I learned this trick not too long ago and it seems to be working. Before putting the boiled eggs into cold water crack the shell a little bit. While the eggs are cooling off some of the water seeps in under the shell and when you're ready to peel the shell slips right off. This is the only helpful hint for shelling eggs that has really worked for me.
Another tip. Start eggs in cold water, bring to a good boil, keep lid on, turn off heat, set aside for 10 minutes. Eggs will cook through without wasting all that gas or electricity.
To Prevent eggs from cracking while cooking... place eggs in pot then add cold water then add some salt & boil on low fire. I will have to try the baking soda method!
Put the eggs on the counter overnight and allow them to warm up to room temperature. I've always used salt and vinegar, but baking soda is probably cheaper. Lastly, it's a good idea to age your eggs in the fridge for a few days. If you buy from the same seller you'll become accustom to how fresh they are. Very fresh eggs don't peel easily!
Tips from 85 year-old egg farmer. Put your eggs in a pot bring it to a boil for 15 minutes pour the water off in the zinc that's right I'm German peel your eggs under running cold water while they're still hot if you allow the membrane between the egg and the shell to cool it sticks. If you have laying hens and can't use or sell the eggs quick enough lubricate an ice cube tray with lard bacon grease or cooking spray crack your eggs and place them in the tray pop them in the freezer lay a piece of wax paper on top and stack them when you need an egg pop out a cube. The original cackle fruit is cool man
I steam my eggs. Put steamer tray in bottom of pan. I steam one dozen at a time. My four legged girl which she loves them very much. I do salt the water. Ceramic top stove, set timer for 21 min. Drain water, fill with cold, change water after 5 min. 5 min later I peel. This is the trick to getting a nice egg. Just under the shell is a membrane, remove part of it, the will peel very easy. Doing this I do not look at the egg, just peel. Put just enough water to the inside bottom of tray. They come out nice yellow color, no green surface on the outside of yoke. If you have green cover of yoke, you cooked to long
Michael McSherry I also steam my eggs. I have grow my own so boiled eggs are hard to peel but this method works great. I steam for 19 min then cold bath
After placing your eggs in a pot then fill with water to just cover the eggs. Bring pot of eggs to a boil for about 1 to 2 minutes then cover and take off the heat for 15 minutes. After 15 minutes run under cold water to start cooling the eggs. Let eggs sit in cold water until they are cold then peel. No additives!!
I have fresh farm eggs every morning and I have had for many years. The real trick is boil the eggs, then drain and just before adding cold water smack them about in the pot to crack the shells. They peal just fine that way and its way easier than you think.
I have peeled hundreds of eggs that way and it works great unless you get just too aggressive and bust an egg to pieces. lol. But I don't care what anyone says they peel much easier warm than cold.
All you have to do is watch ,'Cooking with Brenda Gantt...You'll be surprised at all you learn.,,,,including info about boiling fresh eggs as opposed to eggs a few wks. old.
For deviled eggs flip the egg upside down in carton one hour before boiling the yolk will be near the center of the egg instead of on one end this makes a more presentable finished product
Put eggs in cold water, Boil for 3 minutes, shut heat off and move off heat, cover with lid. Let set for 10 mins. dump out hot water add cold water and ice to pan. Leave for 5 mins. then when cold peel and eat. If you are not going to eat right away, leave in shell and put them in frig. Enjoy. Helps if you run cold water on eggs when you peel them.
My sure fire trick is to plunge the freshly boiled eggs into ice water and let them sit in it or 30 minutes.They peel easy peasy. Try it. You'll like it. Eggs can be right from the store of weeks old and the still peel easily. The super cold water causes the thin film to separate from the egg allowing the shell to be peeled lickety split.
I have different way to peel chicken egg, after boiled i put 3 or 4 egg's in a jar with some of water inside it's around 40 or 50 % of jar volume, close jar and shaking little bit.
