Karen.Buske commented on September 05, 2012
I never heard about cracking the eggs than putting them back into water for about a half hour before peeling them, thanks! I also heard that if you take the eggs and turn them upside down in the cantainer overnight that the yolk will be more centered in the egg white so the presentation will look nicer when making deviled eggs. I haven't tried this so I don't know how true this is.
email@example.com commented on April 06, 2012
Here is a tried and true method I learned many years ago. Before cooking, carefully poke a SMALL hole in the fat end of the egg. (float the egg in water if it's hard to tell which end). After that, it doesnt matter what cooking method you use. I've literally cooked thousands of eggs in my lifetime, and this method has proven itself literally 99% of the time.
ntturtle commented on April 02, 2012
for the easier peeling... I agree about running water into the pan until the pan & water are cool... Then pour the water off and I do the pan shake to crack the eggs... then put cool water back into the pan add ice cubes also. Let set until the get cooler and the water can get in between the shell & egg... Or if you don't want to crack them because you are using them later whole, then if you have time leave them over night in the fridge (or do the above step minus cracking the eggs).
Marijke Koken commented on April 02, 2012
I now know how to cook them, but how do you peel them without breaking the egg?
pammiebentley commented on March 01, 2012
If you add a little bit of white vinigar it shoould get rid of the grey yolk
125bobby commented on February 23, 2012
great idea to let them stand for an hour after they have been cooled
charlotte34 commented on April 20, 2011
I didn't read anyone putting salt in the water to keep the eggs from cracking while they are cooking.
cover with cold water, just till eggs are covered is plenty water, generously pour salt over the top of the eggs. I use about 2 tablespoons salt to a pan with about 8 to 10 eggs in it. Brinh to boil, and turn down to a simmer. /cook for 10 to 15 minutes, depending on size of eggs. I always use jumbo eggs, so I simmer them for 15 minutes.
Drain and run cold water over eggs with the pan running over, till the pan is cool too. Let the eggs set for about 10 minutesm or until they are cool enopugh to handle.
Two methods of easily peeling the eggs. Drain water, put lid on pot and shake gently but firmlym until eggs crack and start to separate from shells, then finish peeling them, rinse and use or refridgerate.
That is the easiest way to peel them while they are still pretty hot, and you are in a hury.
te other way is to crack the eggs all around, roll it gently till you feel the shell begin to loosen, pick off a piece of the shell on the broadest end of the egg. there is an air bully there that leaves a space. Take hold of the shell, getting the inner thin membrqane with the shell, and the eggs will pieel easily, most times on one large strip of shell, and the egg will be whole and beautiful.
Bonnie Hunsperger commented on April 20, 2011
I looked for a long time to confirm this method! Glad to have found it! I know it works I just couldn't remember the timing! Thanks!
norskbente commented on April 19, 2011
I make a lot of egg salad and I found that a pastry cutter does a great job of chopping. If I have trouble peeling the eggs, I insert a small spoon under the cracks in the egg and just work it around the entire egg. VOILA!!! This works! Thanks for the tip on leaving the cracked eggs in the water for a while. I never would have thought of that!
vh651 commented on April 07, 2011
After my eggs are boiled I rinse them in cold water. I pour out the water and shake the eggs in the pot till the shells seperate from the eggs. I then rise the eggs and preceed to prepare them as I planned.