ardillacid Posted October 8, 2011 Share Posted October 8, 2011 What is the key to making a great hard boiled egg? I just can't seem to get the skin and shell to peel off without taking half of the egg white with them Link to comment Share on other sites More sharing options...
Winchester Posted October 8, 2011 Share Posted October 8, 2011 My advice is secure yourself a woman. Preferably a mute one. Link to comment Share on other sites More sharing options...
Lil Red Posted October 8, 2011 Share Posted October 8, 2011 [quote name='ardillacid' timestamp='1318098949' post='2318044'] What is the key to making a great hard boiled egg? I just can't seem to get the skin and shell to peel off without taking half of the egg white with them [/quote] are you running the eggs under cold water after they are done cooking? other than that, I usually try to crack the bottom part of the egg first, since there is a little air bubble there, and that helps the rest of the shell come off easier. btw, if you're making egg salad sammiches, be sure to fix me one while you're up. Link to comment Share on other sites More sharing options...
rizz_loves_jesus Posted October 8, 2011 Share Posted October 8, 2011 It's not cooked enough. If you take it out of the water and it dries off in less than five seconds, it's done and peeling it should be no problem. Link to comment Share on other sites More sharing options...
faithcecelia Posted October 8, 2011 Share Posted October 8, 2011 Use old eggs, the fresher they are the harder they are to peel. Even a soft boiled egg can be peeled easily if its not too new. Fresh are nicer to poach though. Link to comment Share on other sites More sharing options...
Vincent Vega Posted October 8, 2011 Share Posted October 8, 2011 Yeah, the old eggs thing. Props for Face-a-Steeler. Link to comment Share on other sites More sharing options...
got2luvjc Posted October 8, 2011 Share Posted October 8, 2011 [quote name='Winchester' timestamp='1318099671' post='2318049'] My advice is secure yourself a woman. Preferably a mute one. [/quote] This a valid method fo'sho' Link to comment Share on other sites More sharing options...
IcePrincessKRS Posted October 8, 2011 Share Posted October 8, 2011 [quote name='USAirwaysIHS' timestamp='1318102262' post='2318071'] Yeah, the old eggs thing. Props for Face-a-Steeler. [/quote] [quote name='faithcecelia' timestamp='1318102142' post='2318068'] Use old eggs, the fresher they are the harder they are to peel. Even a soft boiled egg can be peeled easily if its not too new. Fresh are nicer to poach though. [/quote] [quote name='Lil Red' timestamp='1318100008' post='2318052'] are you running the eggs under cold water after they are done cooking? other than that, I usually try to crack the bottom part of the egg first, since there is a little air bubble there, and that helps the rest of the shell come off easier. btw, if you're making egg salad sammiches, be sure to fix me one while you're up. [/quote] All of the above. I generally put my eggs on and watch for it to boil, let it go for about 10 minutes and immediately pour off the hot water and add cold. If the eggs are really fresh they will still have chunks peel off, but more often than not they're perfect. Link to comment Share on other sites More sharing options...
OnlySunshine Posted October 8, 2011 Share Posted October 8, 2011 (edited) My mom swears by the few minutes rule, but I don't like that idea. I went by what the Fannie Farmer Cookbook says which is to keep it in a pot of boiling water for 8-12 minutes and then dump the boiling water into the sink (carefully) and fill the pot up with cold water and put ice in it. It stops the cooking process so you don't get that nasty gray ring around the yolk. Once it is completely cold, it should have shrunk away from the shell and is much easier to peel. Sometimes, I make like 3 or 4 at a time and eat one or two and keep the remainder in the fridge overnight. That really helps if you want to prepare them in advance because the eggs definitely shrink. You could also add a pinch of salt to the boiling water because the proteins coagulate and firm up, making the egg easier to separate from the shell. I echo what everyone says about using older eggs. My mom hard boils to salvage the eggs before they go bad. edited because of razzle dazzle Edited October 8, 2011 by MaterMisericordiae Link to comment Share on other sites More sharing options...
MIKolbe Posted October 8, 2011 Share Posted October 8, 2011 you can buy pre boiled eggs at the market.... Link to comment Share on other sites More sharing options...
Jaime Posted October 8, 2011 Share Posted October 8, 2011 Also I put a dash or two of salt with the older eggs while they boil. Then run them under cold water. Make sure you boil them for at least 10 minutes Link to comment Share on other sites More sharing options...
MIKolbe Posted October 8, 2011 Share Posted October 8, 2011 and paula dean smiled...... Link to comment Share on other sites More sharing options...
AccountDeleted Posted October 9, 2011 Share Posted October 9, 2011 I would advise... to put this in the Lame Board and the change the title to Attn People of Phatmass since I am not sure why women would naturally be any better at boiling eggs than men. Really lame...and yet the thread got a vote - go figure. Link to comment Share on other sites More sharing options...
incarnatewordsister Posted October 9, 2011 Share Posted October 9, 2011 I was going to ask. Why women? Link to comment Share on other sites More sharing options...
got2luvjc Posted October 9, 2011 Share Posted October 9, 2011 [quote name='incarnatewordsister' timestamp='1318125615' post='2318207'] I was going to ask. Why women? [/quote] Because women know how to GET. IT. DONE. :D :D :D Link to comment Share on other sites More sharing options...
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