We have fresh chicken eggs for health reasons.The question...how can you peel w/o hassle of sticky shells. ???

Question

The shells are nearly impossible to remove. Yet we can't figure out how to remove them w/o the subsequent hassle of time-consuming egg-shell stickinesses...
Anyone knows of any tried-and-true solutions??? Info would be really appreciated!!! Thanks

Answer 1

Tried and True: Older eggs that are hard-cooked peel better than newly-laid eggs. Gather a dozen or so, and put in your fridge for 3-4 weeks. THEN hard-boil them and they should peel easily.

Answer 2

How To Peel Hard-Cooked Eggs Easily:

This is what I do:

I place the eggs in the pan they were cooked in and add cold water.


I then crack the eggs under water (this seems to help loosen the membrane under the shell).


Start peeling at the larger end, where the air pocket is, and remove the shell under running water to make the shelling easier. You must get a hold of the membrane under the shell when you remove the shell. Very fresh eggs are harder to peel. The fresher the eggs, the more the shell membranes cling tenaciously to the shells.

Answer 3

First, start with COLD water that covers eggs. Add at least 1 tablespoon of salt. Boil about 15 minutes. Drain hot water, add cold water and a few ice cubes. Let the boiled eggs sit in cold water bath about 15 minutes; then crack one with another, all over. Peel, getting membrane with the shell. You may have a few that give you a hard time, but for the most part the shells come off like taking from a stick of butter.

I've never heard of using vinegar, but I'm willing to give it a try sometime.

Good luck.

Source: Personal experience

Answer 4

Firstly, it's MOST important that after the hard-boiled eggs have finished boiling, that they be immediately rinsed in and then left to soak in very, VERY cold water -- the colder the better, icy is best. This insures that the shell will separate from the albumen (the thin film that separates the shell from the egg) allowing us to peel the egg.

THEN, I find that the best way to peel a hard-boiled egg is to tap both ends on a hard surface, breaking the shell on both ends and then laying the egg on its side on the hard surface, simply and quickly rolling it gently but firmly against the hard surface which causes many, many tiny and larger cracks to form through the shell and then it's ready for easy peeling.

As an added extra... I find the wisest way to hard-boil eggs is to put all the raw whole eggs (as many eggs as you like as the number of eggs you will be boiling has nothing to do with this cooking method) into a pot that has a tightly, snugly fitting cover of its own -- then cover all the eggs, filling the pot, with cool or lukewarm tap water until there is more than one-inch of water covering the egg that is on top of all the eggs in the pot. Then, on a high-flame, bring the water to a full, rolling boil... the very minute the eggs reach that full, rolling boil, remove the pot from the stovetop to a nearby waiting trivet and IMMEDIATELY put the cover on the pot completely covering the pot TIGHTLY and allow the eggs to continue to cook in the hot water (right on your tabletop, yes, without any flame underneath it) still in the pot for EIGHTEEN minutes. After the 18 minutes, remove the cover and bring the pot to your kitchen sink, gently and carefully pour out the still very very hot water and refill the pot with the coldest water you can get your tap to produce. Let the eggs just sit in the very cold water for a minute or two and then refill the pot again with more of the coldest water you've got. And you will have perfectly hard boiled eggs (which will also be remarkably easy to peel -- THAT is the secret to easy egg-peeling, immediately rinsing the cooked eggs with the very coldest water you can). I got this egg-boiling method from the old Betty Crocker cookbook and I was happily amazed to realize that it really works -- PERFECT hard-boiled eggs EVERY single time -- and NEVER any soft uncooked spots inside the eggs either. It's just great.

Answer 5

The Joy of Cooking cook book has the definitve "recipe" for this - usually boiled eggs are harder to peel when over cooked - the yolk should not be any color other than yellow (no green, etc)...
Use vinegar in the water and start with almost room temp eggs and cold water in the stock pot....the book has time according to hard cooked, soft cooked, etc....I also purge eggs into a bowl of ice water to stop the cooking and to lower the overall temp then roll the eggs and peel under cool running water....
Hope it helps...

Answer 6

If you are talking about hard boil eggs, you need to take them out of the hot cooking water and plunge them immediately into cold water - from the tap, or if that isn't cold enough in a pan of cold water with ice cubes. That stops the cooking of the shell and allows it to break away from the egg inside.

Answer 7

You're talking about boiled eggs? Try shelling them when they're still warm.Also,press on the eggs,rolling backwards and forwards.The shells are supposed to come off easily,but not always the case

Answer 8

As soon as your done boiling them - instead of cracking them - roll them and peel them under cold running water. Works every time (for me). Good luck. And good for you - free range chickens are the best eggs.

Answer 9

i learned how to do that when i was about five, what the hell has happened to the world... ;-) anyway, you take your boiled egg out of the pan and put it under the cold tap for a couple of seconds immediately. that process is called refreshing and detaches the shell from the egg. :-) btw, what other eggs would you have if not fresh chicken eggs? seems like i've missed out on another covenience food nightmare...

Answer 10

I would recomend you bring eggs to boil. turn them off for 30 minutes. dunk in cold water and ice for 10 minutes. they should peel nicely.