Who has a problem peeling boiled eggs?

[MalMom]

As far as I know it's long term boiling that makes them greenish/greyish. Having said that, no two eggs are created equal --- they might have the same basic chemical makeup but as we all know eggs from the shops and eggs from the home are different in every way, so it stands to reason that they'd cook differently too. At least to me it does.

'Oil' could mean a lot of different things. What oil are you speaking of?

Also you'd need to try minus the cold water to determine what is helping or not.

Okay let me clarify... I use a bit of olive oil because that is what I cook with. But veggie oil, or canola oil or just about any other kind of cooking oil would work also.

"Always" is a strong word. I USUALLY run them under cold water right away. There have been times I didn't for different reasons. I have not seen a difference in the ease of peeling them by running them under cold water, or not. However when I use the oil it works no matter if I run them under cold water right away or not.

Better?

 

[charlindabob]

Okay let me clarify... I use a bit of olive oil because that is what I cook with. But veggie oil, or canola oil or just about any other kind of cooking oil would work also.

"Always" is a strong word. I USUALLY run them under cold water right away. There have been times I didn't for different reasons. I have not seen a difference in the ease of peeling them by running them under cold water, or not. However when I use the oil it works no matter if I run them under cold water right away or not.

Better?

I'm ALWAYS willing to try a new method. Please explain how you boil your eggs. Old or new eggs? Room temperature or cold eggs? Heat water first or after you put in eggs? Any additives to water other than a splash of oil? How long do you cook them? Covered or uncovered?

I have to boil a half dozen soon and will try your method.

 

[MalMom]

I'm ALWAYS willing to try a new method. Please explain how you boil your eggs. Old or new eggs? Room temperature or cold eggs? Heat water first or after you put in eggs? Any additives to water other than a splash of oil? How long do you cook them? Covered or uncovered?

I have to boil a half dozen soon and will try your method.

Charlindabob, I am going to disappoint you here. I'm not much of a cook and not nearly as precise about this as you are, but here is what I can tell you:

I have never cooked with a lid on the pan, it has never occurred to me to do so.

Other than some oil I don't add anything else. However I can't really tell you how much oil, because I have never measured it. Probably if you are cooking a large pot of eggs, with lots of eggs, more oil than if you were cooking a small pan of one or two eggs. Egg shells are porous so as they are cooking some of the oil seeps in. It doesn't effect the taste or out come of the egg (that I have ever noticed) but it puts a barrier between the egg and the shell. Those guys just slide on out!

I tend to start with my eggs in the pan and then put the pan on the stove, as I usually break eggs dropping them into an already boiling pan. But I can't tell you if I have seen a difference in the ease of peeling them one way or the other.

I am new to raising chickens, so all of my eggs have been store bought. Perhaps there is where the difference lies. Again, I have no idea. I have heard that "old" eggs are easier to peel, but I can't really tell you how "old" my eggs ever were. As long as they weren't expired I'd use them. Also, because they were store bought eggs they were always out of the fridge and cold.

I also don't know how long I cook them for. Often I over cook them and get that green ring, but sometimes I cook them just right. I'm going to try your 15 min thing. I think I usually did for closer to 20 but I live at some altitude, so I'm not sure if that makes a difference or not.

After boiling them in the oil I dump most of the water out of the pan and run it under cold water. Then I dump all of that out and run it under more cold water. I do this several times until the eggs don't heat the water anymore and let the ones I'm not currently peeling sit in the cold water until I get to them.

Let me know if you like my way, or if it works for you. Maybe you can make it more scientific!

I have been meaning to boil some of the eggs from my girls, so maybe I will do that today and have two pans, one your way, and one my way, and see if fresh eggs make any difference.

 

[charlindabob]

I put a splash of oil in my water. They shells just fall off. I've always ran my eggs under cold water after they were boiled. I didn't see a big difference, but the oil works wonders!


Charlindabob, I am going to disappoint you here. I'm not much of a cook and not nearly as precise about this as you are, but here is what I can tell you:

I have never cooked with a lid on the pan, it has never occurred to me to do so.

Other than some oil I don't add anything else. However I can't really tell you how much oil, because I have never measured it. Probably if you are cooking a large pot of eggs, with lots of eggs, more oil than if you were cooking a small pan of one or two eggs. Egg shells are porous so as they are cooking some of the oil seeps in. It doesn't effect the taste or out come of the egg (that I have ever noticed) but it puts a barrier between the egg and the shell. Those guys just slide on out!

