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Topic: My utter failure in peeling hardboiled eggs  (Read 7341 times)
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blupaisan
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« on: September 03, 2014 04:25:03 PM »



It seems like I have tried everything! I am boiling water (eggs have been sitting in it). At the boil I turn off heat and let sit for 10 minutes. makes the perfect egg but I'll be durned if I can peel the bugger! I  plunge it into cold water and begin peeling. Egg is still warm as I work. One out of 6 eggs will peel perfectly and easily, the others will  be as stubborn as they come and tiny shell bits come off at a time and I lose a lot of good egg.
Sure would like some pointers.
thanks!
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« Reply #1 on: September 03, 2014 04:38:12 PM »

I've tried everything too. Peeling underwater, peeling warm, peeling cold, begging them to give up their shells. I do know that fresh eggs are harder to peel than older eggs, but my DW thinks it's the opposite. Not having any chickens in the backyard, I may never prove this one.
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« Reply #2 on: September 03, 2014 05:02:49 PM »

I have not tried the blow method but I have had good results with the shaking eggs.
http://www.epicurious.com/articlesguides/blogs/editor/2014/04/how-to-peel-a-hard-boiled-egg.html
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« Reply #3 on: September 03, 2014 05:06:55 PM »

I tap the pointy end to crack the egg and then roll it on my counter...once the entire egg is cracked, the whole shell seems to come right off.  If I have a lot of them to do, I put them in a tupperware and shake them up until all the shells are cracked...the shells come off really fast...one thing I do, though, is I do let the eggs cool...the cooling seems to "shrink" the eggs away from the membrane.  I buy farm fresh eggs at the local farmers' market so I don't know if that makes a difference.
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blupaisan
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« Reply #4 on: September 03, 2014 05:10:59 PM »

thanks!! I will try the serious cracked-up-all-over method. My eggs are so fresh, they still have feathers stuck to 'em.
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patty_o_furniture
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« Reply #5 on: September 03, 2014 07:17:37 PM »

Get an electric pressure cooker.  6 minutes to a hardboiled egg and the steaming process loosens the shell on even farm fresh eggs.  The shells come off beautifully.  You could always try steaming in a regular pot instead of a water boil.  I'd imagine it would be a similar situation.  In general steaming does take longer if not using a pressure cooker.  
I haven't tried steaming without my pressure cooker but this website looks promising:  http://www.theprairiehomestead.com/2014/04/the-easy-way-to-peel-farm-fresh-hard-boiled-eggs.html

Good luck!
« Last Edit: September 03, 2014 07:21:49 PM by patty_o_furniture » THIS ROCKS   Logged

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« Reply #6 on: September 03, 2014 07:27:26 PM »

I bake to "hardboil" my eggs...I always use older eggs because it seems easier to peel (larger air pocket)...I also run the eggs under water as I peel (I do a major crack all over) which seems to help.
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Lettersalad
« Reply #7 on: September 04, 2014 12:47:21 AM »

Don't know if that helps, it's just I never have problems peeling eggs... I put them in cold water. When it's bubbling, I let the eggs cook for about 4 mins, then I pour the water, give the pot a little shake so all eggs will jump and get cracked shells, fill the pot with COLD water and let them cool off.

Salad
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« Reply #8 on: September 04, 2014 05:51:46 AM »

lol hopefully we can all help blupaisan solve this annoying issue--it is not a world crisis, but those everyday hassles really are the ones that get to us!

I still want to know how to keep those pesky fruit flies out of my kitchen when hubby brings home fresh bananas! Grin
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« Reply #9 on: September 04, 2014 07:41:28 AM »

I cook my eggs for longer than I probably should (I really don't like under-done yolks) but once they're done boiling, I dump the water, rinse under very cold water, and then leave sit in a potful of cold water (ice can help).
I also use the crack-all-over method, it's kinda fun to just toss an egg on a counter or lunch table and see people's faces. Wink And then I roll it around on the counter to get it super crunchy, and often the shell all comes off together.
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