Boiled Egg Question !

[woodyz]

It has been awhile since I have boiled and peeled an egg, but I don't ever remember it being as hard to do as it was today.

There has to be a trick to it my Grand Mother and Mother did, because their "shells off" eggs were smooth and whole. Mine look like the moon.

So what is your secrete to peeling boiled eggs?

[fenster]

I always try to find the 'air pocket' on the flat bottom of the egg. That's the easiest place to get the peeling started.

[Deleted]

This is how my grandma taught me. Works like a charm!!

~Put 1/2 cup of salt in enough hot tap water to boil up to 12 eggs.
~Place eggs in water.
~Bring to boil for 8 minutes.
~Remove from boiling water and imediately place in ice water bath until cooled.
***the salt makes the shell and membrane easy to remove.
***the cold water stops the cooking process and keeps the sulfer out of the yolk so it doesn't get a green tint or taste funny.

She always said if you add more than 12 eggs increase the salt by half a cup...even if its 1 egg. And increase it for every dozen added. However recently I pickled 2 batches of 3 dozen eggs. 1 batch had 1 1/2 cups salt and was hard to peel. The other had 2 cups salt and was easy. I just use regulation table salt. I found if I use sea salt, it takes a lot more for some reason. Either way, the eggs do NOT taste salty at all. All it affects is the shell and membrane. Hope that helps.

Oh yea. I always start with hot tap water to disolve the salt and bring it to a boil faster. I also add the eggs before boiling and doing so seemed to really cut down on cracked and leaking eggs. Also, when peeling, I do it in/over a bowl of water and it makes the membrane easier to remove. Also keeps the shell together better for disposal later!

[wtrfwlr]

I tried a new way just the other day. Bake them in the oven.
Heat the oven to 350* place the eggs in a muffin tin and then bake them for 20 minutes. Take them out and put them in cold tap water until cool then peel. Works like a charm. I was really skeptical at first but by gosh it works great. Perfect for when you're using the oven for other baking jobs too.

[sirderrin]

Pretty much the way I was taught. I use much less salt now maybe a teaspoons worth is all it seems to need. I also just cool in tap water until comfortable to handle and then crack and roll the eggs in my hands like making a biscuit. That loosens the shell right up and it usually comes off all in one piece. All the little pieces stick to the membrane. Just do not roll to hard .

Aug 24, 2012 11:58:17 GMT -7 Dink said:

This is how my grandma taught me. Works like a charm!!

~Put 1/2 cup of salt in enough hot tap water to boil up to 12 eggs.
~Place eggs in water.
~Bring to boil for 8 minutes.
~Remove from boiling water and imediately place in ice water bath until cooled.
***the salt makes the shell and membrane easy to remove.
***the cold water stops the cooking process and keeps the sulfer out of the yolk so it doesn't get a green tint or taste funny.

She always said if you add more than 12 eggs increase the salt by half a cup...even if its 1 egg. And increase it for every dozen added. However recently I pickled 2 batches of 3 dozen eggs. 1 batch had 1 1/2 cups salt and was hard to peel. The other had 2 cups salt and was easy. I just use regulation table salt. I found if I use sea salt, it takes a lot more for some reason. Either way, the eggs do NOT taste salty at all. All it affects is the shell and membrane. Hope that helps.

Oh yea. I always start with hot tap water to disolve the salt and bring it to a boil faster. I also add the eggs before boiling and doing so seemed to really cut down on cracked and leaking eggs. Also, when peeling, I do it in/over a bowl of water and it makes the membrane easier to remove. Also keeps the shell together better for disposal later!

[woodyz]

Thanks I will try these out

[missj]

In the last year I've started boiling my eggs differently...well I actually STEAM them now. I put them in a vegetable steamer and steam for 11 minutes then remove from heat and place in cool water.

when I'm ready to peel it, I roll it around on the counter first to break up the shell....then I peel it and the membrane keeps the shell together. and it comes off SOOO easy....I couldn't beleive it!

It has often been said that the fresher the eggs are, the harder they are to peel. Well, our eggs from our own hens don't get much fresher....and in the past I've had a heck of a time peeling them until I was shown this trick by my friend...I'll never go back to boiling again. STEAM all the way for me!!!