I love egg salad but hate peeling eggs. What’s your secret?

[cantdrv55]

Seriously, how do you make hard boiled eggs that are easy to peel?

[cabmandone]

Use older eggs. Seriously. My wife always buys eggs a few weeks before she hard boils them.

[stomachmonkey]

Boil em, move pot to sink, run cold water in to cool them down to touch, smack egg on sink then break up shell with fingers / thumbs, peel under running water, slides right off in often one fractured piece.

[look 171]

[cabmandone]

Egg Science!!
https://www.thekitchn.com/food-science-why-are-hardboile-107488

I find my eggs a lot easier to peel when my oldest daughter is home. She likes hard boiled eggs so while she's peeling hers I ask "would you peel me one too?"

[stevej37]

The method I learned...and is easy and always works.
Put the eggs in a pan...cover the eggs with water.
Put on stove until it comes to a rapid boil
Turn heat off and cover the pan.
Wait 20 minutes with the pan on the burner (off)...uncover and dump water...peel.

[Groesbeck Hurricane]

I found the eggs produced by the chickens in the backyard peeled the easiest. Don't really want to raise more chickens even though they were interesting at times. Cost and time did not make it worth our while.

Following Bon Appetit’s method, you lower eggs into a large saucepan of boiling water, then adjust the heat to maintain a gentle boil for 10 minutes for an “ever-so-soft center to the yolk” (aka the jammy egg). The eggs then go briefly into an ice water bath before they’re peeled.

OR

bring a large pot (about three quarts) of water to a boil, lower in up to six eggs (I actually use 12 without issues but I am not at any real elevation above sea level), boil for 30 seconds, and then cover, reduce the heat to low, and simmer for 11 minutes. The eggs then go into an ice water bath for 15 minutes before peeling. The claim is that starting the eggs in hot water helps prevent the whites from sticking to the shell, thus making peeling easier.

[cantdrv55]

Thanks everyone!

[911 Rod]

Fresh eggs are a PITA to peel.

[wdfifteen]

I age the eggs for 10 - 14 days before we cook them. Fresh eggs don't peel easily. I keep a dozen in the back of the refrigerator almost all the time. Then I cook the whole dozen in the pressure cooker at 10 psi for 5 minutes. Since we got an Insta Pot this has become MUCH easier.
They come out cooked perfectly every time, they are easy to peel and no blow outs.

[masraum]

When I was a kid and peeled eggs, I don't remember it ever being an issue. It was pretty easy (this was 70s up through early/mid 80s.

These days it's almost always a huge PITA to peel eggs without having the shell tear off some of the white.

[fintstone]

I play helpless and my wife makes the egg salad.

Make me a sammich...

[Joe Bob]

Roll them on the counter while pressing down, then peel under water.

[WPOZZZ]

I used to buy them from Costco already boiled and peeled.

[wdfifteen]

Originally Posted by masraum

These days it's almost always a huge PITA to peel eggs without having the shell tear off some of the white.

You have to age them. They have to be at least 10 days old.

[Roswell]

This>>>

[cantdrv55]

No way! I’m going to try that mason jar method.

How do you age eggs? Won’t they go bad?

[cabmandone]

Originally Posted by cantdrv55

No way! I’m going to try that mason jar method.

How do you age eggs? Won’t they go bad?

Ya put em in the fridge and pull them out. Or at least that's what my wife does. I think she also looks at the date on the carton of eggs and pics ones that are older but I can't say that with 100% certainty.

[rwest]

Originally Posted by WPOZZZ

I used to buy them from Costco already boiled and peeled.

That’s how I do it too, buy them already boiled and peeled at the grocery store.

[stomachmonkey]

Originally Posted by cabmando

Ya put em in the fridge and pull them out. Or at least that's what my wife does. I think she also looks at the date on the carton of eggs and pics ones that are older but I can't say that with 100% certainty.

Personally I prefer my egg salad warm over cold which is why I always try to make it fresh and only enough so I don't have leftover.

The texture is so much better.

Cold always feels rubbery to chew.