I only use eggs from chickens hatched under a scorpio full moon...before placing in pot , while eggs are still in the carton , rotate the carton CLOCKWISE 7 times (if you are in northern hemisphere) before removing from fridge. Boil as usual....voila!!
You can do this with duck eggs laid during a solstice too provided, and I quote from Mrs Beeton's 1798 edition of The Eggcellent and Flantastic Omnibus, _provided there be a frost in the air at the time of laying which could snap freeze the testicles off a highland Scotsman_ and provided, of course, that you can find a carton.
to stop eggs cracking prick the blunt end, to make easier to peel hard boiled eggs, 5 minutes in a pressure cooker once it gets to full steam, the eggs stay whole but the shells crack in half and the eggs fall out
Tried many ways to make them easy to peal, but nothing works as well as cocking them in an instant pot with high pressure. Use only a half cup of water and takes only six minutes. Matters not if they are fresh or not. No need to fiddle with vinegar or baking soda. Perfect every time.
Resting boiled eggs in ice cold water isn't the best. 50 to 52 degree (f) water for around 15 minutes and your eggs will peel MUCH easier. _(that's how the commercial factories do it)_
I like putting salt in my water because sometimes I can taste the salt the eggs were boiling in. But if alkalinity is more of a concern, I'll keep this in mind.
Bring water to boil. Gently place eggs in water and lower the temperature to a simmer. Cook for 13 minutes. Drain pot of hot water and run cold facet water into the pot. Add a tray of ice cubes to rapidly cool the eggs. This methond results in perfectly cooked, no green in the yoke and easy to peel eggs .
Baking soda is alkaline NOT acidic, anyway...as a chef of 30+ years, when hard boiling one or one hundred eggs, add nothing to the water, boil for ten minutes and flash under cold, even iced water, THIS is the best way to peel eggs. Remember, the shell is attached to the egg by a thin membrane, it is this membrane we are trying to seperate from the egg, not so much the shell.
@@fiddlesticksbessette398 -- Look at almost all the other comments here, and notice how there's a space after every punctuation mark. Then look at your comment. Also notice in most of the comments how the first letter of a sentence is capitalized, not the first letter of every word. Then look at yours. Does this suggest anything to you?
None of these are 100% effective but I always do add baking soda to the water, bring to a boil and shut them off to finish cooking with a lid on the pan. Peel while still warm. Tried the cold method but I get better results with warm.
Just put a pin hole in the large end of the egg and it won’t blow out when cooking. Then peel under water from the same end as you put the hole. Perfect every time.
@@Floordford well, he probably would have difficulty walking or crawling but could still talk. I don't like the computer voice either, I block *all* computer voice channels.
I all but gave up making hard boiled eggs. Baking soda did work the best but, I spent 22.00 on an egg cooker that cooks the eggs in a fraction of the time, and the egg shells practically slipped off - 100% of the time! I'll NEVER cook another hard boiled egg without my little egg cooker.
I found my Kalorik egg cooker on Amazon.com. I do throw them in ice water when cooked, out of habit and I peel them after a minute in the water. I think the key to success is poking a hole in the egg (included - at the bottom of the measuring cup) They have several different brands varying in price, see my link: www.amazon.com/s/ref=nb_sb_ss_i_6_7?url=search-alias%3Daps&field-keywords=kalorik+egg+cooker&sprefix=kalorik%2Caps%2C791&crid=1083ZZ2ZHV8CG
Boiling eggs in tap water with salt for about 3 minutes, then run cold water in sink for about 2 minutes . Then put in refrigerator all day next day peeling made easy. Good luck works for me.
In order to prevent the eggs from cracking turn the temperature of the water down so it is still boiling but not bubbling. Then slowly lower the eggs in with a slotted spoon and they will not crack. It has nothing to do with overcooking them, it's just that the roiling water breaks the eggshells...
