eggs anyone?

Question

does anyone know how to boil eggs and peal them without them falling apart to make deviled eggs??? every time i try to peal them the white part always falls apart on me and then it ends up not being salvagable!!! anyone??

Answer 1

Q: Why do shells stick to hard-boiled eggs? How can I peel them easily?

A: We've seen a lot of questions recently about hard-boiled eggs. For some, the problem is the shells sticking, others want to know how to prevent that "green halo" from forming around the yolk. Fear not, if you cook your hard-boiled eggs properly the yolks will be a beautiful yellow and the shells will slip right off.

First, let's address the issue of eggs sticking to shells. To prevent this, use eggs that are a week to 10 days old. Older eggs have a different pH from new eggs, which researchers say affects peeling. We also find that cooling eggs immediately after cooking in an ice bath makes them easier to peel.

But really, what good is an easy-to-peel egg if it is going to have that ugly green center? The green is made by the iron in the yolk combining with the sulfur in the white. Heat is a big foe of this chemical reaction. The longer you cook eggs, the more likely you are to end up with that green ring. The trick is to cook eggs just until the yolk is set without overcooking them. Removing the eggs from the hot water to an ice bath immediately after cooking will also help prevent the green from forming.

The best way to make easy-to-peel hard-boiled eggs with pure yellow centers is to place the eggs in a pot of cold water and add a teaspoon of salt. Place the pot on the stove and bring to a boil. Cover the pot and remove from heat and let sit for 13 minutes. Drain the eggs and immediately place in an ice bath until completely cooled. Drain and enjoy your perfectly cooked hard-boiled eggs.

–Food Network Kitchens

Answer 2

All the answers are about boiling the eggs. Do what you want. Removing the shells seem to be your problem. The egg is an oval. Tap the large end on a hard surface, Gently squeeze the egg and it should crack without ruining the egg. Pull the shell off. I do this all the time and the shell comes off in two or three pieces. Why it works for me, I do not know. Other people have tried this and it does not work. Good luck.

Answer 3

In a pot, tilt the pot at an angle and place your eggs around with the small tip end up until all space in the pot is full. Then add cold water and salt to the pot. This will maintain that the yokes of the eggs settle in the approximately center of the egg white rather then to one side of the egg. Bring water to a boil and cook eggs for 6 to 7 minutes. Let stand in hot water for atleast another 5 minutes to insure firmness of the egg. Pour off water and cover eggs with ice cubes then add cold water until the eggs are covered and let sit for about 15 minutes. All the eggs can then be peeled and cut in half. Make certain you use a very sharp knife when cutting the eggs though. Yokes should come out very easy using a teaspoon and egg whites should not break.

Answer 4

According to paula deen you should salt the water ( a lot)

Also from wikipedia-
Some cooks (for example, Alton Brown) recommend simply adding eggs to boiling water, then turning off the heat and taking the eggs out any time after the water is cool enough to pick them up safely. The theory is that, as the water cools, just enough heat will transfer to the eggs to cook them properly. One might expect the method to be very sensitive to factors like the amount of water and the number of eggs, but it works well with 1-3 eggs in a medium-sized saucepan.

Many cooks, however, prefer to exercise more direct control over the process. A typical recipe:

* place eggs in a pot
* add water until the eggs are submerged to a depth of 1 inch
* heat to a boil
* reduce heat, maintaining boil for 10-15 minutes, depending on the desired final texture
* remove eggs from water

If the cook cools the hot eggs rapidly by running cold water over them, the egg will shrink slightly inside the shell, making it easier to remove.

Fresh eggs tend to be harder to peel; use older eggs.

Answer 5

STEP-BY-STEP INSTRUCTIONS WITH PHOTO's @ LINK
1. Place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs.
2. Cover. Quickly bring just to boiling. Turn off heat.
3. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water about 15 minutes for Large eggs (12 minutes for Medium, 18 for Extra Large).
4. Immediately run cold water over eggs or place them in ice water until completely cooled.
5. To remove shell, crackle it by tapping gently all over.
6. Roll egg between hands to loosen shell.
7. Peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.
8. To segment eggs evenly, various styles of egg slicers and wedgers are available. For chopped eggs, rotate a sliced egg 90° in the slicer and slice again. No slicer? A sharp pastry blender and a bowl work, too. When a wedger’s wires are drawn down only partway, an egg can be opened to hold a stuffing or resemble a flower.

Answer 6

Put the eggs in a pan of cold water, Bring to boil, when water boils remove from heat, Let stand for ten minutes, Roll egg on counter, to crack the shell, and peel under cold water. Have fun and enjoy them!!

Answer 7

take the eggs out of the fridge, put them into a nice pot, cover with cold water, put a little salt in the water, then put the flame on medium heat, bring to boil and let boil for ten min. (donot let eggs boil and knock one another), boil slow! after 10 min remove from stove, run cold water over eggs, this allows the white inside to expand and the film out side of the white make a seal /film . then peel

Answer 8

Boil them let them, take them off the burner run cool water in the pan for about 1-2 minites. and put a lot of ice in the water with the eggs. Let the eggs sit for about 20 minutes or UNTIL ALL OF THE ICE IS MELTED,

Answer 9

put eggs in sauce pan with water and bring to hard boil for one minute, cover then turn off fire and let sit for twenty minutes, drain and recover with cold water-twice the third time roll the egg to loosen shell and there will not be a problem with the white and the yolk will be perfect for deviling.

Answer 10

always peel them while they are still warm it is much easier and they don't fall apart!...if all of yur eggs are already cold then try to make the shell into little pieces by rolling it then peel up the skin like stuff and all of the little shells come off with it.