What is the secret to hardboiling eggs that peel easily and have a centered yoke to make for pretty devling?

Question

I would especially like pointers for cooking with farm fresh eggs, which seem to be harder to peel without damaging the egg than store bought.

Answer 1

Bring eggs to a boil, add dash of salt & turn off heat. Let stand on heat source covered for 17 -20 minutes. Drain & immediately rinse under cold water for 5 minutes. Place in fridge for 10 minutes or so & they will peel very easily. My in-laws live on a farm so I haven't used store eggs in over 4 years.

Answer 2

You're right about fresh eggs being harder to peel. Older ones are better for hard boiling. Actually, though, they should be called hard boiled. They should be called hard cooked. Boiling cracks the shells and cooks them unevenly.

First, poke a hole (push pins are good for this) in the flat end where the air pocket is. This helps to prevent cracking. Place them in a pot of cold water (covered) and put on a high flame until the water is just below the boil. Turn the heat down to low and cook for 16-17 minutes. Drain and cool with ice water. When they have cooled, the should peel easily with the yoke just cooked through and no grey ring.

Answer 3

Boiled Eggs
HOW TO BOIL THE PERFECT EGG

Instructions

Bring eggs to room temperature before using. Fill a saucepan with enough water to cover eggs. Bring water to a gentle boil. Add 2 teaspoons of salt. Lower eggs carefully into the water using a large spoon. When the water comes back to a boil, start timing and reduce the heat so that the water simmers gently. Boiling the eggs quickly toughens the egg white and causes the eggs to bang against each other and crack. The timing of your eggs depends on the size and degree of hardness desired. You should start your timing of the eggs from the moment the water first boils.

Soft and medium boiled eggs are usually set in an egg-cup, the top is cracked with a knife and the egg is eaten directly from the shell with a small spoon.

Immediately plunge hard boiled eggs into cold water. This makes peeling eggs easier and they won’t develop a green ring around the yolk.

Answer 4

You're right. Fresh eggs are harder to peel, but they taste so much better!!

Extremely fresh eggs will not peel easily. In fact, an egg that is just a day or two old is almost impossible to peel. As eggs age, the shells will peel more easily. It is advisable that eggs used for hard cooking (including Easter Eggs) be at least 2 weeks old before cooking for easiest peeling. Hard cooked eggs that are cooked slowly over low heat (and not ‘boiled’) will be more difficult to peel.

Answer 5

The yoke will center if you have enough water to cover the eggs. If you add salt to the water then after it begins to boil time it for 12 minutes, run cold tap water over them and let them cool for awhile then roll the eggs in the pan, they will break against each other and the shell will peel off. The only problem with this method is Easter Egg dye won't stick too well, so I decorate the eggs with stick-on or glitter instead.

Answer 6

My mom has a farm and what she does with her fresh eggs is places them in a pot of cool water, then put the pot on medium heat. After the water boils time the eggs about 8-10minutes and then they should be fully cooked (maybe longer depending on how many eggs you are cooking). Then immediatley run cold water over them for a few minutes. She says this makes them easy to peel. I've tried it and found that it's better than any method I had lol.

Answer 7

Add some vinegar to the water, and cook the eggs for at least 20 minutes. I sit there and cook them for 30 minutes. ITs probably too long, but I like mine hard boiled.

When you crack the eggs, do it under a cold faucet. Smash the egg on the counter, then roll it gently, under your palm, to get a lot of cracks all over it. Then, under the water, it is easier to peel it. Just do it really gently.. peel off the first piece of shell, and genty take the little "skin" stuff, too. If you can get this stuff, the rest of the shell will just peel right off, all together, with no problem. Make sure you do it under a faucet, it makes it a litle bit softe and easier to manipulate.

Answer 8

Put 10 eggs in a large uncovered boiling pot of water. Cook at boiling for 10 minutes. When done remove and place pot in sink and run cold water into it until it is cool. Drain some water but leave enough to keep eggs covered. Place in frigerator for 30 minutes or longer. The shells will peel off nice and clean.

Answer 9

Surely, adding vinegar to the water is a tip for poaching eggs.
Hard boiling eggs should be pierced with a pin at the blunt end so you can put them into boiling water without the shells breaking. The eggs should be at room temperature and not straight out of the fridge. Stirring them around in the pan helps to centre the yolks. Plunging them into cold water after they are cooked makes them easier to peel.

Answer 10

Boil in salt water 20 min.pour off run cold water over eggs crack and roll the egg back and forth gently breaking the shell all the way around peel under running water .