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the secret to easy peel boiled eggs
by jules:stonesoup on Flickr
gotta try this!!!
Now I'm scared that the deviled eggs at the pot luck had someone's mouth on top of them blowing on the eggs!
that's funny about the pot luck, but i have mastered the hard boiled egg b/c of this tip! thanks!
You can also add salt to your water while boiling the egg and they will peel alot easier.. I never measure the amount I use, but I am generous with it.
I always put them in cold water and cook 9-10 minutes. If any are hard to peel after that, usually running them under cold water for a second does it.
I learned in Home Ec how to make perfect boiled eggs. Terri, you are cooking them too long. Put eggs in cold water, when it begins boiling, set the timer for 4 minutes. Then remove from the heat and cover for 17 minutes. They will be perfect!
We have always poked a hole in the rounded end, which allows water in (and bubbles out, often) and then cook 10 minutes. They peel wonderfully.
What is the trick? I'm not quite sure I get it from this picture...
that just made me want to stop eating boiled eggs - YUCK
I don't get it from this pic either. What's the technique?
if u click on the pic-it will take u to site & explains how to do it- basically u peel a small hole in top & then put ur mouth over that & blow- it will loosen the egg from shell & make it easier to peel.Sorry but I just find that as being nasty
eggs peel easy when still warm from cooking
I think Martha Stewart puts eggs in cold water and brings to boil. cover and turn off heat. after 17 minutes, put in an ice bath. I let them stay in for a min or so and they usually peel really easy.
Be aware that your altitude affects cooking time. When I lived in California, I would cover eggs with cold water, bring it to a boil, then turn off the heat and let them sit 15 minutes. Now I'm in Colorado and that method doesn't get them fully cooked. Through trial and error, I found the answer was to bring it to a boil then turn it down to a good simmer for 5 minutes, THEN take them off the heat and let them sit for another 15. But high altitude or sea level, always move the eggs from the hot water to an ice water bath to release the shell from the membrane for easy peeling.
Just cut the entire egg, shell and all, in half, then peel each half.
recently read to add baking soda to the water before cooking.... a tablespoon will do. First time in forever that every egg peeled with no problems at all. Id tried vinegar, salt and all the other methods suggested before with partial success but nothing to compare to the baking soda trick. I will never do it any different again. Oh, and poking a hole and blowing?? Whos got time for that??
If u add a teaspoon of vegetable oil to the water while boilng, the shell peel right off. Not sure how, but it works.
I hope to never eat eggs that somebody peeled using that method. Fresh eggs never peel easily. Use eggs that are within a couple of days from their "use by date". This has never failed me.
Just roll the boiled egg along the counter and the shell will come off in one piece.
That's true, rolling works great IF the membrane is separated from the white. You have to shock the hot egg with ice water right out of the pot, or else no amount of rolling, tapping, cracking or whatever else will save you from endless pick, pick, picking.
@Alice - you are so right. None of these methods work with the farm fresh eggs from my flock. Even when cooking eggs set aside for weeks on end none of these methods or any tricks found online separates the membrane from the white perfectly. That tenacious membrane means you have to pick pick pick until we no longer want boiled eggs :(
I raise my own chickens and I have fresh fresh eggs and they are known not to peel.. I boil for 1 minute, then turn off and let set for 15 , run under cold water.. I think the key is LOTS of salt in the water.. helps with splitting also.. just boiled up 2.5 doz last week.. only 1 split and only one didn't want to peel..
@bethany.. I agree.. I tap the big end and then roll
http://momonamission.me/?p=649. Go to this link. She shows you how to peel eggs that is so easy, just roll them for a few seconds. It worked for me.
I cook hb eggs starting with pot of cold water and setting the timer for 25 minutes. When done I let the eggs sit in the pot of water a little longer. The key to peeling the shell and membrane together, is water temperature. I tweak it until I find what works. I crack the entire shell into smaller bits (roll it) and I use the running water and my finger to separate the membrane from the egg. Once it lifts your good to go! Hot egg I use cold=-luke water. Cold egg, I use a little warmer water. Works every time!
Oh yeah, blowing on the eggs.. yuck! Don't do that!
I can't figure out what this picture is.
i put my egss in cold water, when it starts to boil I time it for 10 min. then drain water and put cold water, crack hes a bit i roll them with a little pressure so they crack a bit and soak in the cold water for maybe 2 min and they peel soo easy and not soggy or cold
A better way to get an easy to peel egg is to put the egg in muffin tin, put in oven 350 degrees for 30 minutes, remove from oven, put in ice water 10 minutes. They turn out just like hard boiled eggs on top of stove, but peel easier and are less rubbery than hard boiled. They are ready to peel and eat upon removal from ice water (no waiting for them to cool). Great for if you want to color eggs too, just dry them off from the ice water and color.
add 1 Tbls. vinegar to water before adding eggs...it does not flavor the eggs, dump hot water after they are done crack each egg. Add ice bath. This releases the membrane for easier peeling.
you steam farm fresh eggs and they peel nicely. even eggs that you collect the same day.
Add a pinch of salt to your water before adding your eggs. Has always worked for me. Eggs will peel smoothly.
YUCK! I would hate to eat an egg someone else has blown on!
Try taking a regular spoon and slip it in under the shell of a problem egg. It gets right under the hard to remove shell, following the conture of the egg. It separates the shell from the egg....without tearing the egg up.
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