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Old 12-20-20, 01:19 PM  
Vintage VFer
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Tips to a making a Hard-Boiled Egg that peels well?

We've tried all the online tips to get a hard-boiled egg to peel properly. Adding salt or vinegar or baking soda to the water. Adding ice to cool the egg quickly after boiling. We even bought one of those hole-punch things.

The brand of egg, or if it is organic or not seems irrelevant.

Still can't get them to peel properly...

Maybe my fellow VFers have tips we can try?
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Old 12-20-20, 02:44 PM  
antbuko
 
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Everyone swears by Instant Pot hard boiled eggs. I don't have an Instant Pot but I do have an electric food steamer that I mainly use for hard boiled eggs. Steaming them makes peelable hard boiled eggs every time. They actually have steamers specifically for eggs too:

https://www.amazon.com/Dash-Rapid-Eg...s%2C242&sr=8-4

ETA: All the online tips and tricks never worked for me either!
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Old 12-20-20, 03:29 PM  
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Location: West coast of Canada, eh. ;)
I have an Instant Pot and it makes amazing, easy to peel hard boiled eggs every time. It’s an investment and takes up space though, but I use mine for many things.
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Old 12-20-20, 03:43 PM  
BunnyHop
 
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Steam them. Starting them in a HOT environment is key, if I remember the reading I've done correctly. Also, chill them down immediately, then peel under running water for the best result.


https://www.seriouseats.com/recipes/...gs-recipe.html

Here's a link to a longer article, with other techniques and more explanations, but I've been steaming mine for a pretty good while now.

https://www.seriouseats.com/2014/05/...iled-eggs.html
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Old 12-20-20, 05:08 PM  
Helen
 
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Crack the top with a light tap with the back of a spoon, not split right through.
This is the key, water gets in the cracks and under the shell.

Put eggs in cold water, bring to boil, then TIME them to boil for 7 minutes.
Then plunge into sink full of cold water.

They will not have that greenish sulphur layer and will be easy to peel.
This method doesn’t matter about whether they are super fresh or not.

We do a dozen every week to have a bowl always available for snacks.

Plain water is fine, no salt, no vinegar... and ordinary saucepan will do.
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Old 12-20-20, 05:57 PM  
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I can't remember who told me to use "old" eggs. So I buy eggs wait a week and then use them.

I have to limit them cuz I might start making egg salad and 5 pounds later wonder why!! LOL!!

I think deviled eggs were 'in' in the 50/60s. Then nobody made them. I guess it was the cholesterol.

I like them too much.
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Old 12-20-20, 06:19 PM  
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Quote:
Originally Posted by Helen View Post
Crack the top with a light tap with the back of a spoon, not split right through.
This is the key, water gets in the cracks and under the shell.

Put eggs in cold water, bring to boil, then TIME them to boil for 7 minutes.
Then plunge into sink full of cold water.

They will not have that greenish sulphur layer and will be easy to peel.
This method doesn’t matter about whether they are super fresh or not.

We do a dozen every week to have a bowl always available for snacks.

Plain water is fine, no salt, no vinegar... and ordinary saucepan will do.
Helen... do you peel them right away after you chill then in the water or do you leave in shell and refrigerate and peel as you eat them?
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Old 12-21-20, 11:09 AM  
Rivercat
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I've been steaming eggs instead of boiling for the past several months because it uses much less water, and while I wouldn't say that the eggs peel perfectly every time, they do seem to peel a lot easier than boiled.

For large eggs I put the lid on the pot and steam for 13 minutes once the water is boiling and steam is visible. For extra large eggs I go for 15 min.
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Old 12-21-20, 11:32 AM  
athompson10
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Originally Posted by DCW View Post
I think deviled eggs were 'in' in the 50/60s. Then nobody made them. I guess it was the cholesterol.

I like them too much.
My mom owned a china deviled-egg dish, with space for 12 or 16? deviled eggs, no doubt bought in the 1960s when she and my dad got married.

I'd forgotten about deviled eggs until one hot May day during lockdown when there was nothing in the house I wanted to eat. I made them, Spouse loved them and they are now part of our regular dinner rotation during the warmer months.

I can't help on the peeling: I do a spoonful of vinegar in the water, put the eggs in an ice-bath for 5-10 minutes and they peel fine for me.
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Old 12-21-20, 12:58 PM  
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Thanks for the tips! I think we'll try one of the steaming methods.

I love deviled eggs. I also used to like Scotch Eggs when I lived overseas.

https://www.allrecipes.com/recipe/9482/scotch-eggs/



I haven't had one of those in decades.
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