specialmama Posted June 23, 2011 Share Posted June 23, 2011 Any way to avoid this? I'm making devilled eggs for an event so I want smooth egg whites, not chunks taken out of them because the shell was stuck to it. FWIW, we use the Omega eggs. Tips? Tricks? Catering contacts? :tongue_smilie: Quote Link to comment Share on other sites More sharing options...
HistoryMom Posted June 23, 2011 Share Posted June 23, 2011 I don't often have this problem, but I don't know if it's the technique or not. I've heard that eggs that are a little older don't stick as much, but I'm guessing that grocery store eggs are all old enough. This is how I do it. I usually get eggs from a friend with chickens, so I like to let them sit in the fridge for a week if I plan to make hard-boiled eggs. Start with cold water, just enough to cover eggs in a single layer. Turn up to high, cover eggs, set timer to 14 minutes, and bring to boil. Turn down just enough so that it doesn't boil over. When the timer goes off, lift the eggs out and put them immediately into ice water until cool. Is your method different? Quote Link to comment Share on other sites More sharing options...
Once Posted June 23, 2011 Share Posted June 23, 2011 Use eggs that are not fresh. The fresher they are the harder they are to peel. If you are not sure you can leave them on the counter for a day before you boil them.....I heard from a good source that one day on the counter is equal to one week in the frdge. Also, salt your water (I never have but I heard it helps.) And cool them down fast and completely before you start to peel them. Look up the times needed if you want eggs without the green ring around the yolk. I can never remember but the right time is crucial for that. I am a swim mom and I have made a ton of boiled eggs for the meets. :) Good luck! Quote Link to comment Share on other sites More sharing options...
usetoschool Posted June 23, 2011 Share Posted June 23, 2011 I don't often have this problem, but I don't know if it's the technique or not. I've heard that eggs that are a little older don't stick as much, but I'm guessing that grocery store eggs are all old enough. This is how I do it. I usually get eggs from a friend with chickens, so I like to let them sit in the fridge for a week if I plan to make hard-boiled eggs. Start with cold water, just enough to cover eggs in a single layer. Turn up to high, cover eggs, set timer to 14 minutes, and bring to boil. Turn down just enough so that it doesn't boil over. When the timer goes off, lift the eggs out and put them immediately into ice water until cool. Is your method different? I cook mine the same way, except I turn the heat off completely for the 15 minute cooking time with the lid on. Sometimes it helps to peel them under cold running water. But the real difference is the age of the eggs. Fresh eggs just don't peel easily. Quote Link to comment Share on other sites More sharing options...
specialmama Posted June 23, 2011 Author Share Posted June 23, 2011 Thank you! Maybe it's that they're too fresh. I will try the counter thing and salted water. I have one of those acrylic egg timers (Egg-Perfect) that you pop in the water, so as soon as it tells me they're done I put them in ice water. I have had perfect yolks with this little gadget, never a green rim. :D Thank you, I will try those methods suggested! :001_smile: Quote Link to comment Share on other sites More sharing options...
Whitworth Posted June 23, 2011 Share Posted June 23, 2011 I peel hard boiled eggs in the sink under running water. Quote Link to comment Share on other sites More sharing options...
Liz CA Posted June 23, 2011 Share Posted June 23, 2011 Less fresh eggs will peel better but you can also let them sit in cold water for 15 minutes or so. This usually helps as well. Quote Link to comment Share on other sites More sharing options...
amyofPA Posted June 24, 2011 Share Posted June 24, 2011 I heard this from a friend of mine who has chickens and eats eggs often. If you give the fresh eggs a gentle tap on the countertop, on the bottom or fatter side of the egg, and then place into the water, they will not stick. I personally have not tried it, but I will the next time I make deviled eggs. Quote Link to comment Share on other sites More sharing options...
OrganicAnn Posted June 24, 2011 Share Posted June 24, 2011 Does anyone remember the thread from last year where someone tried every suggestion people posted on how to get the perfect boiled egg without the shells sticking? Quote Link to comment Share on other sites More sharing options...
justamouse Posted June 24, 2011 Share Posted June 24, 2011 MArtha (Stewart, not our Martha) says that the fresh egg shells stick. There's not much you can do about it other than letting them age a bit. As they age, the albumin shrinks, pulling away from the shell. Quote Link to comment Share on other sites More sharing options...
OrganicAnn Posted June 24, 2011 Share Posted June 24, 2011 Found it. Nothing like a good science experiment. http://www.welltrainedmind.com/forums/showthread.php?t=194722&highlight=egg+shell+sticking Quote Link to comment Share on other sites More sharing options...
BatmansWife Posted June 24, 2011 Share Posted June 24, 2011 Found it. Nothing like a good science experiment. http://www.welltrainedmind.com/forums/showthread.php?t=194722&highlight=egg+shell+sticking I'm :bigear: about this topic....but I don't have the time to go through all those pages. If you did...were there any good ideas on what to do? Quote Link to comment Share on other sites More sharing options...
Ferdie Posted June 24, 2011 Share Posted June 24, 2011 AprilMay, One of the suggestions in the previous thread was to add 1 tsp baking soda to the water. Quote Link to comment Share on other sites More sharing options...
TracieT Posted June 24, 2011 Share Posted June 24, 2011 Isn't there something about vinegar that is supposed to work? Quote Link to comment Share on other sites More sharing options...
BatmansWife Posted June 24, 2011 Share Posted June 24, 2011 AprilMay, One of the suggestions in the previous thread was to add 1 tsp baking soda to the water. Oh wow....did you see that? He just blew the egg right out of the eggshell. I never saw such a thing. Thanks for that youtube link. Quote Link to comment Share on other sites More sharing options...
krisperry Posted June 24, 2011 Share Posted June 24, 2011 I put a tiny hole in each egg (thumbtack) asnd add some vinegar to the water. It doesn't affect the taste of the egg. This guys blow them out. I have no idea if it would work. Course you couldn't do it if you were giving the eggs to someone else - who wants their eggs blown on. But if it were me eating it.... I might would give it a whirl http://www.fourhourworkweek.com/blog/2008/07/02/how-to-peel-hard-boiled-eggs-without-peeling/ Quote Link to comment Share on other sites More sharing options...
krisperry Posted June 24, 2011 Share Posted June 24, 2011 Oops, sorry, see it was already posted! Quote Link to comment Share on other sites More sharing options...
Once Posted June 24, 2011 Share Posted June 24, 2011 AprilMay, One of the suggestions in the previous thread was to add 1 tsp baking soda to the water. Cool. I am waiting for Bento box egg molds to arrive so perfecting this will be my new hobby. :001_smile: Quote Link to comment Share on other sites More sharing options...
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