Daphne: Eggs are eggs.
George: Eggs are eggs. That is very profound. By the same token, couldn't you say fish is fish? I don't think so.
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)
(Excerpt) Read more at skillet.lifehacker.com ...
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...
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Finally someone gets it! And not just the how but also the why.
Kenji Lopez Alt at Epicurious studied *in depth and scientifically* the issue of boiling eggs and the best methods for easy peeling, and he arrived at exactly this conclusion. I can say that when I switched from the conventional method of starting the eggs in cold water to starting them in boiling water, I got much better results.
They are expensive because turkeys don't lay many eggs and so it is better to raise them into turkeys then eat the eggs.
put them in a covered bowl and shake like crazy. eazy peazy peeling.
“older eggs are much easier to peel than fresh eggs. 2 weeks is about right.”
Definitely. I rotate the cartons, using the oldest for hard-boiled. Freshest are impossible to peel.
The trick to peeling a hard boiled egg is to drop it into a ceramic coffee mug, put your hand over the top and shake vigorously for 10 seconds or so. The shell will likely be half off already but either way, it will be loose enough that a quick rinse under running water will clean the rest off nice and easy.
No, but I had duck eggs once (from a new nest) and expected a different taste. They tasted like...eggs.
Now can we teach people how to make good french fries?
what a burger has good french fries
You can use a large enough soup ladle, put two or three eggs in at a time and lower them into the pot.
I’m making 2 dozen for Easter dinner. I’ll invite ya’ over. 😁
Seems like doing it straight from the refrig would bust them from expansion.
I just bring them to a boil, shut off the heat and let them sit 10 minutes.
“I do have difficulty peeling the shells though.”
Alton Brown proved the solution to this is to drop your eggs into BOILING water.
The very quick rise in temp causes the membrane lining to separate from the egg itself.
100% solution.
95% of the time there is no issue peeling except...eggs from Aldi. I do not know why but I've never had anything but problems with their eggs. I'm lucky I have self control because I get so hacked off to the point of feeling like flinging the suckers! ha
Daphne: Eggs are eggs.
George: Eggs are eggs. That is very profound. By the same token, couldn't you say fish is fish? I don't think so.
Two words: Egg Pod. I bought my wife one as a joke for her birthday and that darned “As Seen On TV” thing really works! She makes deviled eggs every couple of weeks now. Best gag gift I got since the bug-in-ice-cube. ;)
Damned German eggs!
I have had that same problem of eggs placed into boiling water rupturing. Maybe the trick is to let them warm to room temperature and then place them in water just starting to boil?
We have several hens (laying like crazy right now!) and keeping some eggs to age, to boil, does seem to help with the peeling.
Agreed with others that one should quickly as possible place the cooked eggs into water as cold as one can get from the tap (and running, with the new container under the faucet) to stop the cooking process, if yoke surface appearance is important.
:)
haha
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