ANSWERS: 12
  • Hard to peel eggs are probably fresh (with a small air cell). Use eggs that are at least a week old to make peeling easier.
  • I find that they peel better when I put them in cold water either before eating or storing in the refrigerator.
  • I usually boil my eggs with a little vinegar added to the boiling water, boil 5 mjnutes let them set for 15 minutes in the hot water then put them in cold water, if I am going to peel them right away I put them in ice cold water and peel esch one under cold running water. Thats what works for me.
  • After I boil mine I place them in cold water, then start cracking them & put them back in the water before I peel them. The peeling usually comes off easily after I do this with all of them.
  • If they are fresh they are harder to peel than when they are a little older. As eggs age the airspace inside the egg gets larger, thus when you boil them the shell is easier to peel off.
  • I transfer my hard boiled eggs into cold water directly after taking them from the boiling pot and allow them to cool before refrigerating them. This makes them easier to peel.
  • Hard boiled eggsggs are hard to peel for several reasons.Being in the food and beverage business as long as I was, these are the conclusions I came to: 1) The eggs weren't properly stored or refrigerated. 2) They were under-cooked. 3) They were over-cooked. 4) When they were boiled, salt wasn't put in the water. This is why hard-boiled eggs get that very unappetizing green ring between the white and yolk: It's caused by the conflict of the sulphur from the yolk and the chemicals in the albumen/white. Timing is critical: The more water you put in a pan/pot: A] the longer the water will take to come to a boil; B] the longer the eggs will have to be in that water C] and cook until they are done. 1] The eggs MUST BE ENTIRELY SUBMERGED IN THE WATER. Add a little table salt to the water. I THINK this helps to make the eggs easier to peel. You don't need a whole lot. MAYBE a tablespoon per 1 dozen eggs. The measurement doesn't have to be exact. From time-to-time you might have to "tweak"/adjust this. 2] Light the burner/element. 3] Bring the water to a boil. 3A] If the water is boiling too fast, turn down the flame/lower the element. When the water boils too violently, you run the risk of egg shells cracking or even breaking, making some of your hard-boiled eggs poached eggs. 5] Turn on your timer for one of these times: For SMALL eggs: 9 minutes - that's all - no more. For MEDIUM eggs: 10 minutes - that's all - no more. For LARGE eggs: 11 minutes - that's all - no more. For EXTRA LARGE eggs: 12 minutes - that's all - no more. For JUMBO eggs: 13 minutes - that's all - no more. As a footnote: I never cooked pee-wee size eggs. This requires experimentation. I would start with 7 minutes. When time is up, take the pan/pot to the sink, take out one egg, run a little cold water over the shell to cool the outer shell, crack it and open it, exposing the yolk to make sure its cooked. If it is cooked, then pour-off the excess water and run cold water over the eggs and/or put ice on the eggs. This stops the cooking process. If you're fortunate enough to have a huge quantity of ice or an ice machine, put one or two scoops of ice on the eggs. If it isn't done, allow the eggs to stand in the hot water for a minute or so, then check another egg. By the way, I never used this step at any time. The eggs I cooked in the time periods I gave you were always perfect. When you cook that size egg in conjunction with the time-table I gave you, you SHOULD boil THE PERFECT hard-boiled egg! What do I mean by "THE Perfect" hard boiled egg? E1] The egg will be cooked through and through. E2] There won't be any raw/runny/dark yellow yolk. E3] There WILL NOT be any blackish-green sulphur ring between the white and the yolk. E4] The yolk will be a bright yellow - very appetizing to the eyes and great tasting. Now, you know HOW TO cook the perfect hard-boiled egg, By the way, the times I gave you are for any amount of eggs. The only adjustment you should have to make is the quantity of water, - enough to cover the eggs - amount of salt AND what the chef prefers in his/her kitchen. When you follow my instructions with the few “tweaks” you’ll make from time-to-time, you will cook the perfect hard-boiled eggs - each and every time! Thanks for asking your Q! I enjoyed answering it! Very Truly Yours, Ron Berue Yes, that is my real last name! Sources: My wonderful family! Graduate of the Culinary Institute of America, New Haven, CT campus. Over 26 years in the food and beverage business. "THE University of Hard Knocks" Many years ago I perfected this procedure.
  • the fresher they are the harder they are to peel
  • Put them into ice water immediately upon removing them from the hot water you cooked them in. They should be very easy to peel then. Also, if you don't plan on eating them right away, store them in a fridge in the coldest part (upper back, near the fan). I cook many eggs on a daily basis and never have any trouble peeling them. Also, once you are ready to peel the egg, crush it lightly all over, or roll it on a hard surface (same effect) and then begin peeling by making a sliding motion over the egg with you thumb. The sheel and skin holding on the shell will separate easily and slide away. Good luck!
  • hold them under a cold water tap, whilst peeling, easypeasy then?
  • If a hardboiled egg is hard to peel it means the egg is fresh, under about three weeks old. The older an egg is, the easier it is to peel.
  • Must be your stubby fingers as I can peel them pretty quick and so can everyone else I know

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