I often get hard boiled eggs that won't peel right and pieces of the white will pull off with the shell. They seem to peel better hot than cold, but still do it. I know if the shell cracks while boiling, it is easier to peel. What if they are cooked in salt water? Vinegar?
Trick to easy peel hard boiled eggs?
- Thread starter TallPaul
- Start date
- Status
Boil them in salty water, then as soon as it starts to roll cut the burner off and cover the pot. Let them sit for 12 minutes in the hot water. Drain off the water and fill the pot with ice cubes. Let them chill for several minutes.
The shells will practically fall off.
The shells will practically fall off.
I tap the egg lightly with a spoon untl the entire egg surface has small but shallow cracks. Then with one steady move I pierce one of the cracks and try to pull (fingers) the shell off completely in one piece. The trick is getting control of the membrane just below the shell surface.
I curse them, then ask my wife who cooked them to peel them. I'll suggest greenaccord02's way next time she boils eggs.
The key is not to over boil them and drop some table salt in the boiling pot, like 1g ....and it always peel's better when its warm...
Originally Posted By: TallPaul
I often get hard boiled eggs that won't peel right and pieces of the white will pull off with the shell. They seem to peel better hot than cold, but still do it. I know if the shell cracks while boiling, it is easier to peel. What if they are cooked in salt water? Vinegar?
My wife's trick (learned when she worked in a deli years ago) is to toss about a tablespoon full of salt in the water when you boil them. They peel SUPER easy, even while they're still hot. The salt slightly dehdrates the egg and makes it shrink inside the shell just a little bit.
I often get hard boiled eggs that won't peel right and pieces of the white will pull off with the shell. They seem to peel better hot than cold, but still do it. I know if the shell cracks while boiling, it is easier to peel. What if they are cooked in salt water? Vinegar?
My wife's trick (learned when she worked in a deli years ago) is to toss about a tablespoon full of salt in the water when you boil them. They peel SUPER easy, even while they're still hot. The salt slightly dehdrates the egg and makes it shrink inside the shell just a little bit.
I solved that problem years ago. I just let someone else peel the darn things. Now when it comes to cracking eggs and frying them, I'm all over that.
Originally Posted By: greenaccord02
Boil them in salty water, then as soon as it starts to roll cut the burner off and cover the pot. Let them sit for 12 minutes in the hot water. Drain off the water and fill the pot with ice cubes. Let them chill for several minutes.
The shells will practically fall off.
+1 Even works with soft boiled eggs. I also find that some brands or batches of eggs are simply harder to peel.
Boil them in salty water, then as soon as it starts to roll cut the burner off and cover the pot. Let them sit for 12 minutes in the hot water. Drain off the water and fill the pot with ice cubes. Let them chill for several minutes.
The shells will practically fall off.
+1 Even works with soft boiled eggs. I also find that some brands or batches of eggs are simply harder to peel.
+1 to the salt, old egg and cracking the [censored] out of the shell ideas.
Before we got our Rational oven at work, I would boil them for 10 (from cold) and then let them sit in the hot water for 10. Then cool in an ice-bath. Most of the time they peeled very easy, but some eggs are just harder than others.
Before we got our Rational oven at work, I would boil them for 10 (from cold) and then let them sit in the hot water for 10. Then cool in an ice-bath. Most of the time they peeled very easy, but some eggs are just harder than others.
Of course another solution is just eat the egg, shell and all.
We were boiling them about 10-12 minutes, but I let them run way too long, like about 18 minutes a couple weeks ago and they seemed to peel a lot easier.
One trick is that the skin, just under the shell, has to be broken then the skin will help bring the shell off. My worst trouble is when that skin is not broken and then the shell seems to pull chunks out of the whites.
Not that hard boiled eggs are my favorite (I smash them up in a lot of honey mustard). My absolute favorite egg dish is to scramble them with ketchup, but the ketchup has to go in when the eggs are raw and be cooked into the scrambled eggs. It is absolutely delicious!
We were boiling them about 10-12 minutes, but I let them run way too long, like about 18 minutes a couple weeks ago and they seemed to peel a lot easier.
One trick is that the skin, just under the shell, has to be broken then the skin will help bring the shell off. My worst trouble is when that skin is not broken and then the shell seems to pull chunks out of the whites.
Not that hard boiled eggs are my favorite (I smash them up in a lot of honey mustard). My absolute favorite egg dish is to scramble them with ketchup, but the ketchup has to go in when the eggs are raw and be cooked into the scrambled eggs. It is absolutely delicious!
- Status