Etiquette Hell

Hostesses With The Mostest => Recipe Requests => Topic started by: Brentwood on July 19, 2007, 04:41:01 PM

Title: When you make hard boiled eggs ---
Post by: Brentwood on July 19, 2007, 04:41:01 PM
do you have any special tricks you use to make them easier to peel afterward?

I try to use older eggs; fresh eggs are notoriously difficult to peel, but I'm wondering if there are some other tricks I could be trying. I love making deviled eggs this time of year, but I invariably "lose" some of the whites on eggs that don't peel well.
Title: Re: When you make hard boiled eggs ---
Post by: jibby on July 19, 2007, 04:50:15 PM
I drain the water, then run cold water over them for about 30 seconds to one minute.  Then I drain that water and swirl them in the saucepan until they crack.  Mine usually crack in a spiderweb-like pattern, then the shell slides right off of the egg. 

I absolutely love tossing them into a salad or eating them for breakfast.  I'm interested to see what other tips will be posted!

Title: Re: When you make hard boiled eggs ---
Post by: jais on July 19, 2007, 04:53:49 PM
No cooking tips, but I peel the shells off under cold water.  Works like a charm.
Title: Re: When you make hard boiled eggs ---
Post by: Sophia on July 19, 2007, 04:59:59 PM
Really?  I always thought newer eggs were easier to peel?  I usually don't have a choice.  Made 2.5 dozen eggs into deviled eggs for mom and dad's party last weekend.  Wasn't enough. 

I just put them in ice water when they are done. 

You do know the ziplock bag trick for deviled eggs? 

I have a machine that hard-boils the eggs using steam.  It is the only specialized electronic kitchen appliance that I like.  If you put the eggs in upside down from the way they were stored, the yolk ends up right in the middle. 

Title: Re: When you make hard boiled eggs ---
Post by: Brentwood on July 19, 2007, 05:05:38 PM
Really?  I always thought newer eggs were easier to peel?  I usually don't have a choice.  Made 2.5 dozen eggs into deviled eggs for mom and dad's party last weekend.  Wasn't enough. 

I just put them in ice water when they are done. 

You do know the ziplock bag trick for deviled eggs? 

I have a machine that hard-boils the eggs using steam.  It is the only specialized electronic kitchen appliance that I like.  If you put the eggs in upside down from the way they were stored, the yolk ends up right in the middle. 



Yes, I love the Ziploc trick. Sometimes I spoon 'em in, sometimes I use the Ziploc.

I love trying different varieties of deviled eggs too - this last batch, I added some sweet pickle relish, and it was delicious.

What do you put in yours?
Title: Re: When you make hard boiled eggs ---
Post by: AprilRenee on July 19, 2007, 05:11:59 PM
I run the eggs under cold water and then I bang them on the counter and then roll them under my hands on the counter top. It makes the shell come right off
Title: Re: When you make hard boiled eggs ---
Post by: Suze on July 19, 2007, 05:14:16 PM
My way to make HB Eggs is to put eggs in cold water and bring to a rolling boil, cover, turn off the heat, let sit for 20 to 25 min.

Run cold water over them, drain the pot and fill with ICE. run some more cold water in it.

let them sit untill the ice melts.

They will usually peel very easy. 

Of course there is always that ONE egg  !

I think that the Ice condenses all the leftover water into steam on the inside of the egg, and forces the shell away from the egg.

All I know is a high school "lunch lady" told me this one, and it works for me.
Title: Re: When you make hard boiled eggs ---
Post by: jais on July 19, 2007, 05:16:19 PM
Darn you CathyF, I want deviled eggs now!  :D
Title: Re: When you make hard boiled eggs ---
Post by: Brentwood on July 19, 2007, 05:17:29 PM
My way to make HB Eggs is to put eggs in cold water and bring to a rolling boil, cover, turn off the heat, let sit for 20 to 25 min.



That's how I cook mine too, but I usually do 18 minutes from the full rolling boil.

