Any tips how to make it easier to remove the shells from
Hard boiled eggs?
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Any tips how to make it easier to remove the shells from
Hard boiled eggs?
Yes, let them get completely cool before trying. I always found super fresh eggs, I mean right from the hen, were impossible to shell after hard boiling.
Tick
Ok, ONeil, let me try and educate you to the wonderful world of hard boiled eggs. I am an amateur compared to my late mother who always made hard boiled eggs that peeled easily. Try as I might, mine sometimes come out right, but not like mama's did consistently.
She always used the freshest eggs and started with eggs that were room temperature. Cold water with a pinch of salt. Cover the pan with a lid. Let the water come to a boil. Let boil for 3 minutes, then turn down heat to very very low and let cook for another 20 minutes. Then turn off heat completely and let water cool for about 10 minutes. Place pot with water and eggs in the sink and run cold water over eggs until eggs are not hot any longer. Take out one and peel. Should be a perfect peel. (At least that's the way mama taught me how to make them anyway). I cannot guarantee yours will peel away perfectly because a lot of chickens don't lay eggs with thicker shells. I have experimented with brown eggs, white eggs, jumbo eggs, medium eggs, etc. ad nauseum and found that it does not matter. What does matter is if they are really, really fresh period.
Good luck with your egg peeling activities.
If you'd like an old fashioned recipe for hard boiled eggs and red beets, let me know. I'm Pennsylvania Dutch and have eaten them for 50+ years. They keep well in the fridge for 2 weeks due to the vinegar broth. Mine never last that long as I eat them all up well before that.
But eggs that are store bought are never right from the nest.Quote:
Originally Posted by tickle
Yes, I know, twink, I just threw that in for good measure. As for your pickled eggs with beets mmm, I make pickled eggs, just love them, but only have added the beet juice. So you actually put the beets to pickle in with the eggs, right ?Quote:
Originally Posted by twinkiedooter
Tick
They are actually called 'hard cooked eggs' and I have never had any problem.
Cold water in non aluminum pan along with eggs
Bring to a boil
Boil one min or so
Turn off and leave till cools
Peel under cold running water :)
I have chickens, and fresh eggs are hard to peel. I put salt in the water while they boil, and peel them in cold water like someone else mentioned.
Eggs that are older will peel easier, if you can manage that. I usually buy eggs for deviled eggs a month ahead of time. Some of the liquid evaporates through the shell and leaves a pocket of air between the membrane and the shell, making it easier to separate the two. Cover eggs with cold water, bring to a boil uncovered, turn off heat and cover with lid, let sit for ten minutes. Run cold water over them until cool enough to handle. Tap the bottom of the egg gently on a countertop then roll all over to completely crack the shell.
I use store bought eggs.
My trick, after boiling, drain water, add cold water, drain, add cold water, drain, cold water then cold water with ice cubes.
Leave for five minutes, then peel.
I never have a problem with this method. :)
Hello:
Eeeeeeewww! Do you know where eggs come from?
excon
Yes, the butt end of a chicken. And... your recommendations for peeling hard boiled eggs are... ;)Quote:
Originally Posted by excon
Mmm excon, eggs come from the chickens... *cough* girly parts. ;)
My neighbor won't eat chicken thighs. She says they are too close to the chickents butt. She only eats the breasts... get the logic? I don't. :P
From the egg fairy? :confused:Quote:
Originally Posted by excon
My mother's recipe was similar except a lot less cooking. Put eggs in room temperature water in a heavy pot (that will hold heat), cover, bring to a boil and immediately shut the heat off, letting the eggs sit in the hot water for 15 minutes. Then remove from the eggs water and immerse them in cold water to stop the cooking. Change the cold water if it heats up from the eggs. (This depends on how many eggs you cook.)Quote:
Originally Posted by twinkiedooter
I like them this way and they are almost always easy to peel.
I have heard that fresh eggs are Harder to peel. I rarely have fresh eggs.
Chickens do not have girlie parts in the usual sense. They have a cloaca, which is a combination general exit for EveryThing. The male has the same thing...
You're the one to ask Asking.Quote:
Originally Posted by asking
What came first, the chicken or the egg? :)
The egg, no doubt, Alty!
It was all in the genes, which were in the egg. :)
No no no it was the chicken.
If the egg came first it would have died without a mother hen to sit on it and feed it after hatching
A little half-feathered dinosaur sat on the chicken egg and took care of it. Many dinosaurs were big nest builders and also took care of their young.
