What is the best way to hardboil an egg ... so that the shell removes without damaging the egg?

Question

My eggs usually destruct upon removing shells ... what is the best process to make (and remove shell) hardboiled eggs?

Answer 1

use eggs that are around 5 days old, look at the date on the carton. Fresher eggs makes it harder to remove the shells.

Answer 2

1. Shake the egg. If you feel the eggyolk sloshing around, it is not fresh... discard it and get a fresh one.
2. Boil water on a pan, make sure you add salt (the more, the better). The height of the water should be a little more than the thickness of the egg.
3. Once the water is boiling, drop the egg in using a laddle and let it stay on for at least five minutes. Don't cover that pan.
4. Remove the egg and let it cool down.
5. Place the egg on a flat surface then twist to spin it. If it wobbles, then it is soft-boiled. If it establishes a centrifuge (i.e., stable spinning with a fixed center of gravity), you have a hardboiled egg.

Pretty complicated, neh?

All for that glorious solid egg white and a well-defined egg yolk! CHUMP!

Answer 3

Use eggs that are not extremely fresh (at least 3 or 4 days old). If you put a tablespoon of white vinegar in the water that you boil them in, it will keep the egg from seeping out if the shell cracks.

Put the cold eggs (directly from the refrigerator) into cold water (don't boil the water, then add the eggs). Then turn the burner on, and bring the water/vinegar to a boil. Turn the heat down slightly - you want the water to continue to boil, but not to bubble over onto the stove.

Boil the eggs 7-8 minutes. Remove them from the burner, and IMMEDIATELY dump the boiling water off and run very cold water over them. Continue dumping the water off the pot and adding cold water at least 3 or 4 times - then let the eggs rest for 5-10 minutes in the cold water.

The shells will just slide off!

Answer 4

Here is the way I do it although it is not foolproof. It also depends on the freshness on the eggs too. Let the eggs warm a bit to room temperature and then boil in some salted water for about ten minute. Stop the cooking process by running cold water in the pot of eggs until the water is cool to the touch. Let stand about an hour and peel. Just remember it does not work all the time and I have been doing it for years.

Answer 5

This is absolutely the best way, & it works everytime!

PERFECT HARDBOILED EGGS!
Perfect, because they practically peel themselves! This even works well with farm-fresh eggs.

Gently place eggs in pan of cold water. Bring water to a boil, cover with lid, remove pan from fire (leave lid on pan), & let set 20 minutes. Drain water, add very cold water (may add ice cubes), let set for 2 or 3 minutes, then drain. Replace lid. While holding lid securely in place, carefully shake the pan of eggs until eggshells are cracked into very small pieces, & eggs are either out of the shells or easily removed from them. Rinse eggs clean of all shell pieces. Use boiled eggs as desired.

Note: This is a good way to boil eggs to paint for Easter, minus the shaking of the pan, of course. An added benefit is that the eggs will NOT have that ugly green ring around the outside of the yolk, leaving it much more appetizing, tasteful, & less gaseous.

Answer 6

I cover my eggs with water and then boil until water is around half way gone. Then remove any remaining hot water and crack eggs a little in the pan by rocking against the side wall of the pan. Rinse with cold water and crack while still warm. You can also crack under running cold water. You will be amazed at how easy the shells come off. Also the egg will still be warm. The trick is to not let the egg cool off in the shell,that is what causes it to stick . I have used this method for years,and it works everytime.

Answer 7

I have a method that doesn't require you to date your eggs, or wait an hour for them...
you will need:
A pan, eggs, water and a spoon
Place the eggs in cold water.
Bring to a boil
Boil for 5 minutes
pour out the water, and put fresh cold water in the pan
pour out that water and put more cold water in (this is cooling off the eggs so you can handle them)
leave that water in the pan with the eggs
Take your spoon and crack the eggs (start by hitting the spoon against each end of the egg, then hit the middle until it is cracked all over)
Once the egg is cracked, place it back in the water while you crack the others.
turn on the cold water
hold the egg under cold water while you peel it (the water will go under the shell and assist in peeling)
rinse off any shell fragments
That's it!

Answer 8

I learned this on Rachel Ray's 30 minute meals.

Place egg in pot and cover with water. Boil it. When water starts boiling, turn off the heat, and cover the pot for fifteen minutes, not allowing the steam to escape. When 15 minutes are up, run the egg under cold water, gently crack the egg at the bottom as you would an un-boiled egg and peel from there. The shell will peel off very nicely.

Answer 9

FOOLPROOF RECIPE

Put in enough warm water to cover your eggs twice.
Bring to a boil, and boil covered for 2-3 minutes.
Drain eggs, then replace water with ice water and ice cubes to cover...water should be cold.
Cover and let cool for 5 minutes.
Voila...eggs that peel perfectly, and without the familar ugly green boiled egg color.

Answer 10

after you put the eggs in the water then add a teaspoon of salt to the water and then boil at least 10 minutes