We are approaching the extended ERJ Family Reunion.
About thirty years ago, Mrs ERJ made a batch of deviled eggs and they were a total, smash-hit. She was directed to ALWAYS bring deviled eggs.
Mrs ERJ can take a hint.
This year, we (team effort here) watched several Youtube videos on peeling hard-boiled eggs. We did not do a full-factorial experiment and an Analysis Of Variation on the hints. We loaded for bear and stacked the methods.
- Use older eggs
- Add 1 tsp (5 grams) of baking soda per quart of water
- Ease eggs into vigorously boiling water
- Wait for water to return to boiling before starting timer
- Boil for eleven minutes (one video said ten minutes, the other said twelve)
- Move pan to sink and run cold water into pan to rapidly cool eggs
- Continue running water until eggs are cold
- Immediately add one egg to a quart mason jar along with four-to-eight ounces of water, add lid and shake
- Stop shaking before the egg disintegrates
- Peel shell from egg
- Repeat steps 8-through-10 until all of the eggs are peeled. Don't dawdle because the shells might re-adhere to the egg (not sure, by why risk it?)
Good luck. I've tried numerous methods over the years, none of which were completely successful.
ReplyDeleteLooking forward to an "after action" report!
Steam your large eggs 15 minutes then transfer to an ice bath to cool. Cooked this way, I have never had a problem peeling them.
ReplyDeleteI've found steaming is the best way, too. Older store-bought eggs are easier, thinner shells. Once steamed (12+ minutes) put into cold water. I break the shells on each egg and peel a little back so that the water can get in, between the shell and the egg. Peeling is then pretty easy. I think the mason jar just adds work.
DeleteJoe: We need that deviled egg recipe ! ! - Aggie
Put your pot of eggs and water on the stove. Bring it to a boil. Boil 1 minute. Remove from heat. Yolk is hard but not dry. The longer it sits hot, the drier and more crumbly the yolk will be. Run cold water on them to stop the cooking, or put them in a snowbank in winter. When cold enough to handle (here is the important part), give them to your wife to peel, don't bitch about the looks, enjoy the flavor and thank her.
ReplyDeletesam
sam
Funny no one mentioned to BUY store bought eggs, when you are going to peel many.
ReplyDeleteThe home grown eggs never seem to be old enough to peel easily.
Good luck!
Milton
Store bought eggs usually peel better, I believe due to age. I have used backyard eggs, if they are a couple weeks old.
ReplyDeleteResults vary.
I put eggs in water, bring to a boil. Turn off heat and let sit for 15 to 17 minutes. Place in cold water until easy to handle. Tap crack the end of the egg, and peel. A friend of mine used to roll the egg on a hard surface, but that always seems to give me a lot of little pieces to pick off.
Sometimes easy to peel, sometimes not
Southern NH
The Instant Pot method is the best I’ve found
ReplyDeleteI agree!
Delete1. Boil water 2. Place COLD eggs from the fridge gently into boiling water 3. Boil 15 mins. 4. Remove pot from stove and run cold water over the eggs for a few minutes. I add ice from the freezer to the pot. 5. Let sit until eggs have cooled enough to peel. 6. Ppel starting from the big end
ReplyDeleteI've got by with 10 minutes boiling (when I don't use the instapot), use ice water for cooling and then drop them in a cup/jar/glass and shake it well, the peel just slides off.
ReplyDeleteThis is the sort of actual information the InterWeb was designed to make available. Social Internet for the win (again)!
ReplyDeleteRookies. (grin) Y'all are all over the place and too vague on process. Here's the deal.
ReplyDelete4 - 6 quart Dutch over or equiv. Or larger. Fill almost to top. Reason: having that much water won't let the temperature drop, throwing off the timing.
Bring to a full boil.
Eggs into water *gently*. I have a stainless steel basket, and make up to a dozen at a time. Reason: all at same time won't throw off timing and gently will minimize the sometimes smears.
Temperature will drop, obviously. Room temp or from the 'fridge doesn't seem to matter. Keep them at a good simmer or very light boil. Watch them, remember cooking is a active verb.
Stir *gently* every thirty-forty five seconds. This is kind of French cooking fussiness. Reason: moving them around means more consistent water temperature and cooking. It also centers the yolk in the egg.
13 minutes for an even yellow yolk. There are plenty of egg time/cooking charts and info graphics on the 'net. If you want jammy or softer eggs look them up. I do 13 for my usual dozen.
Fill a sink with the full tub from the ice maker, run water for an inch or two over that.
Dump the eggs into the ice bath. Stir, then stir some more. Reason: they're cooked but you need to stop the cooking immediately so you don't get green-ish yolks. Yuch.
Let them chill (ha!) for fifteen to twenty minutes.
Tap the broad end on a hard surface, peel. That end is the air bubble. Rinse them off if you missed any shell bits.
This method works on old or new. So saying, wife likes the instant pot method, but this way I can easily do a full dozen at a time.
Alan E.
Gentlemen, a useless gadget is an offense against God. A helpful gadget is a gift from God. An electric hard boiled egg cooker sounds like a device to separate a fool from his money but it works quickly and easily with little waste heat and, as a bonus, makes eggs that peel very easily. You need to poke one end of the shell with a provided tool, add water (barely a splash), load the eggs and push the button. It really is a game changer. My work lunch has 3 eggs daily so we had a reason to investigate and invest. The devices are pretty cheap as well.
ReplyDeleteUse and Instant Pot or similar automatic pressure cooker. Put 2.5 cups of water in the pot. Put one of those folding steamer trays in the pot. Put your eggs in the pot. Set the Instant pot for five minutes. Once the five minutes are up, let the thing sit for another five minutes before letting off the steam. Run the eggs under cold water to stop the cooking process.
ReplyDeleteThis method works especially well with fresh eggs, which tend to be harder to peel than older ones. Almost all the eggs will peel effortlessly after cooking this way!.
A few years ago at work, there was a discussion about "hard boiled eggs". 20 people had 20 different recipes. (FFS !!! Two ingredients, hot water and eggs).
ReplyDeleteBiggest "secrets" are, don't over cook and use older eggs