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Never hard boil an egg again. Also a new approach to peeling eggs that actually works.

post #1 of 8
4/10/12 at 1:39pm
Thread Starter 

The recipe was mentioned to me by a friend who saw it in a magazine.  Instead of boiling eggs in water you simply place the eggs straight onto the oven racks and bake them at 325*F for 30 minutes.  I tried it this morning and I'm an instant fan.  The recipe claimed a much richer flavor and creamy texture.  I always kind of roll my eyes when I see that on every recipe but this time they were spot on.  The other great part about the recipe is the simplicity in peeling the eggs.  I've read you can add salt to the water, or vinegar, etc.. none of those ever seemed to work for me.  My home eggs were always much more difficult to peel than store bought.  I think it took me about an average of 15 seconds to peel each egg.  

 

I strongly recommend this to anyone who has had fits with peeling their eggs or who wants to try a new method.  I picked the eggs up with salad tongs and dunked them in ice water.  I'm not sure if dunking in ice water helps, just one of those old rumors.  

 

UPDATE:  Post 8.  Not as miraculous as I promised hu.gif


Edited by cupman - 4/13/12 at 8:46pm

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post #2 of 8
4/10/12 at 1:51pm

This is a real revelation, IF IT WORKS.  I plan on trying this out this week-end and will let you know how it comes out.  I love egg salad and I hesitate to make it because of the hassle in peeling the eggs, unless I let them sit for at least a couple of weeks. 

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post #3 of 8
4/10/12 at 2:06pm

I'm going to have to try this ..seems to require more energy than boiling - but I'm all into trying something new.

 

Also ...the fresher the egg, the harder it seems to be when peeling. I usually boil "older" eggs.

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"Praise be to the FSM and all His Noodly glory,and may you feel His Noodly Embrace"

--Pastafarians-12-24-66.

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post #4 of 8
4/10/12 at 3:00pm
Thread Starter 

Well I only tested it out on four eggs and all four peeled like a charm.  So there's a chance I was just getting lucky.  If someone else tries this and the eggs are difficult to peel let us know.  

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post #5 of 8
4/10/12 at 5:16pm

An easier and faster way to boil fresh eggs is, let the water boil first then carefully lower the eggs into the water and let boil for 14-15 minutes. Once the time is up quickly cool down the eggs either by an ice bath or pour cold water over them for a few minutes. They will then peel like magic!

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1 Black lab, 2 Desert Tortoise, 1 Iguana, 3 Barred Rocks, 2 Rhode Island Reds.
All living in the city

The greatest pleasure in life is doing what people say you cannot do.
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post #6 of 8
4/11/12 at 7:13am

OK, I tried it with 6 eggs and my conclusion is that it is just OK.  The pros:  I like the roasted taste...for the eggs that did not crack while roasting they were easy to peel.   The cons:  much too much energy just to hard cook an egg...three of the six eggs cracked while roasting and they were hard to peel...overall I was not convinced that this is the way to do it.

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post #7 of 8
4/11/12 at 6:27pm

Yakibert is correct, the older the egg the easier to peel when hard-boiled.  My parents and I figured this out when we had chickens years ago.  That's why store bought eggs peel easier, they are old.  Dad used to hard boil ours anyway and slice them in half with a very sharp knife then scoop out of the shell with a spoon.  Not the greatest method, but it worked.  The trick is slicing quickly tip to end.  I am going to try the mentioned oven method.

1 Silkie Rooster, 1 Bantam Brahma Rooster, 2 Blue Copper Marens Cockerels 1 Banatam Brahma pullet, 7 EE pullets,  4 Silver Laced Wyandottes, 2 barnyard x pullets, 10 Pearl White Leghorn hens, 5 Red Star Hens, 2 dogs, 2 horses, 4 sons, 1 grandson, and....Chicken Math has already taken hold here 

 

 

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1 Silkie Rooster, 1 Bantam Brahma Rooster, 2 Blue Copper Marens Cockerels 1 Banatam Brahma pullet, 7 EE pullets,  4 Silver Laced Wyandottes, 2 barnyard x pullets, 10 Pearl White Leghorn hens, 5 Red Star Hens, 2 dogs, 2 horses, 4 sons, 1 grandson, and....Chicken Math has already taken hold here 

 

 

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post #8 of 8
4/13/12 at 8:44pm
Thread Starter 

An update:  I had a small gathering tonight, probably 8 of us total.  I made 20 eggs in the way I described them in my original post.  I gotta back track on saying it's the new method and never have trouble peeling eggs again... I ran into those same problems today.  I guess I got ahead of myself.   I still approve of the baking method and I will continue to use it.. it definitely isn't for a hasty recipe.   

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