Eggs on a plate
Posted on 03/30/2021 10:03:20 AM PDT by mylife
Common kitchen wisdom dictates that hard-boiled eggs must be “shocked” in an ice bath to stop the cooking process and make them easier to peel, but only half of this is true, and the other half can be easily mitigated, meaning you can leave the ice in the freezer.
Plunging hot eggs into a bowl of ice water has absolutely no affect on their peel-ability. I know this because I have recently been cooking and eating a massive number of hard-boiled eggs, and nary an ice cube has been used to accomplish their peeling. The only water temperature that affects eggs and how easy they are to peel is their starting temperature, which should be boiling; starting eggs in cold water and bringing it to a boil bonds the eggs to the membrane, which makes it extremely hard to separate from the shell. Start your boiled eggs in hot water, and you won’t have this problem. (The only exception to this is pressure-cooked eggs, which are also super easy to peel)
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Eggs on a plate
Deviled Eggs....ummmmm good. They’re a gas!!
While I am by no means a chef, my daughter told me that using an air fryer to make hard cooked eggs is a winning strategy. I’ve tried it an agree. I’ve become quite a fan of my air fryer for many things.
I start mine in cold...and no problem. Run them under cold water as you peel.
And people eff those up too, but a good deviled egg is da bomb!
Having raised my own eggs, older eggs are much easier to peel than fresh eggs. 2 weeks is about right.
I don’t know if can trust this, is this “science”?
I steam mine in a pressure cooker. They practically peel themselves.
I found that the fresher the egg, the harder it is to peel.
I had a method for soft boiled that starts with cold water half the height of the egg I think it was 6 mins and they are perfect
I’ve seen nearly heating technique short of barbeque grill and deep fryer being claimed as the one secret to perfect eggs. There are dozens of techniques, some may work more consistently, but really if you have one that works, just stick with it.
I’ve never heard anyone claim you shock an egg to make it easier to peel... you shock an egg to stop the cooking process so they don’t overcook and you don’t wind up with those lovely green coated yolks that will turn your farts into chemical warfare.
They are darned good quartered on a lettuce, onion, cucumber, cheese and bacon salad with Western Dressing. And then there’s egg salad sandwiches, and potato salad.
I actually very much enjoy hard boiled eggs. It’s simple and easy, filling, nutritious, and 100% Keto-friendly. Boil a dozen and stick ‘em in the fridge. Eat whenever you’re hungry.
I do have difficulty peeling the shells though. End up tearing half the whites off. Someone told me it is better to boil “old eggs” as the shells peel off easier due to decay of that film between the shell and the egg. I don’t know if that is true because I never really check the expiration date of eggs.
I did do a taste test between brown eggs and white eggs. Sorry white people, brown eggs taste better when hard boiled.
I agree with this article. I boil the water and lower the eggs down in a slotted spoon. Even very fresh yard eggs peeled like a dream!
I don’t know if can trust this, is this “science”?
Buy a dozen eggs and do an experiment.
Absolutely! that is the only way I cook them, now...
I like hard boiled eggs, and prefer to take one or two with me (in shell) on a hike rather than gross protein bars. And the forest floor doesn’t seem to mind me littering the shells around. And even if it does, I don’t care.
That reminds me, I need to buy a few dozen eggs as I no longer have chickens, for some Pickled eggs.
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