Thread: Any tricks to peeling a hard boiled egg?

In article
<[email protected]>,
Joe <[email protected]> wrote:

> I find sometimes they peel easy other times the shell sticks to the
> egg. Any tricks?

One of those frequent questions. <g> Twice in the past 2 weeks I've used
this trick and it works like a charm every time. I need to develop my
pics so I can show what I did with them!

Plan ahead for HB eggs like I do and take the carton out of the
refrigerator at least 2 days ahead of time and let it sit at room
temperature.

After that, it does not matter how long you boil them or anything else.
The shells will just slip right off after you crack them.

And no, they do NOT spoil!

I used to store hatching eggs at room temp for up to 10 days, just
turning the cartons over twice per day, prior to putting them in the
incubator so all my chicks would come out within a couple of days of
each other. It would take me that long to collect enough eggs from my
bantam hens to start a batch, but even the 10 day old eggs hatched just
as well as the fresher ones.

I've stored fresh eggs in my locker at work for up to a week prior to
consuming them raw. If I put them in the break room 'frige, they'd get
stolen.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

[email protected]
Subscribe: [email protected]

On Jul 14, 7:57*pm, Joe <jkirinc...@gmail.com> wrote:
> I find sometimes they peel easy other times the shell sticks to the
> egg. *Any tricks?

>
>
Fresh eggs from the store do not peel as easily as ones that are at
least two weeks old.

On Tue, 14 Jul 2009 17:57:05 -0700 (PDT), Joe <[email protected]>
wrote:

>I find sometimes they peel easy other times the shell sticks to the
>egg. Any tricks?

Sometimes they are just too fresh and it's absolutely impossible.
Sometimes you can find the membrane and once you get under that you're
home free. Other times, you don't even have to think about it - the
shell just comes off.

Good luck.

--
I love cooking with wine.
Sometimes I even put it in the food.

Use older eggs.

On 2009-07-15, Joe <[email protected]> wrote:

> I find sometimes they peel easy other times the shell sticks to the
> egg. Any tricks?

http://www.youtube.com/watch?v=PN2gYHJNT3Y

--
Clay Irving <[email protected]>
That could certainly be done, but I don't want to fall into the Forth
trap, where every running Forth implementation is really a different
language. -- Larry Wall in <[email protected]>

On Tue, 14 Jul 2009 17:57:05 -0700 (PDT), Joe <[email protected]>
wrote:

>I find sometimes they peel easy other times the shell sticks to the
>egg. Any tricks?

Don't boil them. Steam them.
Never fail method posted at least twice to this forum. Check archives.

Ross.

<[email protected]> wrote in message
news:[email protected]..
> On Tue, 14 Jul 2009 17:57:05 -0700 (PDT), Joe <[email protected]>
> wrote:
>
>>I find sometimes they peel easy other times the shell sticks to the
>>egg. Any tricks?
>
> Don't boil them. Steam them.
> Never fail method posted at least twice to this forum. Check archives.
>
> Ross.

Steaming does seem to be fool proof. Or, start your eggs in cold water to
cover. Use eggs that have been in your refrigerator for a week or two.
Fresh eggs do not peel well or at all. Bring to a boil, turn off the heat,
cover, and allow to sit for 15-18 minutes depending upon large or extra
large eggs. Pour off the hot water, cover with cold water and crack each
egg at both ends. Allow to sit in cold water for maybe 5 minutes. Before
peeling, crack egg all over, then start peeling from the pointy end. Peel
while still warm under a trickle of cold water.
Janet

On Jul 14, 8:57*pm, Joe <jkirinc...@gmail.com> wrote:
> I find sometimes they peel easy other times the shell sticks to the
> egg. *Any tricks?

Start with eggs that have been in your fridge at least a week. Put
them in cold water with an inch of water more than covers them, salt,
and bring to a boil. Shut the heat off and allow them to sit for 10
minutes. Add a drop of oil to the pot.

When the timer goes off, pour out the hot water and put the eggs into
an ice bath until they are cool.

To peel, crack them all over, and starting from the large end, peel.
Shell comes off in one piece for me.

maxine in ri

Joe wrote:
>
> I find sometimes they peel easy other times the shell sticks to the
> egg. Any tricks?


After cooking them, crack the shells all over and place them in iced
water. Don't try to peel them until they are absolutely cold. Usually
there won't be that green sulphur ring around the yolk either

Joe wrote:
>
>
>
> Any tricks to peeling a hard boiled egg?


My method is foolproof for people who know what they're doing.
Maybe one day my method will improve, but for now it can only be done
one egg at a time. Take the uncooked egg in your hand and hold it
above your head. Now begin to whirl your arm in a circular motion as
fast as you can for one minute. Centrifugal force whips the egg into
a self contained ball within the shell, which explodes from the
tension. At the very moment the shell breaks - not one second before
or after - toss the centrifulized ball of egg into a pot of boiling
water for 30 seconds.

