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

...mangling the snot out of it?
I'm wanting to lose 20 - 30 lbs. and am frequently eating Grapefruit (Texas Red Rudy - Yum!) and hard boiled eggs (which I like) these days.
What's the best way to get the membrane to come off with the shell? I boil them, dump them in cold water, then they're ready to eat.
But so many of them have membranes that just won't release from the damn egg...and when so, I end up with half of an egg that looks like it's been dragged behind a truck. And peeling them under running water doesn't help.
When I can get it totally peeled in a few seconds - shells coming off in large chunks - it's like God smiled on me.
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So what's the secret?

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.

Make sure they're truly cold. Also, I tend to crack them, and then roll them around a bit to completely soften the entire shell. Seems to work fairly well.

The older eggs release better. I buy them a couple weeks early and then boil them. It greatly improves my chances of success.

FYI, you can finish off a bit jar of kosher drill pickles and add a jar of pickled jalapeños. Boil and she'll your eggs and put them in the jar. Refrigerate and forget about them for a couple weeks. After that, they are delicious and slightly spicy pickled eggs!

My wife says they make my farts smell like the pits of hell.

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.

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Reason enough for the junior high kid who still resides in this 58 year old brain to give them a try.

http://forums.pelicanparts.com/support/smileys/clap.gif

That's what I do...still get uncooperative eggs. There must be some way.........
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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.

So buy them and leave in the fridge for a couple of weeks?
I'll try anything. Will do.

We have chickens and more eggs than we can handle sometimes...I'm asking my wife who is the expert. Put eggs in water enough to cover, bring to a boil, cover and turn off, let 'em sit covered for ten minutes then rinse with cool water until they are cool enough to handle and peel (warm eggs peel better)

Number one thing: Older eggs for sure, fresh just won't work.

old wife's tale...lemon rind in with the eggs from the start

I buy them already hard boiled and peeled, but then again I am a "rich" Porsche owner.

Yes just buy ahead of time. The recipe I posted is the one from the old Better Homes & Gardens cookbook from the 50's (and still used today). It keeps you from green yolks also. Just remember, you have to cool them off as quickly as possible so they retract from the shell, keep changing that water and keep it cold!

cover with cold water, bring to boil (add a tbsp of baking powder) leave for 10-12 minutes, remove from heat and let sit for 10-12 minutes.
something about the baking soda helps in the peeling process.

ooh, deviled eggs!!

I pay no attention to age of eggs, cooking time, none of that.

I find the easiest way, wether they just came off the stove or have been in the fridge a while, is to crack them in the middle, I use the edge of the sink, while running under water use your fingers to break the shell up, don't peel, just use your thumbs and mash em so you have sort of a shell mesh.

Once good and broken up start peeling and it should slide off in mostly in a few large pieces.

Eggs - actly how I boil them; they peel easily every time.....

Microwave right?

Crack the shell, peel a little and then put a spoon between the egg and the shell. The shell flakes right off.

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I do them under cool running water so when they get fubar it only takes little bits off instead of loosing the whole egg.

Get a pickle jar, fill it half full with cold water, drop the hb egg in and screw the lid on tight. Shake the jar vigorously for 15 seconds. The egg comes out pealed.