I'm going to try that ice trick. I've always run cold water over them to stop the cooking, but I've never tried ice.
Title: Re: When you make hard boiled eggs ---
Post by: Summrs on July 19, 2007, 05:34:49 PM
Deviled eggs are great with some chopped scallion in them.. and/or chopped bacon (both very tiny, of course).... and to make them true deviled eggs, you have to cut little "horns" out of pimento, lol

Title: Re: When you make hard boiled eggs ---
Post by: cicero on July 20, 2007, 04:10:06 AM
what's the ziploc trick?
Title: Re: When you make hard boiled eggs ---
Post by: Suze on July 20, 2007, 04:16:28 AM
put all the Deviled Egg "Innards" (your mixed up yellow stuff) in a large ziploc bag (frezer bag works best) smoosh it to one corner and cut a little bit of the corner of the bag off, and use it like a pastry bag

Makes filling them sooooo much faster
Title: Re: When you make hard boiled eggs ---
Post by: Sophia on July 20, 2007, 08:12:45 AM

It also helps if you mush the yolks up with your fingers through the bag before putting anything else in.  The yolks are less likely to be in solid hunks that will clog up the hole in the corner.  The filling is then super smooth.   Don't use super cheap ziplocks, though.  I once had a blow-out. 

Also, since I started weighing the yolks/mayo, the only cleanup is the tablespoon, and the pot that boiled the eggs. 
Title: Re: When you make hard boiled eggs ---
Post by: FoxPaws on July 20, 2007, 11:04:41 AM
Mix the yolk with cream cheese and finely chopped green olives and then put a green olive slice on top. Yummers!!  8)

Gotta try the ice trick - I always "lose" a couple of eggs to the peeling process.
Title: Re: When you make hard boiled eggs ---
Post by: Harriet Jones on July 20, 2007, 11:12:59 AM
Using a pin to poke a small hole in the big end before cooking (there's an air pocket there) helps with the peeling for me.

Title: Re: When you make hard boiled eggs ---
Post by: Suze on July 20, 2007, 02:55:49 PM
Sophia I only use the bag to fill the eggs - I mix the stuff in a bowl with a mixer, after I "rice" the yellows with a pastry cutter
Title: Re: When you make hard boiled eggs ---
Post by: Shoo on July 20, 2007, 02:58:22 PM
do you have any special tricks you use to make them easier to peel afterward?

I try to use older eggs; fresh eggs are notoriously difficult to peel, but I'm wondering if there are some other tricks I could be trying. I love making deviled eggs this time of year, but I invariably "lose" some of the whites on eggs that don't peel well.

I've always boiled eggs under the opposite assumption.  Fresh eggs are easier to peel!  The fresher, the better. 

When eggs are older, the membrane lining the inside of the shell really sticks to the egg, so when you peel the shell off, the membrane takes part of the eggwhite with it.  I learned this by watching Martha Stewart.  :)  Nevertheless, it seems true for all the eggs I've boiled since.
Title: Re: When you make hard boiled eggs ---
Post by: TaylorMade on July 20, 2007, 03:03:03 PM
I make a lot of deviled eggs - Here are my tricks..

1 - Use 'older' eggs
2 - Bring to rolling boil, cover, let sit for 17 minutes
3 - Drain water, run cold water over them to stop the cooking process
4 - Put into refrigerator
5 - THE NEXT DAY - run under warm water and crack.  Cold water NEVER works for me.. The warm water seems to help that layer between the eggshell and egg slid right off the egg with the shell.

I think the big thing for me is that I never boil eggs that I am planning to crack right away.  I always boil the eggs at least a day in advance.
Title: Re: When you make hard boiled eggs ---
Post by: cicero on July 21, 2007, 03:50:31 AM
put all the Deviled Egg "Innards" (your mixed up yellow stuff) in a large ziploc bag (frezer bag works best) smoosh it to one corner and cut a little bit of the corner of the bag off, and use it like a pastry bag

Makes filling them sooooo much faster

thanks.
Title: Re: When you make hard boiled eggs ---
Post by: Trisha on July 21, 2007, 09:50:23 AM
after you crack them, roll them around in your hand to keep cracking them until it won't crack anymore. then, pinch at the air bubble and peel it.
Title: Re: When you make hard boiled eggs ---
Post by: brooklyngirl on July 22, 2007, 04:33:21 PM
Darn you all...now I want deviled eggs, or at least hard boiled ones...and I don't have any eggs....

