Boiling Eggs

I learned the other day from a chicken farmer that the eggs are too fresh if the shells are sticking when hard boiled. She said that they peel the best when the eggs are 7 to 10 days old. Also the gray or greenish ring around the yolk is from cooking too long. It won't hurt you or the egg, but the cooking method suggested of boiling the eggs and then turning the burner off and letting the eggs sit in the water for 20 minutes is what she suggested.

Good luck!

Carrie,

As soon as they come off the stove, run them under cold tap water for several minutes. THey peel like a charm afterward. Strangely, I've learned that I like the way warm hard boiled eggs taste better than cold. So this is how I eat them and peel them very easily without burning my mouth! :)

~ K.

I have the best way to make perfect hard boiled eggs every time. Make sure you salt the water, put the eggs in and crank up the burner to high. Just as the eggs start a rolling boil, turn the heat all the way down to low, and leave them there for 20 minutes. Then, dump out the hot water and add cold water to the pot. When they are cool enough to touch, start cracking. I always crack the egg, then run it under cool water for just a sec. That helps the shell peel really easily. With this method, the shell comes off easy and the egg is perfectly cooked, no gray yolk!

What I do is boil them for at least 20 minutes. Take them off the stove and run cold water from the fauset over them until cool. Sometimes they stick and sometimes they come right out. My mother-in-law said it has something to do with the age of the eggs. So try and use fresh eggs.
C. B

This is the only way that works for me.

Put the eggs in a pan and cover them with cold water. Bring the water to a boil and boil them for 10 minutes. Have a bowl of ice water ready.

Immediately remove the eggs from the boiling water with tongs or a slotted spoon, and immerse them in the bowl of ice water for 3 minutes. Keep the water in the pot boiling and ready.

After 3 minutes remove the eggs from the ice water and return them to the boiling water for 3 more minutes.

Then put them back in the ice water for 3 more minutes and take them out and let them cool. Crack them by rolling them on the counter, and peel when cool.

They'll cook perfectly and peel easily.

I boil mine a long time and then put a lot of ice in the pot with cold water and the shell always peels off.

Carrie-
I've found that if you rinse the eggs under cold tap water as soon as they're through boiling (I gently place them in a collander, put the collander in the sink and just turn the water on)that seems to make them not only easier to peel later, but it helps keep the yolks from getting that icky green "halo" around them! Good luck!