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  #1   ^
Old Fri, Apr-01-16, 09:54
bkloots's Avatar
bkloots bkloots is offline
Senior Member
Posts: 10,147
 
Plan: LC--Atkins
Stats: 195/162/150 Female 62in
BF:
Progress: 73%
Location: Kansas City, MO
Default It's the eggs, not the cook!

I'm beginning to understand why people are willing to spend a lot of money for peeled hard-boiled eggs at the grocery store. They are perfect every time!

Just when I think I've got hard-boiled egg technique nailed down--boom! I've got another batch of egg salad instead of deviled eggs. Pesky shells simply will NOT slip off!

You don't need to tell me how. I'm just venting.

However, I've come to believe that it's the egg and not the cook that makes the difference. Same batch, same boil, different results from one egg to the next.

Cluck, cluck!
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  #2   ^
Old Fri, Apr-01-16, 10:28
GreekRibs's Avatar
GreekRibs GreekRibs is offline
Senior Member
Posts: 2,747
 
Plan: Protein Power
Stats: 212/169/150 Female 5'9"
BF:
Progress: 69%
Location: Saskatchewan
Default

ha ha Barb, that's hilarious. I boil a lot of eggs but I also buy the pre-peeled ones once in a while. I'm assuming you put them in very cold water immediately after boiling for 30 seconds? I have the same phenomena, sometimes it works, other times not.
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  #3   ^
Old Fri, Apr-01-16, 10:58
bkloots's Avatar
bkloots bkloots is offline
Senior Member
Posts: 10,147
 
Plan: LC--Atkins
Stats: 195/162/150 Female 62in
BF:
Progress: 73%
Location: Kansas City, MO
Default

Thanks, Greekribs. Just for the record, here's my "fool-proof" technique.

--Use the oldest eggs you've got
--Place eggs in cold water to cover
--Bring to a boil and boil for 14 minutes
--Remove from heat and immediately immerse in cold water and ice

That sounds pretty good, right? Some recipes say to remove the eggs from the heat after the water comes to a boil, and just let them sit in the boiling water for 15 minutes or so. That seems to work, too--up to a point.

The insides of these eggs looked nice--perfectly cooked whites and yolks, with no dark ring around the yolks. Luckily, I didn't completely wreck the whites when I peeled them, so I got 100% deviled egg results.

LCers ought to be champion egg-boilers. We eat so many of them!
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  #4   ^
Old Fri, Apr-01-16, 11:05
GreekRibs's Avatar
GreekRibs GreekRibs is offline
Senior Member
Posts: 2,747
 
Plan: Protein Power
Stats: 212/169/150 Female 5'9"
BF:
Progress: 69%
Location: Saskatchewan
Default

I know - we should be champions. The only thing I do diff from your method is I only add the eggs to boiling water and I boil them for 5-6 minutes.
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  #5   ^
Old Fri, Apr-01-16, 11:29
Robin120's Avatar
Robin120 Robin120 is offline
Senior Member
Posts: 4,140
 
Plan: low carb
Stats: 171/125/145 Female 5'9
BF:
Progress: 177%
Location: DC
Default

once you steam, you never go back to boiling.
i steam 9-10 mins over low medium (I like the yolk a little runny), then hold basket under cold running water. when they stop steaming, i plnge in ice bath in fridge.
perfect, every time!

(I buy the pre boiled ones when i am sick/exhausted/lazy- but texture isn't nearly as nice).
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  #6   ^
Old Fri, Apr-01-16, 15:22
MickiSue MickiSue is offline
Senior Member
Posts: 8,006
 
Plan: Atkins
Stats: 189/148.6/145 Female 5' 5"
BF:36%/28%/25%
Progress: 92%
Location: Twin Cities, MN
Default

Turn the faucet on to a fast drip, and hold the egg under the water as you peel. For some reason, it helps to prevent the gouges that ruin deviled eggs.

OTOH, if they're just for me, I don't care. .

Also, older eggs tend to peel a little easier. Save the really fresh ones for your scrambles and fried eggs, and use the ones you've had in the frig for a while to hard boil.
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  #7   ^
Old Fri, Apr-01-16, 16:51
bkloots's Avatar
bkloots bkloots is offline
Senior Member
Posts: 10,147
 
Plan: LC--Atkins
Stats: 195/162/150 Female 62in
BF:
Progress: 73%
Location: Kansas City, MO
Default

Yes, the running water helps, as long as there's at least some loose spot in that membrane. I think that's why older eggs work better.
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  #8   ^
Old Fri, Apr-01-16, 22:38
Verbena Verbena is offline
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Posts: 1,056
 
Plan: My own
Stats: 186/155/150 Female 5'4"
BF:
Progress: 86%
Location: SW PNW
Default

I have hens, so that means I have very fresh eggs. (In summer, when they are all laying it also means that I have some eggs that are older). When I first heard about the steaming technique I experimented with eggs I knew were several weeks old, and others fresh from the nest that day. ALL of them peeled perfectly! I don't "boil" eggs anymore (except for soft cooked eggs); always steam, and 99% of the time they peel without a hitch.
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  #9   ^
Old Sat, Apr-02-16, 06:48
bkloots's Avatar
bkloots bkloots is offline
Senior Member
Posts: 10,147
 
Plan: LC--Atkins
Stats: 195/162/150 Female 62in
BF:
Progress: 73%
Location: Kansas City, MO
Default

Okay! Trying the steam technique next time! Good to hear from someone who actually knows fresh eggs. And a good experiment, too.

This is clearly a significant topic.
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  #10   ^
Old Sat, Apr-02-16, 07:15
JEY100's Avatar
JEY100 JEY100 is online now
Posts: 13,368
 
Plan: P:E/DDF
Stats: 225/150/169 Female 5' 9"
BF:45%/28%/25%
Progress: 134%
Location: NC
Default

"Here's the truth: there is no 100% fool-proof method and anybody who tells you different is selling something." from Kenji Lopez-Alt at Serious Eats

But Steam...and a HOT start is key to a clean peel. Get the steam going, then add the eggs in a steamer insert. A HOT start rocked my world. About 97.9% success

THE book to check for the best, scientific method to cook every possible food imaginable is,
The Food Lab: Better Home Cooking Through Science by Kenji Lopez-Alt:

http://www.amazon.com/Food-Lab-Cook...k/dp/B00TG24C34 It weighs a ton...Luckily our library has copies because it is too big to fit on my home cookbook shelf.


But the On-line version of EGGS is here: http://www.seriouseats.com/2014/05/...oiled-eggs.html Good example of his writing style I love this guy...He has already done all the Experimenting a Human could possibly do on an egg...and has the passion to write pages about it.

Last edited by JEY100 : Sat, Apr-02-16 at 08:06.
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