Peeling hard boiled eggs????

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O.K. this may sound stupid but I am having a problem and can't bring an answer to mind. My hard boiled eggs wont peel!!! I tried boiling for less time, same problem, tried longer, same problem. The only time I can get them to peel and leave the white is after they have been refridgerated. Who wants to eat cold eggs. What am I doing wrong?Thanks and God Bless.

-- Micheale from SE Kansas (mbfrye@totelcsi.net), December 03, 2001

Answers

Fresh eggs don't peel at all well.

This won't help your heard boiled eggs, but it's a great tip. Someone on CS said to poacch your fresh eggs and use them as boiled. Works extremely well.

-- Cindy (SE. IN) (atilrthehony@hotmail.com), December 03, 2001.


That is right, if they are fresh you might as well forget it! I always have lots of eggs, I just keep some back for boiling that are a week old or so. As soon as I am done boiling them, immerse in cold water, and crack them. they usually peel off in one big piece. Works for me!

-- Melissa (me@home.net), December 03, 2001.

Michaele: as just noted, your farm fresh eggs are tough to peel. One thing that helps is after taking out of boiling water immediately pour ice water on them. It helps but not entirely. I 've read some tipe (countryside)? Vinegar in water? hole punched?

-- Ann Markson (tngreenacres@hotmail.com), December 03, 2001.

I've heard that putting salt in the boiling water helps. But what works best for us is to do what Ann said. Take them off the stove, and we put them in the sink, with cold water running on them until the eggs are cooled. And again, fresh eggs are always harder to peel than not so fresh.

-- Cheryl in Ks (cherylmccoy@rocketmail.com), December 03, 2001.

I haven't found anything to work other than to let the fresh eggs age for at least 10 days, it's not worth the fight to get that shell off any other way. Age at room temperature.

-- Annie Miller in SE OH (annie@1st.net), December 03, 2001.


My Grandad taught me about eggs.

1st, store your eggs little end up. to boil - put the water on and while it is heating, spin the eggs on the counter - this centers the yolks. When the water has bubbles around the edges but isn't rolling, add the eggs by easing each in with a slotted spoon. When the water begins to boil in earnest, cover the pan with a tight fitting lid and turn the burner off. Let sit for at least 10 minutes. Then pour the hot water off and cover eggs with cold water - this helps break the peel's hold.

If you only have fresh egs and are using them in a way where they'll be cut or chopped anyway, simply crack the boiled egg with the edge of a spoon - like you'd crack a raw egg, cut apart with the spoon to 'spoon' out each half. I have resorted to this for deviled eggs - with no complaints from the eaters!

-- carol (kanogisdi@yahoo.com), December 04, 2001.


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