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Thread: Hard boiled eggs that peel perfectly every time!

  1. #1
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    Hard boiled eggs that peel perfectly every time!

    Just cooked up some eggs for the week, so I thought I would share my "recipe".

    The secret to having them come out perfect, and peel perfectly every time is to "steam" them. Put a vegetable steamer in a sauce pan and fill with water to just below the steamer level. Cover and heat water to boiling. Add the eggs to the steamer, cover and continue cooking for 15 minutes. Remove from heat and put eggs in an ice bath in a separate bowl. After icing at least 15 minutes (more doesn't hurt anything), remove and peel. I use a coffee mug to crack the shells. Just put an egg in the cup, cover with your hand and shake 4 or 5 times.

    The egg shells usually come off in one or two pieces. Also, the little "pocket" at the top of the egg, usually goes completely away or becomes very small, making the whites perfect for deviled eggs. Enjoy!

    ETA: I usually make 9 or 12 at a time and peel them all at once. They keep nicely in a zip loc bag for at least a week - well, they don't usually make the whole week around here

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    Chief Moderator (my happy place :) Leez's Avatar
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    I heard about people doing their eggs in the InstaPot and coming out like that. I imagine its the same steaming idea.

    Cool tip! (or I guess more accurately--a hot one!)
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    Quote Originally Posted by Leez View Post
    I heard about people doing their eggs in the InstaPot and coming out like that. I imagine its the same steaming idea.

    Cool tip! (or I guess more accurately--a hot one!)
    I think the science behind it has to do with the fact that you don't disrupt the water temperature because the eggs don't touch the water. So they're cooked at a constant temp (212F) the entire 15 minutes.

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  4. #4
    this is a great idea, i'll try it next time i'm cooking egg

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  6. #6
    After they are boiled and you feel they are cooked. Just keep them for cold water to settle down. You will see they peel of very easily.

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    My Mom used a pin to poke a hole through the shell at the end where there's usually an air gap between the shell and the membrane. She swore this let her peel them perfectly.

    (I don't boil eggs, I like them poached or scrambled)

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    Quote Originally Posted by gz9gjg View Post
    My Mom used a pin to poke a hole through the shell at the end where there's usually an air gap between the shell and the membrane. She swore this let her peel them perfectly.

    (I don't boil eggs, I like them poached or scrambled)
    My mom did this too! She had a big old hat pin right next to the stove. I tried that as well and didn't have any consistent results until I started using the steam method. I'm experimenting a little now with shorter cooking times 12-13 minutes yields a little softer/less dry yolk.

    Hard boiled eggs are my go to for no prep snacks or as take along foods that are easy to eat on the go. Love 'em!

    2016 SW: 186.2 GW: 115 HT: 5'3"
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    LinderLou

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    Quote Originally Posted by LinderLou View Post
    My mom did this too! She had a big old hat pin right next to the stove. I tried that as well and didn't have any consistent results until I started using the steam method. I'm experimenting a little now with shorter cooking times 12-13 minutes yields a little softer/less dry yolk.

    Hard boiled eggs are my go to for no prep snacks or as take along foods that are easy to eat on the go. Love 'em!
    i'm the Kitchen Gadget Queen, and I have a hard boiled egg cooker which uses this method to cook 6 eggs at a time. It actually comes with a pin-like device that requires you to poke a hole in the bottom of the raw egg shell, then they sit in a holder with a waterbath underneath where they actually steam to hardboiled level in about 10 minutes.

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    I just read another tip - add a teaspoon of ACV to the water before boiling, supposed the help the shells break off cleanly.

    But here's my best tip: Poach the eggs hard - takes 7 to 8 minutes. Then you don't have to worry about peeling! Plus if you like your yolks a bit softer, you can stop poaching any time - after about 6 1/2 minutes, the white will be solid.

  11. #11
    Here is another tip, Thanks for sharing wonderful tips. Mine tips is some what like you with a little change.
    Place your raw eggs in a medium saucepan and cover with at least 2 inches of cold water.
    Add 1 tablespoon of salt.
    Place the pan over high heat until it reaches a boil.
    Turn off heat, cover and let it sit for 13 minutes.
    After exactly 13 minutes, remove the eggs from the pan and place them in an ice-water bath and let them cool for five minutes.
    Carefully crack the eggs shells (making sure the majority of the shell is cracked).
    Gently begin removing the shells. The ice-water bath will “shock” the membrane in between the egg-white and the egg shell, loosening the shell and allowing you to peel it off in nearly one piece.
    As needed, you can dip the egg (as you are peeling it) in and out of the water to remove any slivers of shell.
    Serve immediately, use in a recipe or store in your refrigerator for three days.

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