Is there a Fool proof way to peel eggs?!
No matter how careful I am when peeling boiled eggs, I always seem to pull off some of the outer white!. Is there a foolproof way to get the job done!?
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Answers:
Place the eggs gently in an empty pot!. Some sources recommend making a shallow hole with a pin at the flatter end so that it'll let the expanding air escape thus reducing the chance of cracking[3] but studies have shown this isn't a reliable technique!.[4] Do not use eggs that are cracked since they may contain bacteria!. [5]If you happen to crack the egg when placing it in the pot adding salt or vinegar to the water may help the proteins in the white coagulate faster so the cracks in the shell quickly get plugged!.
Fill the pot with enough cold tap water to completely cover eggs with about 1 inch or 3 cm of water over them!. If the water is cold, the eggs will take longer to cook!. If the water is hot, though, you may risk the water getting too hot and overcooking the eggs!. Put on a lid!.
Add enough salt to make the water taste salty!. This can make the eggs easy to peel later because, as mentioned earlier, the proteins coagulate and firm up, making the white easier to separate from the shell!. also, the less fresh the egg, the easier it will be to peel, because the high pH strengthens the membrane; this can be simulated, also, by making the cooking water more alkaline (add a half teaspoon of baking soda for each quart of water)!.
Bring the water to the point of boiling, over high heat!. From here, there are two main trains of thought regarding how to get a perfectly hard boiled egg!.
As soon as the water boils, remove from heat!. Don't remove the lid so that the water doesn't cool off too quickly!. You want it to hover at a temperature close to but just below boiling!. Leave the eggs in the hot water for ten to fifteen minutes!.[8] It is important you do not time the ten minutes until the water started boiling, which is right when you take it off the heat!. If you set the timer before that, you will end up with soft-boiled eggs!. And if you set it too late or let the eggs linger at boiling temperature, the yolks will turn a slight greenish color and begin to smell like sulfur!.
Stop the cooking process!. Chill the eggs by placing them under cold running water or in a bowl of ice water!. Let them sit for a few minutes until the egg is completely cooled!.
Peel the eggs when they're cool enough to handle!. It's easier to peel under cold running water!. Some people say that really fresh eggs are harder to peel, so try boiling eggs that you have had for a few days!.
Eat and enjoy!Www@FoodAQ@Com
Fill the pot with enough cold tap water to completely cover eggs with about 1 inch or 3 cm of water over them!. If the water is cold, the eggs will take longer to cook!. If the water is hot, though, you may risk the water getting too hot and overcooking the eggs!. Put on a lid!.
Add enough salt to make the water taste salty!. This can make the eggs easy to peel later because, as mentioned earlier, the proteins coagulate and firm up, making the white easier to separate from the shell!. also, the less fresh the egg, the easier it will be to peel, because the high pH strengthens the membrane; this can be simulated, also, by making the cooking water more alkaline (add a half teaspoon of baking soda for each quart of water)!.
Bring the water to the point of boiling, over high heat!. From here, there are two main trains of thought regarding how to get a perfectly hard boiled egg!.
As soon as the water boils, remove from heat!. Don't remove the lid so that the water doesn't cool off too quickly!. You want it to hover at a temperature close to but just below boiling!. Leave the eggs in the hot water for ten to fifteen minutes!.[8] It is important you do not time the ten minutes until the water started boiling, which is right when you take it off the heat!. If you set the timer before that, you will end up with soft-boiled eggs!. And if you set it too late or let the eggs linger at boiling temperature, the yolks will turn a slight greenish color and begin to smell like sulfur!.
Stop the cooking process!. Chill the eggs by placing them under cold running water or in a bowl of ice water!. Let them sit for a few minutes until the egg is completely cooled!.
Peel the eggs when they're cool enough to handle!. It's easier to peel under cold running water!. Some people say that really fresh eggs are harder to peel, so try boiling eggs that you have had for a few days!.
