I know, I know, this is BASIC Cooking 101, but I need help with hard-boiled eggs. Sometimes I make them and they peel perfectly-beautiful, smooth, shell-less eggs. I just peeled one for a snack, and it completely tore apart! Bits of shell, torn white. Is there a secret?

I eat probably 2-3 boiled eggs every day (or more!) My method-I place 6 or 8 eggs in the bottom of the pan, fill to cover eggs with cold water, bring to a rolling boil, then cover and turn down to super low for about 10-11 minutes. Then put in sink and run cold water over them. Any other tips?

Rachel in Texas

Valentine's: 220/216/210
Overall: 225/216/135

Rachel, Could your eggs be older? This is the way I do em and have no trouble peeling them. Put 6 in a pan and cover with water. Place on cold burner, and turn heat to High for 17 minutes. Then remove, drain, and cover with ice until cold! (I'm using an electric stove, not gas!)

Good luck!

227.5/213 helloooooo 150!
Gertie

Yet another method! I cover the eggs with water, add a good splash of white vinegar (helps to keep any that crack from totally emptying their shells into the water), bring to a boil; remove from heat, cover, and let stand 20 minutes. Then drain and rinse with several cold-water rinses, refrigerate.

Older eggs peel easier than fresher eggs. I always use the oldest eggs I have in the fridge for hard-boiled. Boy it torques me all the wrong direction when I get one that peels like you described though! And sometimes it happens, even in the same batch of eggs!

Char

Don't squat with yer spurs on!

This has worked pretty well for me in the past: run cold water over eggs enough to make them cool enough to handle and then gently tap them on the counter on the hollow end until cracked. Sometimes I'll also make cracks on the sides, as well. Soak them in cold water for about fifteen minutes or so and then the shells should peel right off. Of course, this should be done only with eggs that you want to shell right away.

Esther

Thanks for the suggestions, all. I'll try some of them. However, with DH and I both on the diet, we rarely have older eggs!

Rachel in Texas

Valentine's: 220/216/210
Overall: 225/216/135

I buy several dozen eggs at one time and set aside 1-2 dozen to "get old" for boiled eggs. It really makes a difference.

Take straight from boiling water to a bowl of ice water for easier peeling.

Lyn, that's exactly what *I* do - buy extra eggs and put them in the spare fridge for a week before I boil them! LOL!!

Char

Don't squat with yer spurs on!

I prick a tiny hole in the top of the egg (not the pointed end). When you're ready to peel, it's a snap, even with fresh eggs.

Take care~
Susan

LCE Member since 01/02

have an inch of water over the eggs, bring to boil, remove from heat (VERY important, don't leave the pan on the hot burner), cover and let sit 15 minutes. Then transfer to an ice bath.

hth

I use AR's method to boil my eggs, but I prick mine also. When you boil eggs too long, it makes the yolks have a greenish tint. AR's method helps to eliminate that!

Take care~
Susan

LCE Member since 01/02

I agree with Char, AR and Susan. I bring my eggs to a boil ( I use cold water), as soon as they begin to boil I remove them from the heat. I only let mine sit about 10 minutes. I then drain, cover with cold water, drain and repeat. When I use this method they peel very easilly.

Susan ( AKA Northwest)
207/170/160/
size 16/12/8
LC since 4/03

I run cold water over them and peel them while hot with the cold water running. They turn out perfect.

Snowwhitt
189/177/135
Started 1/02/04

Your only limits are the ones you set in your own mind.

Hey everyone, I'll share my dh trick, put eggs in pot, cover with water, boil for 15 min, take them out right at 15 min, put in sink already filled with cold water, add ice if its not that cold, let sit for 5 to 10 min, and almost everytime the shell could come off with no problems. I've never seen an egg hard to peel that my dh has cooked. Just wanted to share the trick with you that I just learned. Hope it helps

Candace
185/160/145/135

I haven't seen that method before Candace. I'll have to try it!

Connie

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Candace, does it work with farm (brown) eggs? I never had a problem with white ones, but now that we use "farm" eggs, I can't seem to get them to peel for nuttin'!

Blessings!
Sharron
Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine," available where ever books are sold.

www.thelowcarbcook.com

"My purpose is that they may be encouraged in heart." Colossians 2:2