I know this is the most boring question out there, but how do you do it? I have been peeling eggs for years, and all of a sudden, they won't peel!! The eggs are all choppy just trying to get the shell off. Do you have a special trick to get it perfect? Do you peel them right after they are done boiling, or do you wait for them to cool down? Under running water? I know a trick is to get that little skin off under the shell while you are peeling, but sometimes it won't come off. So I thought I'd ask for your tricks. Thanks!!
I have been using Egglands Best or whatever that EB brand is. And I think the ones I was recently trying to peel were just brought home from the store.
Fresh eggs are very hard to peel...... it is best to have them set a few days in the fridge before you try to hard boil them.... the shell usually slides off much easier then!
Yes, use "older" eggs. Then put them in a pot of COLD water and cover them by at least an inch or 2 of water. I add a little vinegar to the water. Bring the eggs to a RAPID boil over med/high heat (but not so much that they crack in the process). Boil for about 12 minutes more then run them under COLD water right away, shaking the pot to crack the shells as you rinse. Leave them in the cold water for a good while, then peel.
If you plan on having boiled eggs use old eggs. Fresh eggs won't peel right.
One of my friends who owned a restaurant and is an amazing cook said not to use really fresh eggs for boiling if it matters how they look once you peel them.
Older eggs work best and I tried it at home. It seems to be true.
Best wishes!
Add salt to the water before they boil. Once they're done, I run mine under cold wateer & let them cool (more so I don't burn my fingers off). When you tap them to break the shell, do it on the bottom of the egg on the fattest part. There's usually a little air pocket there so you can get a good jump on the shell and skin. Good luck! :)
After you boil them (10-13 mins for hard boiled, 3-5 mins for soft boiled), run them under cold water and try to crack them a little so the cold water can get into the shell. When you are ready to peel them, pull off just a little of the shell then use a spoon to get the rest off. This will help the shell come off better than just using your hands. It's a trick I just learned yesterday in culinary school. Good luck!
I agree fresh eggs seems to always be harder to peel. I have always added salt to the water to keep them from cracking open while they boil.
Use organic, free range eggs and see if it gets better.
That is so funny, because my husband wanted deviled eggs the other day and I couldn't get a SINGLE egg to peel. I honestly spent 30 minutes peeling six eggs...I could not get under the skin!! I don't know if it's in how you cook them (which I don't because I hate the smell), or what.
I do take them out of the fridge cool to peel for my children, and they usually work cold. I roll them a bit against the edge of the sink, and then get a thumb under. It does help to do it under water, and bonus - that rinses away any tiny shell pieces you leave behind.
I cook them and then run cold water over the fully cooked eggs. They seem to peel easier once cooled. I only buy organic eggs.
The fresher the egg, the harder they are to peel. For best result peel when the eggs are still hot.
LBC
We do: Add vinegar or baking soda to the water and run under cold water when they are finished boiling.
My mom says that the older the egg, the easier they peel. So if I'm planning on deviled eggs, I'll buy them a week before-hand, let them sit in the fridge, then use those week-olds to boil and make deviled eggs out of. I put them in cold water, start the stove, when it starts boiling I set the timer for 13 minutes. Then rinse in cold water, rinse again, let them sit in cold water until they're room temp/cooler. They're oftentimes easy to peel off in big chunks.
Older eggs work better (eggs are good for several **months**, stores just usually keep them in back until their expiration date is coming close... if you ever ask for eggs from in back, be prepared to have your mind blown!)
I hardboil about 3-6dozen eggs a month. Here's what I do
1) I use older eggs (within 1 week of expiration date)
2) I put them in cold water, 1 layer of eggs only, turn the heat on high.
3) When it's at a rolling boil I set the timer for 10 minutes
4) Pull them off and run cold water over them until I can handle them
5) Bang each end of the egg on the sink, and pinch those off
6) Peel a strip between the two holes...The rest of the eggshell comes off in one piece
IF I NEED TO REFRIDGERATE THE EGGS BEFORE PEELING
4) I run hot water over the eggs to warm them up as I'm peeling them.
The temperature shift helps keep the membrane attached to the shell instead of the albumin. Hot to cold OR cold to hot. Even "cool" water helps refrigerated eggs... but hot water works best.
HINT: To tell if an egg is fresh or not... fill a pan or bowl with water and place the raw eggs in the water carefully (don't drop into water or the shell might do a little crack which ruins the test). If they stay flat against the bottom, they're very fresh. If one end floats, they older, but still good and perfect for hardboiling. If the whole egg floats, throw it away.
ICE!
Immediately after done boiling, rinse them and add a potful of ice to cool them down rapidly. Peel when the ice is almost all melted. Crack the two points of the egg, then start peeling from one end to the other. Dip the egg in the ice water or run a little tap water on it while peeling.
The trick is to add a bunch of salt to the water before you boil them. I use maybe 1/4 cup of salt. Also, they will peel easier if the eggs are not brand new...they should be a week old or so.
