How Do You Peel a Hard-Boiled Egg Without...?

[J-Mac]

This is the best way. Peel a piece off both ends, narrow end to your mouth and blow.
https://www.youtube.com/watch?v=uQ-8MvGYRPc

[Baz]

1) Put water in pan and heat up water to not quite boiling
2) place eggs in heated water using large spoon
3) light boil for about 10 minutes
4) remove pan with eggs from heat and let cool a bit (10 minutes or so)
5) drain out water from pan leaving eggs in pan and add cold water - let sit 5 minutes
6) remove eggs from pan and put in fridge overnight
7) next day you are all set - peel away

[masraum]

Originally Posted by Norm K

12, 12 and 12 (or at my elevation, 15, 15 and 12).

Submerge the eggs in cold water, bring to a boil and let `em boil for 12 minutes. Remove from heat and let `em sit for another 12. And now the sought-after secret to easy peeling: drain the water and re-submerge in cold water, add beau-coup ice and let `em sit for another 12.

Wow, that's a long time in hot water. Those must be rock-hard-boiled by the time you're done with them!

Originally Posted by craigster59

Place eggs in pan, fill with water and bring to a boil, once it's boiling turn off heat and cover. let sit for 25 min. Drain and fill with cold water and a bit of ice. Keep changing the water until eggs are sufficiently cooled.

Also, 1-2 week old eggs will peel much easier. Buy them ahead of time.

Wow, another one that boils the snot out of their eggs. But yes, older eggs peel more easily than fresh ones. At least, that's what I've heard, read and believe.

Originally Posted by Don Ro

That's what I do...still get uncooperative eggs. There must be some way.........
.
Edit: Are either the white or brown eggs easier to peel?
Also, I've tried the eggs in a sealed container w/water and shaking. When an egg refuses to release its membrane, this won't work.

White, brown, blue, green, speckled, doesn't matter. The color is due to the variety of the chicken. Thickness or thinness of the shell will have more to do with the age of the chicken, and how they taste will have more to do with the health of the chicken and what they eat.

I have read that if once boiled, you break the shell before you put them in the cold water, that's supposed to help. I can't vouch for it being true or not.

[nynor]

place eggs in water, submerged. place one tablespoon of baking soda in the water. bring to a boil. turn off heat, put a lid on the pot. allow to sit for fifteen minutes for hard boiled, 7 minutes or so for soft boiled. rinse with cold water. the eggs should peel like they've been buttered.

don't have baking soda? a tablespoon of vinegar also works.

[wdfifteen]

^^
That's strange. Baking soda would raise the ph, vinegar would lower it. Sounds like all you need is a random ph change, which doesn't make sense.

[Don Ro]

Thanks gents.
I've tried every method 'cept the added baking soda.
One day I'll return as the egg-peeling guru and y'all be proud of me.
.
Fast forward to 1:35, check out method #5. What a hoot, eh?
~~~~~~~~~

[nynor]

Originally Posted by wdfifteen

^^
That's strange. Baking soda would raise the ph, vinegar would lower it. Sounds like all you need is a random ph change, which doesn't make sense.

don't know what to tell you. i think the baking soda may react with the calcium of the egg shell to create carbonic acid. i am sure there is a chemist in the house....

in any case, i have tested this and it works.

[javadog]

Some of you guys boil eggs so long, I'm surprised you can stand to eat them when they are done. Yuck.

The 3 things that help:

1. Older eggs
2. Addition of baking soda
3. Crack the shell , open the egg first in the air pocket at the blunt end under running water.

Number 1 is the most important.

JR

[VincentVega]

Found this from ATK and havent had an issue since. West Bend egg cooker. Once in a while you get a stubborn shell but most come off very easily.

[cashflyer]

Done.

[rattlsnak]

You guys are making this way too hard.

1. Boil eggs
2. Drain water
3. Hold egg and tap/crack the bottom on the sink and peel under running water.

No need for cold water or ice or letting them sit or anything like that.. The trick is to make sure you crack and start peeling from the bottom. That is where the 'air pocket' is. It's really as simple as that. Never have a problem that way.

[carreradpt]

Originally Posted by VincentVega

Found this from ATK and havent had an issue since. West Bend egg cooker. Once in a while you get a stubborn shell but most come off very easily.

^^^^This. Haven't butchered an egg in years. Amazing how easy it is to shell. Put your water in, poke a hole in the egg using the tray and steam them. None of the other BS.

[patz]

I roll them straight out of the fridge inside a paper towel.

[tadd]

My lady got me a cuisenart egg machine... cause I like hard boiled eggs. It steams them 10 at a time...

BUT the cool part is that you poke a hole in the bottom before steaming. Once done, drop into ice water. The ice water then gets pulled between the egg white and the membrane. Peels right off super slick.

I hate one trick ponies, but we have used the crap out of it. Go thru maybe 1.5 dozen every week.

Highly recommended!

[Steve Carlton]

^^^ I am so all over that! Thanks, tadd. Best Vash-like thread of the year!

http://www.cuisinart.com/products/specialty_appliances/cec-10.html

[74-911]

Originally Posted by Don Ro

Thanks gents.
I've tried every method 'cept the added baking soda.
One day I'll return as the egg-peeling guru and y'all be proud of me.
.
Fast forward to 1:35, check out method #5. What a hoot, eh?

great post Don
Please report back when you've reached boiled egg pealing guruhood...

a lot of thought definitely went into #5 all right.

[wildthing]

Wow I didn't realize there are such complicated methods.

I personally just crack the top and bottom by hitting firmly on the kitchen counter or table, then roll on its side, cracking everything into small pieces. I then peel by hand and it comes off easily. I usually don't eat it immediately after cooking. Sometimes days go by. Not sure if that helps or hinders.

[Don Ro]

Originally Posted by tadd

My lady got me a cuisenart egg machine... cause I like hard boiled eggs. It steams them 10 at a time...

BUT the cool part is that you poke a hole in the bottom before steaming. Once done, drop into ice water. The ice water then gets pulled between the egg white and the membrane. Peels right off super slick.

I hate one trick ponies, but we have used the crap out of it. Go thru maybe 1.5 dozen every week.

Highly recommended!

Thanks tadd...this looks like a possibility. I'll look for it on sale somewhere.
.
~~~~~~~~

[Steve Carlton]

They only retail for $39.95...

https://www.amazon.com/Cuisinart-CEC-10-Egg-Central-Cooker/dp/B008XBADDM/ref=sr_1_2?ie=UTF8&qid=1465391114&sr=8-2&keywords=cuisinart+egg+cec-10

[seanratpel]

ADD SALT to water, will never stick!!