Why are fresh boiled eggs hard to peel and any suggestions how to do it..rhondaann?

Answer 1

LOL I find it amazing that it seems that almost every day someone is having a hard boiled egg crisis of some problem!! Who knew it was such an ordeal (maybe because mine are fine lol).

If you cook them properly they will easily peel off. The only time I ever had a problem was when I was using eggs I knew were on the cusp of being too old to use (way to know, put raw egg in cup of water...if it floats throw it out. Fresh eggs sink).

My Mom taught me to make hard boiled eggs that are both simple to make and peel and always come out perfectly. Put eggs in cool water, put on heat and bring to a boil. When water boils remove from heat and let sit 15 min. Pour out hot water and fill with tap cold water. (I find it's usually easier to pour out some then hold pot under running cold water until all cold). Let sit for a short time, 5 or 10 min, and they will be perfectly cooked and peel easily by just tapping on the wide end first. No need to hold under running water, or crack all over, or any other things.

Try it this way once and see!!!

Answer 2

Well, the way to peel fresh boiled eggs is... you get an egg, put it on like a counter or table, then press on the egg, not so hard that it completely splits, but so that the shell starts cracking. then you roll it all around and pretty soon the shell will just come off.
Hope this helps.

Answer 3

If you over boil them then its hard to peel. Do consider running hot water under the egg and peel.

Answer 4

Key is, you have the words reversed. The problem is not fresh boiled eggs, it is boiling fresh eggs. If you want to boil eggs, keep them in the fridge a week or so. Then boil them up. Older eggs have a looser membrane allowing them to be peeled easier.

Answer 5

Just put a good bit of salt into the water while they are boiling. They peel super easy everytime!

Answer 6

You would probably have to wait until they get cold and then you peel them. Plus, to peel them easier you have to let them cook thoroughly until the yellow of the egg is hard or around there.

Answer 7

its the freshness of the egg that is the culprit. Use older eggs and always salt your water. the best recipe for boiled eggs was given to me by a mennonite woman..here it is..its foolproof for perfect boiled eggs:

1 dz eggs, covered with cold water...salt
Bring to a rolling boil, shut off the heat, cover and set the timer for 24 minutes. no more, no less. After the timer goes off, pour off the hot water and run cold over them till they aren't hot anymore.....perfect yolks everytime. (not greenish)

Answer 8

The thin membrane has not begun to break down. Peel under running water.

Answer 9

The membrane from the chickies amniotic fluid adheres to the shell when cooked a little too long.
Rinse in cold water until you can handle the egg, and warm enough to be good, or store in covered container in frig no more than 5 days.
Tap on hard surface all over the egg, until whole shell is evenly cracked.
Roll in both hands over all surfaces of egg until the shell is loose
Peel off shell with back of thumbs-voilla!

To boil eggs, heat on medium-high in covered pan on stove with warm water just covering them.
Cook just until coming to a rolling boil
Don't open lid, just remove pan from heat on sturdy surface
Set timer for ten minutes. When it goes' off, bring to sink and pour cold water over them 'til cool.
You will have perfectly boiled eggs!

To store eggs, turn each one upside down from how they came: that will now be with the small end up- they will last longer.
To detect a rotten egg, float completely in a deep bowl of water. If it sinks', it's fresh-if it floats halfway up in middle of water, it needs to be eaten now.
If it floats to the top of water, it is too old. Keep only two weeks in raw state.
Buy eggs with a chalky, bumpy surface-they are fresh, and get smoother and shinier the older they are. Check each egg before buying, for cracks. Wash if they have dirt on them. Eat cracked eggs right away- if they have been kept refrigerated and clean. Other wise, throw away- never wait to eat it later.
To tell if an egg has been boiled or is fresh, spin on a hard surface- if it flops' over immediately, it is still liquid inside- If it spins real nice, it is boiled.
When cracking raw eggs, empty each one individually by itself into a bowl to inspect it before -then put into another small bowl with the inspected eggs -this will help not have a rotten egg contaminate your other eggs or the mix. (they need to be beaten first and then added anyway)
To make scrambled eggs, start with oiled pan (olive oil), heated on medium-high heat- put a drop of cold water on pan and if it dances' the pan is hot enough-
First put eggs and one to two tablespoons of milk in a bowl and beat vigorously-
then add to heated pan- lift up the mixture with spatula when the bottom of egg mixture is cooked .Repeat until all the eggs are cooked- no stirrring or scrambling needed. This keeps' them fluffy and thick too.
With electric heat, you can turn off the stove when half-way done, to prevent over-cooking.
Cook until the eggs are almost not shiny anymore- as they continue to cook when removed from the stove.
Fry eggs in micro by heating one teaspoon of olive oil in a plate for 30 seconds-
Add shelled eggs, popping with fork
Cover with waxed paper and cook 1 to 2 minutes depending on micro and how many eggs you have.

Answer 10

like most things in the universe, eggs expand with heat. try peeling after they cool...