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Old 11-25-2009, 05:49 AM
 
Location: Bradenton, Florida
27,236 posts, read 41,301,267 times
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Anyone hear of a "trick" to hard boiling eggs? A lot of times, when I hard boil the eggs, the white of the eggs peels off with the shell and membrane--because it sticks to the membrane.

That doesn't make your deviled eggs any more appetizing, and winds up causing you to just turn it into egg salad, and forget about the deviled eggs completely!

So, do you get the water to a boil first, then add the eggs, do you start with COLD water first, do you start with hot water first..do you make sure the eggs are in from that start and let them gradually cook? Do you rinse with cold water immediately afterwards to "stop the cooking process?"

What's the best way to get an egg to come out of its shell, so to speak?
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Old 11-25-2009, 05:58 AM
 
Location: Looking East and hoping!
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Older eggs work best-new ones will cause the whites to peel off.

I start with cold water covering eggs and a dash of vinegar. Bring to a boil, cover and remove from heat for 20 min. Drain,shake pan to crack shells and let cold water run in pan-I even add ice cubes.

I've also heard of people poking the larger end with a pin prior to cooking.
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Old 11-25-2009, 06:10 AM
 
Location: The Hall of Justice
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Lacey's right. Newer eggs have stronger membranes. If you crack a fresh egg into a frying pan, the white will be compact and held together. The white of an older egg will spread out more easily.

I make hard-cooked eggs the same way as she does, except I crack the shells after they cool. After 20 minutes, I rinse them with cold water until they are cool enough to handle. Then I tap them all over and peel them.

Don't let them cook too long. Overcooked eggs are rubbery and smelly, and the yolk turns grey.
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Old 11-25-2009, 06:20 AM
 
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I agree use older eggs.
I cover mine with cold water, bring to a boil, and then simmer.
elevation can make a difference 600' cook 12 minutes,4800' cook 15 minutes and 7100' cook 19 minutes.
when done, I drain the water off, shake them in the pan to crack, and cover with cold water.
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Old 11-25-2009, 07:09 AM
 
Location: Central Texas
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Agreed, older eggs work better. (Having chickens, I've experimented with this.)

However, I learned a foolproof way very recently (at the ripe old age of 59!) for boiling eggs. Well, darned near foolproof - I've had one stick just a teeny bit since I started doing it this way, but I suspect that was my fault.

Put the eggs covered in cold water in a pan. Bring to a boil, and simmer for 10-12 minutes (depending on how hard you like your eggs). Set a timer.

While the eggs are boiling, put some ice cubes in a bowl of water large enough to hold the eggs.

When the timer goes off, drain the water, and shake the eggs around vigorously in the pan to crack the shells all over.

Immediately peel under cool running water, putting the peeled eggs in the ice water. Let them sit there until they have cooled - maybe 10 minutes.

Remove from water and put in a bowl to store, or use immediately.

The peel tends to just slip right off when you do it this way. In fact, if you've been vigorous enough, sometimes you'll pick up an egg to peel it and the peel will just fall off before you get a chance to do anything else.

I got this method from Jacques Pepin. He pokes a hole in the end of each egg with a pin, and I did that originally, but don't any longer and it works just as well. And easy!
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Old 11-25-2009, 07:23 AM
 
Location: SoCal desert
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And if you still have problems peeling them - roll them gently between your hands under running water to loosen the shell into tiny pieces. Work a tablespoon under a good loose spot and work the shell free while still under running water. It's not perfect, but it helps.

I leave my raw eggs out on the counter for about 48+ hours before boiling to 'make' them old. One day outside the fridge is like three days in.
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Old 11-25-2009, 07:27 AM
 
Location: Central Texas
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I always leave the eggs from my hens on the counter instead of in the fridge (refrigerate store bought eggs because they've been washed and thus the natural protective coating has been removed). Fresh out of the hen, even stored outside the fridge it takes about a week for them to be reliably peelable when boiled. Three weeks is best.
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Old 11-25-2009, 07:36 AM
 
Location: SoCal desert
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But the egg processors coat washed eggs with 55 weight food-grade mineral oil to replace the natural coating

Agree with 'the longer you leave them out, the better'.

TexasHorseLady, nice to run into another egg lady - I managed an egg co-operative in So-Cal for 23 years.
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Old 11-25-2009, 08:37 AM
 
Location: The Hall of Justice
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Now I want deviled eggs!
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Old 11-25-2009, 08:59 AM
 
Location: SoCal desert
8,093 posts, read 13,196,060 times
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Quote:
Originally Posted by JustJulia View Post
Now I want deviled eggs!
Well then, here you go

Eggs from Hell
12 boiled eggs
1/2 cup sour cream
3 tablespoons lime juice (or white vinegar)
1/4 cup chopped green onions
4 Jalapeno chilies, stemmed, seeded, and minced **see note
2 tablespoons chopped cilantro
salt
pepper
Jalapeno slices
radish slices

Peel eggs and cut into halves. Separate yolks and whites. Put yolks, sour cream, and lime juice in a baggie you can seal. Seal. Moosh around until mixed. Add onions, chilies, and cilantro. Season with salt and pepper. Moosh around until mixed. Cut small corner off of baggie and pipe into egg whites. Top with slices of Jalapeno and radish.
(If you cover an egg flat [container that comes with 30 eggs] with foil, it makes a perfect carrying plate for the deviled eggs)
**note - Use gloves to handle Jalapenos! Don't touch the gloves to your face or your skin! Wimps can use a 4 ounce can of Ortega chopped green chilies
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