Peeling boiled eggs - does this work?

[Opsimath]

I know, mundane topic, but it's the little things in life that can bring joy or cause frustration, right? If you have ever been annoyed by boiled eggs that cling to the shell when trying to peel them may I solicit you in an experiment, of sorts?

When I get in from the barn every day at dark-thirty I still need to get supper made. In an effort to save time and stove burner space I recently decided to boil eggs and potatoes for potato salad in the same pot. I washed the eggs (from our chickens), I peeled the red skinned potatoes and cut them into potato salad sized pieces, covered with water, threw in some salt, and put them on the burner for 20 minutes start to finish.

I had one egg per medium sized potato. If that's more egg than I need they can be eaten later. Like guitars, better too many than not enough!

The eggs had a coating of potato starch, easily rinsed off, but every one peeled easily and perfectly. I've done this a few times with excellent egg peeling results.

I had previously tried all the internet suggestions. Use fresh eggs. Use week old eggs. Salt the water. Don't salt the water. Put the eggs in ice water to cool as quickly as possible after boiling. Nothing worked, but so far cooking with potato has.

Our chickens have shown their gratitude for predator proof housing and daily food by blessing us with eggs, lots of eggs. I needed to use some of those eggs so I just boiled 15 this morning along with one medium sized red potato, peeled and quartered. No salt because the potato will be used to make bread. (Found a recipe for foccacia that looks really good.)

I just peeled an egg. Perfectly.

So I was wondering if this is a fluke or if anyone else has the same results when boiling eggs with potato. If you try it, could you please report back?

Thank you.

Side note - a pot of boiled eggs is a staple around here when we expect storms that may knock the power out for a while.

 

[dreadnut]

I shall have to try the potato method - hardly anything more frustrating than having to throw half the hardboiled egg away because it won't peel properly.

You should make some pickled eggs!

 

[Opsimath]

Do you make them? What's your recipe? I have sssooo mmmaaannnyyy eggs!

I hope to hear that the potato works for you, too. Good luck!

 

[Cougar]

...Put the eggs in ice water to cool as quickly as possible after boiling....

That's the method I use. Works pretty good. Of course, the hot eggs heat up the water pretty quickly, so I add ice cubes to keep it cold... till the eggs cool down.

 

[GuildedCage]

I pre-boil my eggs and use a lower heat but longer cooking time. I let them cool to room temp and refrigerate so I can use them in salads nightly. I remove a hard boiled egg from the fridge and run it under hot water for a minute before peeling. Works okay so far. I did ruin many an egg before finding what works for me.

 

[fronobulax]

When they are ready to be peeled I tap and roll them on a flat surface. The point is to break big pieces of shell into smaller ones but not actually peel the egg. When most of the shell pieces are small I roll the egg back and forth between my hands. The rolling motion separates the membrane and the shell fragments from the cooked innards. I don't recall the last time I had a broken, hardboiled egg. Usually what happens is there are a couple stray bits of shell to pick off. There is a learning curve because if you squeeze too hard when rolling you will not get what you expect.

 

[Stuball48]

This always works for me but you can only do a few at a time less you give yourself a hernia.
1. Boil your eggs as usual. Let them cool so as not to burn yourself handling them
2. Crack each end and on small end remove a nickel-size circle (as close to circle shape and nickel size as possible) of the shell.
3. On large end crack a quarter - or little larger - size circle and remove egg shell.
4. Now holding the boiled egg in one hand, with your mouth make an air-tight seal on small end. Have the other hand at the large end of the egg.
Now blow like crazy - keeping small end sealed and large end opened.
The egg will pop out of the shell like an old sow having pigs.
5. You might get red faced -- and beware of Hernia.
It works but not for very many eggs!

 

[Opsimath]

This always works for me but you can only do a few at a time less you give yourself a hernia.
1. Boil your eggs as usual. Let them cool so as not to burn yourself handling them
2. Crack each end and on small end remove a nickel-size circle (as close to circle shape and nickel size as possible) of the shell.
3. On large end crack a quarter - or little larger - size circle and remove egg shell.
4. Now holding the boiled egg in one hand, with your mouth make an air-tight seal on small end. Have the other hand at the large end of the egg.
Now blow like crazy - keeping small end sealed and large end opened.
The egg will pop out of the shell like an old sow having pigs.
5. You might get red faced -- and beware of Hernia.
It works but not for very many eggs!

I've tried to blow them out before, probably wasn't doing it right, but it didn't work. Just so you know, Al posted that cannibinoids do not heal hernias. Just thought I'd pass that along ....

 

[F312]

Icing the eggs after boiling will keep your egg yokes yellow without the green outer line.
"NOT HARD-BOILED EGGS". When water is warm, I put my eggs in, then cover with a lid, bring to a boil for one minute, turn off for approx 13 minutes, then put in ice water.

Ralph

 

[wileypickett]

Egg-Pod.

 

[FNG]

If you are going to use them right away, drain off the hot water, then shake them in the pan to crack the shells. Then add water and ice and let sit for 15 minutes. Peel under running water. Older eggs work better.

I put the eggs in with cold water, bring to a simmer for 9 minutes for a just slightly soft center. Adjust the time for how you like them! High heat makes eggs tough.

I've heard of putting baking soda in the water to make them peel easier. Never tried it with potatoes.

Speaking of potato salad...I use fresh chives and dill and red onions in the following video. Jacque Pepin has great egg recipes on YouTube. I tried this one and it's now a regular.

 

[adorshki]

There is a learning curve because if you squeeze too hard when rolling you will not get what you expect.

I just found out that doesn't work too well with soft-boiled eggs.

 

[dreadnut]

Cynthia, this is from a previous thread I posted:

So the recipe was really simple, basically vinegar, water, pickling spices, peppercorns and I added some onion powder and garlic.

Hardboiled and peeled 12 eggs. Put them in a quart mason jar. Boiled the other ingredients and poured over the eggs. Add beet juice for red color if desired. Put lid on jar. Leave in fridge for one week before serving, that's the hard part.

Anyone go to a pub where they still have pickled eggs in a big jar?

rom a

 

[Guildedagain]

CBD can, just gotta keep trying.

No need for spuds but I imagine you might be getting more calcium doing this.

This learned from old timers.

Duck eggs won't peel right til they're a couple weeks old.

Chickens eggs no as long, but older eggs don't hurt, and that's usually why we do it, but thx for the reminder to make Cob Salad while I have ham in the fridge ;]

The trick with peeling easy is the cooling, which some people like to do ice water tricks. I don't. I let them cool in the water for thorough hard boiling until handleable without pain.

I smack the whole egg on it's side on a heavy wood cutting board, fracture the whole thing in one blow, find a spot to get under that skin and lose the shell in a couple big pieces, as big as possible.

I can verifiably do 6 eggs in under a minute.

But if they're not peeling right, tiny pieces of shell everywhere, you'd be lucky to do it in a minute.

It's the temp.

Don't let them cool all the way before you peel them, the shell shrinks.

 

[F312]

There is a learning curve because if you squeeze too hard when rolling you will not get what you expect.
[/QUOTE]

Oh, behave yourself.

Ralph

 

[adorshki]

There is a learning curve because if you squeeze too hard when rolling you will not get what you expect.

Oh, behave yourself.

Ralph

Indeed.

 

[GuildedCage]

Indeed.

That is one sad looking Jazz Cigarette.

 

[dreadnut]

Why the penny?

 

[Opsimath]

Why the penny?

I think Abe is ready to light up, but he probably won't inhale.

 

[adorshki]

Why the penny?

For relative size comparison. It's a guy thing.