It seems that I've been on a quest to make easily peel-able hard-boiled eggs for years.I've tried everything from putting a matchstick in the water to plunging the little eggy fellows into ice water as soon as they've cooked.
Anyway, my system is now down pat: I use my handy-dandy egg timer (bought on sale in a Japanese department store for 100 yen), add vinegar and salt to the water, rinse the eggs as soon as they reach the hard mark, leave them in tap water about ten minutes or so, tap them on the wider end where there's an air bubble (got that idea from Debbie Macomber in her Cedar Cove Cookbook), and peel them under a trickle of water.
Et voilà!
It's a good thing everything's ironed out now...my kiddiewinks are on a total and complete egg kick.
8 comments:
that is awesome, I always lose part of the whites because they peel off with the eggshell :0
Great post as this always seems to allude people. Another key is not using the 'freshest' eggs. If the eggs are a few days old, they peel a lot easier. Thanks!
So could you share how long it takes for those of us who don't have that type of timer?
Joan, I'll time it next time I make it and let you know! Good idea.
Did you time your timer yet??
Lori, maybe I'll make some tomorrow and time them...
OK, I made some more today and timed it. I put the eggs, water, salt, and vinegar all in at the same time and set the temp to medium high. From the time the water started actively boiling (and here I turned the burner down to low-medium, enough to still be bubbling but not bubbling over) until when my timer read "hard boiled", it took about 9 minutes. Let me know how it works for you!
We're struggling with peeling hard boiled eggs here too. I'll have to hunt down a timer like that one and try your method.
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