Actually, there are also eggs that can be difficult to tell sometimes that have tiny cracks on the shell. Those cracks can enlarge due to heat causing the difference in pressure inside and outside of the egg thus releasing the egg white out. So, make sure to look at the egg's surface carefully to see whether there are some small cracks.
Good place for a safety warning, my 10 year old neice was disfigured by an egg explosion." Did you mean: what can make an egg explode when trying to boil them? water is (effectively) never hotter than 100c, so the inside of the never gets hott enough to turn water into steam. When the touches the bottom for too long gets heat conducted straight from the metal of the pot allowing some of the water in the to and the shell."
7 minutes after the water begins to boil, and plunge in ice water and leave awhile, perfect..... also, the baking soda thing doesn't work at all, I've tried it. in fact I think it made them harder to peel
Thanks for the tip... HEY! I know you... ;) I made a dozen last week and they stuck SO bad to the shells... I chucked out so much egg... grrrrr So do you put the eggs into the boiling water carefully or in cold water and bring them to a boil?
Put your boiled eggs in a small plastic container and shake it vigorously , shell will come off in 3 seconds . Or order an egg peeling machine from T.V for $19.95 plus shipping . No more back pain from peeling eggs .
Don't boil eggs, steam them. Put them in the steamer at steam for 13 minutes. Cool in ice bath or running cold water. They will peel beautifully. Even if they were laid yesterday.
I know from long experience and boiling hundreds of eggs that eggs peel MUCH easier if they are very warm. Cold eggs are the worst. I don't understand all the people who think they peel easier when cold.
Place eggs and water in pan. Turn on oven ring and wait until the water begins to boil. Turn oven ring off and put lid on pan. Let pan sit for 15 minutes. Now remove water and add running cold water from sink tap. Running water will keep the water surrounding the eggs always cold. After a minute or two, remove eggs and begin removing the egg shells. End result is perfectly boiled eggs with easy peel shells. This procedure also saves energy.
“Put Baking Soda When You Boil Eggs.” Ye Dogs! You “boil” eggs? No! Absolutely not! No, NEVER “boil” your eggs! Place the eggs in a pot of water, turn on the heat, bring the water just to a boil, then cover the pot and immediately TURN OFF THE HEAT! Let the eggs sit undisturbed for the appropriate length of time in the hot - NOT BOILING - water (for soft cooked eggs - slightly runny yolks, whites firmly set - 13 minutes works for me, adjust the time to your preference) then scoop the eggs from the pot with a slotted spoon and place them in a prepared bowl of ice water to cool. When the eggs are cool enough to handle, crack and peel them under running water; the running water makes the peeling much easier. Baking Soda? Salt? Sure, give it a try.
You don't need that much water to bil eggs! Just fil the pot with a quater to half inches, and when it Bodils turn down the heat to just boiling. That way you save energy bacause of less water! ;)
you only need to bring the water to a boil with a half pot of water, then allow eggs to cool to room temperature. this will give you a perfect boiled eggs each time and allows you to save on electric bill. make sure it is a full boil before turning off the stove and simply cover the pot with the matching lid.
If eggs aren't fresh, the air cell at the wide end shrinks and eventually disappears. This is when the peels separate from the membrane, and the membrane (fine white skin) sticks to the cooked albumen or egg white. So if the raw eggs have a sheen to them, pass them by and look for a dull white with no shine to it whatsoever. But hey, if you don't shock your eggs in ice cold water before peeling, and as soon as it comes off the stove, then those peels won't come off as easily as you'd like them to either. Shock, don't store them in the cold water. If you work quickly, you'll have the best success.
Mel Colp that's true. My Mom did that. Start the eggs in cool water, bring to a boil then shut heat off. It's important that you leave the lid on the pot before turning off the stove to keep the steam in to continue the cooking process. About 15 to 20 mins later, they're ready to be peeled and eaten!
Another one to peel boiled eggs easily is run the cold tap for a while and put at least 6 ice cubs in the water depending on how big the ice cubes are you may need 7 leave for a few minutes and the shel comes away easily.
