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Home Cooking 35

Peeling Hard Boiled Eggs Appealing to a Higher Power

zackly | Jul 27, 201707:28 AM

I'm lost.......
Just when I thought I had this figured out I was thrown for a loop with my last batch of hard boiled eggs. I concluded and posted the “secret” to easy to peel cooked eggs was the rapid cool down in ice water (shocking), more so than the age of the eggs. I cooked my eggs as usual, 12 minute in a steamer with a little vinegar thrown in for good measure. I had a bowl of ice water ready and immersed the cooked eggs immediately. I even added more ice for good measure. I bounced them around to break up the shells but the shells stuck to the eggs like they were Crazy Glued. In a perfect world there is a separation of the membrane from the egg and the shell just slides off. To get the shells off this batch I broke a lot of the cooked whites and made a general mess of them all, much to the delight of my dog who got to eat several of the most mangled ones.
Now I’m back to square one. I’m going to rapidly “age” a dozen eggs in my basement, not in the refrigerator. I know in some countries eggs are not stored refrigerated. How long do you think I should do this for to make "old" eggs? A few days? A week or more? Any other insights on peeling hard boiled eggs? Thanks!

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