Boiled Eggs

Lots of good feedback coming in here, but I want to point out something. There seems to be support for taking the egg and immediately running cool water on it while peeling.

However, for those like me, I don't want to boil just one egg at a time. I like to boil at least 6 at a time. So, that would be "cool" for the first one, but I wouldn't want to peel the rest until they were to be eaten. So, those would go into the refrigerator for later. Thus, the other five, I guess I would just have to deal with!?! Some things in life are just tough, huh?? ;-)
 
Quote from BSAM:

Lots of good feedback coming in here, but I want to point out something. There seems to be support for taking the egg and immediately running cool water on it while peeling.

However, for those like me, I don't want to boil just one egg at a time. I like to boil at least 6 at a time. So, that would be "cool" for the first one, but I wouldn't want to peel the rest until they were to be eaten. So, those would go into the refrigerator for later. Thus, the other five, I guess I would just have to deal with!?! Some things in life are just tough, huh?? ;-)
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Aha, thats what pickling is for!
Just simmer up some vinegar (brown , white, either or with a dash of balsamic-i actually dont know why they insist on boiling it) , throw in your favourite spices/sauces, (soy sauce is great, tobasco, barbq) and your good to go for instant hard boiled eggs for a month!

Of course, they start falling apart the longer you leave them, but that just lets more flavour in-cant lose:)

I would have thought, boiling for 12 minutes would be too long-but its just occured to me, i havent pickled them after cooking that long.
Wonder if they would hold up better, or worse? Must try that.
I just figured im trying to cook eggs, not make golf balls.
 
I can't believe a thread about hardboiled eggs got this many replies. Anyway, I do weight training and used to eat 10 a day, so I am a credible source on this matter. After cooking and peeling hundreds and hundreds of hardboiled eggs (and I had the blisters to prove it), I can say that the only thing that makes it easier to peel is to cook them EXACTLY the right length of time. If you go over, it will be hard to peel because the membrane becomes sticky. If you go under, they will be mushy and collapse. Running them under cold water just after cooking will help very little -- it's still important to cook them right. And those peeling gadgets don't work.

I can peel more eggs per minute than anyone! :D

But these days I just buy egg whites in a carton.. screw the peeling.
 
Quote from deviltrader:

I can't believe a thread about hardboiled eggs got this many replies. Anyway, I do weight training and used to eat 10 a day, so I am a credible source on this matter. After cooking and peeling hundreds and hundreds of hardboiled eggs (and I had the blisters to prove it), I can say that the only thing that makes it easier to peel is to cook them EXACTLY the right length of time.
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Do tell, devilled-eggs-trader, what this magical figure might be.

Dont you mean an "in" credible source? (like the hulk, yeah lame pun, what ya gonna do)
Id have thought, from an athletic perspective, hard boiled would be the worst possible nutritional value from said egg, how does that work?
Not eating the yolk is like, throwing away the liver of game, its just.....not as tasty, ultimately.
 
Quote from nutmeg:

I am a serious hard boiled egg eater. Hard boiled eggs are not demanding, no one can screw up a hard boiled egg. I like them cold hot or warm. I put them in a pot of water and boil them till I'm damn good and ready to get up from whatever I'm doing and turn the burner off. Depending on how much water I originally put in the pot it could be 5 minutes or 30 minutes. Then I let them sit in the pot until I feel like peeling them, again this could be immediately if I'm in a rush or let them sit for another 30 minutes.

This being said, sometimes the shells peel right off and sometimes they don't, I don't really care or gave it a second thought until you just posted, but now that you've mentioned it, after much reflective thought, if the egg shells are hard to peel, I blame the egg, maybe the chicken or use it as an indicator, much like a horoscope on what the rest of my day will be like.

Regards
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I barely kept from spitting my coffee all over my monitor. Good start to the day. Thanks Nutmeg.
 
Quote from CaptainObvious:

Boiled eggs seem to be a hit around here. I've got this down to a science. The egg must boil for 12 minutes. That's 12 minutes after the water starts boiling. I then immediately run cold water over the egg for 1 minute. Then comes the tricky part...cracking the shell. I tap the shell once on the counter, rotate 180 degrees and tap again. Then I tap on each end. The first peel in crucial. You must get that little bit of film to come up with the shell. After that, it's all good.
Yes, I am that anal.:D
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After much trial and error, this is the same method I use and I rarely find an egg that gives me trouble. Out of a dozen, I might get one that gives me a headache.

FYI - for those of you that are hearty egg eaters, there are certain brands that are fortified with Omega 3, Fiber, Vitamin E, etc. They are more expensive, but if you eat a ton like I do, it is worth the extra cost to look into these.

http://www.4grain.com/products.html
 
Quote from CaptainObvious:

I'll try the peeling while keeping the egg under running water. As a sidebar, after reading this thread I'm convinced we're all going mad. MAD I tell you.:D
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running water ..thats the only way i can get them perfect every time...
 
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