As crap ! All you have to do is put the eggs under cold water after they are cooked eggs will peal easy...To avoid egg shells when cracking an egg, crack the egg on a flat surface, If a shell does end up with the cracked egg ? Use the large egg shell to attach the shell to the shell it works every time.
Great Info, Txs for Sharing. 👍
Very useful information.
I learned this trick not too long ago and it seems to be working. Before putting the boiled eggs into cold water crack the shell a little bit. While the eggs are cooling off some of the water seeps in under the shell and when you're ready to peel the shell slips right off. This is the only helpful hint for shelling eggs that has really worked for me.
yes maam.... :)
Very, very helpful hints, thank you!
Hi
Thank you for the excellent tips!!!
Another tip. Start eggs in cold water, bring to a good boil, keep lid on, turn off heat, set aside for 10 minutes. Eggs will cook through without wasting all that gas or electricity.
This is what I do , you get great tasting eggs instead of tasting a rock . but I continue cooking the eggs on low heat for 10 minutes .
To Prevent eggs from cracking while cooking... place eggs in pot then add cold water then add some salt & boil on low fire. I will have to try the baking soda method!
Thank you for sharing this information 👍
Put the eggs on the counter overnight and allow them to warm up to room temperature. I've always used salt and vinegar, but baking soda is probably cheaper. Lastly, it's a good idea to age your eggs in the fridge for a few days. If you buy from the same seller you'll become accustom to how fresh they are. Very fresh eggs don't peel easily!
interesting
Tips from 85 year-old egg farmer. Put your eggs in a pot bring it to a boil for 15 minutes pour the water off in the zinc that's right I'm German peel your eggs under running cold water while they're still hot if you allow the membrane between the egg and the shell to cool it sticks. If you have laying hens and can't use or sell the eggs quick enough lubricate an ice cube tray with lard bacon grease or cooking spray crack your eggs and place them in the tray pop them in the freezer lay a piece of wax paper on top and stack them when you need an egg pop out a cube. The original cackle fruit is cool man
Thank you smart woman. Thanks for sharing
Glass Eggs is another way to preserve em.
I steam my eggs. Put steamer tray in bottom of pan. I steam one dozen at a time. My four legged girl which she loves them very much. I do salt the water. Ceramic top stove, set timer for 21 min. Drain water, fill with cold, change water after 5 min. 5 min later I peel. This is the trick to getting a nice egg. Just under the shell is a membrane, remove part of it, the will peel very easy. Doing this I do not look at the egg, just peel.
Put just enough water to the inside bottom of tray. They come out nice yellow color, no green surface on the outside of yoke. If you have green cover of yoke, you cooked to long
Michael McSherry I also steam my eggs. I have grow my own so boiled eggs are hard to peel but this method works great. I steam for 19 min then cold bath
Me too. Eggs peel perfect every single time.
If the four legged girl isn't a dog then this is s little creepy :)
Michael McSherry {
Michael McSherry Morning
After placing your eggs in a pot then fill with water to just cover the eggs. Bring pot of eggs to a boil for about 1 to 2 minutes then cover and take off the heat for 15 minutes. After 15 minutes run under cold water to start cooling the eggs. Let eggs sit in cold water until they are cold then peel. No additives!!
@
I have fresh farm eggs every morning and I have had for many years. The real trick is boil the eggs, then drain and just before adding cold water smack them about in the pot to crack the shells. They peal just fine that way and its way easier than you think.
great tip
I have peeled hundreds of eggs that way and it works great unless you get just too aggressive and bust an egg to pieces. lol. But I don't care what anyone says they peel much easier warm than cold.
Amazing experiments... .
👍👍👍👍 Thank you for the information!!!
Never heard of baking soda. I will give it a try. Great info about the age of eggs. Thanks
It makes very little to no difference at all.