Just as you can raise a puppy, a dinosaur could raise a chicken. (Don't assume the dinosaur was a T. rex, it was probably very chickenesque. :) )
Definitely the egg.
Hello again:
Eeeeeewwww. Do you know where dinosaurs come from?
excon
Sure, from Hollywood, silly!Quote:
Originally Posted by excon
Yea, from eggs.Quote:
Originally Posted by excon
My old Pennsylvania Dutch Pickled Eggs recipe. I don't bother measuring out the ingredients as I've made these for so many years I just go by the way it tastes method(?)Quote:
Originally Posted by tickle
One dozen hard boiled eggs freshly peeled
In a large pot with lid add the following
Canned red beets with juice. This can be either whole beets, sliced beets or Julienne sliced beets. Tried them all and I like them all so whatever you want to add is fine with me. The Julienne makes the dish more attractive and fancy.
Add at least one can of canned beets with juice. I usually use 2 cans of beets as I like beets.
Dark brown sugar. Add about 1/2 cup.
1 1/2 cup apple cider vinegar.
White sugar. About 1/2 cup.
Ground Cinnamon - 1 tablespoon.
Ground Cloves - 1 teaspoon.
Ground Nutmeg - 1/2 teaspoon.
1/2 cup water.
Salt and pepper to taste.
Add all ingredients in pot. Let pot come to boil. Put lid on and reduce heat to low. Let cook for at least 1 hour so beets are tender.
When beets are tender add the previously cooked hard boiled eggs to pot. Turn up the heat and let everything come to a boil again. Eggs will start to turn red at this point on one side. Turn eggs with a wooden spoon to other side so that side gets red also.
Turn heat off and let cool on the stove in the pot.
When cooled down take and put beets and eggs with the red juice in a large enough Rubbermaid or Tupperware bowl that has a cover on it and place in the refrigerator. Be sure that the juice covers all the eggs as much as possible.
Refrigerate for at least 2 days prior to eating any eggs and beets with the lid on. This is the key. Don't cheat(?) or they won't taste as good.
The eggs will soak up the red beet juice and most if not all of the egg white will turn red in the 2 day period. When you serve the eggs and beets be sure to drain off any juice.
I eat the eggs sliced and beets for breakfast with just salt and pepper.
I eat the eggs sliced and beets for lunch with just salt and pepper.
I eat the eggs sliced and beets for dinner with just salt and pepper.
I eat the eggs sliced and beets for a snack with just salt and pepper.
You can slice the eggs in half and make deviled eggs with the yolks.
They are good to take on picnics as well once you drain the juice off.
You can throw out the juice when all the eggs and beets are consumed.
The eggs and beets will last at least two weeks in your refrigerator until all are consumed.
Ok, now once you eat my Pennsylvania Dutch Pickled Eggs you will unofficially become a Pennsylvania Dutch person.
Once you get past the fact you are eating dark red colored eggs you'll be fine.
The vinegar in the juice acts as a preservative. I've seen these eggs on the counter at bars in Pennsylvania many a time when I was a kid or at delis.
Now, since I've given you my recipe for my coveted pickled eggs I'll have to come and sample yours or else I'll send the pickled egg police over to your house to find out why.
Thank thank you thank you, twink, I am forever indebted to you for that lovely recipe !
Funny story though about beets, which we all love as an accompaniment for a main meal. My then husband ate too many and the next morning was alarmed when his urine was pink ! I thought he was going to have a fit, yelling from the outhouse (we were at a cottage with no casual eminities).
Tick
Tickle - you can use either the dark brown sugar or just the brown sugar for this recipe. The eggs do come out darker and tastier if you use the dark brown sugar though. I only use the brown sugar if I don't have any dark brown in a pinch.
The beets come out heavenly. Your husband will like them a lot as they are much tastier made this way. I love mine cold. Yum. Have to make another batch soon.
Absolutely will do this recipe this week, as I am on a weeks vacation and will let you know, but if you recommend them, I am sure there are excellent.Quote:
Originally Posted by twinkiedooter
Tick
I love hard boiled eggs too and have had trouble peeling them. I put a little salt in the boiling water and boil them for 10 minutes, then crack the egg at both ends and give it a squeeze, this should get the shell loose and easy to peel. I like my eggs with some dijon mustard and a little paprika and hot sauce.
The best way to remove shells from hard boiled eggs is by placing the cooked eggs immediately into an ice bath. The egg will shrink away from the shell and will be easy to remove.
My aunt taught me to put red vinegar in the water to make peeling easier.
Put some salt in the water,works like a charm.
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