No Fuss hard boiled eggs and pealing.

[8 Chicks 1967]

We have owned chickens for about two years now, and we enjoy deviled eggs from time to time. It was such a chore pealing the eggs; however, we hated the process. We understand that Fresh eggs are even more of a challenge at times so we did our research and this is what we came up with.

1. About a teaspoon of baking soda in the pot.

2. Bring it to a hard boil and then back it off to a slow boil.

3. Lower the eggs gently into the pot with a large spoon.( you don't want to crack them)

4. Boil for 12 to 15 minutes depending on if you want softer or harder boiled eggs.

5. Take off the stove and immediately cool with cold water or ice bath. (4 to 6 minutes)

6. Leave some water in the pot to help rinse any shell partials you may have as you peal.

We have experienced 3 run throughs now and this is the reason for the thread. Works perfect even on eggs collected yesterday! NO MORE BEATEN UP SAD LOOKING EGG WHITES. Yay!!

There is also another way to peal that is fun and it works, just don't let your guests see you do it.... I will share the video at the bottom. I did 6 this way this morning.

The rest you can peal normally with no fuss!

 

[Bridger Davis]

We have owned chickens for about two years now, and we enjoy deviled eggs from time to time. It was such a chore pealing the eggs however, we hated the process. We understand that Fresh eggs are even more of a challenge at times so we did our research and this is what we can up with.

1. About a teaspoon of baking soda in the pot.

2. bring it to a hard boil and the back it off to a slow boil.

3. lower the eggs gently into the pot with a large spoon.( you don't want to crack them)

4. Boil for 12 to 15 minutes depending on if you want softer or harder boiled eggs.

5. Take off the stove and immediately cool with cold water or ice bath. (4 to 6 minutes)

6. leave some water in the pot to help rinse any shell partials you may have as you peal.

We have experienced 3 run throws now and this is the reason for the thread. Works perfect even on eggs collected yesterday! No MORE BEATED UP SAD LOOKING EGG WHITES. Yay!!

There is also another way to peal that is fun and it works, just don't let your guests see you do it.... I will share the video at the bottom. I did 6 this way this morning.

The rest you can peal normally with no fuss!

Cool tips! Thanks!

 

[JedJackson]

Excellent. I will try those tips next time. I'd probably make egg salad and potato salad twice as much if the peeling was easier.

 

[8 Chicks 1967]

Cool tips! Thanks!

Welcome, a lot of people put the eggs in the pot and then turn them on. As the water warms up it starts to cook the eggs but, its too slow at first and the egg whites stick to the side of the shell more. Bringing the pot to a boil first cooks the whites faster. That's one big key. Just get a large perforated spoon so you don't burn yourself and lower gently.

 

[EggSighted4Life]

We have owned chickens for about two years now, and we enjoy deviled eggs from time to time. It was such a chore pealing the eggs; however, we hated the process. We understand that Fresh eggs are even more of a challenge at times so we did our research and this is what we came up with.

1. About a teaspoon of baking soda in the pot.

2. Bring it to a hard boil and the back it off to a slow boil.

3. Lower the eggs gently into the pot with a large spoon.( you don't want to crack them)

4. Boil for 12 to 15 minutes depending on if you want softer or harder boiled eggs.

5. Take off the stove and immediately cool with cold water or ice bath. (4 to 6 minutes)

6. Leave some water in the pot to help rinse any shell partials you may have as you peal.

We have experienced 3 run throughs now and this is the reason for the thread. Works perfect even on eggs collected yesterday! NO MORE BEATEN UP SAD LOOKING EGG WHITES. Yay!!

There is also another way to peal that is fun and it works, just don't let your guests see you do it.... I will share the video at the bottom. I did 6 this way this morning.

The rest you can peal normally with no fuss!

It works just as well without the baking soda!

Hot boiling water before eggs are inserted, regardless of room or fridge temp eggs. Boiled for however long you like to desired doneness. Then cold water bath, ice ins't need at my house because our tap is so cold. But if it weren't then yes ice bath. Hot start, cold finish... that's the key!

I used to use salt in my boiling water... because it increases the boiling temp... but learned by only 1 or two degrees and that's not relevant enough for me to waste my $ on something that's being mined.

We might get 1 or 2 out of a dozen that mess up a little bit. But most come out very clean. Thanks for sharing, I'm sure it's one of the most frustrating thing that a lot of us experience!

Also, people who steam them or use a pressure cooker have VERY good results.

 

[EggSighted4Life]

Oh, I remember when I used to use baking soda as well. Seems like the logic behind that was more about it somehow penetrating the shell instead of raising the water temp.. but it's been a LONG time, so I can't remember for sure.

 

[Smuvers Farm]

We steam them here. Once steamed, dropped into a pot of ICE WATER for 10 minutes TOPS. Peels slip right off, whether old eggs or freshly dropped butt nuggets from that morning!

 

[8 Chicks 1967]

It works just as well without the baking soda!

Hot boiling water before eggs are inserted, regardless of room or fridge temp eggs. Boiled for however long you like to desired doneness. Then cold water bath, ice ins't need at my house because our tap is so cold. But if it weren't then yes ice bath. Hot start, cold finish... that's the key!

I used to use salt in my boiling water... because it increases the boiling temp... but learned by only 1 or two degrees and that's not relevant enough for me to waste my $ on something that's being mined.

We might get 1 or 2 out of a dozen that mess up a little bit. But most come out very clean. Thanks for sharing, I'm sure it's one of the most frustrating thing that a lot of us experience!

Also, people who steam them or use a pressure cooker have VERY good results.

Now that we have this thing figured out we will do many more. Before it was just not worth it. Thanks!

 

[8 Chicks 1967]

Oh, I remember when I used to use baking soda as well. Seems like the logic behind that was more about it somehow penetrating the shell instead of raising the water temp.. but it's been a LONG time, so I can't remember for sure.

Its a shell thing. It raises the PH and allows less sticking.

 

[Smuvers Farm]

I have never before EVER been able to blow the egg out of the shell, nor have anyone I know been able to do it.