All you have to do is watch ,'Cooking with Brenda Gantt...You'll be surprised at all you learn.,,,,including info about boiling fresh eggs as opposed to eggs a few wks. old.
thanks for the video,
I tap the eggs on the wider end first to break it near the air bubble and membrane. Then peel it with the membrane separating it from the shell.☀️
For deviled eggs flip the egg upside down in carton one hour before boiling the yolk will be near the center of the egg instead of on one end this makes a more presentable finished product
Thank you good tip
Put eggs in cold water, Boil for 3 minutes, shut heat off and move off heat, cover with lid. Let set for 10 mins. dump out hot water add cold water and ice to pan. Leave for 5 mins. then when cold peel and eat. If you are not going to eat right away, leave in shell and put them in frig. Enjoy. Helps if you run cold water on eggs when you peel them.
I don't think frig would be very happy if I started sticking hard boiled eggs back in her
Start peeling at the large end. Once you have an opening, use a thin teaspoon to slip between the egg and membrane.
Do they need to be cooked first?
Thx 4 getting us to remember what our grandma tought us younger.
Not
Thank you this is goog information
I would have preferred the voice of Foghorn Leghorn.
I say, I say son, I have to agree!
It sounds like Stephen Hawking.
Personally, I use a few tablespoons of vinegar. The key of shucking is to shuck eggs at room temperature.
Interesting
My sure fire trick is to plunge the freshly boiled eggs into ice water and let them sit in it or 30 minutes.They peel easy peasy. Try it. You'll like it. Eggs can be right from the store of weeks old and the still peel easily. The super cold water causes the thin film to separate from the egg allowing the shell to be peeled lickety split.
Admiral Preparedness
Didnt work for me.
Add a splash of vinegar to the water when boiling eggs so that they don't crack while they are boiling.
L
I tried this the other day and they still cracked... just sayin'...
I'll try the baking soda next time...
I have different way to peel chicken egg, after boiled i put 3 or 4 egg's in a jar with some of water inside it's around 40 or 50 % of jar volume, close jar and shaking little bit.
Nice title...
Can i use the baking soda AND salt tricks at same time??
This info was eggcellent
Funny 😅😄
The wee amigos music group
I only use eggs from chickens hatched under a scorpio full moon...before placing in pot , while eggs are still in the carton , rotate the carton CLOCKWISE 7 times (if you are in northern hemisphere) before removing from fridge. Boil as usual....voila!!
I tried that and Beetlejuice appeared.
You can do this with duck eggs laid during a solstice too provided, and I quote from Mrs Beeton's 1798 edition of The Eggcellent and Flantastic Omnibus, _provided there be a frost in the air at the time of laying which could snap freeze the testicles off a highland Scotsman_ and provided, of course, that you can find a carton.
7 times ...? You need to get out more often! you have too much time on your hands ... weird
Joel Rausch yeàaaaaaa
👍
to stop eggs cracking prick the blunt end, to make easier to peel hard boiled eggs, 5 minutes in a pressure cooker once it gets to full steam, the eggs stay whole but the shells crack in half and the eggs fall out
Tried many ways to make them easy to peal, but nothing works as well as cocking them in an instant pot with high pressure. Use only a half cup of water and takes only six minutes. Matters not if they are fresh or not. No need to fiddle with vinegar or baking soda. Perfect every time.
Last time I cocked an egg it cost me $1000 a month! ✌️🤪👎
thank you
live long and prosper
Thank you that is helpful.
Karen Clark
amazing how convoluted eggs are
Resting boiled eggs in ice cold water isn't the best.
50 to 52 degree (f) water for around 15 minutes and your eggs will peel MUCH easier. _(that's how the commercial factories do it)_
Eggs are best boiled between 14-21,i worked at a boiled egg factory,20,000 lbs a day.They went mostly to salad buffets,some packaged for stores.
David Phillips 14-21 what? Days? Minutes?
Ya right
probably days!!!!
