Video: How to Boil Eggs

Try using old (not spoiled) eggs and they will peel much easier. Fresh eggs will stick to the shell no matter what trick you use. Enjoy!

I tried this technique to day, to make deviled eggs for my families Easter Dinner. THIS DID NOT WORK ONE BIT. Every single one of my dozen eggs ripped and stuck to the shell, without one clean removal. I would recommend NOT using this technique, as it wasted a dozen of our eggs.

I think the eggs in video are not fully cooked! I would rather have some of the grey color around yolk than not have them fully cooked. It is a tricky time/heat combo for your own stove. Still working on it!

My grandmother handed down this method of boiling eggs that always results in perfect hard boiled eggs that peel easily and do not have those ugly places that stick to the shell and detract from their appearance. She taught to remove the eggs from the boiling water, cool them immediately under cold water and start to peel them as soon as you can comfortably handle them. Use the edge of your thumb (as demonstrated in the video, but not specifically addressed) and make sure you break the membrane at once to make sure you wind up with perfect hard-boiled eggs every time!

Saw a couple of tips I have used before...however when I boiled eggs a few days ago, here's what I did: Cold water, cold eggs. Added salt, a tablespoon or so of oil and vinegar. Boiled 10 minutes and quickly cooled. Peeled easily & were perfectly done. I'm not sure why tip used salt, but the vinegar keeps the eggs from leaking from shell and the oil makes for easy peeling. I use a gas cooktop and when you turn it off, it cools much quicker than an electric cooktop so that's why I go ahead and cook for the 10 minutes. From experience the turning off the electric, covering and allowing to sit works great as well. I'm sure everyone has their own techniques for boiling an egg, just try the vinegar & oil for perfection....

If you want eggs that will really peel easy (I've tried this method and just about any other you can think of) you want to switch to the steam method. Place eggs into the steamer when it's already hot so they don't touch each other, cover, and let cook in the steam for 13 minutes. Once cooked put them into an ice bath and there you have it. If I'm using them right away, I'll make them even easier to peel by putting a small crack on the gas end of the egg before cooking.

Instead of mayo, i mix the yolks with rigotta chees (add to taste), dust with paprika or nutmeg, sometime both with some cinammon. They go quickly - not my talent - i think its the rigotta instead of the mayo!! Enjoy and let me know if you try it.

For Deviled Eggs, you have to use 'cider vinegar'...it's a must! Yellow mustard, careful with the mayonaise (you can easily use too much), salt, pepper, and sugar (or Splenda)and cider vinegar - all to taste! Top with paparika and real bacon bits and you can't miss! My grandfather was a full German and this was the Bohemian recipe for deviled eggs.

I place mine, new or old in tap water to about 1 inch over, boil for 9 minutes,turn heat off, tap lightly to crack shells and cover for about 8 or 9 minutes, or longer if you forget about them. Drain, run cold water over and then lightly crack around and peel. Sometimes a couple of new eggs will stick! The best deviled egg? After cutting the eggs in half, finely smash the yolks (sieve or use a fork) Stir in a little of "Marzetti's Slaw Dressing over until you get the consistency you want. Don't have Marzetti's? Take 1/2 cup real mayo (or Miricle Whip), add 3-4 tsp. sugar and 1 Tbsp. of cider vinegar. Stir well.

I've also heard that if you put a tsp of white vinegar in the water, the eggs will peel easier