When I was little I used to feed the yolks to my canary.  I still like the white part better.
Title: Re: When you make hard boiled eggs ---
Post by: Shoo on July 22, 2007, 04:36:06 PM
I guess I've had it backwards all this time. 

So the eggs are supposed to be old?  That squicks me out a little.   :P
Title: Re: When you make hard boiled eggs ---
Post by: Rei-chan on July 22, 2007, 04:59:20 PM

I don't make deviled eggs often, but I eat egg salad at least once a week, as well as having to make it when I worked for the Soda Shop.....at those times I had to hand peel around 3 dozen eggs each time.

I boil the eggs for 10 minutes, then turn off the heat and let them sit for 10, followed by running cold tap water over the eggs and dumping it a few times.  Then I crack the eggs on the counter and they usually peel off in a single strip.

As to my filling, I just use mustard and mayo, with lots of pepper and salt to taste, and top them with paprika.  For the egg salad, I use a potato masher to mush them up, add the mayo, mustard, salt and pepper, and serve it still warm.   :)

Title: Re: When you make hard boiled eggs ---
Post by: Brentwood on July 22, 2007, 05:16:30 PM
I guess I've had it backwards all this time. 

So the eggs are supposed to be old?  That squicks me out a little.   :P

Just older. Not rotten.  ;D
Title: Re: When you make hard boiled eggs ---
Post by: Brentwood on July 22, 2007, 05:17:32 PM

I don't make deviled eggs often, but I eat egg salad at least once a week, as well as having to make it when I worked for the Soda Shop.....at those times I had to hand peel around 3 dozen eggs each time.

I boil the eggs for 10 minutes, then turn off the heat and let them sit for 10, followed by running cold tap water over the eggs and dumping it a few times.  Then I crack the eggs on the counter and they usually peel off in a single strip.

As to my filling, I just use mustard and mayo, with lots of pepper and salt to taste, and top them with paprika.  For the egg salad, I use a potato masher to mush them up, add the mayo, mustard, salt and pepper, and serve it still warm.   :)




Mmmmm. I love warm egg salad. It was one of my favorite comfort foods growing up; Mom sometimes made it for my lunch.
Title: Re: When you make hard boiled eggs ---
Post by: Rei-chan on July 22, 2007, 05:19:03 PM

Mmmmm. I love warm egg salad. It was one of my favorite comfort foods growing up; Mom sometimes made it for my lunch.

It is still one of mine.....in fact, this thread has prompted me to go put some eggs on......should have some in about 25 minutes!   :)
Title: Re: When you make hard boiled eggs ---
Post by: Shoo on July 22, 2007, 05:24:06 PM

Mmmmm. I love warm egg salad. It was one of my favorite comfort foods growing up; Mom sometimes made it for my lunch.


It is still one of mine.....in fact, this thread has prompted me to go put some eggs on......should have some in about 25 minutes!   :)

Me too!!!   Yummmmmmmmm!
Title: Re: When you make hard boiled eggs ---
Post by: GlindaBunny on July 29, 2007, 01:42:36 PM
sometimes, instead of mayo and mustard, i mix crab (snow or king) and softened cream cheese into the egg yolks for deviled eggs and then top with a bit of parmesan.


i do laura's trick, too, of pricking the large end... it helps with peeling, and the egg shape is nicer without that flat end where the bubble was.
Title: Re: When you make hard boiled eggs ---
Post by: dawnfire on August 08, 2007, 09:36:44 AM
as everyone has said use older eggs (this can be tricky for me as I have chickens and have to figure which are the older eggs. I have found they need to be a week or two old)

When ey're cooked ummedately under cold running water until they are peeled or cold to touch.

peel them by rolling them til you gat a soild crack around the egg. you should be able to find a membrane and peel away
Title: Re: When you make hard boiled eggs ---
Post by: Sophia on August 08, 2007, 10:27:13 AM
I figured out where I got the fresh eggs idea.  Poached eggs are when fresh is better. 
Title: Re: When you make hard boiled eggs ---
Post by: hollasa on August 08, 2007, 10:44:03 AM
I found this REALLY NIFTY tip the other day for making hard boiled eggs, but I haven't got around to trying it yet!

