How do you get hard boiled eggs to turn out perfectly and be easy to peel?
I suspect my eggs may be too fresh, seeing as how they are straight from the coop and only a few days old. I've tried removing from heat and steaming, adding salt to the water and my eggs are still always hard to peel and some of the egg comes off with the shell. Not bad for salads, but I want to make a tray of deviled eggs for a party tomorrow and I am panicked the eggs will not be exactly right.
My wife gave me a tip that has worked so far for me... at least in terms of how well they end up. Put eggs in water, and then turn heat on High. Once the water starts boiling, cover the pot and turn the heat off. Leave them in for 10 minutes, covered, with the stove turned off, and they should turn out perfectly.
Hi Thief - that does work like a charm to prevent overcooking doesn't help with peeling them though unfortunately.
no need to be sorry hopefully someone else will see this advice on how to cook them well
I boil mine then immerse them straight into ice (more ice than water) water. It works for me every time, but then again I have store bought that are probably weeks old by the time they get to me.
Add about a teaspoon of Baking Soda to the water and then boil it for 3 minutes and then cover and turn off the water and let them sit for 1/2 hour. Then immerse them into ice water. They peel perfectly.
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Have you tried boiling the water and then put the eggs in this boiling water for l5 minutes. I get good peel almost every time. If the eggs are old, not so much.
When boiling fresh eggs more salt is needed in the water to make them peel good.
i put half pot of water with the fresh eggs inside. Boil them for 10 minutes. Once you see the shells begin to crack, turn off heat and scoop up the eggs, dip into tap running water before peeling them
I add a teaspoon of vinegar to my water, then I boil the water. Once the water is boiled I then add the egg to the boiling water.
Once the eggs are done I add them to ice cold water in a bowl. I leave them there till the water is totally gone cold. Then I remove and roll the egg on the counter. Then I peep the shell off.
I put my eggs into cold water and add about 1/2 cup brown vinegar and bring to the boil. Boil for about 5 minutes and then run the pot with the eggs in it still under cold running water. I find this helps to prevent them cracking open when cooking and the shock of cold water prevents that gray ring around the yolk. To peel them I tap the larger rounded end until it cracks, then tap all the egg shell until it cracks, put it back into the cold water until you have cracked them all. I then start peeling from that larger rounded end under running cold tap water. 99% of the time I get a perfectly peeled egg.
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