I tend to start with my eggs in the pan and then put the pan on the stove, as I usually break eggs dropping them into an already boiling pan. But I can't tell you if I have seen a difference in the ease of peeling them one way or the other.

I am new to raising chickens, so all of my eggs have been store bought. Perhaps there is where the difference lies. Again, I have no idea. I have heard that "old" eggs are easier to peel, but I can't really tell you how "old" my eggs ever were. As long as they weren't expired I'd use them. Also, because they were store bought eggs they were always out of the fridge and cold.

I also don't know how long I cook them for. Often I over cook them and get that green ring, but sometimes I cook them just right. I'm going to try your 15 min thing. I think I usually did for closer to 20 but I live at some altitude, so I'm not sure if that makes a difference or not.

After boiling them in the oil I dump most of the water out of the pan and run it under cold water. Then I dump all of that out and run it under more cold water. I do this several times until the eggs don't heat the water anymore and let the ones I'm not currently peeling sit in the cold water until I get to them.

Let me know if you like my way, or if it works for you. Maybe you can make it more scientific!

I have been meaning to boil some of the eggs from my girls, so maybe I will do that today and have two pans, one your way, and one my way, and see if fresh eggs make any difference.

I misunderstood your first post as I thought you had tried my method already and didn't see any difference.

I am interested in trying the splash of oil to see if it helps or makes a difference in the peeling of the eggs. The only thing disappointing is the generalization of instructions as it makes if difficult to duplicate....

. I have tried peeling store bought and home grown eggs for years and end up frustrated and my eggs looking like they've been used for some chemical acid demonstration and never a perfect hard boiled egg which is desirable for either deviled eggs and especially pickled eggs. I have store bought eggs, fresh laid eggs from my hens and roadside market eggs and it made no difference, they all took a toll on my patience and most were definitely not even edible when I finished peeling, and I use that word very loosely.

Now some people can boil eggs and have perfect eggs without any problems whatsoever, but there are some, like me that have had problems and dread the job of peeling because it is a pain in the behind so they don't relish having hard boiled eggs. The method I suggest changes all that. If you try it, let me know how it works for you. Altitude may change the results, so I don't know.

 

[MalMom]

I misunderstood your first post as I thought you had tried my method already and didn't see any difference.

I am interested in trying the splash of oil to see if it helps or makes a difference in the peeling of the eggs. The only thing disappointing is the generalization of instructions as it makes if difficult to duplicate....

. I have tried peeling store bought and home grown eggs for years and end up frustrated and my eggs looking like they've been used for some chemical acid demonstration and never a perfect hard boiled egg which is desirable for either deviled eggs and especially pickled eggs. I have store bought eggs, fresh laid eggs from my hens and roadside market eggs and it made no difference, they all took a toll on my patience and most were definitely not even edible when I finished peeling, and I use that word very loosely.

Now some people can boil eggs and have perfect eggs without any problems whatsoever, but there are some, like me that have had problems and dread the job of peeling because it is a pain in the behind so they don't relish having hard boiled eggs. The method I suggest changes all that. If you try it, let me know how it works for you. Altitude may change the results, so I don't know.

I have done it your way, just not with my fresh eggs from my chickens. There is no big special way of doing it my way. Just add oil. The oil seeps in through the pores of the egg shell. It's not scientific and doesn't need to be. It just is. I probably add a different amount every time. I just dump some in. It's nothing special. I can't duplicate the same thing every time. But it doesn't have to be exact. It's just oil.

 

[chooks4life]

Sounds like my cooking... Different every time.

Some oils are quite different from others, I've been getting more and more experience with cooking with some rather than others to achieve different results for different meals and methods. Always good to learn more. Thanks for clarifying.

 

[Tednchickens]

my mom always said not to boil the eggs. she said to boil the water, put in the eggs, heat just til boiling again, then put a lid on the pan and take it off the heat and let it sit for 15 minutes. she was quite a cook, and i've always done it that way, then cooled the eggs with cold water.

 

[redsoxs]

I've tried a million things. The only one that seems to work is letting the eggs sit in the fridge for a week or more before boiling. They peel like a dream after that.

 

[Crazycomb]

I just tried your method and it worked beautifully!!! Thank you! I have had such a hard time peeling these fresh eggs. Not any more!

 

[woodsygal]

I had to make devil eggs and tried your method. Worked great, they are very pretty without the ugly missing chunks I often have. Thanks for sharing.