Put eggs in 2 qt pan add water to cover over eggs and add dollop of vinegar. Get water boiling for 5-8 min and then turn off heat, cover pot and let sit for a while. Empty out hot water, let cold water wash through put ice cubes into cold water. The egg shells will peel off in a jiff.
I buy fresh eggs from a local farmer. The eggs I boiled would never peel easy. I tried every trick in the book: vinegar, salt, piercing the egg and other methods; and still had problems. I asked the farmer's wife how she prepares them without having this problem. She told me that she leaves the raw eggs out on her counter overnight before she cooks them. She says air pockets need to form to help make the peeling easier. She was taught this by her grandmother. I know it doesn't sound "safe" but that's what I have been doing this for about five years or more without any problems.
I was wondering if this will work for pre-boiled eggs (ie we already did our Easter eggs) or is this just for "fresh" (if you can call them that from the grocery store) eggs.
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