Tommy Joe

In article <[email protected]>,
"Janet Bostwick" <[email protected]> wrote:


> Steaming does seem to be fool proof. Or, start your eggs in cold water to
> cover. Use eggs that have been in your refrigerator for a week or two.

Aging them at room temp for a minimum of two days can speed up this
process. Trust me. ;-)

http://i30.tinypic.com/9syry9.jpg

These were for my 4th of July deviled eggs (series pending me uploading
the rest of it to tinypic) and they were fresh 3 days prior to cooking
them. I just put the carton in my bedroom and left it propped open. If
I'd left it in the kitchen, dad would have stuck it back in the 'frige.
<g> He often forgets what I tell him...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

[email protected]
Subscribe: [email protected]

On Jul 15, 6:38*am, pamjd <guppy21...@aol.com> wrote:
> Use older eggs.

Exactly.

--Bryan

"Omelet" <[email protected]> wrote in message
news[email protected]..
> In article <[email protected]>,
> "Janet Bostwick" <[email protected]> wrote:
>
>
>> Steaming does seem to be fool proof. Or, start your eggs in cold water
>> to
>> cover. Use eggs that have been in your refrigerator for a week or two.
>
> Aging them at room temp for a minimum of two days can speed up this
> process. Trust me. ;-)
>
> http://i30.tinypic.com/9syry9.jpg
>
> These were for my 4th of July deviled eggs (series pending me uploading
> the rest of it to tinypic) and they were fresh 3 days prior to cooking
> them. I just put the carton in my bedroom and left it propped open. If
> I'd left it in the kitchen, dad would have stuck it back in the 'frige.
> <g> He often forgets what I tell him...
> --
> Peace! Om
>
I believe you. I think it is all about shrinking the membrane between the
shell and the egg contents.
Janet

Omelet wrote:
>
> Aging them at room temp for a minimum of two days can speed up this
> process. Trust me. ;-)
>
> http://i30.tinypic.com/9syry9.jpg
>
> These were for my 4th of July deviled eggs (series pending me
> uploading the rest of it to tinypic) and they were fresh 3 days prior
> to cooking
> them. I just put the carton in my bedroom and left it propped open.
> If I'd left it in the kitchen, dad would have stuck it back in the
> 'frige. <g> He often forgets what I tell him...

If you're talking store-bought eggs it probably works like a charm
(because they've probably been in the store on the shelf for a couple
of days already) - but with the fresh eggs I get from my chickens I
have to let them 'age' for longer than that - say 4 or 5 days (at room
temp.) before they peel easily.
--
Cheers
Chatty Cathy

"Tommy Joe" <[email protected]> wrote in message
news:[email protected]...
>
>
> Joe wrote:
>>
>>
>>
>> Any tricks to peeling a hard boiled egg?
>
>
> My method is foolproof for people who know what they're doing.
> Maybe one day my method will improve, but for now it can only be done
> one egg at a time. Take the uncooked egg in your hand and hold it
> above your head. Now begin to whirl your arm in a circular motion as
> fast as you can for one minute. Centrifugal force whips the egg into
> a self contained ball within the shell, which explodes from the
> tension. At the very moment the shell breaks - not one second before
> or after - toss the centrifulized ball of egg into a pot of boiling
> water for 30 seconds.
>
> Tommy Joe

thats what i was going to say.

On Wed, 15 Jul 2009 17:26:44 -0700 (PDT), maxine wrote:

> On Jul 14, 8:57*pm, Joe <jkirinc...@gmail.com> wrote:
>> I find sometimes they peel easy other times the shell sticks to the
>> egg. *Any tricks?
>
> Start with eggs that have been in your fridge at least a week. Put
> them in cold water with an inch of water more than covers them, salt,
> and bring to a boil. Shut the heat off and allow them to sit for 10
> minutes. Add a drop of oil to the pot.
>

just bear in mind it will take longer if you don't bring the eggs up to
room temp (which you should do anyway) before starting.

but in any case, this is better then letting them bang around in boiling
water.

your pal,
blake

In article <JYB7m.20506$[email protected]>,
ChattyCathy <[email protected]> wrote:

> Omelet wrote:
> >
> > Aging them at room temp for a minimum of two days can speed up this
> > process. Trust me. ;-)
> >
> > http://i30.tinypic.com/9syry9.jpg
> >
> > These were for my 4th of July deviled eggs (series pending me
> > uploading the rest of it to tinypic) and they were fresh 3 days prior
> > to cooking
> > them. I just put the carton in my bedroom and left it propped open.
> > If I'd left it in the kitchen, dad would have stuck it back in the
> > 'frige. <g> He often forgets what I tell him...
>
> If you're talking store-bought eggs it probably works like a charm
> (because they've probably been in the store on the shelf for a couple
> of days already) - but with the fresh eggs I get from my chickens I
> have to let them 'age' for longer than that - say 4 or 5 days (at room
> temp.) before they peel easily.

Indeed. :-)

Same same for when I had hens. Guess I should have specified store
bought eggs! The ones we get here are pretty fresh and will never peel
clean for me straight from the store.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

[email protected]
Subscribe: [email protected]