barefut

Hard Boiled Eggs

16 posts in this topic

Okay,

 

So what's the secret to getting the shells off of hard boiled eggs without destroying the entire egg?!

 

I've tried peeling them under cold running water when they were still warm and when they were cold. I've tried cracking them in various different ways but I'm begining to think the secret lies in the egg itself - how fresh it is?

 

Any ideas?

 

Thanks!

 

Barefut


Take care,

Barefut

 

Serena Justis

ISN Blogger

International Scleroderma Network (ISN)

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Hi Barefut

 

I purchased for about 20.00 a hard boiled egg cooker. I am very happy with it. A measuring cup that has a sharp nail on the bottom is included. You place the eggs in the cooker and pierce the shell so there is a small hole. Add the measured water, put on the lid, push in the button and eggs are ready in 16 minutes. The eggs peel easily after they cool. Mine holds up to 7 eggs.

 

I have noticed the cooker in several stores.

 

Sarah

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Barefut,

I have problems with them too. One batch is perfect, I'll do the same thing the next time and I ruin them. I got a great recipe off of Martha Stewart's show once. I just copied it for you. It keeps the eggs from getting green, or any other gross color. It works!

 

 

Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.

Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately. Remaining eggs, with shells on, may be refrigerated in an airtight container for up to 3 days.

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For starters, boil the ones that aren't as fresh. Newly laid eggs seem to stick more. I put the pan with the boiled eggs under running water. When it is cool enough to handle, I pick up the egg and smack it all over with the back of a spoon so that the surface is covered in cracks. Then slide the spoon under one of the cracks and run it under the shell while you are holding it in the stream of water. The whole shell usually peels right off with all the broken bits stuck onto the membrane.


Warm wishes,

Jefa

 

Carrie Maddoux

(Retired)ISN Sclero Forums Support Specialist

(Retired)ISN Sclero Forums UK Chat Host

International Scleroderma Network (ISN)

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I use the Martha Stewart recipe also and it works like a charm. But the real trick is to get under that little membrane, if you don't then it's all over. I've always wondered if how fresh the egg is has something to do with it as well.


Take care and stay warm,

 

Michelle

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HI, I've read that the fresher the egg, the more difficult it is to peel. I bought one of those hole pokers in Germany. By piercing the end it prevents the shell from cracking while it's cooking.

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I do mine just about the same as the one you have of Martha's. I was taught by my grandma to always put salt in my water. If you forget the salt you usually have problems. By the time you buy your eggs in the grocery store they are already several days old. When you have the real problem is when you get fresh eggs right out of the chicken coop and boil them that day. You just don't do that. Fresh eggs are for cakes and for over does it eggs, (fried eggs). Either over easy or over medium or over hard. I also crack mine and put in cold water for about 15 minutes and the cooked egg shrinks away from the shell. Sheryl


Strength and Warmth,

Sheryl

 

Sheryl Doom

ISN Support Specialist

(Retired) ISN Chat Moderator

International Scleroderma Network (ISN)

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Wow, thanks. I'll try to rmemeber the martha way. I never used to have a problem with my hard boiled eggs, but the last couple of easters, I really had a tough time getting them out of their shells without the egg being really stuck to the membrane. Maybe I didn't cool them off good enough or something.


Happy people don't have the best of everything, they just make the best of everything they have!

 

Warm and Happy to you! Vee

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My mother in Law thought me never to boil eggs right out of the fridge. You have to wait until it's a room temperature. After they are boiled, put them under cold water. This has always work for me.

Ani

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I have used salt in the water while boiling them and also the older the eggs the easier it peels. I think when fixing any type of egg it should be at room temperature. Well good luck, I know if mine dont peel right I dont let it get to me.. Sam


Sam

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It's definately the freshness of the egg.

I don't want to get into the genetics of the whole thing but the fresher it is, the harder to get shells off!

To test if an egg is really fresh, put it in a glass of water -- if it sinks it's fresh, if it rises it's either completely off or old.

I roll my egg after boiling with pressure, to crack it all round. I find this works for me, but tap it top and bottom first.

Hope you have a cracking time, this is just one eggsample and no yoke if it doesn't work -- he -- he

Best wishes

Barbs

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Barefut,

Here is the secret to a PERFECT peeling hard boiled egg that my husband discovered after experimenting. You will absolutely love it. The shell actually peels so easy that at times it comes off as one. Here goes.

 

Place water in your kettle first and get it to boiling. Then once boiling place the eggs into the water and continue to boil for 5 minutes only. Then turn heat off, cover, and let be for 11 minutes. Then immediately run them under cold running water.

 

You will not be disappointed. You will want to hard boil eggs all the time. Enjoy. Hope this helps all who reads this. Pokey

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Yep, it's the freshness. The whole deal is to get the inner membrane to toughen up so it goes with the shell and not the egg. Stale eggs are a little dehydrated, so that's why they work better.

 

Up here at high altitude, we put uncracked eggs into cold water, bring to a boil, stand there doing knee bends (or other exercise of choice) for 5 minutes, the plunk each and every egg into a bowl of mostly ice and some water. Think polar bear swim in January! Let them cool completely. The shock of the ice water causes everything inside to contract away from the shell (according Jacques Pepin, anyhow). (I polled 4 friends and except for the exercise bit [you what?!!] we all do it the same way. Jacques, I know where there are some avid 60+ ladies who watch you EVERY DAY!)

 

I do the tapping of top and bottom and a gentle roll around to crack the rest of the shell but then, WAIT, WAIT!, I take a pointed teaspoon and gently (again with the gently?!) and run it around between the shell and the egg.

 

Word of advice? Don't try the spoon trick when the hubby has just told you he thinks he needs a sports car, really, really badly. :lol:

 

Jeannie


Jeannie McClelland

(Retired) ISN Director of Support Services

(Retired) ISN Sclero Forums Manager

(Retired) ISN Blog Manager

(Retired) ISN Assistant News Guide

(Retired) ISN Artist

International Scleroderma Network

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Perfect Hard boiled eggs every time!

 

Bring water in kettle to a hard boil.

Gently place eggs in water which is high enough to cover

eggs.

Bring to a second boil. Boil rapidily for 4-5 minuets.

Remove from heat. Cover. Let stand 11 minuets.

Rinse under cold water.

Peel.

Wal-la!

IcyGrace and Pokey

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