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Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by backdoorchicken, Nov 5, 2009.
to soon and they are a pain the butt to peel
As soon as their done put them in ice water. Always works for me, with maybe one not good.
30 seconds is old enough.
Quote:Exactly what I was thinking! I follow this method, perfect every time.
Boiling them with baking soda works too.
Boil as usual (w/baking soda), drain and cool well before peeling.
I have also heard that they need to be older to peel easy....I boiled close to 3 dozen yesterday to make deviled eggs for a school dinner....we had pasta! It took an hour to peel 10 and they were all ripped up! Please, someone???? Anyone????
Quote:answers are here ---> https://www.backyardchickens.com/forum/viewtopic.php?id=115799
I put salt in the water when hard boiling them - it helps
That's not a sprinkle of salt either, more like 1/4 cup or so. I start mine in cold, salt water, bring it to a boil, put the top on it, turn to simmer and cook for 15 minutes. Immediately put them in cold water and crack the shells. When they have cooled enough to peel do it right away, starting with the larger end if you put them in the carton with the small end down helps also. I have never kept my eggs long enough for them to peel without the salt though I've kept them 6 wks or so. Those I buy from the grocery store are a different matter.......just how old are they anyway??????