I like putting salt in my water because sometimes I can taste the salt the eggs were boiling in. But if alkalinity is more of a concern, I'll keep this in mind.
Lavenderrose73 same as me nice n cool
Sea salt is also alkaline, not sure if it helps with peeling. The cold water tip works well though.
Lavenderrose73 a
Lavenderrose73
Bring water to boil. Gently place eggs in water and lower the temperature to a simmer. Cook for 13 minutes. Drain pot of hot water and run cold facet water into the pot. Add a tray of ice cubes to rapidly cool the eggs. This methond results in perfectly cooked, no green in the yoke and easy to peel eggs
.
I eat a lot of boiled eggs and the trick that I use is poking a hole in the shell with a tack and it really works
Before boiling?
A touch of vinegar in water is very helpful in peeling them..,.
Yes. This is the method that I use, too. :)
Baking soda is alkaline NOT acidic, anyway...as a chef of 30+ years, when hard boiling one or one hundred eggs, add nothing to the water, boil for ten minutes and flash under cold, even iced water, THIS is the best way to peel eggs. Remember, the shell is attached to the egg by a thin membrane, it is this membrane we are trying to seperate from the egg, not so much the shell.
I soak my eggs in hot tap water for 10 min so they are not cold before I drop them in boiling water. Perfect !!!
Drop In Cold Water,Then Turn On Heat,and Put Salt.When Done,hold Under Cold Water For 1 minute,And put right into Fridge.Then They Peel Good..
@@fiddlesticksbessette398 -- Look at almost all the other comments here, and notice how there's a space after every punctuation mark. Then look at your comment. Also notice in most of the comments how the first letter of a sentence is capitalized, not the first letter of every word. Then look at yours. Does this suggest anything to you?
I also boil my eggs when I am making pastas. The cooking time usually is both the same.
Oh wow that's clever. I hope I remember this.
and thank you also for making this video..
Towing 2000 lbs. And more cars or vans ..no trucks.
None of these are 100% effective but I always do add baking soda to the water, bring to a boil and shut them off to finish cooking with a lid on the pan. Peel while still warm. Tried the cold method but I get better results with warm.
peel them after 10min ,they will peel easy, don't put them in cold water
rudy Cekc
just eat the peeling... no hassle...hahahaha
great info
Rahimah Humaira
Rahimah Humaira
Rahimah Humaira
yes
Aura Maira
I came here after encountering an meme on facebook about this
Tap water tends to be alkaline already.A tablespoon of vinegar in the water will also make peeling easier.
Is that the nephew the pope touched or one of his priests did.
I add vinegar and works well also
Just for fun, try adding both. ;-)
@@seikibrian8641 LOL PMSL
Putting a spot if vinegar in the water stops cracking/egg white leaking as they boil
a spoon of salt put in cold water at least 10min after boiled
Thanks.
Steam eggs for 12 minutes then put in ice water. They peal great and taste better than boiled in water.
Just put a pin hole in the large end of the egg and it won’t blow out when cooking. Then peel under water from the same end as you put the hole. Perfect every time.
I never have had all that much trouble peeling an egg.
..............Easy to peel hard boiled eggs.........After 6-7 minutes tap the eggs with a spoon and crack the shell a bit........continue as normal.
Buy an egg pricker/piercer and use it. It stops the white sticking to the shell when it is being shelled.
Stephen Bishop
I just use a regular pin ..
When soaking Chick peas put a little biocarbonate soda in the water to tenderise them.
what has that got to do with eggs?
Good instructoinal video. However... Use a real voice !!! Not a computer generated one !!! A Very Low Class Practice !!!!
What if he used to narrate his videos until he took an arrow to the knee?
@@Floordford well, he probably would have difficulty walking or crawling but could still talk. I don't like the computer voice either, I block *all* computer voice channels.
@@Floordford I got the joke immediately and almost spit my drink out! I enjoy spontaneuos humor
Cook your eggs in a screamer and they peal easy every time!
