Peeling hard-boiled eggs
 

Ok, this past weekend we had some friends over for appetizers. My wife decided we should deviled eggs. So she boils a dozen eggs. She's working like crazy in the kitchen preparing all kinds of apps. I walk in and ask if she needs any help. First mistake. She says sure peel some potatoes and peel these eggs for me. Don't fuch up the eggs, they have to look nice. Well, as I'm peeling, chunks of the egg white is stuck to the shell and coming off making the eggs all lumpy and not the way she wanted them. She says that she read that once boiled, you should crack the shell and leave them in water so the water seeps in and separates the shell from the egg. Well, that didn't work out too well. Horrible frustrating job! Anybody have any tips on peeling hard boiled eggs so they peel easy and stay whole?

After they are done boiling, immediately put them in ice water. Let them sit for a few minutes, peel and eat. Good luck witdat!!

Vash?

There have been numerous threads on boiling eggs so they can be peeled. Some say that there's a process, some say that it's dependent upon how new/old the egg is.

I remember peeling eggs when I was young and it was never an issue. No idea what the problem is today. I do occasionally have good luck. Maybe try searching for some of the past threads.

Put the eggs in a pan of cold water and bring to a boil.
Boil for 2 minutes and then turn heat off and cover the pan for 20 minutes...then peel.
Shells come off easily.

How have you been doing them?

That's they way my mother taught me. Its still works very well for me. It doesn't have to be ice water, just cold water

You could use a spoon:

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I didn't boil them, but I asked my wife and that is exactly what she said she does.
Maybe the age does have something to do with it.

I've tried the ice bath, tried warm eggs, tried chilled eggs.


MY best batch was in an Instapot Pressure cooker.


Perfect color yolk, not green or crumbly........and zero tearing while peeling shell

I've heard eggs should be 10 or more days old.

There maybe something to this...because of the shell membrane. Worth a try.

Yeah, I think old(er) eggs are the way to go.

When I bother with it (which is rare), I'll just stick a bunch in a pan of cold water, add a generous amount of salt, and bring to a boil.
Then turn off the burner, cover, and let sit for 10 min. or so. Then transfer to ice water, let sit for several minutes, then peel. Never had a problem.

As a precautionary measure, you can crack/puncture each egg a couple minutes after the boil to let gas escape (preventing suffer build-up/taste, and green-coated yolks).
I typically don't bother, as you really have to overcook them to get to that stage.

That being said...for quick & easy, I usually just buy a pack of Egglands HB eggs.
You can get a pack of 6 for like $2.50. Obviously not the most economical (especially if you are feeding a lot of people), but not going to break the bank for 6-12 at a time.
For me, the time/effort:cost ratio is worth it. YMMV.

I do like the spoon method above for peeling though!

Break at the bottom and move up taking the membrane with the shell. Simple

Also, it's 10x easier to "peel' potatoes that way as well. Boil them until slightly tender, and the skins will easily "slough" off. No peeler necessary. ;)

i peel them under cold running water. The water gets between the egg and the shell, and helps push them apart.

yep, 7-10 days. We found that out early on in keeping chickens:

The deli counter at the Supermart has peeled ones for sale cheap.

rookies... Use what the pros use... :

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Salt the water and boil them for 12 minutes.

The membrane sticks to the shell in fresh eggs. We let our eggs sit in the 'fridge for 2 weeks before steaming them. If I get one that wants to stick I get an opening in the shell and hold the opening under a stream of water from the kitchen sink. The hydraulic pressure from the water helps loosen the shell.