What's the best way to get hard-boiled eggs to peel cleanly?

Answer 1

If you let the eggs sit out until they are room temperature and then put them in COLD water, they'll peel much more easily than if you drop a cold egg into boiling water to cook it. Also, if you are boiling a LOT of eggs, put a small towel into the pan before you put the eggs in, then add the salt and finally the water, then 'wrap' the eggs so they don't break as easily ... then when peeling, do it under cold running water and 'dry' the egg before you eat it.

Answer 2

The perfect boiled egg.

The fresher and egg is the harder it is to peel so if you are using farm fresh eggs let them set in the fridge for at least a week before boiling.

Place eggs in a pan pour in enough water to cover by 1 inch. Bring the water to a boil. Remove from heat let stand for 15 -17 minutes.

Drain the eggs then place in a bowl cover with ice add water. This will cool the egg to handle and help the egg and shell membrane separate.

Gently rap the egg on the counter when you get a little crack going gently roll the egg cracking the egg shell all around.... the shell should now peel right off.

If you get a green layer between the yolk and the white that means it cooked for too long.

Answer 3

Actually, the fresher the eggs are, the more difficult it is to peel them. And there isn't much you can do about that. an egg that is just a day or two old is almost impossible to peel. Eggs used for hard boiling should be about two weeks old. And two week old eggs are just fine to eat. And make sure the eggs are boiled quickly - not slow boiled over low heat. Run cold water over the eggs immediately and let them sit in the water a few minutes to cool thoroughly. Then crack the egg gently and roll it between your hands to loosen the shell and then peel.

Hope this helps.

Answer 4

It's actually all in the way you cook them, and the age of the eggs.

Eggs that are too fresh do not boil well. Half the egg white tends to come away with the shell. Same if you drop your eggs into boiling water and boil the crap out of them. Drop them into simmering water and never let it get above a simmer, leave for 10 minutes. Or you can boil water, take it off the heat, drop in the eggs, cover and let sit for 20 minutes.

Basically, the key is to keep them out of the boiling water. A rapidly boiling pot of water really isn't good for any food, including pasta. The best way to do it is bring the water to a boil, turn down and add the food product. Then always cook at no more than a simmer. It prevents breakdown in the food, keeps more nutrients in and generally produces food that is more aesthetically pleasing.

Answer 5

I have two methods that both work excellent.

1) add eggs to pan in cold water. Cover and light stove. When pan starts boiling, leave lid on, turn off heat and let sit for 10 minutes. They will be perfect.

2)My newest way to hardboil eggs is wonderful. I add the eggs to the steamer with water underneath. Let steam for 30 minutes exactly. They peel almost completely whole, all you do is roll on the counter and once you get started peeling, the whole shell comes off in one piece (or two) but this new way I have been doing it is wonderful.

On a side note: If you salt cold water in a pan, the salt stains or mars your pans. I would not recommend salting any hard boiled egg water, but if you do, wait until its boiling.

Answer 6

If you are having a hard time peeling your hard cooked eggs it is because they were too fresh when you cooked them. You need to use eggs that are a little older, that have more of an air sack developed inside. The shell will slip off no problem. Also, peel them under running water.

Answer 7

If your eggs are extremely fresh, you are going to have problems.

Boil eggs, leave at rolling boil 3 minutes minimum, remove heat. Let sit for 5 minutes minimum.

Set pan under cold water, keep changing out (use old water for plants and other non-drinking activities).

Crack and peel. Get under the membrane.

Answer 8

Try to use eggs that are a little older(5-6 days) They will peel easier. Then rinse after cooking in cold water, and peel under running cool water.

Answer 9

rinse them until they are COLD (about 10-15 mins). roll the egg lightly against a paper towell, cracking the shell all the way around. if you've rolled it too hard, the egg inside will squish and and the white will rip. but if you've done it just right, the thin layer between the egg and the shell will hold the shell's cracked surface and it should peel off like a blanket.

GOOD LUCK!

Answer 10

After boiling the eggs, let them sit in cold water for a min or two, this will loosen the shell and they will peel right off.