What is a screamer. ? Halloween 4 ? Seriously..did you mean steamer. I have one I never use..
You should have showed us how easy they were to peel
How to peel runny undone boiled egg? V difficult as shell sticks to egg white
I kind of wonder if this is regional because I really don't ever have that much of a problem
Maybe you don't have really fresh eggs? The fresher the egg, harder to peel.... I see a lot of people on here have their own chickens...
I use vinegar....
I all but gave up making hard boiled eggs. Baking soda did work the best but, I spent 22.00 on an egg cooker that cooks the eggs in a fraction of the time, and the egg shells practically slipped off - 100% of the time! I'll NEVER cook another hard boiled egg without my little egg cooker.
I like it, Gracie.
I don`t know.
I found my Kalorik egg cooker on Amazon.com. I do throw them in ice water when cooked, out of habit and I peel them after a minute in the water. I think the key to success is poking a hole in the egg (included - at the bottom of the measuring cup) They have several different brands varying in price, see my link: www.amazon.com/s/ref=nb_sb_ss_i_6_7?url=search-alias%3Daps&field-keywords=kalorik+egg+cooker&sprefix=kalorik%2Caps%2C791&crid=1083ZZ2ZHV8CG
Gracie. Sounds good,, but I don`t eat that many eggs. Think Hermit crab.
Boiling eggs in tap water with salt for about 3 minutes, then run cold water in sink for about 2 minutes . Then put in refrigerator all day next day peeling made easy. Good luck works for me.
In order to prevent the eggs from cracking turn the temperature of the water down so it is still boiling but not bubbling. Then slowly lower the eggs in with a slotted spoon and they will not crack. It has nothing to do with overcooking them, it's just that the roiling water breaks the eggshells...
Actually, there are also eggs that can be difficult to tell sometimes that have tiny cracks on the shell. Those cracks can enlarge due to heat causing the difference in pressure inside and outside of the egg thus releasing the egg white out. So, make sure to look at the egg's surface carefully to see whether there are some small cracks.
Steam cook them and it does not matter. They are easy to peal every time.
Good place for a safety warning, my 10 year old neice was disfigured by an egg explosion." Did you mean: what can make an egg explode when trying to boil them?
water is (effectively) never hotter than 100c, so the inside of the never gets hott enough to turn water into steam. When the touches the bottom for too long gets heat conducted straight from the metal of the pot allowing some of the water in the to and the shell."
I add my eggs to the water after it comes to a rolling boiling. works 99% of the time. I put the eggs in with a spaghetti spoon
What is a spaghetti spoon ?
spaghetti fork , pasta spoon/fork etc .
I tried that method but they still stuck to the shells when peeling...
That much soda will make them taste like soda. You only need a little bit
Simple solution.....Bring the water to a boil then put your eggs in approximately 10 to 12 Minutes
7 minutes after the water begins to boil, and plunge in ice water and leave awhile, perfect..... also, the baking soda thing doesn't work at all, I've tried it. in fact I think it made them harder to peel
Karen Lamb 7
Karen Lamb
Thanks for the tip... HEY! I know you... ;)
I made a dozen last week and they stuck SO bad to the shells... I chucked out so much egg... grrrrr
So do you put the eggs into the boiling water carefully or in cold water and bring them to a boil?
I use vinegar and it works better.
Baking soda makes the eggs taste funny.
Put your boiled eggs in a small plastic container and shake it vigorously , shell will come off in 3 seconds . Or order an egg peeling machine from T.V for $19.95 plus shipping . No more back pain from peeling eggs .
Don't boil eggs, steam them. Put them in the steamer at steam for 13 minutes. Cool in ice bath or running cold water. They will peel beautifully. Even if they were laid yesterday.
Couldn't afford a narrator so they used robo voice.
They're not hard to boil. Sometimes they're hard to peel without shards and fragments developing.
