Have any of you cracked the secret?

Not that Bob

500+ Posts
I've tried the method on the American Egg Board webpage. I've tried the method in my mother's 70 year old cookbook. I've tried the method on numerous cooking webpages. Alas, I still can't cook a boiled egg that will peel without that damn membrane pulling it apart. Have you cracked the secret?
 
From Cook's lllustrated:

Foolproof Boiled Eggs
3/1999

You may double or triple this recipe as long as you use a pot large enough to hold the eggs in a single layer, covered by an inch of water.

Makes 6 eggs
6 large eggs

Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes. Peel and use as desired.

STEP BY STEP: Foolproof Peeling
1. Tap the egg all over against the counter surface, then roll it gently back and forth a few times on the counter.
2. Begin peeling from the air pocket end. The shell should come off in spiral strips attached to the thin membrane.
 
What brntorng said. Plus, if you are using fresh eggs (like from the farm or yard), you need to let them age a week or two. Freshly laid eggs are a ***** to peel.
 
We usually pull in anywhere from 8 to 14 fresh eggs a day & I haven't experienced any difference in the peeling quality.

I anticipate this # going up dramatically because we'll be getting about 10 new pullets (baby female chicks) in less than a month which will bring us to around 20 chickens & 4 Guinea's.

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Never tried them but noticed HEB sells them peeled and ready to eat. If I remember right they were about $2 a dozen. Can't get much easier then that
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Well, I'm doing something wrong. I tried the above method and still had a pretty bad problem with the "skin" pulling the white apart when peeling. Oh well.
 

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