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Old 12-23-2020, 11:00 AM   #1
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Any secrets to peeling a hard boiled egg.

I swear that half my egg came off with the shell this morning. Any secrets to doing it right?

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Old 12-23-2020, 11:09 AM   #2
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It's all in the cooking and cooling.

I have tried every egg cooking method in an attempt to get great eggs that are easy to peel.

https://www.seriouseats.com/recipes/...gs-recipe.html

THIS IS THE ANSWER!
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Old 12-23-2020, 12:01 PM   #3
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I disagree somewhat... yes, cooking matters BUT very fresh eggs are always harder to peel.

https://www.seriouseats.com/2009/10/...d-science.html
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Old 12-23-2020, 12:55 PM   #4
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Quote:
Originally Posted by Janet H View Post
I disagree somewhat... yes, cooking matters BUT very fresh eggs are always harder to peel.

https://www.seriouseats.com/2009/10/...d-science.html
Janet, I agree.

However, you should try this method. It overcomes the fresh egg rule. Every egg I've cooked using this method has peeled easily
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Old 12-23-2020, 01:40 PM   #5
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Ever since I started making HB eggs in my Instant Pot, I've had no problems peeling them. And only a few had any green/gray on the yolks. I was skeptical, at first, but it works! I've seen various times, but the 5 min cook/5 min restdoes best for me.

Set the eggs on a steamer rack, and put 1 cup of water in the IP, or whatever brand cooker. Set for 5 minutes pressure cooking, then let it rest 5 min., and release pressure. Remove the eggs to a bowl with ice water, to cool. Shells come right off!
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Old 12-23-2020, 01:54 PM   #6
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Quote:
Originally Posted by pepperhead212 View Post
Ever since I started making HB eggs in my Instant Pot, I've had no problems peeling them. And only a few had any green/gray on the yolks. I was skeptical, at first, but it works!
I'm not surprised by this... I used to work as a salad/pantry chef and we made hundreds of deviled eggs each sunday for a brunch buffet. We cooked the eggs in a pressure steamer which looks a bit like an iron lung but it practically blew the peels off the eggs.

They cooked fast and hot and eggs shells would often develop hairline cracks - steam would get under the crack and often the shells would literally fall off in your hand. We would place entire steam trays with 6 dozen eggs in at a time and a few minutes later they were perfectly done.
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Old 12-23-2020, 01:57 PM   #7
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I have had good luck with steamed eggs, that have then been put in an ice bath. I haven't tried peeling under running water, yet. Here's the instructions and an explanation of why it works. Steaming them doesn't require boiling very much water, so I find it quick. These instructions are also from Serious Eats. https://www.seriouseats.com/recipes/...gs-recipe.html
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Old 12-27-2020, 10:04 AM   #8
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I bring the eggs and water to a full boil and then I shut the heat off and put the cover on the pan and let it set for 15 min, perfect yellow yokes every time, Then I take out a little water put cover back on hold the cover on and shake the pot up and down and back and forth. When you open the cover the shell are all loose and ready to peel, The only time I have trouble is if the eggs are really fresh.
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Old 12-27-2020, 10:42 AM   #9
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Use the oldest eggs possible. Old eggs peel way easier.
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