Kitchen

[JeanLouiseFinch]

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@In-x-s wrote:

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@rms1954 wrote:

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@shoesnbags wrote:

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@rms1954 wrote:

I use the egg cooker.  Then I put them in the refrigerator after cooling to eat during the week.  So they are not used right away.  I should have been more specific.  😞 Sorry.

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@rms1954Are you putting them in ice cold water to cool immediately after cooking? If not, that might help.  I use a pressure cooker, but with the pressure cooker you still cool them immediately in ice cold water.  So that might help after using an egg cooker, too.

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No.  I let them cool at room temp for a couple hours.  Then store them in the fridge.

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If you aren't peeling them until you use them throughout the week, that may be your problem.  Peel them right away and store them unpeeled.

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@In-x-s - ?  Please clarify.  I think you intended to say, store them peeled.  That's what I do.  

[wagirl]

I use an egg cooker mostly, but have used my 3 qt pressure cooker too. They are always very easy to peel. Seems like the fresher the eggs are, the harder to peel them. I used to buy eggs for Easter dying at least a week before. but I cooked them in a pan of water --and that was always an iffy thing as far as peeling them. 

[jannabelle1]

If you don't peel the thin membrane with the shell, you'll never get them peeled easily. Once you've cracked the shell, peel from the top of the egg - the fattest part - and make sure you get under that membrane over the entire egg. I boil my eggs on the stove top with a plain old saucepan with a lid. Bring the eggs to full rolling boil, put the lid on the pan, remove from heat and let sit for 12 - 14 minutes depending on egg size. Rinse under cool water and then peel. Works almost always for me unless I can't get under that darned membrane.

[In-x-s]

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@JeanLouiseFinch wrote:

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@In-x-s wrote:

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@rms1954 wrote:

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@shoesnbags wrote:

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@rms1954 wrote:

I use the egg cooker.  Then I put them in the refrigerator after cooling to eat during the week.  So they are not used right away.  I should have been more specific.  😞 Sorry.

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@rms1954Are you putting them in ice cold water to cool immediately after cooking? If not, that might help.  I use a pressure cooker, but with the pressure cooker you still cool them immediately in ice cold water.  So that might help after using an egg cooker, too.

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No.  I let them cool at room temp for a couple hours.  Then store them in the fridge.

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If you aren't peeling them until you use them throughout the week, that may be your problem.  Peel them right away and store them unpeeled.

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@In-x-s - ?  Please clarify.  I think you intended to say, store them peeled.  That's what I do.  

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@JeanLouiseFinchLOL why yes I did!  not sure why I said UNpeeled.

[Sooner]

Another benefit of steaming eggs is that you don't have a big pot of water that takes a long time to heat, is heavy and hot to dredge the eggs out of.  Steaming them is very quick! 

[idiotshopper]

Another old method here. Set your eggs out of fridge for a few minutes while you get a pot of water boiling. I turn the heat down a little but still boiling and gently drop my eggs in. Cook for 12 minutes, drain and add cold water. Crack and roll the egg on counter to break up more of the shell. Start at the round end of the egg to peel and the rest will slide right off. Works for me and I get perfectly cooked eggs every time.