"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-18-2016, 10:17 PM   #1
Assistant Cook
 
Join Date: Mar 2016
Location: Ohio
Posts: 2
Question Best way to make a hard boiled egg?

I put my eggs into cold water, with lots of salt, and bring it to a boil.

When the water reaches boiling I remove it. After ten minutes I replace the hot water with cold.

After cooling, they are very difficult to peel, or remove the shell.

I have searched Google and found many different ways to peel eggs. None work well.

What am I doing wrong?

Is there a better way to make eggs that are easier to peel?

Thank you for your help.

__________________

mobile1 is offline   Reply With Quote
Old 03-18-2016, 11:09 PM   #2
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 9,999
Hi mobile1, and welcome.

Are your eggs super fresh? They tend to be harder to peel if they are. Here's a recent thread with a link to others, with probably more opinions and info that you ever wanted to know. Again, welcome! Look around the various forums and join on in!

The Last Word on Hard-Cooked Eggs?
__________________

__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 03-19-2016, 06:10 AM   #3
Cook
 
milford's Avatar
 
Join Date: Mar 2016
Location: Bedford, Oh
Posts: 89
Since you asked...I had the same problem. I bought a $15 gizmo at Walmart that holds 6 eggs and steams the eggs hard boiled. You pierce the top of the egg, then steam them. When done, you plunge them into cold water. The sudden cooling sucks water into the egg shell from the hole. They peel really easy after that. My wife and I had egg salad sandwiches for a long time. Best thing I ever got.

Dash Go Rapid Egg Cooker - Walmart.com
__________________


I didn't do it, and you can't prove it!
anonymous
milford is offline   Reply With Quote
Old 03-19-2016, 06:55 AM   #4
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,521
Yes I can vouch for the easier peeling resulting from making a hole in the wider end of the egg first (that has the air). Also I tend to very lightly 'bash' the egg (once done) and roll it a little. The rolling helps keep the pieces together when peeling.
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 03-19-2016, 07:08 AM   #5
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,487
Welcome to DC!

I've tried various foolproof methods for peeling eggs and I still run into an egg from time to time that just does not peel easily or perfectly. If I am making deviled eggs and need pretty eggs I cook one or two more than I need, if I find a clunker in the batch I chop it up and add it to the filling, no worries!

Good luck!
Aunt Bea is offline   Reply With Quote
Old 03-19-2016, 10:00 AM   #6
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,998
Oddly, I've found if I peel my HB eggs while they're still slightly warm, it works pretty slick. If I put them in the fridge with the shells still on and peel them later, it's a crapshoot.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 03-19-2016, 10:11 AM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,997
I pierce the blunt end of each egg with a push pin and cook it to hard boiled.

Then I pour off the hot water, shake the pan with the eggs to crack the shells all over and fill the pan with ice water. When the eggs are completely cooled, I peel then under a trickle of cold tap water.

As someone else mentioned, older eggs are easier to peel. So if you're getting eggs ready for Easter, go out and buy them today.

I hesitated to post here as I fear another 100+ post thread on hard boiled eggs. We already have several.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-19-2016, 01:00 PM   #8
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 13,095
I've never put much thought into making boiled eggs. I've always just boiled them and peeled them. Worked for me every time...
roadfix is offline   Reply With Quote
Old 03-19-2016, 03:53 PM   #9
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 8,658
" type="application/x-shockwave-flash" wmode="transparent" width="425" height="350">
__________________
I Luv Sandy Eggo!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 03-20-2016, 10:01 AM   #10
Assistant Cook
 
Join Date: Mar 2016
Location: Singapore
Posts: 1
Excellent tip!


Sent from my iPhone using Tapatalk
StarrCo is offline   Reply With Quote
Old 03-20-2016, 11:47 AM   #11
Cook
 
milford's Avatar
 
Join Date: Mar 2016
Location: Bedford, Oh
Posts: 89
Quote:
Originally Posted by Sir_Loin_of_Beef View Post
" type="application/x-shockwave-flash" wmode="transparent" width="425" height="350">
Just make sure you don't tell your guests how you made the deviled eggs.
__________________


I didn't do it, and you can't prove it!
anonymous
milford is offline   Reply With Quote
Old 03-20-2016, 12:09 PM   #12
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 8,658
Quote:
Originally Posted by milford View Post
Just make sure you don't tell your guests how you made the deviled eggs.
The devil, you say?
__________________
I Luv Sandy Eggo!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 03-20-2016, 12:59 PM   #13
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,606
Quote:
Originally Posted by milford View Post
Just make sure you don't tell your guests how you made the deviled eggs.
Attached Thumbnails
Click image for larger version

Name:	fbb2b5bb89c7982bf5a0469ff3a07fb5.jpg
Views:	115
Size:	21.8 KB
ID:	24458  
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 03-20-2016, 01:06 PM   #14
Assistant Cook
 
Join Date: Mar 2016
Location: Ohio
Posts: 2
I have been letting them sit in hot water for ten minutes, before cooling them.

