I'm beginning to get really frustrated. I've been having a real problem with hard boiled eggs for our lunch salads recently. I find that the shells refuse to come-away from the eggs cleanly, leaving a rather pitted and bedraggled looking egg, that is most un-appealing (unna-peel-ing, geddit?).
I've been told that the eggs shouldn't be too fresh, or that one should plunge them into ice-cold water when cooked, or even to put baking soda in the water. Whatever method I use there are always one or more of the little bast*rds that refuses to peel properly.
Actually I've just cooked a couple and they were fine, but generally this isn't the case.
If anyone has a foolproof method, I would love to hear it. Maybe I should ask someone who works in a pickled egg factory; theirs always seem to be perfect.
I usually serve ours cut in half, with a squirt of Mayo and a tiny sprinkling of curry powder (as above). Looking nice is as important as tasting nice, and some of mine recently have looked almost scrambled. A dreadful mess.
38 comments:
Many years ago, over 50, a boyfriend told me to use a teaspoon to shell eggs under cold running water but the eggs are best if they are older rather than fresh as they develop an air sac at the top. I still use that method.
Steam for exactly 12 minutes and dump into cold water. Peel immediately.
I am often asked at market here, if I want them for frying or boiling. For boiling they sell older eggs.
I'll give it a go, thanks.
Fresh eggs are so frustrating to peel. Under running water does help a little.
I like to mix the yolks with a little mayo, mustard and curry. The perfect accompaniment or snack in the summer. I often have some ready in the fridge
Best way in life is to accept imperfection.
Not sure what I am doing right but don't have the problem you have. I start by putting the eggs in cold water, bring to simmer; depending on size of egg (try ostrich), set timer to seven/eight minutes (from simmer); when time is up immediately run under cold water - and I mean cold, for about a minute; leave be until cool enough to handle. Crack all over. I do this by tapping them on the work surface. It's most satisfying. Peel. Gently. Don't be in a hurry.
If you want a real challenge try quails' eggs.
Anyway, how very retro (think 70s dinner parties) to serve stuffed eggs.
Another option if your artist's eye isn't aesthetically pleased with a puckered egg, just make a Scotch one. The sausage meat will cover a multitude of sins.
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I'm too lazy to start working on the yolks. Mine are a more basic version; but with the same ingredients.,
I serve simple boiled eggs because of the simplicity, making Scotch Eggs would involve a whole day!
I do use your method, but I still have problems. I also swear at the eggs which probably doesn't help.
What bbarna said. I've been steaming farm fresh eggs for years. It's the only way they'll peel nicely. Wait for the pot to be at full steam then quickly place in the eggs, cover, start timing. Good luck!
in germany they use a drawing pin to pierce a hole in the upper part othe egg befire boiling it
I never have a problem with peeling eggs. When boiled, I then put them in cold water for several minutes. This allows the eggs to contract within their shells. Then bring out, tap and patiently peel. As the French would say, Voila!
I use Susan's teaspoon method as well, an upside down teaspoon works perfectly once you've removed a tiny bit of shell to get it under the skin.
I have never tried 'steaming' an egg; I always boil. Obviously something I need to try. Thanks.
I've not heard of that one. Interesting.
That's basically what I do, but the little bugg*rs still resist.
I don't think I would be dexterous enough, I'm a bit ham-fisted.
Then why not get that Swedish lady you live with to do it? With her nimble Scandinavian fingers, she will have the task done in a jiffy. After all, it's never easy peeling an egg with fingers like pink bananas.
She's off walking the dog at the moment, otherwise I might have informed her of what you've suggested.
I've just peeled two more and they behaved perfectly. My luck must be changing.
This is one of life's problems that has yet to visit me. I just boil, cool, shell. Of course now that I know there's a potential problem........
The last couple of lots I've done have been without problem, but up until a few days ago I was having a terrible time with them.
I buy eggs from a local farmer. Mostly they peel OK but I sometimes get a real cracker where half of the egg comes away with the shell.
Which would indicate it is a question of freshness.
As a chicken keeper and caterer I know the problem. The fresher the eggs the harder to peal. We put a generous sprinkle of salt in the cooking water and this really helps.
Older eggs generally peel easier, I have tried everything that others have suggested with inconsistent results.
It's so annoying, isn't it.
I put vinegar in the cooking water, but I'm not sure if it does any good.
I have this same problem more often than not. I HATE it! Reading the replies here is interesting.
It drives me crazy. I end-up swearing and shouting, but even that doesn't help.
I think that is the best solution. Buy your eggs, then put a number aside for a couple of week before hard-boiling them.
I share your issue with eggs and will try some of the solutions listed above..
Good luck. I still think the best answer is to use at least two week old eggs.
Cro, I never have problems peeling hard boiled eggs. Put the raw eggs in cold water in a pot and boil for 15 mins. Take out, pour out hot water, add cold, add 1 large glass of ice-cubes to the water and swish around. Then take out eggs and tap both ends, peel under running cold water. Perfect!
That's pretty much what I do, but it's usually ten minutes, and I often don't have the ice cubes handy. I must mend my ways! Thanks.
My son taught me this fool-proof method. Boil the water in a saucepan - add a little salt. Add the eggs and let them boil for one minute. Turn off the heat. Put lid on the saucepan and time 11 minutes. Pour off the water and cover in cold water. Leave for a couple of minutes and the shells should slide off beautifully!
Egg cookers pierce the shells.
I'll try that TODAY.
Someone else mentioned that. I'll try Simone's method, then maybe yours afterwards.
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