Kitchen

[KKJ]

I get farm fresh eggs because they taste so much better than store-bought. However, I've always had trouble peeling the boiled farm eggs, Someone told me to put vinegar in the water when boiling but it didn't work. Still hard to peel w/o taking off most of the egg white. Any ideas??

[eddyandme]

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@KKJwrote:

I get farm fresh eggs because they taste so much better than store-bought. However, I've always had trouble peeling the boiled farm eggs, Someone told me to put vinegar in the water when boiling but it didn't work. Still hard to peel w/o taking off most of the egg white. Any ideas??

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@KKJ

Believe me, I am no Martha Stewart, but I've read somewhere it's best not to use really fresh eggs because for some reason they're harder to peel.  And, today saw market ad that had three types of eggs on sale for next week:  free range, regular, and, boiled eggs - assume they flyer meant slightly older eggs for hard-boiled.

[RedTop]

To get a clean peel, once you drain off the hot water, gently shake the eggs against each other to crack their shells before the cold water plunge.   The cold water seeps under the cracked shells and allows for a clean peel without tearing up the egg whites.   

[In-x-s]

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wrote:

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@KKJwrote:

I get farm fresh eggs because they taste so much better than store-bought. However, I've always had trouble peeling the boiled farm eggs, Someone told me to put vinegar in the water when boiling but it didn't work. Still hard to peel w/o taking off most of the egg white. Any ideas??

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@KKJ

Believe me, I am no Martha Stewart, but I've read somewhere it's best not to use really fresh eggs because for some reason they're harder to peel.  And, today saw market ad that had three types of eggs on sale for next week:  free range, regular, and, boiled eggs - assume they flyer meant slightly older eggs for hard-boiled.

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I would assume that meant already cooked (hard boiled) eggs.

[nyc1]

My husband makes, what I call...  self peeling eggs!   I think he puts the eggs in cold heavily salted water, brings them to a boil and lets gently boil for 2 mins, then turns off and lets sit for 12.  Then he rinses under ice cold water for about a minute.

Then the trick is how you peel them.  I gently crack the shell all around the egg, then start at the wide flat bottom side and start peeling to my left.  It allows me to grab onto that membrane, and the entire egg peels in a flash.  Another thing I found is if you don't peel the eggs straight out of the frig, they are even easier to peel.

I just made a dozen deviled eggs and each one was more beautiful than the next...  no nicks on the whites.

[CelticCrafter]

I put mine into a pot of cold water, bring it to a boil and boil for 5 minutes. 

Turn off the heat, put the lid on and let them sit for 20 minutes, then into a bowl of ice water for 5 minutes.

Perfect every time.

[Tyak]

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@tucsongal wrote:

I use my Instant Pot. Easiest method ever if you have one. 

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@tucsongal wrote:

I use my Instant Pot. Easiest method ever if you have one. 

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Yep.  I was a huge egg cooker fan until I got the Instant Pot.  THAT makes wonderful hard cooked eggs.

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And, so very easy to peel!

[PA Mom-mom]

The Instant Pot is hands down the best hard boiled egg cooker for easy peeling, IMO. However, the eggs do crack; so, it isn't so great for getting eggs ready to color for Easter.  For that I have been using the cold water to boil and shut down method, but I think I'll try the steaming. Also, I just checked out those combo toasters on Amazon. Who knew?!?

[mustang66lady]

Obviously there are many ways to prepare hard boiled eggs.  I heard about the steam method several years ago.  Back then, I had one of those electric steamers that you could fix rice on one level, veggies in another and fish on the upper deck.  I used that to steam my eggs, just "daring" it to work on fresh eggs and lo and behold, it worked!  I eventually handed that appliance off to one DD who couldn't seem to find one, and I got a MCM egg cooker.  Never had problems with it but I did find out if the eggs were bigger, the center may not quite be as done as I wanted especially if preparing deviled eggs.  Solution was to leave the lid on the cooker and the eggs in for about another minute even though I had turned the cooker off and unplugged it.  There was enough heat and steam remaining to finish the eggs to desired doneness without allowing that green ring to form.

@novamc1

Thanks for sharing this tip.  This was the very first "discovery" i had that I wanted to share with my DM.  We always were exchanging ideas and ways to cook.  I picked up the phone to tell her my news as I knew she would love to fix eggs that way.  She made delicious deviled eggs and struggled peeling them many a time thru the years.  As I started to dial the number to her house, it hit me that she was now in a nursing home-she could no longer walk or talk and probably wouldn't understand what I was telling her.  It is the one trick i have learned since then, that makes me so sad that I can't share with her.  She would have loved to have known that trick.  I don't think you ever know what things you will miss when you lose someone you love.  I always thought it would be the recipes I didn't know how to make that were hers, not the silly laughing and sharing cooking tips!  Thanks for bringing her memory to me thru this thread.  

[Tuffcookie]

I bought the Eggspress (Dash) egg cooker this week and decided to make an omlet this morning.  It was a learning experience, for sure.  I added alot of different things to my omlet so it required more water and time.  Once I made one, and it wasn’t completely cooked, I just added more water to the unit, covered it, and tried again.  I was using the same omlet, just cooking longer.  The second time, my omlet was perfect!  So, keep that in mind, if you use 2 eggs and several ingredients you might want to start with using the entire measuring cup of water they give you with the unit.