Sunday, April 10, 2011

How To - Successfully Peel an Egg - Every Time!

Hi Friends,
I have been cooking forever but peeling eggs would at times leave me frustrated.  I could not figure out why sometimes I'd peel an egg and it would come out of its shell slick as can be.  Other times I'd fight and peel off a thousand tiny pieces of shell and the egg would be mangled.  Here is the thing.  I don't think I was boiling them long enough when they would give me trouble.  I had read don't boil too long because it causes the yolk to get a green tint around it, but gosh, I'd rather have a green tint to the outside of my yolk than to be frustrated with the peeling.

I ran across these instructions some time ago and it has worked every time for me to get nicely peeled eggs.

1. Cover eggs in pot with cold water... add salt so that if an egg crackes the egg stays in the shell.

2. THIS IS THE CRUCIAL STEP.  Cook on high for 20 minutes.  This 20 minutes includes the time it takes to bring the water to a boil.  The eggs should boil for at least 10 minutes.  If you get the green tint to the yolk then cut back your boiling time by a minute or two.  If your eggs are hard to peel then increase your boiling time by a couple of minutes.  Everyone's stoves are different.  Once you get the right amount of time, make a note of it and stick it that note inside your cabinet door so you will always remember.  USE A TIMER!!!

3. Remove from stove.  Empty out the hot water and put cold water into the pot.

4. As soon as you can handle the eggs break the shells against the side of the pot.

5. Leave crushed eggs in cold water as you crush and peel each one.  This lets some of the cold water get between the membrane and the egg and makes for easier peeling.

6. Peel the eggs making sure you begin peeling under the membrane.  The shells will just about fall off.

Happy Homemaking and may your eggs always peel easily.  ;-)

This post links to:
Raising Homemakers


Terra said...

This is a great tip as Easter approaches with all those eggs.

Heidi said...

Great tips! I didn't know the one about letting them sit, cracked, in the cold water.

I'll share a couple more I've learned over the years....
1. The fresher the egg the harder it is to peel. We keep chickens and if the eggs are 3 or 4 weeks old they peel nicely otherwise its difficult. Store bought eggs are usually a week old by the time you buy them and let them sit in your fridge another week or two.
2. You can tell if an uncooked egg is fresh, older, or rotten by floating it in 8" to 10" of cold water. If it lays on its side on the bottom, its extremely fresh. An egg that stands up on the bottom or floats around near the bottom is older, but still good. Even eggs that float a little higher while standing on end are okay. A rotten egg will float to the top on its side and stay there.
3. The government(and I) recommends they be refrigerated for safety. Eggs can be left out on the counter all the time but it will shorten their shelf life by 1/2. So don't throw them away if they were accidentally left out overnight.

Tami Marie said...

I love this. As Terra says this is good to know as Easter approaches. Thanks for sharing. :)

The Things We Find Inside

The Dutch Girl said...

I have run into difficult peeling due to freshness as well. But I will definitely give the 20 minute rule a try.

Happy SITS Day! Enjoy the comment love today.

OneMommy said...

Good tips and a good time, right before Easter eggs! Thanks!


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