Older eggs are easier to peel because the white has dehydrated a bit inside the shell, so it pulls away from the shell a little as it cooks. You can test your eggs for freshness by floating them in water. If they sink completely, they are too fresh for hardboiled eggs. If the ends turn upright, but don't float completely, they are good for HB eggs. If the eggs float completely, they are quite old and you probably want to discard them. I don't like to bring my eggs all the way up to a boil. I keep them at a simmer and use an egg timer that goes in the water with the eggs and turns black when they are ready. The shells are less likely to crack when cooking if they are simmered instead of boiled, and of course they stay fresh longer if the shells aren't cracked.
Fitness Minutes: (8,220)
436 7/1/12 11:52 A
I combined all of your tips. I only cooked the eggs for 10 minutes after turning the stove off, poured vinegar in the pot as well as salt. I had fresh white eggs and an older brown egg and did notice that the brown egg was so much easier to peel. Also, I changed my cracking method as suggested by one of the sites. It's so much better now! Thanks!
Your eggs may be too fresh. Put your eggs in the fridge for a day before boiling them. This is how I do it...I rarely have problems with sticky shells.
Put eggs in pot, cover with water (I add nothing else) bring to full boil and cook on full boil for exactly 10 minutes. At the end of 10 minutes I put the pot in the sink and run cold water into the pot until it overflows (do not pour off the hot water). I continue to run cold water until the eggs are warm rather than hot. Then I pour off the water and fill the pot with cold water and let it sit until the eggs are cooler than room temperature (if the water becomes tepid, I pour it off and add more cold water until eggs are completely cooled). THEN I put them in the fridge.
I don't know if you are doing anything wrong, I only know that my shells rarely stick. Hope something here helps!
I learned recently that it also helps if the eggs are room temperature and you bring the water slowly to a boil (don't turn the heat up too fast). This doesn't necessarily agree with anything I've ever read, but my mom told me to try it and by golly it worked.
Fitness Minutes: (8,220)
436 6/28/12 3:17 P
Whenever I make a hard-boiled egg the shell is impossible to remove. I have to press down on it hard and it ends up ripping the egg. I read that putting salt in the water helps make the shell easier to remove so I have done that. I've been putting in the eggs in water until it boils, turning the stove off, covering the pot, and leaving them there for 15 minutes before I put them in cold water and/or the fridge. What am I doing wrong?
Page: 1 of (1)
Other Recipes & Cooking General Discussion Topics:
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.