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Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by zekii, Feb 6, 2012.
Any secrets to removing the shells easily from hard-boiled fresh eggs..?
Usually hard boiling fresh eggs doesn't really work. The reason storebought eggs boil with no problem is that they have been sitting usually for over 3 weeks and the contents have become loose making it easy to remove from shell. I have no clue how to unstick them though.
Ok... I just thought I'd ask ... didn't think there was any secret..
I did this just a couple of days ago. I forgot that you can't boil fresh eggs, until I started to peel them and it hit me. My eggs are too fresh! People who buy theirs in a store cant say that, hehe
There is a thread (at least one) on the FAQ page that describes various methods.
I just did a bunch yesterday. They peeled so easily that I got the shell off in two or three pieces. Here is my method:
Bring water to a boil, enough to cover the eggs. Add about 3 Tbsp table salt for 6 eggs. Set eggs in rapidly boiling water. Boil 14 minutes while you prepare ice water. Quickly drain thoroughly, and immediately place in bowl of ice water, with enough ice that cubes will remain when the eggs are cold.
I actually suspect the salt is unnecessary and it will work with just the sudden heat then sudden cold, but haven't tried it yet.
The salt does not get into or salt the eggs themselves.
I don't add salt to mine.. but I have tried a method similar to yours and it worked great:
Bring water to a boil, enough to cover the eggs. Carefully ladle the eggs into the boiling water. Boil for 14 minutes Drain the eggs and put them into cold water (didn't use ice water but cold tap water worked fine). Change the water as soon as it starts to warm up a bit and do that until the water stays cool. Peel the eggs..
All of the eggs I used were laid that day or the day before and all came out perfect!
Easy! Forget about that method of placing in cold water and bringing to a boil... add salt, a tablespoon or more, I don't measure, and wait till the water is at a absolutely rolling boil. Add the eggs one at a time with a spoon, letting the water return to a boil after each egg, and after they are all added, reduce to medium heat (still a good boil) and start your timer. I like a 10 minute egg, most folks like it boiled for 14 or 15 minutes. I think the salt makes the water a little hotter at boil??? I don't know though, not a scientist... I boil eggs just a few days old this way, and if you peel carefully, you won't have a problem. Eggs one or two weeks old slide right out. I think the cold water to a boil method works for store bought eggs, maybe cause they are usually already a week or two old by the time you cook them. Anyway, this is tried and true, don't know any other way cause this is all I use.