Bring eggs to room temperature first. Then STEAM for 18 minutes. Place in ice water bath and peel with a spoon under running water ... EZPZ
I know from long experience and boiling hundreds of eggs that eggs peel MUCH easier if they are very warm. Cold eggs are the worst. I don't understand all the people who think they peel easier when cold.
Gordon Ramsey says that eggs are only fresh when they are frozen.
Is this a chef's tip or is this only used in restaurants?
Place eggs and water in pan. Turn on oven ring and wait until the water begins to boil. Turn oven ring off and put lid on pan. Let pan sit for 15 minutes. Now remove water and add running cold water from sink tap. Running water will keep the water surrounding the eggs always cold. After a minute or two, remove eggs and begin removing the egg shells.
End result is perfectly boiled eggs with easy peel shells. This procedure also saves energy.
Let the water get hot and lower them in the water on a big slotted spoon. Works for me.
“Put Baking Soda When You Boil Eggs.”
Ye Dogs! You “boil” eggs?
No! Absolutely not! No, NEVER “boil” your eggs!
Place the eggs in a pot of water, turn on the heat, bring the water just to a boil, then cover the pot and immediately TURN OFF THE HEAT!
Let the eggs sit undisturbed for the appropriate length of time in the hot - NOT BOILING - water (for soft cooked eggs - slightly runny yolks, whites firmly set - 13 minutes works for me, adjust the time to your preference) then scoop the eggs from the pot with a slotted spoon and place them in a prepared bowl of ice water to cool.
When the eggs are cool enough to handle, crack and peel them under running water; the running water makes the peeling much easier.
Baking Soda? Salt? Sure, give it a try.
Ja? Dhdhwhsvdjehw
Steam them covered for 13 minutes and then put in ice water for 15. Problem solved.
That is a lot of time to just make a boiled egg
You don't need that much water to bil eggs! Just fil the pot with a quater to half inches, and when it Bodils turn down the heat to just boiling. That way you save energy bacause of less water! ;)
you only need to bring the water to a boil with a half pot of water, then allow eggs to cool to room temperature. this will give you a perfect boiled eggs each time and allows you to save on electric bill. make sure it is a full boil before turning off the stove and simply cover the pot with the matching lid.
Lars Rosing I mm. The qq
Lars Rosing
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If eggs aren't fresh, the air cell at the wide end shrinks and eventually disappears. This is when the peels separate from the membrane, and the membrane (fine white skin) sticks to the cooked albumen or egg white.
So if the raw eggs have a sheen to them, pass them by and look for a dull white with no shine to it whatsoever.
But hey, if you don't shock your eggs in ice cold water before peeling, and as soon as it comes off the stove, then those peels won't come off as easily as you'd like them to either. Shock, don't store them in the cold water. If you work quickly, you'll have the best success.
Mel Colp that's true. My Mom did that. Start the eggs in cool water, bring to a boil then shut heat off. It's important that you leave the lid on the pot before turning off the stove to keep the steam in to continue the cooking process. About 15 to 20 mins later, they're ready to be peeled and eaten!
Another one to peel boiled eggs easily is run the cold tap for a while and put at least 6 ice cubs in the water depending on how big the ice cubes are you may need 7 leave for a few minutes and the shel comes away easily.
As crap ! All you have to do is put the eggs under cold water after they are cooked eggs will peal easy...To avoid egg shells when cracking an egg, crack the egg on a flat surface, If a shell does end up with the cracked egg ? Use the large egg shell to attach the shell to the shell it works every time.
works with older eggs. If you have very
fresh eggs, they will still stick.
Teaspoon in the water. They wont crack.
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Happens with dollar store eggs
How a hard boiled egg peals, has ONLY to do with how OLD the egg is period...
I got a big truck and I put the eggs in my radiator and when I get to work they're done perfect.
I’ve never gotten the peeling thing right. SO, I just go to the grocery store and they have them peeled and cooled.
Peel them under running water. That works for me the best.