Hard Boiled eggs - easy peel?

Rollocks · October 2008

I've been making scottish eggs the last 4-5 weekends. The problem I've been having with them is that I can't seem to get the eggs to peel easily. I've tried using fresh eggs/ week old eggs/ salt walter, quickly cooling the eggs in an ice water bath.

No matter what I do, it seems that eggs want to stick to the shells. Anyone have a fool proof way to cook hard boiled eggs?

Unknown · October 2008

try using a 1/2 cup of vinegar in the salt water to boil the eggs. then just cool them with tap water.

Luvs to shoot clay · October 2008

As soon as they are done get them under cold water. I read that this causes steam inside the egg that makes the shell come off very easily. I've tried it and it works.

Rascal · October 2008

Try this:

http://kitchensavvy.typepad.com/journal/2005/03/peeling_hardboi.html

Charleston Dave · October 2008

Cook's Illustrated published an article entitled Foolproof Boiled Eggs and modified the recipe of the American Egg Board to give the following. IIRC, they felt the official Egg Board approach left rings around the yolks. It's nominally for six eggs, but you can do more as long as your saucepan is big enough to cover all eggs with an inch of water.

Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat.

Remove pan from heat, cover, and let sit for 10 minutes.

Meanwhile, fill medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent).

Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes.

Peel and use as desired.

Also, avoid using eggs that are extremely fresh. Crack the cooked eggs by rolling around in the cooking pan or by rolling under your palm.

This approach works well for me. I get clean shell peelings and undamaged whites. The addition of salt or vinegar to the boiling water is not necessary for a good product, but those who suffer from eggs cracking during the cook believe it keeps cracked eggs from leaking before the cooking is finished (e.g., any leaking protein coagulates in the adulterated water, helping to plug the crack).