pickled eggs

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by jodiv, Nov 22, 2009.

  1. jodiv

    jodiv Chillin' With My Peeps

    Jul 2, 2009
    Ok, It's more of a question rather than a recipe...LOL I , along with my mom, have been making pickled eggs. The only problem is, (and I don't know if anyone else has this problem) When you hard boil farm fresh eggs, they are the darndest to peel! Half of the whites come off with the shell, leaving a less than desirable looking hard boiled egg. What a mess! Of course i eat them anyways, dont want them to go to waste.

    My question is, is there a secret to getting the shell off easier? I noticed store bought eggs dont do this when hard boiled, so it must be the "fresh factor" LOL

    Any info would be appreciated!

    Many thank yous!

  2. Burbs

    Burbs Chillin' With My Peeps

    May 29, 2009
    South East Idaho
  3. alicefelldown

    alicefelldown Looking for a broody

    Aug 18, 2008
    Because that's Julia Child's method!

    * Exported from MasterCook *

    The Perfect Hard Boiled Egg

    Recipe By : Julia Child, “The Way to Cook”
    Serving Size : 1 Preparation Time :0:40
    Categories : Cheese/Eggs Family Recipes

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    For 1-4 Eggs:
    1 to 4 Eggs
    2 quarts water -- * see note

    For 12 Eggs:
    12 Eggs
    3 1/2 quarts water -- * see note

    For 24 Eggs:
    24 Eggs
    6 quarts water -- * see note

    Special Equipment_________________________
    High (not wide) Saucepan with cover
    Bowl w/ice cubes & water (large enough to
    completely cover eggs)

    *note: water should cover the eggs by 1 inch, so use a tall pan, and limit
    cooking to 2 dozen eggs at a time.

    1. Lay the eggs in the pan and add the amount of cold water specified. Set
    over high heat and bring just to the boil; remove from heat, cover the pan,
    and let sit exactly 17 minutes.

    2. When the time is up, transfer the eggs to the bowl of ice cubes and
    water. Chill for 2 minutes while bringing the cooking water to the boil
    again. (This 2 minute chilling shrinks the body of the egg from the shell.)

    3. Transfer the eggs (6 at a time only) to the boiling water, bring to the
    boil again, and let boil for 10 seconds - this expands the shell from the
    egg. Remove eggs, and place back into the ice water.

    Chilling the eggs promptly after each step prevents that dark line from
    forming, and if time allows, leave the eggs in the ice water after the last
    step for 15 to 20 minutes. Chilled eggs are easier to peel, as well.

    The peeled eggs will keep perfectly in the refrigerator, submerged in water
    in an uncovered container, for 2 to 3 days.

    - - - - - - - - - - - - - - - - - -

    NOTES : The perfect hard boiled egg has a tender white, and a yolk properly
    set. There is not the faintest darkening of yolk where the white encircles
    it (a chemical reaction caused by too much heat in the cooking process).
    Eggs cooked this way can also be peeled neatly.
  4. jodiv

    jodiv Chillin' With My Peeps

    Jul 2, 2009
    many thanks![​IMG]
  5. Burbs

    Burbs Chillin' With My Peeps

    May 29, 2009
    South East Idaho
    Quote:Almost. Difference being you bring the water to a boil first and then add the eggs. Julia's method was the one that I always used untill I tried chickensista's.
    Sorry Julia.

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