(format_html) What is the best way to get shells off of hard boiled eggs?
By Lana from Des Plaines, IL
I like to smack them all over (against the countertop) so that the eggshell is cracked all over it. Then I peel under running water.
Here is the tricky part. The fresher the eggs, the harder they are to peel! Older eggs have started to dry the least little bit, and sort of shrink away from the inside of the shell enough that peeling is a breeze.
If you know ahead of time when you will need them, buy your eggs a week or two ahead and leave them in your fridge until you need them--then boil them. If you're just boiling one or two for a meal, use the oldest eggs in your fridge.
When cooking the eggs, put them in cold water to start, with the cold water Just barely over the eggs, then JUST bring them to boil.
After coming to a full boil, quickly put a tight-fitting cover on the pan and take the pan of eggs off of the burner and let sit for 15 to 20 minutes. (No longer!)
After that pour out all hot water and cover eggs with running cold water till all the eggs are cold.
To easily peel open egg shells, simply bonk only the tip of the egg on the counter-top and the rest of the shell will usually come off in one piece.
If you have time to cool the eggs in the fridge for several hours they will peel even easier!
I boil mine for about 20 minutes, then let set for another 20 minutes in the water to cool. Then drain most of the water and start shaking the eggs in the pan, this will evenly crack the shell. You can either peel them or store covered in water in the fridge with the shell on (the membrane won't dry out), and they peel easily as you need them.
I use farm fresh eggs and always had this problem. I asked the farmer how he boiled his eggs. I was told to leave any, farm fresh or store-bought, eggs out of the refrigerator the night before boiling them. I cannot remember his explanation why this works.
I have done this for many years without any problems. I take the eggs out of the carton, put them in the pot without a lid and keep on the stove overnight.
Once I am ready to cook them, I add cold water and a splash of white vinegar. Adding white vinegar to the water prevents the eggs from spreading in case they happen to crack while cooking.
Bring to a boil without a lid; simmer for about one minute. Cover; remove from burner. Allow to sit undisturbed for 20 minutes. I use large or extra large eggs.
Once the time is up, drain hot water and quickly add cold water. Dump water out and add more cold water. Let set a few minutes. Drain; shake pan a bit and peel.
The time the eggs stay in the pot after boiling may vary according to the size of the egg. If an egg has a greenish tinge around the egg yolk, it has been overcooked. Everyone has their own preference on how they their eggs cooked.
Well, as everyone else has stated on here that the older the eggs are the easier they will peel. My shortcut is to add 1cup of regular white vinegar to the water you boil them in. Boil as usual, the vinegar softens the shells and they will almost just slip off! After learning this tip from a tv cooking show, I never boil my eggs any other way! Hope this helps.
I crack the eggshell all over then carefully run a spoon between the shell and the egg. Usually comes off in one big piece. And the others are right. The older the egg, the easier it is to peel.
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