Click here:
http://waitless.org/

And then click on See More Sprintouts, and you'll see "Quick Peel an egg".

Site probably needs flash, or something spiffy like that.
Title: Re: When you make hard boiled eggs ---
Post by: IndianInlaw on August 10, 2007, 09:54:34 AM
dawbfire, don't you put your eggs in a glass of water and see if they float?  The older eggs are more buoyant.
Title: Re: When you make hard boiled eggs ---
Post by: Bijou on August 10, 2007, 10:12:55 AM
My way to make HB Eggs is to put eggs in cold water and bring to a rolling boil, cover, turn off the heat, let sit for 20 to 25 min.

Run cold water over them, drain the pot and fill with ICE. run some more cold water in it.

let them sit untill the ice melts.

They will usually peel very easy. 

Of course there is always that ONE egg  !

I think that the Ice condenses all the leftover water into steam on the inside of the egg, and forces the shell away from the egg.

All I know is a high school "lunch lady" told me this one, and it works for me.
That's what I do, too, but only for 15 minutes.  It stops that green lining from forming.  I also add salt to the water...maybe a couple of teaspoons full.  I wonder if any of this absorbs into the eggs.  I've never noticed they are salty or anything.  I have mixed luck peeling them and can't figure out what the deal is.  I do them under cold water, though. 
Here is what Food Network says about all this:
http://www.foodnetwork.com/food/ck_culinary_qa/article/0,1971,FOOD_9796_1702229,00.html
Sounds like a combo of what we all do here. 
Title: Re: When you make hard boiled eggs ---
Post by: Brentwood on August 10, 2007, 10:15:47 AM
My way to make HB Eggs is to put eggs in cold water and bring to a rolling boil, cover, turn off the heat, let sit for 20 to 25 min.

Run cold water over them, drain the pot and fill with ICE. run some more cold water in it.

let them sit untill the ice melts.

They will usually peel very easy. 

Of course there is always that ONE egg  !

I think that the Ice condenses all the leftover water into steam on the inside of the egg, and forces the shell away from the egg.

All I know is a high school "lunch lady" told me this one, and it works for me.
That's what I do, too, but only for 15 minutes.  It stops that green lining from forming.  I also add salt to the water...maybe a couple of teaspoons full.  I wonder if any of this absorbs into the eggs.  I've never noticed they are salty or anything.  I have mixed luck peeling them and can't figure out what the deal is.  I do them under cold water, though. 
Here is what Food Network says about all this:
http://www.foodnetwork.com/food/ck_culinary_qa/article/0,1971,FOOD_9796_1702229,00.html
Sounds like a combo of what we all do here. 

Thanks for the link! That link also links to a recipe for smoked salmon and dill egg salad sandwiches, which I'd love to try. :)
Title: Re: When you make hard boiled eggs ---
Post by: Sophia on August 10, 2007, 11:44:47 AM
The reason for the salt is to raise the boiling temp. of the water.

I never minded one or two 'uglies' because of peeling problems.  Those are always put in a little bowl for family to snack on right away.  yeah, I know they taste better after melding, but they look so good. 
Title: Re: When you make hard boiled eggs ---
Post by: MDefarge on August 13, 2007, 11:30:37 AM
Well, thanks to this thread, I was craving Deviled Eggs over the weekend, I combined some suggestions, - put a bit of olive oil in the pot w. the eggs, and put ice in the cold water after they boiled....I have to say I had the EASIEST time ever peeling these eggs!