had junky eggs, but if you stray from it you will. For example, if you leave the eggs in a refrigerator or spring box overnight they won't peel right. Peeling them and leaving them in cool water, well, hello food poisoning. The grocery store certainly does not leave prepeeled eggs in water.

My particular peeling method is unimportant, but I'll describe it anyway. Take an egg and rap it on a hard surface at both ends. Then, rap it a bit along the sides. You can then pull the shell off in big pieces with noo trouble. This assumes that you have not overcooked your egg. An overcooked rubbery egg will frequently split its white when you crack the shell. If you're wondering what an overcooked egg is like, just remember the rubbery deviled eggs you've had. Albertson's packages rubber deviled eggs. If you want to really know, try one.