Any tips for peeling the shell off of a hard boiled egg?

There are quite a few threads on here about cooking fresh eggs. You can steam them instead for 15 to 20 minutes. Poke a small pin hole in the large end before cooking. Vinegar in the water etc. Or you can just let the raw eggs sit in the fridge for about 3 months until they get to store quality and then cook them.

 

I read that you should wait about a week to hard cook fresh eggs and the shell doesn't stick.

Another option I read about (I have too many eggs hence ALL the reading about eggs) is that after you hard cook, cool then return to the hot water for a few seconds to make the cooled egg move away from the shell.

I hard cooked a dozen eggs to make Deviled Eggs to take to my family at Christmas, but I haven't peeled them yet so I may have the same issue.

 

Havn't tried the vinegar or poking..seems like a lot of extra work for me..I just let em sit in the back of the fridge for a couple of weeks..J

 

I just got though peeling 18 eggs to make deviled eggs and potato salad...they peeled very easily.

Some had sat on the kitchen counter for several days to age and others where fairly new.

The eggs were room temp....I put them in cold tap water in the pan and turned on a very slow fire with one of those egg timers that you put in the pot with the eggs and it turns colors as the eggs cook. When the timer showed that the eggs were done I turned the fire off...put the lid on....and let them sit for 20 minutes. Then drain...shake the pan to break the eggs and run cold tap water over the eggs. Drain and put more water in the pot to about half cover the eggs...and cover with ice. Stir to melt the ice until the water is very cold and start peeling.

 

I was so happy to see this thread. I've made 2 batches of deviled eggs for Christmas gatherings and couldn't for the life of me figure out why they were so hard to peel. I was ready to throw the whole batch out since I was loosing so much of the whites when trying to peel.
I was thinking it had to do with my timing - "should I remove the pan from the heat and cover for 20 minutes or should I cook for 20 over a lower heat?" I just knew it had to be something I was doing wrong. Glad to hear it's just my healthy fresh eggs.

 

I add a lot of salt to the water and heat just to a rolling boil. I then remove from heat and cover for 20 minutes. At that point I transfer them to a bowl of ice water. After they are cool I find 4 out of 5 peel fairly well...

 

I had the same question the other day and found a thread here that pointed to a youtube video where essentially the guy said put in a teaspoon of baking soda, it changes the ph of the water. So today I tried it on eggs less then 24 hours old. It worked like a champ. I brought the water to a slow rolling boil, put in the eggs, timed for 12 minutes, poured in cold water and ice. Peeled like a store bought month old egg.

 

I just tried a formula that I learned here yesterday. and it was so SIMPLE

Bring water to a boil, carefully ladel in the eggs (I used mixed sizes, from tiny to extra jumbo) and boil for 15 minutes. pour out the water, douse in COLD water, and keep in cold water, until you peel. I couldnt believe 15 minutes wouldnt boil them dry, but it didnt, look and see...



They came out perfect! every last one, not a discolored yolk in the bunch, and they all peeled clean, almost in one whole piece! it was amazing! I gave up hard boiled eggs years ago, because I could never peel the dam things., Well now, they are back on the menu! WOO Hoo!!

Thanks every one, and Good Luck!

 

I always run cold water over the eggs, after boiling, until they are cool. Then peel under a slow trickle of cold water. This works most of the time, but I am going to try the tip about the baking soda in the water as the boil...then maybe all will peel easily.