Eat and enjoy!Www@FoodAQ@Com
Eggs are cheap!. Start over with new ones:
For great hard cooked eggs, (not hard boiled eggs), use Shirley Corriher's method:
Start with eggs that are seven to ten days old because they’re easier to peel!. Bring them to room temp by submerging them in warm water for about five minutes to help prevent cracking!. Place enough eggs to just cover the bottom of a heavy pan with enough cold tap water to cover them by 1 1/2 inches, add a bit of salt to raise the water temperature and to help close any cracks (important at Easter), partially cover the pan and bring to a full, rolling boil!.
Boil the eggs for only 30 seconds — timing’s important for both steps here – then remove the pan from the heat, cover it completely, and let stand for 15 minutes!. Run the eggs under cold water for about five minutes to cool them quickly and shake them in the pan, if they’re going to be peeled, letting them bang against each other to make peeling even easier!.
Remember that cooking is just the physical act of transfering a desired amount of heat energy from one substance (the water) to another (raw eggs)!.
Shirley's method is really a scientific calculation that takes into account the amount of heat energy in a certain mass of water that has to transfer to the mass of raw egg to produce non-rubbery whites and slightly moist yolks without gray edges!.Www@FoodAQ@Com
For great hard cooked eggs, (not hard boiled eggs), use Shirley Corriher's method:
Start with eggs that are seven to ten days old because they’re easier to peel!. Bring them to room temp by submerging them in warm water for about five minutes to help prevent cracking!. Place enough eggs to just cover the bottom of a heavy pan with enough cold tap water to cover them by 1 1/2 inches, add a bit of salt to raise the water temperature and to help close any cracks (important at Easter), partially cover the pan and bring to a full, rolling boil!.
Boil the eggs for only 30 seconds — timing’s important for both steps here – then remove the pan from the heat, cover it completely, and let stand for 15 minutes!. Run the eggs under cold water for about five minutes to cool them quickly and shake them in the pan, if they’re going to be peeled, letting them bang against each other to make peeling even easier!.
Remember that cooking is just the physical act of transfering a desired amount of heat energy from one substance (the water) to another (raw eggs)!.
Shirley's method is really a scientific calculation that takes into account the amount of heat energy in a certain mass of water that has to transfer to the mass of raw egg to produce non-rubbery whites and slightly moist yolks without gray edges!.Www@FoodAQ@Com
Shock them in ice water before you peel them!.
Here is how restaurants do it!. They'll peel perfectly every time if you follow these steps:
1) Bring a pan of water to a boil!. Add 1 Tbsp white vinegar!.
2) Slowly lower the eggs into the water!. Set an egg timer for 12 min!. When the water begins to boil again, lower to a simmer!.
3) When the timer goes off, pull the eggs out with a slotted spoon and shock in an ice bath!. Do not peel them until they are cold (about 30 min)!.
4) Peel them under cold running water!.Www@FoodAQ@Com
Here is how restaurants do it!. They'll peel perfectly every time if you follow these steps:
1) Bring a pan of water to a boil!. Add 1 Tbsp white vinegar!.
2) Slowly lower the eggs into the water!. Set an egg timer for 12 min!. When the water begins to boil again, lower to a simmer!.
3) When the timer goes off, pull the eggs out with a slotted spoon and shock in an ice bath!. Do not peel them until they are cold (about 30 min)!.
4) Peel them under cold running water!.Www@FoodAQ@Com
I boil my water add a dash of salt, add my eggs and boil them for 5 mins then cover the pan and shut off the heat!.Cook for an additional 10 mins and your good to drain and set eggs in a cool bath for 10 mins then they should be ready to handel and peel easy!.Www@FoodAQ@Com
I usually put the eggs in water in pot on the stove and slowly bring to the boil, boiling gently for about 15 minutes and then putting the eggs right into cold water and then roll gently on countertop and peel!.!.!.shells come right off Www@FoodAQ@Com
all you ever wanted to know about eggs - but were too afraid to ask - http://www!.deliaonline!.com/cookery-schoo!.!.!. - you get how to cook an egg & peel an egg here!. Hope this helps!.Www@FoodAQ@Com
your either boiling the egg to long or your eggs are not fresh enoughWww@FoodAQ@Com
try adding a 1/2 teaspoon salt to the water when boiling!. :)Www@FoodAQ@Com