"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 04-26-2010, 08:01 PM   #1
Assistant Cook
 
Join Date: Apr 2010
Posts: 1
Deviled egg problem

This weekend I attempted to make deviled eggs for the first time. I failed miserably. I couldn't peel the eggs properly; my shells stuck to the egg whites, so that I often had to take off some of the white with the shell pieces, leaving me with smaller, misshapen eggs. Instead of pretty half-ovals, I had lumpy blobs that in many places were not even strong enough to hold my yoke mixture. I finally just gave up & chopped the whites & made an egg salad. What did I do wrong? Boiled too long? Not long enough? I don't remember my mother or grandmothers having this problem when they made these for church picnics! Add that to the long list of reasons why I'll never be a proper Southern lady. ;)

__________________

__________________
MeredithG is offline   Reply With Quote
Old 04-26-2010, 08:21 PM   #2
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
How long did you boil the eggs? Were they nice and cold before you peeled them? The best way to cool them is to put them into ice water after boiling.
__________________

__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar is offline   Reply With Quote
Old 04-26-2010, 08:35 PM   #3
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by MeredithG
What did I do wrong?
IMO ....Nothing!! Could be you had some very fresh eggs...Sounds crazy, but very fresh eggs can be the devil to peel sometimes....Next time maybe try to anticipate making the deviled eggs...Buy your eggs and hold in them in refrigerator for a week or ten days..Then try again!

Hey! Welcome to DC Miss Meredith...Make yourself at home!!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 04-26-2010, 08:42 PM   #4
Master Chef
 
DaveSoMD's Avatar
Site Moderator
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,038
Quote:
Originally Posted by Uncle Bob View Post
IMO ....Nothing!! Could be you had some very fresh eggs...Sounds crazy, but very fresh eggs can be the devil to peel sometimes....Next time maybe try to anticipate making the deviled eggs...Buy your eggs and hold in them in refrigerator for a week or ten days..Then try again!

Hey! Welcome to DC Miss Meredith...Make yourself at home!!
What Uncle Bob said.... and welcome to DC!!!!!
__________________
DaveSoMD is offline   Reply With Quote
Old 04-26-2010, 08:43 PM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Fresher eggs are harder to peel. If you can plan ahead, buy your eggs a week early and store them in the fridge in the egg carton, laying on its side (helps center the yolks in the whites).

Pierce a pin hole into the blunt end of each egg. Put the eggs into a panful of hottest tap water and bring to a boil in a covered pan. Boil gently for only 10 minutes. Pour off the water, shake the pan back and forth to crack the shells all over. Put the eggs into an ice water bath until cold. Peel gently under running water.
__________________
"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 04-26-2010, 08:50 PM   #6
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
Quote:
Originally Posted by merstar View Post
How long did you boil the eggs? Were they nice and cold before you peeled them? The best way to cool them is to put them into ice water after boiling.
that is what i do. only once in a great while do i have one that is hard to peel. i just eat that one. lol however i do not boil them. put in water to cover and bring to a boil. set off burner with lid on pan. let stand for fifteen min. works great and hard to over cook.
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 04-26-2010, 08:52 PM   #7
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,401
Yeah, what they said. I agree. Old eggs, crack a little in the wide end. Boil long enough. Run under very cold water with ice. Roll between hands gently.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 04-26-2010, 10:30 PM   #8
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,123
I love deviled eggs. And, yes, they are unappetizing if the shells look diseased. You did your mother and grandmothers proud, MeredithG, to turn the effort into a salad. The key for me has been: cooking the egg slowly with its membrane intact, and cooling it rapidly with its membrane broken to allow water to seep in and separate it cleanly.

There is a longer list of people who appreciate an improper Southern Lady. Welcome to DC!
__________________
spork is offline   Reply With Quote
Old 04-26-2010, 11:11 PM   #9
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,283
Yup - you need more "mature" eggs. One thing that may help in peeling a problem egg is easing a teaspoon under the shell once you have a little bit peeled.

Years ago I was responsible for prepping the salad section of a Sunday brunch buffet and the menu always included deviled eggs for 400 (I still have nightmares about this). I learned to cook eggs in a pressure steamer that cracked the shells open and practically peeled them all at once, almost blew the shells off the eggs :) The steam would get under the membrane and do most of the work. If the starting temp on the eggs was wrong the eggs would cook to fast and disform - pushing the white to the to top the shell leaving a big hollow U shaped void at the big end of the egg. I always ordered eggs in a week before I needed them.
__________________
Janet H is offline   Reply With Quote
Old 04-26-2010, 11:16 PM   #10
Assistant Cook
 
Join Date: Apr 2010
Location: Texas
Posts: 21
I agree about very fresh eggs causing a peeling problem.

I have another tip and that is to add a few tablespoons of salt to the water that you are boiling the eggs in. It really helps! I just recently saw this tip on a cooking show and tried it. It worked for me. I make deviled eggs very often as my husband's coworkers request them for all of their functions. I find that boiled eggs are harder to peel after they have been refrigerated. I prefer to peel them while they are still a bit warm. I do as others do and cool them in cold water, then peel.
__________________

__________________
thymetobake is offline   Reply With Quote
Reply

Tags
None

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

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:47 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.