Easy Peel Hard Boiled Eggs. - Joanna's, Anything Cooking? Blog at Allrecipes.com - 271267

Joanna's, Anything Cooking?

Easy Peel Hard Boiled Eggs. 
Mar. 26, 2012 5:49 pm 
Updated: Nov. 30, 2013 6:33 pm
I am sure you have heard all the stories, legends and tales of how's and why's a hard boiled egg will either peel, or not peel.  "Fresh eggs won't peel. Be sure they are at least three days old!" Trust me, its not the eggs, it's science.  After boiling your eggs about 10 minutes turn off the heat, cover and allow to continue to cook about 20 minutes. Then immediately rinse and immerse them in very cold, almost ice water.  Now, why does this make the egg easy to peel?  The cold temperature on the outside in comparison to the hot hard cooked egg will cause condensation to form between the membrane covering the egg and shell.  It actually causes this seperation which makes it easy to peel.  After you have cooled the eggs in cold water for about 10 minutes, crack and continue to peel under very cold, running water to further enhance the condensation to occur.  That's it. Now you should never have odd looking, peeled eggs. Be sure to crack and peel before the water and egg temperature equalize, or you will again have eggs which stick to the peel.  This is because that seperation caused by the condensation is now gone because of the equala;ization of temperatures between the water and the hard boiled egg.
Mar. 26, 2012 6:45 pm
Hi SPM. I have known for a long while about using older eggs. The whites shrink as they get older. Thanks for the rest of the tips. I will be sure to use them.
Mar. 26, 2012 7:00 pm
20 mins is a bit long, It should be from 9 to 15 mins, if the outside of the yoke is green then you cooked them too long. http://www.incredibleegg.org/recipes-and-more/recipes/basic-hardboiled-eggs
Mar. 27, 2012 8:29 am
I bring them to the boil, put on a tight lid and turn off the burner. Leave them alone for about 15 minutes and then to the ice bath. No green ring, easier to peel after the ice bath.
Mar. 27, 2012 8:48 am
Hello, SP Mom-thanks for the tips. I found out the hard way about using fresh eggs. With Easter coming up your ideas will be used by many.
Mar. 27, 2012 8:55 am
I do exactly as covergirl. When I have a large batch to peel the eggs will often become equalized in temperature with the chill. I found that re-warming them in the pot they were boiled in, that I can repeat the process. Last time I took out only five eggs at a time and iced them and I had no problems at all.
Mar. 27, 2012 11:08 am
Thanks for the tips - very timely with Easter around the corner.
Mar. 27, 2012 3:38 pm
one other thing to note, Unless your picking the eggs from the hens nest your self the eggs at a store are not deleviered 5 mins after they are laied. they are already several days old (if not more).
Mar. 31, 2012 5:58 am
I put my eggs in a pot and add water to cover the eggs. Then I cook them on medium heat for 20 minutes. Then I put them in very cold water. I take each egg and crack them a little and squish softly in my hand and put them back in the cold water. You can then take a egg and with one hand slide the egg out of the shell, leaving the whole shell in your hand to discard. Very little shell mess and very easy.
Nov. 30, 2013 6:33 pm
I agree with the suggestion to bring the eggs to a boil, turn off the heat, cover the pan and let sit about 15 - 20 minutes. I rinse them in cool water, tap the shells on the counter, then insert a teaspoon under the shell and push it off. I makes for a prettier deviled egg - mine were looking a bit rough before I tried the teaspoon trick.
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Sweet Pickles Mom

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About Me
I am a non-working Registered Nurse. I have loved to cook ever since childhood. I love the outdoors and warm weather. Living in Minnesota and being from Wisconsin you would think I would enjoy cold weather and activities associated with, WRONG! I hate the cold and stay indoors almost the entire winter until Spring "breaks." What do you do in the winter? Cook, of course. I love experimenting with new, complicated food dishes and of course I love the taste of my own cooking. I love animals and have a Minature Schnauzer, "Pickles." She is a total joy!
My favorite things to cook
I love to make different Italian dishes. I tend to like spice so I am intrigued by India, Mexico, Thai and anything made with a "bite." Being of German descent, I have some favorite all time recipes that were my mom and dad's. Kliska is one of my families favorites. It is potato dumplings that are browned with bacon and pork pieces until the dumplings are crisped on the edges. Along with the pork pieces and bacon you have alot of chopped onion and a pinch of nutmeg; very tasty, but loaded with cholesterol.
My favorite family cooking traditions
As aforementioned I love to make Kliska. One of my best friends who is Swedish, makes a similar Klub which is a large potato dumpling filled with diced pork, onion, salt, pepper and a pinch of nutmeg. She wraps the dumplings which are coated with butter in aluminum foil and then dropped into boiling water for about 30 minutes. Being German, I do like the 'ol standbys of sauerkraut and pork ribs, sauerkraut and weiner's, sauerkraut and whatever. Sauerbraten, red cabbage and potatoes are a nice combination too.
My cooking triumphs
I just recently watched a cute "date" movie for about the 15th time with Lauren Hutton called Sweet Treats. She's a chef who combines with the male lead to form a team contesting in a cooking contest. In that movie they make a Torta Barozzi which is a very chocolate, non-flour torte. Was a rather complicated recipe, but I made it and it turned out "wonderful." It is a chocolate lovers dream.
My cooking tragedies
I never remember those cooking tragedies. I just never make them again and "move on" to greater things. I will say, I never serve a recipe that I have not made previously! Also when cooking meat, don't over cook and "always" use a meat thermometer!
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