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Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by roosterblessed, Aug 30, 2014.
How on earth do you peel the egg without making it looked deformed? Anyone have any tips?
I think you have to use older eggs. For some reason my fresh ones do that but the ones that a week or two old do not.
ok..... nevermind. just found my answer a litter further down the page.
Sorry I troubled you. I just saw an earlier post that said to add vinegar to the pan or to steam them for 35 minutes. I will try both and let you know how they turned out.
Iv'e also read that you should get your water boiling first and add at least 4 tbs of salt to it. Then immediately cool them down when they're done and roll them across the counter to break the shell and they should slip out. Haven't tried that way though.
I've had good luck hard boiling eggs as fresh as 3-4 days old with this method:
Put eggs in saucepan and add enough water to cover them.
Set pan on the stove and using med-high heat, bring the water to a steady boil.
Remove from heat and cover saucepan with a lid.
Leave the eggs covered and in the saucepan for about 20-25 minutes.
Remove from the pan and finish cooling with water (change out to keep cool as necessary)
Peel eggs under gently running water.
I have noticed that out of our 3 layers, 1 of the girls eggs are trickier to peel than the other 2. Weird, maybe they just fit tighter in the shell than the others?
Thank you for the help!!!
I think that's due to the air cell getting bigger as the egg ages.