"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 04-16-2017, 10:49 PM   #701
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,448
I can't believe I haven't tried this before. I hard boiled four eggs the way I usually do, cooled them off, drained, put the lid back on the pan, and shook it like crazy. All the shells came off in under a minute! Beautiful!
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 04-17-2017, 11:50 AM   #702
Head Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Pacific Grove, CA
Posts: 1,350
hmmm....Interesting... Kinda like peeling garlic in a SS bowl... Don't boil eggs too often but, I'll have to try that...
__________________

__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 04-17-2017, 11:55 AM   #703
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 42,882
Quote:
Originally Posted by Dawgluver View Post
I can't believe I haven't tried this before. I hard boiled four eggs the way I usually do, cooled them off, drained, put the lid back on the pan, and shook it like crazy. All the shells came off in under a minute! Beautiful!
I do it a little differently. Cook, drain, shake then cold water and ice to cool them down. The cold water gets between the egg a bit and the shell and helps peeling.
__________________
"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 04-17-2017, 12:07 PM   #704
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,349
Quote:
Originally Posted by Andy M. View Post
I do it a little differently. Cook, drain, shake then cold water and ice to cool them down. The cold water gets between the egg a bit and the shell and helps peeling.
+1
My wife taught me that method soon after we married. I've been using it ever since. However, with fresh eggs, a day or so from the chicken, it still makes the egg easier to peel, but is not foolproof. With eggs purchased from the store, it works perfectly, every time.

Seeeeeya; Chief Longwind of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

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



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:48 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.