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peeling HB eggs

Gretchen's picture

(post #37076, reply #1 of 69)

Yup. It really does work. Someone (maybe me!!) posted that a while back and I did try it.  BUT not sure I love the thought of eggs that someone else serves me being done by them!!  It's pretty funny. Thanks for bringing it back. I think I'll show DGS this week-end.


You know there was a little appliance that had an accordion plunger on top that they said would peel the egg that way. I never believed it, but it obviously would.


Gretchen


Edited 2/11/2009 1:33 pm ET by Gretchen

Gretchen
JillElise's picture

(post #37076, reply #2 of 69)

I guess we'll be having deviled eggs tonight! Gotta try this!

Jill

Edited to say I'll rinse them after I've extracted them from their shells.

http://jillseldonfoodstyling.blogspot.com/


Edited 2/11/2009 1:47 pm by JillElise

unbaked's picture

(post #37076, reply #3 of 69)

OMGosh!! I have been struggling with all types of boiling/peeling methods since the DF eats about 8 hard boiled eggs a week (he'd eat 3 a day if I let him). I try to use older eggs for easier peeling, but that isn't always possible.


I found that the best boiling method is to start them in cold water,  I let them come JUST to a rolling boil, take them off the heat and let them sit covered for 12 minutes (I boil about 10 eggs at a time). I then drain them and cool them quickly with ice water.


The yolks are always perfectly done with no grey ring.


I'm going to try the baking soda trick, sounds perfect. Now to hit up MC for his favorite Deviled Egg recipe (ducking)


'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

JillElise's picture

(post #37076, reply #4 of 69)

That's my method, too. Doesn't always work. :-(

Gretchen's picture

(post #37076, reply #5 of 69)

The gray ring is from overcooking so you aren't doing that, but as Jill says, as for peeling, it really really depends on the age of the egg. Older eggs peel better.

Gretchen

Gretchen
unbaked's picture

(post #37076, reply #8 of 69)

Yeah, I know why the ring forms and that older eggs peel easier (for the most part).


I'm going to try the baking soda thing, but nope, I'm not going to 'blow-peel' eggs for company lol


And I'm seriously looking for a great deviled egg recipe, just not from MC lol.


In this town, deviled eggs would be innovative lolol...talk about some backwards eaters. They think that wraps are new and different, hehe.


'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

JillElise's picture

(post #37076, reply #9 of 69)

The 5th ring of Hades is not known for culinary excellence? Pity...

unbaked's picture

(post #37076, reply #13 of 69)

I've upgraded it to the 7th ring :P

'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

Ozark's picture

(post #37076, reply #20 of 69)

Try one of these  28231.1 .

 


 I have made a lot of money in my life. Most of it I spent on women and boats. The rest I simply wasted!!

 

Growing old is inevitable, growing up is optional!

Madeleine's picture

(post #37076, reply #61 of 69)

When I try doing the eggs this way mine are always undercooked. I can't understand it.

Madeleine

Madeleine
knitpik's picture

(post #37076, reply #62 of 69)

Do you use room temperature eggs? Or extra-large ones? I get farm
eggs and they tend to be XL so I let it boil for a minute or two
first then sit for 12 mins.

bonnieruth's picture

(post #37076, reply #69 of 69)

I just tried this twice, and the peeling was wonderful, but I am curious whether anyone else tastes the baking soda in the eggs.  I used only about a teaspoon of soda for 6 eggs, and the 2nd time a half teaspoon for 2 eggs, but both times I really tasted the soda. 

Lee's picture

(post #37076, reply #6 of 69)

Oh, I'd just LOVE to be served eggs with germs and possibly saliva blown all over them!  I've read that adding baking soda helps, but I've never tried it.


I went to the refrigerated case to pick up eggs last week and was stunned to see, right next to the Egg Beaters, cartons of peeled, hard cooked eggs!  LOL, I think this takes convenience foods to a whole new level.

TracyK's picture

(post #37076, reply #7 of 69)

I will confess -- I bought those to make deviled eggs for a baby shower. I was SO pressed for time and making so many other things there was no way I was going to have time to peel two dozen eggs.


FWIW, they tasted fine. :-)



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                                                            --Garrison Keillor

MadMom's picture

(post #37076, reply #11 of 69)

Glad to know they taste decent.  I've always been put off by the cost, but can understand if you're in a real hurry and have a gazillion other things to make, why not?



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FL.Cook's picture

(post #37076, reply #10 of 69)

I'm not quite sure I would want to be eating eggs that have been blown on by someone that has lord knows what kind of germs floating around his body!!!  Yuck, it really turns me off!!

Carole

Carole
JillElise's picture

(post #37076, reply #12 of 69)

Agreed. Honestly, I can't see doing the blowing bit, though heaven knows ... er, I mean, I think I'd just use the normal method of extrication. Didn't get around to deviled eggs to tonight. Tomorrow!

SallyBR1's picture

(post #37076, reply #14 of 69)

Am I the only one who cannot see the video?????

:-(

Florida2's picture

(post #37076, reply #17 of 69)

Yup :)

JillElise's picture

(post #37076, reply #19 of 69)

Try copying and pasting. ??

SallyBR1's picture

(post #37076, reply #21 of 69)

It just says - sorry, this video is no longer available

??????

Ozark's picture

(post #37076, reply #22 of 69)

Try one of these links.


http://www.videojug.com/webvideo/timothy-ferriss-how-to-peel-hard-boiled-eggs-wo-peeling


http://technorati.com/videos/youtube.com%2Fwatch%3Fv%3DPN2gYHJNT3Y


http://jillieofthevalley.vox.com/library/video/6a00c2252890758e1d0100a7ef113c000e.html


Rick


 


 I have made a lot of money in my life. Most of it I spent on women and boats. The rest I simply wasted!!

 

Growing old is inevitable, growing up is optional!

SallyBR1's picture

(post #37076, reply #24 of 69)

This is unbelievable!

Every single video I get the same thing - "sorry, this video is no longer available"

Have I been bad or what?

Ozark's picture

(post #37076, reply #25 of 69)

Do you have the latest version of Flash Player?


Rick


 


 I have made a lot of money in my life. Most of it I spent on women and boats. The rest I simply wasted!!

 

Growing old is inevitable, growing up is optional!

SallyBR1's picture

(post #37076, reply #26 of 69)

not sure - I guess I'll save it to watch in the computer in the lab later today

this computer at home is pretty temperamental

Canuck's picture

(post #37076, reply #27 of 69)

Sally, I get this frequently when I click on video links. Either wait a couple of seconds, or click again and wait a few seconds (it will open in a second window) or refresh your page with the circular arrow and it will open. I think it might be my firewall/security software.

Glenys's picture

(post #37076, reply #37 of 69)

This does work, but I'd have to put my lips to the egg so it really is a moot point.

knitpik's picture

(post #37076, reply #38 of 69)

I've heard steamed eggs are the easiest to peel - even fresh.
Anyone tried?

Jean's picture

(post #37076, reply #39 of 69)

I've heard that microwaved eggs peel themselves. ROFL.Check youtube videos before trying this at home.


What was the best thing before sliced bread?



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Gretchen's picture

(post #37076, reply #41 of 69)

LOL!!   And also peel the nuker door.!! 


I really did those sort of fresh eggs yesterday as a test and I am now totally totally convinced--age the eggs. My sister LOVES egg salad and always has a dozen eggs "aging"  in the back of her fridge ready to boil. 


Gretchen


Edited 2/21/2009 8:11 am ET by Gretchen

Gretchen