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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ping
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.
This is sheer ignorant idiocy.
Cooling them in running water, then emptying the water, putting on the cover, and violently shaking them against the pan metal and each other smashes the shells, separates the membrane from the egg surface, and makes them easy to peel.
The crumbled shell fragments and shell-attached shredded membrane patches just slide off even with clumsy fingers, and wash away down the drain as you peel one under running water.
Works every time. See my post up-thread for best practice and soft but firm-cooked tasty yolks.
As I have said here many times, when I taught my kid how to cook at age 5, “if you can master the lowly egg, you will never be sad or go hungry”
I think there are as many opinions on this as there is on the handling of the Covid virus...have tried all of them and haven’t found a perfect one yet. I love deviled eggs and egg salad but seldom can prepare the eggs without peeling each piece off the egg...catch the membrane and it’s fine but otherwise - frustration!
Sometimes I dunk them in salt, sometimes add to my tomato/lettuce salad, egg and olive works for me, too. I go for the protein...makes a big difference for me. I’m 77.
We cannot find good french dressing here in the west.
I know, I tried to make Deviled Eggs from ALDI eggs and it was a disaster. They are OK if I do them in the air fryer.
Try Dorothy Lynch. It is the very best, in the vein of Western, but it is Pure Carb, so not allowed in this house with a diabetic. Western is pretty bad in the carb dept., too, of course.
Perfect eggs and the shell peels right off.
Sounds reasonable
I laugh at the things people get wrapped around the axel about, it’s a freaking egg!
In my younger days, I would boil eggs. Now I fry them in Kerrygold butter. Way better and actually takes less time to make.
Now yer cookin!
When you cook eggs turn off the heat as soon as it boils, let stand 20-30 minutes, then peel. No green yolks!.if you put a little vinegar or oil in the water they peel easier.
Boil eggs with a little vinegar or oil they’ll peel easier
In the oven @ 325 degrees for 30 minutes. I put a dozen in a cupcake tin. Easy ... peezy. Room cool or icy water. Old eggs peel better than newer.
Haha - I did that once. Several eggs exploded. At least they were mostly cooked at that point.
Yeah, a big mess. And smelly, too.
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