When peeling hardboiled eggs, roll eggs on center divider of sink under cold running water. Squeezing the egg with your hands. The shell will peel off easily and the membrane holds the shell almost whole.
By Vi Johnson from Moorpark, CA
When I peel hard boiled eggs the shell comes away with some of the white and looks awful, how can I stop this happening? I have tried peeling in cold water and hot and rolling the egg first, but nothing seems to work. The shell just goes brittle and comes off in little bits.
By ROZJUNE from UK
1. Place eggs in pan and cover with water; add a generous teaspoon salt. Boil to your preference. I prefer well done so I gently boil about 8-10 minutes.
2. Remove from heat, drain and run cold water over them until they cool.
3. Roll gently to loosen all the shell and just peel away.
*if you prefer, you can skip step 3 and just put in the fridge until you feel like peeling them later. :0)
Peeling boiled eggs is my least favorite chore in the kitchen. I don't like to get the egg shells under my nails. A friend taught me a neat trick several years ago.
Once you have boiled your eggs, take a smallish jar that an egg can fit into. Add about an inch of water. Plop in the egg and put the lid on.
For quick and easy clean up when peeling hard boiled egg, lay a piece of cling wrap on the kitchen bench before you start to peel the eggs. Then when you have peeled the eggs, just throw the peel and wrap in the bin.
Years ago when I cooked a lot, I read a tip for preventing eggs from cracking while being boiled. The method was simple; punch a hole in one end of the eggs with a pin before dropping them into the water.
Many times we have difficulty peeling hard-boiled eggs. Sure, sometimes they are easy to shell, but for some reason at other times, the shells splinter into a thousand pieces and stick to the white!
Hard boiled eggs will peel easily if cracked and placed in cold water immediately after taking out of the hot water.
Instead of spending several minutes peeling each boiled egg, just cut them in half with a sharp knife and scoop out the egg with a spoon. This is so much faster when you plan on cutting them up anyway.
We just made a big batch of deviled eggs from my leftover Easter eggs. When we were peeling them, a few of the eggs had the white stuck to the shell so badly that they cracked in big pieces right to the yolk. Other eggs were fine.
I cooked 18 eggs in a stockpot, covered in water. I brought that to a boil then simmered for 15 minutes (directions from BHandG cookbook). I ran cold water into the pot, but I don't think I let it get all the way to cold, maybe more room temperature. We took the eggs from the sink directly to be dyed. I'm wondering if maybe the problem eggs didn't get cool fast enough.
Thanks so much for any advice you might have for me. I generally make hardboiled eggs at Easter and maybe once in the summer, so I don't get a lot of practice.
By Jess from Hillsboro, OR
I've also had this problem, it always seems like the longer I let them cool down the better luck I have. But I wonder if it has to do with how long you cook them?
Anyone out there know what's happening?
I don't know what is happening here, other than when we hard boil eggs that are laid on the same day, the shell sticks to the white. However, as yours must be at least a week old, this surely can't be the case.
When we have quails eggs, instead of just tapping the egg and trying to peel them, we roll them gently all over on a flat surface, to 'craze' the surface, rather than peeling off a big chunk of shell. This might help.
I find that they peel better if you peel them under cold running water.
My husband loves hard boiled eggs for a quick, healthier, more than normal snack. With time, I've tried other tips I've read about concerning hard boiled eggs and would like to share my recent discovery.