What would be the advantages or disadvantages of letting them sit in hot water for 9 minutes or 12 minutes?
mobile1 is offline   Reply With Quote
Old 03-20-2016, 01:09 PM   #15
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,606
Quote:
Originally Posted by mobile1 View Post
I have been letting them sit in hot water for ten minutes, before cooling them.

What would be the advantages or disadvantages of letting them sit in hot water for 9 minutes or 12 minutes?
They could be under- or overcooked. Overcooked eggs have a green ring around the yolk and smell faintly sulfurous. Not pleasant to look at or to eat.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 03-20-2016, 01:27 PM   #16
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,169
Quote:
Originally Posted by GotGarlic View Post
They could be under- or overcooked. Overcooked eggs have a green ring around the yolk and smell faintly sulfurous. Not pleasant to look at or to eat.
Letting them sit in the hot water for 12 minutes will NOT give you a ring. It just makes sure the egg is really well done in the middle of the yolk. I usually let them go about 10 minutes but depending on use or who the egg is for will sometimes let them go 12 so as to make sure the yolk is thoroughly cooked. I've never put salt in the water though. I do cover the pan so it boils faster.

I do try to always use older eggs as they do seem to peel better, and I've always heard that too from many sources. I gently crack all over the egg, kind of rolling it on a flat surface and then peel under gently running water. The shell generally comes off in pretty big pieces, albeit cracked.
medtran49 is offline   Reply With Quote
Old 03-20-2016, 05:25 PM   #17
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,925
Quote:
Originally Posted by milford View Post
Since you asked...I had the same problem. I bought a $15 gizmo at Walmart that holds 6 eggs and steams the eggs hard boiled. You pierce the top of the egg, then steam them. When done, you plunge them into cold water. The sudden cooling sucks water into the egg shell from the hole. They peel really easy after that. My wife and I had egg salad sandwiches for a long time. Best thing I ever got.

Dash Go Rapid Egg Cooker - Walmart.com
I haven't hard-cooked eggs the traditional way in well over 20 years. Instead I use a device similar to the one milford has referenced. Except I bought my little gadget at a thrift store for $2.

It cooks 8 eggs any way I like and also has the facility to poach 4 eggs at once.

It's been a wonderfully handy little kitchen helper.

And, like several have commented, I usually use eggs that are about a week old if I wish to peel them cleanly. Never had a problem.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 03-21-2016, 04:39 AM   #18
Cook
 
milford's Avatar
 
Join Date: Mar 2016
Location: Bedford, Oh
Posts: 89
I found this...

Peel An Egg In Two Seconds | Eye Opener

Don't know how to post just the video.
__________________


I didn't do it, and you can't prove it!
anonymous
milford is offline   Reply With Quote
Old 04-04-2016, 07:53 AM   #19
Senior Cook
 
Join Date: Apr 2016
Location: Nova Scotia
Posts: 112
Not sure of the confusion... I've never had any problems boiling or peeling eggs.


As someone earlier mentioned, poking a tiny hole in bottom of the egg (there is an air pocket there) will prevent the shell from breaking during the boil. A push pin is what I use... poke through JUST the shell. 6:15 for a soft boiled, large egg. That is if you place the egg in the already boiling water... then, boil it for 6:15.
The Rugged Dude is offline   Reply With Quote
Old 04-05-2016, 07:30 AM   #20
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: The Finger Lakes of NY
Posts: 2,016
I just heard that you put a 1-2 tsp of baking soda depending on how many you are cooking in the water. I haven't tried it as I don't generally have a problem.
I bring them to a boil turn heat off let set till you can put your hand in the water without scalding yourself - 10-15 min then I dump some of the water out till it is just covering the eggs. I then put the cover on the pot and shake the pot up and down sideways for a couple of min. When you open the cover you will fine some eggs totally peeled some need a little help. Not kidding - How I came about this is I roll them on the counter to get lots of broken shell and one day I was in a hurry so I did them all at once in the pan. Also I never wait till the are totally cooled down, much harder to peel - easier when they a warm
__________________

__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Reply

Tags
egg, oil

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:01 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.