OK...I have got some great recipes and tips over the years from you guys/gals for sauces, soups, smokers, etc. So lets go seemingly simple. How do you cook the perfect hard boiled egg that peels easily every time?
I've experimented, but just covering the eggs with water in a pot and cooking for 17 minutes (about a 9-10 minute boil) yields good results 85% of the time. I am growing tired of spending time trying to peel an uncooperative egg. Anyone have a foolproof method?
Place eggs in cold water bath or ice bath intil cool enough to handle.
Peel.
https://www.simplyrecipes.com/recipes/easy_peel_hard_boiled_eggs_in_the_pressure_cooker/ - ( New Window )
Place eggs in cold water bath or ice bath intil cool enough to handle.
Peel.
This. Do it 3 times a week. Works every time.
Bang the egg on the counter once or twice to peel. If you do it too much it breaks up too much and is harder.
Trust me.
Perfect Steamed Boiled Eggs Recipe - ( New Window )
Peeling an egg - ( New Window )
put in ice bath, remove smash roll and peel.
I never get the shells stuck like with other methods.
and I know technically this is not hard boiled but there is no difference in taste or appearance (as long as you don't burn the eggs) but like I said, it's even simpler than hard boiled.
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Seconded. So easy. Don't have to think about it. Comes out perfect each time.
I guess I need to try the steaming method. We do have have a pressure cooker and have little desire to buy another device dedicated for cooking eggs.
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That's the worst possible solution - you end up with something that's not quite a boiled egg, it's out of the shell so it'll spoil quicker, and you have more cleanup.
That being said, I feel like immediately moving the cooked egg from the hot water to the cold water would be too rapid of a cooling process. If you were using the eggs in a recipe or eating them immediately, then probably not a big deal. But if you're going to store them for eating later or another day, I would remove them from the water and put them in a bowl, wait 5-10 minutes for the shell to cool a little and then move them to the fridge.
As for peeling, cracking them on a flat surface and rolling them has worked just fine for me.
That being said, I feel like immediately moving the cooked egg from the hot water to the cold water would be too rapid of a cooling process. If you were using the eggs in a recipe or eating them immediately, then probably not a big deal. But if you're going to store them for eating later or another day, I would remove them from the water and put them in a bowl, wait 5-10 minutes for the shell to cool a little and then move them to the fridge.
As for peeling, cracking them on a flat surface and rolling them has worked just fine for me.
Starting them in cold water makes them more likely to be hard to peel. That’s one reason the steam method is foolproof.
Not immediately putting the eggs is cold water after cooking results in over cooked eggs with rubbery whites and dry yolks.
Fresh eggs are always a pain in the ass to peel no matter what you do, I've found.
Sure, if you don’t mind paying 3x the price for eggs that taste half as good.
turn off heat.
cover eggs.
let sit EXACTLY 12 minutes.
run under cold water/ice bath to cool.
turn off heat.
cover eggs.
let sit EXACTLY 12 minutes.
run under cold water/ice bath to cool.
That will cook them consistently well. But eggs started in cold water peel inconsistently.
Steam, steam, steam.
I've done it both ways and the hot start is consistently much easier to peel.
After boiling, I submerge the eggs in cold water for 5 to 10 minutes.
I suspect what actually happens, is during this cool down, some water permeates the shell, and that little bit of water makes the shell easy to separate and peel.
Works every time.
After boiling, I submerge the eggs in cold water for 5 to 10 minutes.
I suspect what actually happens, is during this cool down, some water permeates the shell, and that little bit of water makes the shell easy to separate and peel.
Works every time.
This is an important point also. The eggs need to be shocked in cold water (or ice water) after removal from the boiling water to stop the cooking process.
6 eggs, chopped
1/4 cup mayonnaise
1/2 teaspoon zest and 1 1/2 teaspoons fresh juice
1/3 cup finely diced celery
1/4 cup finely sliced scallions
1 tablespoon minced fresh parsley
salt and pepper
Place eggs in cold water bath or ice bath intil cool enough to handle.
Peel.
This.
I've done it both ways and the hot start is consistently much easier to peel.
I can't believe the length of time some boil their eggs. Put in with the already hot water, like you said, and boil for 7 minutes. Not 6 minutes, not 8 minutes.
Results in a boiled egg that doesn't have the liquid yolk, but isn't a yellow powder yolk, either. It's that perfect middle ground where it is almost a solid but also a little gelatinous consistency remaining. I guess soft-boiled (but not the runny kind) is the term.