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Topic: My utter failure in peeling hardboiled eggs  (Read 7340 times)
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LMAshton
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« Reply #20 on: September 09, 2014 01:02:25 AM »

The best method I've tried is to boil the water (with salt or baking soda added so the eggs don't crack in the water), and when it's at a rolling boil, add the eggs and boil until your required level of doneness. Remove from heat, then put the eggs immediately into cold water. Once the eggs are cooled, then peel.

I've done the pressure steam method. It doesn't work as well as the above method.
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« Reply #21 on: September 09, 2014 05:54:43 AM »

I have caught no fruit flies using four different methods...perhaps they are now all dead! Grin

blupaisen--are you eggs peeling any better with any of the methods posted?  I did run into one stubborn egg this week that did not want to get peeled without taking chunks away...I have no idea why, but I did not want to deal with it so I let the dog have it.  The rest peeled easily...go figure!
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« Reply #22 on: September 11, 2014 11:00:18 AM »

I add a little bit of vinegar to the water while it is a boiling then I don't actual boil the egg, I let it sit, covered for 12 minutes in the hot water, run under cold and never have any problem.
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« Reply #23 on: September 11, 2014 12:42:02 PM »

it also makes the centers soft and gooey like I like them!  I forgot what hubby calls these eggs...coddled? 

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« Reply #24 on: September 15, 2014 11:35:33 PM »

My eggs are so fresh, they still have feathers stuck to 'em.

That would be the problem. If you do have your own chickens and boil the eggs right away you will have problems peeling them. As somebody else said. Put them aside for a week or so before boiling. I do know from personal experience.
"Fresh" eggs in the store are usually a few days old to prevent that problem.
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« Reply #25 on: September 20, 2014 02:18:41 PM »

I sometimes use farm-fresh and sometimes store bought eggs, and the older store bought are much easier to peel

My dad taught me the blow method when I was a kid, it really works:  crack the small end and peel off a bit of shell and membrane.  Press lips firmly against the hole and blow.  Crack egg all over and peel off shell.  I always feel a little weird doing this for eggs I'll serve others, though, so I rinse after peeling.
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« Reply #26 on: September 30, 2014 05:35:35 PM »

I love this topic string because I also feel that it's a bit of a mystery.  Sometimes I have no issues and other times it's a nightmare.  I think the older eggs are key. 

I've also learned (the hard way) that it's not smart to store the hard-boiled eggs in the refrigerator without peeling them.  I thought I'd boil up a batch and then peel them as I needed them . . . not a great plan. 
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« Reply #27 on: October 01, 2014 11:04:06 AM »

lol have you tried the already boiled and peeled eggs that come in a bag?  I can't imagine but my fitness trainer swears by them...
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