Why when I peel hard boiled eggs, do they look all choppy?!
Why when I peel hard boiled eggs, do they look all choppy?
When I peel the shell, sometimes part of the egg comes with shell. Why does this happen? I am so frustrated right now, I could spit nails. My poor eggs look like crap.
Additional Details12 hours ago
some very good suggestions here. the "fresh egg" thing may be the clue. i did buy them just yesterday! i don't have this problem all the time, just occasionally. thanks to all. God bless.
Answers: 12 hours ago
some very good suggestions here. the "fresh egg" thing may be the clue. i did buy them just yesterday! i don't have this problem all the time, just occasionally. thanks to all. God bless. There are 2 things that make hard boiled eggs to peel. One is overcooking the eggs and the other is not cooking the eggs fast enough (ie. the water is not at a boil or maintain a boil while the eggs are cooking). The cold water trick works good to because it makes the protein in the eggs contract slightly which pulls the egg away from the shell. Let them cool in cold water before you start peeling. I had that same problem forever, and I blamed it on the eggs. (ha-ha) Just boil the eggs for about 20 minutes. Then, as soon as you turn them off - throw out the hot water and run cold water in the pan. At the same time crack each one quickly before they cool. Then, start peeling them over warm water. A couple of reasons.....either they have been boiled too long or the eggs are not very fresh. Your eggs are too fresh. Buy eggs 1 week before hard boiling. To boil so they will peel nicely...Add eggs to cold water in your pot, bring to rolling boil, remove from heat and let sit in hot water for 1/2 an hour. Drain and cool. They should peel very easily Let the eggs sit in prue cold water for five minutes the crack and peel away the shell it shouldn't take the base of the egg apart. Most people try to peel too early while it isn't completely cooled. They may not be done. Part of your problem is that you're using too-fresh eggs. When eggs get older, they lose some liquid from evaporation, and they pull away from the shell more easily.
Eggs stay fresher if they are kept in the refrigerator, but uncracked eggs will safely keep at room temperature for a month or more.
Commercial egg processors wax eggs, which makes them stay fresh longer. If you buy the eggs direct from the farmer, telling him you want unwaxed eggs, or scrub the eggs (with Dawn and a scrubbie), it will speed up the aging process. When the eggs are done, plunge them into a bowl of ice water to cool. The shock will help loosen the shell from the white. Roll the eggs around using slight hand pressure, just enough to crack the shell all around. The boiled egg should just about slip out of the shell. There's a thin layer between the shell and egg. I gently roll the boiled egg on the counter, til the shell is cracked all over. Then ply a small area off--then I slip a teaspoon gently under the shell, and by rolling it slowly under the shell find that the shape of the spoon lifts the shell off and you'll have a perfect boiled egg...so practice!! You'll get the hang of it and have a lifetime of perfect eggs! Put the eggs in a pan and submerge them w/ water and boil them at med-high heat. Once the water boils turn off heat and leave the eggs undisturbed until the water cools. Gently crack all around the egg and peel. Most of us had this problem. First of all watch out for cheap thin shelled eggs that they sell in most stores. Look for a high quality egg (Eggland Best for example). They will cost more but they are not that expensive 1.80 to 2.40 per dozen. Start the by placing the eggs in COLD salted water just covering the eggs don't crowd them. Start with the eggs in cold water so as not to shock them by plunging into hot water causing cracks. Bring eggs to a rolling boil uncovered. When the boiling starts cover the pan. TURN OFF THE HEAT! Use a timer and leave the eggs in the covered pan off the heat for 15 minutes. NO MORE than 15 minutes or the yolks get over cooked, dry and chemically react turning them green. At 15 minutes, take the eggs out, place in cold or ice water and then roll the egg gently crushing the shell all over. Pull the shell at the top of the egg and simply peel off the shell. You can do the peeling under running water to gently assist. The eggs should be perfect everytime. So use good eggs, this process and these tips and eggs are the wonderous almost perfect food that G-d made them to be--bon appetit! Bring you eggs to a boil for 3-5 minutes. Shut off the heat and cover them (with the hot water still in them) for at least 10 minutes with no heat.
Then, cool with cold water and they will peel very easy.
I, too, used to have the same problem until I tried this method. Trust me--it works !! You need to put vinegar in the water to prevent that. It helps the shell peel easier. It may smell but it won't change the flavor of the eggs. After boiling, put in cold water and wait until they are completely cool. To peel, start by cracking the ends first, then roll the egg along the counter or whatever hard surface you use with your hand so that you crack the sides and the shell should peel much better. I worked as a commercial cook for a number of years and I am backing Yahoo S' recipe exactly. From experience...jenn has the best answer ..i do my eggs just like that except after they have sat in the hot water for 15-20 minutes...i drain that water off...add ICE cold water to cool them quickly...& they peel effortlessly!!