It tears off the egg whites and exposes the yolk. I put cold eggs into cold water with salt, bring to a boil, then simmer for 15 minutes. Why can't I always get the shell off neatly without tearing into the egg white?
2006-06-21 18:20:53 · 19 answers · asked by Car Hop 2 in Food & Drink ➔ Cooking & Recipes
As soon as the eggs are done, drain the hot water, crack the eggs, then cover them with cold water for a few minutes. The cold water will slip between the eggs and the shells and make it easier to peel them.
2006-06-21 18:27:42 · answer #1 · answered by besoseda 3 · 4⤊ 2⤋
There is a very easy way to get the perfect hard-boiled egg. Put your eggs in the water with salt and bring them to a rapid boil. then shut them off and cover them for 15 minutes. Don't let them continue to boil. Take them completely off the burner if you have to. Make sure they are completely covered then after 15-18 minutes are up, put the entire pot under the cold water and let it run until the eggs are cool to the touch. the yolks will not be green and the shell will come right off. just be sure to run the egg under the water when you are done unless you like crunchy eggs
2006-06-21 18:27:35 · answer #2 · answered by Jason L 3 · 0⤊ 0⤋
The fresher the egg, the harder to peel. So, while you are having a hard time peeling them, they are fresh. Older eggs will peel easier.
Oh, just a little help, AFTER, the water starts to boil, add a bit of vinegar to the water. EX: 6 eggs, 1 teaspoon. Doesn't matter if it's wine, white, or cider, just don't use Balsamic. Stop simmering them, they must cook at a rapid boil, and don't add the eggs until the water is boiling. (For fresh eggs, older eggs it doesn't matter when you put them in the water)
2006-06-21 18:28:08 · answer #3 · answered by jv1104 3 · 0⤊ 0⤋
When the timer goes off, drain the eggs and then plunge them into ice water. The eggs will crack and give you a starting point for removing the shells. Also, I gently roll the cooled eggs on the counter Too, there is a membrane between the shell and the white. That's what's causing the problem. I pinch the membrane and pull it outward to break the seal. Then they will be easier to peel. Sometimes I put them in a bowl full of water and peel them underwater too. I don't run the faucet to peel them, that's not necessary and is a waste of water.
2016-05-20 10:34:40 · answer #4 · answered by Anonymous · 0⤊ 0⤋
There is an actual recipe for hard boiling eggs:
Put the eggs in cold water and put on burner ....when water comes to a boil,
turn the burner off but leave pan on burner and let set until water cools to the touch,
then peel the eggs. They will be perfect every time.
2006-06-21 18:26:10 · answer #5 · answered by Cookie 5 · 0⤊ 0⤋
Because the eggs you are using are very fresh. There is a membrane around the egg on the inside of the shell, which releases over time and allows an air pocket to form---which makes the eggs peel easier.
2006-06-21 18:25:31 · answer #6 · answered by Anonymous · 0⤊ 0⤋
you are either over or under cooking them,and that theory about adding salt to the water when you boil them has no affect. i usually boil mine for 7 to 15 minutes depending on how many i have in the pot then cool them off and take a knife,use the side that's not sharp and tap them in a straight line all the way around long ways and they peel fine. but i peel them when they are still warm.
2006-06-21 18:33:31 · answer #7 · answered by ronald r 3 · 0⤊ 0⤋
Peel them under cold running water and boil for 10 mins.
2006-06-21 18:23:10 · answer #8 · answered by Mom 6 · 0⤊ 0⤋
boil them for 10 minutes then pour off the hot water and put them under cold running water and peel then that way.
2006-06-21 19:06:14 · answer #9 · answered by booboo 1 · 0⤊ 0⤋
after boiling, put the eggs in cold water for about five minutes.
2006-06-21 18:23:11 · answer #10 · answered by casper 2 · 0⤊ 0⤋