Okay, so I decided to try out a suggestion on a recent thread, that of hard-boiling about two dozen eggs at once and eating them throughout the week. Since I have a large pot, the actual boiling of the eggs didn’t pose any problems. And I shucked about five afterwards and immediately ate them. Again, no problem.
The problem occured when, after having refrigerated the remainder in their shells, the time came to eat them. I had the worst time trying to get the damn shells off without losing a good portion of the white along with them. Seems like if you wait, the thin film under the shell sticks much more firmly to the white and it’s a real pain trying to take it off.
Anyone out there have any ideas for getting around this problem? I tried rolling the eggs along the edge of my sink to sort of break up the shell in a lot of places, and that seemed to help a bit. But the overall result was still pretty unsatisfactory. I was thinking that maybe, right after boiling an egg and holding it under cold running water to cool it off a bit, there might be some condensation built up between the film and the white, thus rendering it easier to pull off. But maybe it’s something else.
I boil lots of eggs regularly also. I’ll buy the big 18 paks and boil 'em all up at once. Great snack. Here’s my method.
Salt the water. I add about a 1/2 teaspoon of salt to 2 inches or so of water in a large pot that’s big enough to hold all 18 eggs in a single layer. Get the water boiling on med high, quickly lay in the eggs with a spoon, and start a timer for 8.5 minutes. If you start with refrigerated eggs, an 8.5 minute cook time produces a moist yolk that is not chalky. Reduce the heat as soon as the water comes back to a boil, and maintain a gentle boil. As soon as the timer times out, take the pot off the heat, pour most of the hot water out (carefully), cover the eggs with cold tap water, then dump in a pile of ice cubes, and stir for about 5 minutes. This stops the eggs cooking, and preserves a moist yolk. Then, they’re ready to go back into their container and into the 'fridge. If you get it right, the eggs peel easily and the yolks are moist without being runny.
from foodtv.com: “The best way to make easy-to-peel hard-boiled eggs with pure yellow centers is to place the eggs in a pot of cold water and add a teaspoon of salt. Place the pot on the stove and bring to a boil. Cover the pot and remove from heat and let sit for 13 minutes. Drain the eggs and immediately place in an ice bath until completely cooled. Drain and enjoy your perfectly cooked hard-boiled eggs.” i’ve have used this method and it’s worked great for me. good luck!
If you add 1oz. of vinegar to each quart of water used, the eggs will peel much easier.
Also a quick warning, hard boiled eggs should be eaten with-in 4-5 days. The boiling causes cracks that may not be seen, these are hidden places for bacteria to enter,shortening their shelf life. Eggs can’t build muscle when youve got the shits for 3 days non-stop.
What BusterK9 said. That is the method I use at work. It also keeps the yolks from turning green. The Salt also helps them peel, but I have found that peeling is dependent on the quality of the eggs. Old eggs dont peel easily.
Okay, guys, I’m printing this thread and sticking it up on my fridge. Thanks for all the suggestions - I knew I could count on the T-Mag community to help me out in my hour of need!