Let me start off by saying I have done the research in Google, and searched with no solutoin. Ive also searched the forums here.
My question is: When hard-boiling eggs, after I take them out of the ice bath, the shell sticks to the egg and ends up fucking up the whole egg. I remember growing up how the shell used to peel off so easily, now it is just a frustrating task.
My method:
-fill pot with eggs and water about 1" above the eggs
-add salt
-turn on high heat and wait for water to boil
-allow eggs to boil on heat for 30sec to one minute
-remove pot from heat source and let set for 10 minutes
-add cold water / ice
-peel
I usually just stick them on the stove and put them in the pot while the water is heating up, then once they are to a boil I cook for 10 minutes and then drain the hot water and replace with cold
Ice bath isnt necessary.
The thing that makes the shell hard to peel is that leathery coating between the shell and the white.
If you cook it too long this stuff gets hard or something and makes the white stick to the shell.
From Harold McGee’s treatise, On Food and Cooking (p 88):
“…the best gurantee of easy peeling is to use old eggs! Difficult peeling is characteristic of fresh eggs with a relatively low albumen pH, which somehow causes the albumen to adhere to the inner shell membrane more strongly than it coheres to itself. At the pH typical after several days of refrigeration, around 9.2, the shell peels easily. If you end up with a carton of very fresh eggs and need to cook them right away, you can add a half teaspoon of baking soda to a quart of water to make the cooking water alkaline (though this intensifies the sulfury flavor). It also helps to cook fresh eggs somewhat longer to make the white more cohesive, and to allow the white to firm up in the refrigerator before peeling.”
1.) Boil some salted water.
2.) put in eggs and remove from heat.
3.) Leave for 12-15 minutes
4.) Place some ice in some salt water and place it in the freezer.
5.) Put eggs in ice water after the 12-15 minutes have elasped.
6.) Remove after 5-7 minutes (middle of eggs should still feel warm. This is key.)
7.) Peel and enjoy skin-free eggs!
8.) Cool to desired temperature, if necessary.
[quote]romperschompers wrote:
This is the best trick in the history of hard-boiled eggs:
[/quote]
Yes!! Glad you posted this. This trick saved me so much time and got me back into eating hard-boiled eggs (not the baking soda, the shell extraction method).
[quote]Brant_Drake wrote:
I used to struggle with this. But now I know.
1.) Boil some salted water.
2.) put in eggs and remove from heat.
3.) Leave for 12-15 minutes
4.) Place some ice in some salt water and place it in the freezer.
5.) Put eggs in ice water after the 12-15 minutes have elasped.
6.) Remove after 5-7 minutes (middle of eggs should still feel warm. This is key.)
7.) Peel and enjoy skin-free eggs!
8.) Cool to desired temperature, if necessary.
Eggs are so fucking awesome. [/quote]
8 steps to cooking a damned egg? you guys need to lay off the rachel ray show…boil, cool, peel,eat.
You guys are making it wayyyyyy too complicated. You don’t even need to bother with cooling, ice, baking soda, etc.
Just boil your eggs for 10 mins or so. When you go to peel them simply strike the middle of the egg on a BLUNT edge (not a sharp counter top edge), something like the rounded edge of a coffee table. You want to crack the egg shell, but leave the skin intact. Rotate the egg a bit, and strike in a different spot. Do this one more time for a total of 3 times, maybe 4 if you need to.
Your egg should now have many cracks but only near its equator. Now simply start peeling, (use your thumb to swipe away the shell from the white) between the equator and one end of the egg on one side. That side should come off extremely easy and you can do the same for the other side. This is because the skin is coming off the white despite all the cracks on the shell. Sometimes the skin will even be connected and you will get it all in one shot, and it takes about 2 seconds or less.
[quote]slimthugger wrote:
8 steps to cooking a damned egg? you guys need to lay off the rachel ray show…boil, cool, peel,eat.[/quote]
I work as a chef.
So suck my balls, slimbitch.
He asked a specific question, and I gave him an answer that I use for lots of eggs and it works 100% of the time.
If he had come on and asked “I’m lifting weights but not getting bigger” and someone gave them a program, would you have said “You guys need to lay off the Thib shit. Pick up, put down, repeat!”?
You are so hardcore with your disdain for doing a small task well.
[quote]Brant_Drake wrote:
slimthugger wrote:
8 steps to cooking a damned egg? you guys need to lay off the rachel ray show…boil, cool, peel,eat.
I work as a chef.
So suck my balls, slimbitch.
He asked a specific question, and I gave him an answer that I use for lots of eggs and it works 100% of the time.
If he had come on and asked “I’m lifting weights but not getting bigger” and someone gave them a program, would you have said “You guys need to lay off the Thib shit. Pick up, put down, repeat!”?
You are so hardcore with your disdain for doing a small task well.[/quote]
Cool. I happen to have a degree from johnson and wales in providence rhode island (before it turned 4 year). it is rated as a top school for cooking. and we NEVER spent a semester learning to cook and damned egg. SORRY. Boil those motherfuckers, cool those motherfuckers, eat those motherfuckers, if the shell get stuck to the egg EAT THAT TOO! Most of yall could use the extra calories from the shell damn it.
Put eggs in pot, Fill pot with water one 1 cm above eggs. Put on stove high heat for 22 minutes. Take out put in refrigerator with some ice for 5 minutes. The trick to peeling eggs is getting under that filmy skin type stuff, and really use your thick side of your thumb to push the shell off
[quote]xivb4m wrote:
The trick to peeling eggs is getting under that filmy skin type stuff, and really use your thick side of your thumb to push the shell off[/quote]
ditto, hit the egg in a few spots to relieve the intra-ocular pressure of the shell around the egg and this is even easier
[quote]slimthugger wrote:
Cool. I happen to have a degree from johnson and wales in providence rhode island (before it turned 4 year). it is rated as a top school for cooking. and we NEVER spent a semester learning to cook and damned egg. SORRY. Boil those motherfuckers, cool those motherfuckers, eat those motherfuckers, if the shell get stuck to the egg EAT THAT TOO! Most of yall could use the extra calories from the shell damn it.[/quote]
I used to work with a guy who was from J&W. He always gave me shit from being CIA. Very good cook though. He was a fucking genius at making fruit arrangements.
Anyway, the point isn’t some internet dick-waving contest, but helping someone with a problem. “Boil those motherfuckers, cool those motherfuckers, eat those motherfuckers, if the shell get stuck to the egg EAT THAT TOO!” Isn’t helpful for someone trying to avoid that nasty, leathery film. My technique is what I use to prepare deviled eggs for 600 people - so it’s pretty foolproof.
And how many extra calories are in the shell, btw?
I put the eggs in water, salt, high heat, boil, turn the heat off but leave it on the burner 13 minutes, ice bath.
I peel them under running water. It helps separate the skin and the egg.
I also use brown eggs, and don’t boil them until they’ve been in the fridge about a week. Not sure if it is my imagination, but they seem to have a better shell for peeling.