Crazy easy way to make hard boiled eggs

[Backyard Hencam]

Thanks for the tip chickensista!

I have a question on this part:

Get the water boiling first - rapid boil. Add a dash of salt. Gently lower eggs in with a ladle. 14 minutes later drain and put in cold water so they are cool enough to handle. Peel.

Do I simmer it for 14 minutes or turn off the heat and let it sit for 14 minutes?

O.K., now I've read the whole post. I see you boil for 14 minutes.

I'm going to try it.​

 

[CoopCrazy]

Quote:
Do I simmer it for 14 minutes or turn off the heat and let it sit for 14 minutes?

O.K., now I've read the whole post. I see you boil for 14 minutes.

I'm going to try it.

You will not be disappointed.. I love this method

 

[77horses]

I found a website earlier today about making deviled eggs, and that's what they do. The object is to cool the eggs off as quickly as possible...And it says to add 1 teaspoon of vinegar while they are in the water to help make peeling easier...

"As soon as you get big bubbles and steam, take the pot off of the burner and move it to a burner that's turned off. Be careful and use oven gloves since the pan is very hot. You don't need to boil the water hard to get those eggs cooked. If you allow the eggs to churn around in a pot of boiling water for several minutes, this toughens the egg white considerably, making the white hard and rubbery. Egg white solidifies between 140º F and 149º F, and the yolk coagulates between 149º F and 157º F, much less than the boiling point of water (212º F). So, the trick is to let the water come to a full boil, then take the pot off of the burner at that moment.

After you have moved the pot, add 1 tablespoon of vinegar over the water and eggs. (This will help make your eggs easier to peel.) No stirring is necessary..."

*Wait 30 minutes*

"Now the fun begins. The eggs must first be cooled before they can be peeled. The key here is to cool the eggs quickly. Why? It is the best way to prevent that greenish ring from forming around the yolk. The green color results from the chemical reaction of iron in the egg yolk with sulfur found in the egg white. When an egg is heated, these two combine to make greeny-gray ferrous sulfide and smelly hydrogen sulfide gas.

Rapidly cooling the eggs minimizes this natural chemical reaction..."


"The best way to cool the eggs is by placing them in a bowl of ice water. Personally, I have a separate bowl ready and just pluck the eggs out of the pot of boiling water with tongs and add them to the ice water bowl. Some folks I know just drain the hot water off the pot, add some cold water and toss some ice cubes in there too. Either way, you should obtain the same result. Leave the eggs to cool for about 20 minutes. This should be enough time for them to be ready for the fun part ..... peeling!"

"So, let me share how I peel eggs. You may find this technique makes your egg-peeling experiences easier. First off, take the egg and give it a few gentle taps on a hard surface. Here you can see I'm just using the kitchen counter. If you tap too hard, you can accidentally smack the whole egg in half, so be careful. Gently, keep tapping the egg until the shell is fractured-looking all over. The shell will look very broken but you will start to see a whitish membrane underneath still holding the shell in place. "

"Next, place the cracked egg back into your cooling water. Allow the egg to sit for an additional 10 minutes or so. This will let some water seep under the shells to aid peeling. Add the eggs back to the water when you're finished with each one, and by the time you've cracked them all, you can get back to starting to peel the first one you cracked. Now, take the egg at this point and roll it between your palms. The shell and the membrane may even slip off easily at this point. If the shell is a bit stubborn however, it often helps to do this part under cold running water from the tap. Hold the egg in your hands under the running water while you ease the shell off. You may need to gently start the process off by picking a small bit of shell off with your fingernail. Then the egg shells should slip off perfectly. You will be rewarded with a plateful of perfectly round, smooth eggs!"

(ALL INFORMATION IS QUOTED FROM http://www.deviledeggs.com/)

I haven't tried this, but I'm making deviled eggs this Friday and by the pictures and information, it seems like it works really well.

PICTURES:
Boiling:

Peeling:

Look at how perfect they are!

(ALL PICTURES ARE FROM http://www.deviledeggs.com/)

 

[urban dreamer]

It works for nasty, store bought eggs too. We ran out of the girl's eggs and need some in a hurry so we brought some at the store. Works just the same.

 

[QuailQT]

Ok, I'm definitely making hard boiled eggs tomorrow morning! It will be good practice for me before Easter! My guys love egg salad sandwiches-me too! Last time, I got sooo frustrated and vowed that was the last time. I'm gonna surprise them all tomorrow though-hopefully

.

I'm also going to tell the girls to "pull the switch". It's time to lay white eggs instead of brown! Too bad this couldn't really be done.

Any secrets to coloring brown eggs without using spray paint?

I've never had any brown eggs to try it on.

 

[77horses]

Update: I just found this thread and wanted to let you guys know that the method I used from the website (see my latest post, above) work perfectly! Most of the eggs turned out great (except I should have let them set longer before boiling, so the yolks would be more centered...so some of them weren't as perfect as the others, but that's my fault :rolleyes). But when I peeled them the shells literally just slipped off, with some rubbing and rolling in the palms of my hands. All I did, after boiling, was put all the eggs into a boil and refilled with cold water. Then I added ice, since the quicker you cool them off, the less the lining around the yolk will turn green. After about 10-20 minutes of cooling in ice water, I took them out, one by one, and tapped them gently on the hard counter. I made sure to crack the shell all the way around, as seen in the picture from the website. Then I placed the cracked eggs back into the water so the water could seep under the shells and make it easier to peel them off. Once I did this for all of them and let them set some more, when I took them out and rolled them in my hands, the shell and membrane immediately became loose and was very easy to peel (slip) off.

So far this has been the best method I've ever used to get perfectly round eggs, with no dents or chips in them from peeling.

 

[Ozark Chick]

I am certainly going to give this a try. I can never seem to peel a "fresh" hard boiled egg.

Thank

 

[squeakyballs]

I boiled the water, added 1tsp of salt and 2tbs of baking soda, then added the eggs and boiled them for exactly 14 minutes. I put all the eggs into ice-water until they were cool enough to touch. Then we dyed them

They peel perfectly, the yolks are nice and yellow, and no runnyness or sliminess! Unfortunately, they still taste like hard-boiled eggs.

 

[Royd]

I have tried the, start them cold, bring to a boil, let sit, and cool method...Also, the boil salt water, place egg in boiling water, boil for X number of minutes...Both worked.

But, in reading, it says that an egg cooks through, at 140 to 170 degrees, or some such thing, so, I asked myself, why all the hard boiling, for so long....Thus, my experiment.


Using the boiling salt water/ room temp egg method, I allowed the water to come back up to boiling, and shut it off, letting it sit for 20 minutes...Cooled them off, for about 5 minutes, and they peeled, wonderfully....Yolks, bright yellow.

 

[msgenie516]

Hi,

I have used the OP's (chickensista's) method ever since I read her original post and, for me, it never fails even with eggs collected the same day. I just made my Easter eggs and I sampled a few and they peeled perfectly, as usual. Happy Easter!

Genie