Is there some sort of gadget that hard boils eggs AFTER they are out of the shell?

[greenmimama]

Steamed?? I am def. going to try that, sounds great!!

15 min and then an ice bath, easy peasy

 

[fried green eggs]

I bought 2 packs of the eggies so, i could do a doz at a time. I opened the first box and cooked 6 eggs just a instructed on package. YUCK the whites were rubbery

and what a pain to clean.

 

[mickey328]

Definitely going to try baking them! We have a toaster over that will be perfect for it...without heating the big oven (and the house).

 

[fried green eggs]

Finally had a cooler day here so I could use my oven. I just pulled 3 doz fresh pullet eggs out of the oven. They are perfect and easy to peel. I am never going to boil hard boiled eggs again!!!

 

[ChickenJerk]

The hard cooked eggs that are used in quantity by the food service industry are roasted. Much like the process described above as baking. Just a matter of words choice I would think.

When those eggs are peeled at the plants they go across a tilted, vibrating table. When they reach the end of the table the shells are completely pulverized and not a lot of the shell fragments are even left attached to the membrane. the membrane is then pricked and the eggs go under a series of pressurized water jets that rip the membrane off.

Here is a trick I came up with from watching the procedure in egg processing plants. After the eggs are cooked hard (how ever you do it) put a couple or three or four in an open topped food can (I keep a tall tomato juice/soup can for the purpose) and "jump" them around until the shell is pulverized. Break the membrane and peel it off. Works great.

Boiling eggs (super fresh or not so fresh)- pierce the big end of the cold egg with a thumbtack (one of the new kind, maybe they are called "push pins", are the easiest) place them in cold water, enough to cover, and bring them to a boil. Turn off the heat, cover the pan and let them go cold on the burner then peel as described above.

An added bonus of piercing the egg is that there is not a disruption in the shape of the cooked and peeled egg. The area where the aircell was is not so pronounced. Makes for a better looking deviled egg.

My mother had a rack that she boiled eggs in when deviled eggs were in the plan. It held the eggs small end up so that that the yolk was centered in the egg and did not get off to one side or the other and make non perfect deviled eggs or salad ingredients. My Mother was VERY GERMAN. Everything had to be perfect every time, the first time, no exceptions.

 

[fried green eggs]

When I was a teenager I worked at a restaurant that got their hard boiled eggs in that where shaped like logs. They had no shell but each log had the yoke in the center, surrounded by the whites. I sometimes had to set up the salad bar and would have to take the egg logs from the cooler, remove the celophan wraper and dump them in a dicer which chopped them up. They where real eggs but I have no idea how they shaped them before cooking to make them into logs. If I remember right each log was equal to 3 dozen eggs.

 

[LutzRanchette]

Great! Happy it worked for you!