Hard Boiling Eggs -how to do it???

[Gladiola]

I eat 4 egg whites each morning with oatmeal at work. I hardboil a dozen at a time & bring them to work.

The way I do it now:

put the eggs in a pot & fill with cool water. There is plenty of room for all the eggs (They're not on top of each other).

Put them on the stove - when the water boils, reduce to simmer, cover & cook 15 - 17 minutes (depends).

Then put in COLD water to stop cooking. Then put in fridge.

I can't peel the darn things!!!

In the same dozen, half peel easily, half will NOT peel. It's driving me nuts. Tips? Please - help?!

 

[Gladiola]

I'm not that much of a "Protein Monster" yet. I'm able to show restraint & peel first.

He he - I loved Wyst's description of 'Protein Monster'.

Seriously - this is soo annoying! help!

 

[KEL]

The fresher the egg the more difficult it is too peel. For just hard boiled you might buy grade "A" instead of grade "AA"

Also cook for 12-15 minutes.
Eggs are overcooked and tougher when you have a "green ring" around the yolk.


kel

 

[NY Muscle]

fool proof method, ive been doing this for years...


put eggs in water, bring water to a boil for maybe 1 minute.
shutt off heat, cover pot, let eggs sit for 10-15 minutes..

then empy out hot water and put in cold water...keep eggs in water..as you take one egg out at a time, MAKE SURE YOUR HANDS ARE WET...and tap/bang the middle and top of the egg and start peeling with wet hands...dip egg back in cold water if it gets difficult....if you do this right, the shell should come off in one or 2 big peices, and just slide off.

 

[muskles]

i do it slightly different ::

i prefer when hard-boiled eggs are fresh and warm.

i'll only boil what i'm about to eat ::

- bring water to a boil
- put eggs in
- set timer for 10 minutes
- rinse w/ tepid water
- take shell off under running water (usually comes off all @ once)
- try to avoid dropping any part of the egg as my bull terrier is lightening quick when it comes to egggzz

i have a harder time pealing them when the egg has cooled down.

 

[NY Muscle]

i have a harder time pealing them when the egg has cooled down.

FYI.. in my method the eggs will still be warm, but not hot enough that it burns your fingers...i ONLY make eggs like you, when i want to eat them...theres nothing as good as warm egg salad...mmmmmmmmmmm

and you are right, the shell wont come off good if its cold...warm/wet is the best way ( i could say that about a lot of things )

 

[NubianBeauty]

Listen to me Gladi When you put the eggs in the water just add salt, that's right SALT. The shell with almost fall off the egg when you start peeling.

 

[muskles]

warm/wet is the best way ( i could say that about a lot of things )

NYM, you got me all excited.. i think i'm going to go make eggs right now

 

[MR. BMJ]

Make a small hole on the lerger end of the egg so that when it is cooking, water will seep in during cooking and will help separate the membranes. This will also prevent the egg from cracking while it is cooking/boiled.

MR. BMJ

 

[SofaGeorge]

Am I the only one who knows the trick to this?

You are supposed to put the egg between your two palms after slightly cracking the shell. Then you roll the egg gently between your palms for a few seconds. The internal membrane, a thin skin that wraps the outside of the egg and can stick to the shell, gently separates from the egg and shell.