Hard-Boiled Headache!!!

[Victoria]

I've been having the worst luck with peeling hard-boiled eggs. I'm throwing half the egg away with the shells. I've tried all the tricks...salt in the water, peeling under running cold water, etc. And, it seems that the omega-3s are even worse! Any suggestions?

[RobLL]

There are 200 sure fire ways to hard boil eggs, and then peel them easily. And at the end of each method is the comment, If the above doesn't work, next time.....

If I don't need them for deviled eggs, I often just poach them, like for potato salad (actually cauliflower salad), thousand island dressing, egg salad... etc.

[Aoife]

I'm confused what the problem is. Are you not boiling them long enough?

I just set it on the counter, push to crack, roll, and then pick off a couple flecks of shell so I can get down to the membrane that holds the shell together, tear that, and it all slides off the egg no prob, just rinse the bits off.

Never had a problem with peeling them, so I don't even know how you might be having an issue.

[karky]

hmm, never had a problem with boiling eggs. Just use a spoon or something to crack the shell on the entire egg, and get under the membrane that holds it all together (little-see through plastic-ish thing)

[Lost Dog]

I have the same problem. Some batches are good, but others are stuck to the membrain and won't peal without taking chunks of white with it.

I have the best luck when I bring them to a boil, cover and remove from heat. Let sit for 20 minutes. Immediately spoon each one out and put it into a large bowl of ice and water. 20 more minutes are the are good. Unless they aren't...

[LisaS]

some say the age of the egg makes a difference - but I can't remember if they say old eggs peel easier or new eggs peel easier -

[Victoria]

Rob, I poach eggs, too. But, a perfect hard-boiled egg is my favorite. Easier to take on the go, too. But, that's a good idea, they get all mixed up anyway.

Aoife & Karky...you are lucky!

LD, I put the eggs in the pot, cover with water and boil for exactly 3 mintues. I like the yolk a bit runny. Then I put them immediately in cold water, not ice like you mention...I wonder if that makes a difference...for about 10 or 15 minutes. Then I proceed to peel and half the egg white comes off with the membrane. It's very frustrating...not such a perfect egg anymore.

Lisa, I've heard the same thing...the fresher they are, the worse they peel. But, eggs don't last but a week in my house so letting them sit just doesn't happen.

Hmmm...I wonder if the Eggstractor would work...

[Lost Dog]

Originally Posted by Victoria

Lisa, I've heard the same thing...the fresher they are, the worse they peel. But, eggs don't last but a week in my house so letting them sit just doesn't happen.

Hmmm...I wonder if the Eggstractor would work...

I've heard that about the age, too. You need an egg cellar, for long term egg aging.

Let us know how you're eggstraction works... You'll notice THEY even had two sets of instructions on the boiling part.

[karky]

hmm.. i boil them, when the time is up i pour out the hot water and replace it with cold water and let them sit for a while, maybe 1-2 mins. Maybe the cold water makes it easier? ive never tried to peel them without having them in cold water first. If you let them sit for 10-15 mins, wont they be all cold inside? Or do you want them cold? I like them warm with the yolk runny

[Victoria]

Originally Posted by Lost Dog

I've heard that about the age, too. You need an egg cellar, for long term egg aging.

Let us know how you're eggstraction works... You'll notice THEY even had two sets of instructions on the boiling part.

I've never heard of an egg cellar...enlighten me!

I've heard the eggstractor is a piece of #$@%. I'd rather peel by hand.

Karky, I think the cold water dissipates the heat in the egg, while the heat from the egg warms up the water, so the yolk usually stays perfectly warm and runny for me...just the way I like them!

[UpNorth]

I found that if I cook them so the yolk is just right (a little tender, not too dry) I can't peel them. If I cook them a little longer (until the yolk gets the greenish tint to the outside) then I can peel them fine -- got to pick your poison I guess. BTW, I get my eggs from a neighbor so I know they are not more than a day or two old before I cook them so I don't think the age of the egg has anything to do with it.

[Lost Dog]

Originally Posted by Victoria

I've never heard of an egg cellar...enlighten me!

I've heard the eggstractor is a piece of #$@%. I'd rather peel by hand.

Karky, I think the cold water dissipates the heat in the egg, while the heat from the egg warms up the water, so the yolk usually stays perfectly warm and runny for me...just the way I like them!

I was making that up. Like my Red Vines cellar I tell people I have. It's really just a drawer with a box of Red Vines in it. I poke holes in the plastic so the air gets in. Let them age a while. Good and tough. Perfect for the movies. I like them tough and chewy or not at all.

[Victoria]

Originally Posted by UpNorth

I found that if I cook them so the yolk is just right (a little tender, not too dry) I can't peel them. If I cook them a little longer (until the yolk gets the greenish tint to the outside) then I can peel them fine -- got to pick your poison I guess. BTW, I get my eggs from a neighbor so I know they are not more than a day or two old before I cook them so I don't think the age of the egg has anything to do with it.

Hmmm...interesting. Well, I may have to just switch to poached since it's the slightly runny, warm yolk that I love so much!

Originally Posted by Lost Dog

I was making that up.

Arrgh! I should have known! :p I'm soooo gullable!

[gobbla]

Lazy bastard that I am, have mastered the hard boiled egg.

1. Stick eggs in a pot w\ water turn on hot enough to boil
2. Watch some TV, after the 2nd comercial break turn off the eggs (leave on burner).
3. Take a walk
4. Do some homework
5. Make sweet love to the Mrs.
6. Take the eggs out (water should be nice and cool at this point) and they're good to go.

Letting them "chill" in the water seems to work like a champ.

[milkman21]

On a serious note, adding a few Tbsp of vinegar to the water and a pinch or two of salt seems to help. I have no idea why, but this is what I was told and it always works.

[Jimbo]

You guys take your eggs OUT of their shell? That's just wierd. Look at all the calcium you are missing.

[cuteamy]

jimbo u eat your eggs with the shell?????
dont you think they are other ways to get your calcium?

[He-man]

Stick them in the fridge after boiling them. I do this at the beginning of the week to take some to work. After refridgeration they peel fine.