Why is it that my hard boiled egg doesn't always peel right?!
Answers: sometimes the shell peels right off, unlike yesterday. I couldn't get one right and had to waste alot of egg white just to get the shell off.
Tips on Peeling Boiled Eggs :
If done correctly the boiled egg is one of the simplest ways to cook an egg. Since it may be difficult to peel extremely fresh eggs, boiled eggs are best with eggs that have already spent a few days in the refrigerator.
What is the best way to peel a boiled egg so the egg white does not stick to the shell? Here are several responses, although all bets are off for eggs only a couple days old.
The best compromise is to use eggs that have been stored on their sides in the refrigerator for 7 to 10 days.
>>> After boiling, pour off the hot water, shake pan back and forth to crack the shells. Cover eggs in cold water and let set for a couple of minutes. Leave water and eggs in pan and peel, using water to rinse away excess shells.
>>>Or, take the egg from boiling water and immediately run cold water on it. Peel the egg under cold running water starting with rounded top where the air pouch is.
I've heard that when the egg is fresh that it is harder to peel. Also heard of using a lot salt in the water helps or about a quarter cup of white vinegar.
I just posted this for someone else, but I will post again for you. I swear by this method
While there are many ways of preparing Boiled Eggs, we suggest below the directions for making eggs which are the easiest to peel and which will not have the dark green discolored coating on the yolk (see step 2 for tips to help avoid the green discoloration).
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.
Directions for Large Eggs:
1. Place eggs in a saucepan with enough COLD tap water to cover completely by 1 inch. Bring to a ROLLING boil over HIGH heat. Once the water is brought to a rolling boil, PROMPTLY reduce heat to a lower medium boil and cook an additional 10 minutes for a “hard boiled” egg. For a “soft boiled” egg reduce the time by a few minutes.
2. Remove from heat and IMMEDIATELY place eggs under ice cold water or in a bowl of ICED water to chill promptly to help yolks stay bright yellow. Chill for a few minutes in the cold water until the egg is completely cooled. This is an extremely important step which prevents the greenish “ring” from forming on the surface of the yolk over time. If the egg is not chilled immediately after cooking an unsightly dark greenish ring will eventually appear on the outside of the yolk.
3. To peel...crack on all sides, roll egg between hands to loosen shell,and remove shell. Enjoy, with a light sprinkling of salt if desired.
To serve in egg cup, place egg in cup small end down, slice off large end of egg with knife or egg scissors and eat from shell with spoon.
Refrigeration is necessary for hard boiled eggs if they eggs are not to be consumed within a few hours.
Refrigerated boiled eggs, kept in the shell, can be kept for up to 1 week.
goodegg.com
What he said, fresh eggs are harder to peel. Its better to keep some eggs in your fridge for a week and then boil them.
Boiled too long. 9 minutes no longer. Peel under cool running water.
put eggs in small pot with enough water to cover the eggs, add salt. cover and when it starts to boil, turn it off and wait 7 minutes. pour cold water over eggs, and peel.
It's all in the timing, after the eggs have cooked and they are cooling off in cold water check them after a 8 minutes. They should be warm enough to hold, then you crack the shell and it should peel very easily.
I don't know but here is a suggestion that always works for me. When the egg is cooled keep the egg in the pan and shake the pan like you do a skillet. The egg will roll around in the pan hitting all sides and causing a ton of cracks. Under running water begin peeling the egg using the side of your thumb. The shell will come off in 1 unit.