EGGS

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Joined Feb 22, 2016
ok chefs  i am having one hell of a time peeling hard cooled eggs.  any tips??  wait be for one says "your a chef and you dont know how to peel eggs?????"     well i have peeled 1,000's but these eggs may only be like 5 days old.  my kid has 20 egg laying hens and they lay eggs.  can't keep up with them!  name the egg dish and i have used them up  but for stuffed eggs can not get them to peel!  now i do know the pin trick and the crack the shell just before adding cold HOH.  any other tips.  OBTW  some eggs are white some are brown and some are a blueish color...different breeds of chickens!
 
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Sorry, but I dont believe the age of eggs has anything to do with it. We peel 100's of AA eggs (all under 2 weeks old) every week and the method of cooking has more to do with it than anything else IMHO.

Start with boiling water. Plunge eggs in all at once using wire basket or china cap. Reduce heat to a simmer. Cook 12 to 13 minutes. Put into an ice bath to cool. Peeling is easy once you crack all the way around on cutting board.
 

pete

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Sorry, but I dont believe the age of eggs has anything to do with it. We peel 100's of AA eggs (all under 2 weeks old) every week and the method of cooking has more to do with it than anything else IMHO.

Start with boiling water. Plunge eggs in all at once using wire basket or china cap. Reduce heat to a simmer. Cook 12 to 13 minutes. Put into an ice bath to cool. Peeling is easy once you crack all the way around on cutting board.
I have to completely disagree with that.  I have cooked and peeled 1000's of eggs in my career.  I cook them the same every time-start in cold water, bring them up to a simmer, cook 13-14 minutes then shock to chill.  The vast majority of the time peeling doesn't present a problem, but occasionally we get a case that is an issue.  Now, at home, I used to have the opportunity to buy eggs from a friend and these things were super fresh.  They always were a pain the butt to peel.  I have looked into this issue on a number of occasions and the answer that I see most often, from the most reliable sources say that in fresher eggs the membrane between the shell and the white is soft and sticky.  As the egg gets older that membrane hardens slightly and loses some of its sticking power.  It's this membrane that causes fresh eggs to be so hard to peel.  Most things I've read say that eggs for cooking in the shell are best when 7-10 days old, with most things I've read saying that 10 days is the sweet spot.  Chances are, unless you are buying direct from the farm, your eggs are going to be in this range for age, anyway.
 
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I haven't peeled 1000's of eggs, I hired people to do it. I cook hard boiled eggs at home starting in cold water, bring to a boil and boil for 12 minutes. All that being said, we know you know how to boil eggs. We have 10 hens and also have more than enough eggs. When you boil eggs make twice the amount you need. When you have a few that don't peel good, smash the hell out of them and feed them back to the hens. the eggs are a good source of protein and the shell is a source of calcium.
 
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Joined Apr 25, 2017
Pressure cook them. Our chicken provide us with fresh eggs and we like to devil them, so the easy peel is important.

For hardboiled, we do 6 minutes on high in our instant pot. We use the trivet that comes with it (the eggs should not touch each other) and a cup of water. How much water you need and the time will vary some with the type of presure cooker you are using and how you like your eggs.
 
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Joined Feb 22, 2016
Sorry, but I dont believe the age of eggs has anything to do with it. We peel 100's of AA eggs (all under 2 weeks old) every week and the method of cooking has more to do with it than anything else IMHO.

Start with boiling water. Plunge eggs in all at once using wire basket or china cap. Reduce heat to a simmer. Cook 12 to 13 minutes. Put into an ice bath to cool. Peeling is easy once you crack all the way around on cutting board.
Sorry, but I dont believe the age of eggs has anything to well thido with it. We peel 100's of AA eggs (all under 2 weeks old) every week and the method of cooking has more to do with it than anything else IMHO.

Start with boiling water. Plunge eggs in all at once using wire basket or china cap. Reduce heat to a simmer. Cook 12 to 13 minutes. Put into an ice bath to cool. Peeling is easy once you crack all the way around on cutting board.
Sorry, but I dont believe the age of eggs has anything to do with it. We peel 100's of AA eggs (all under 2 weeks old) every week and the method of cooking has more to do with it than anything else IMHO.

Start with boiling water. Plunge eggs in all at once using wire basket or china cap. Reduce heat to a simmer. Cook 12 to 13 minutes. Put into an ice bath to cool. Peeling is easy once you crack all the way around on cutting board.
well this system seemed to work.  i still pinned a small hole in the large part and when done kinda cracked them all over in the pot before cooling

thanks all for your help!
 

kuan

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I remember thinking once that the ones which were easy to peel had some kind of shrinkage.  Was I mistaken or was it wishful thinking or hallucinating?
 
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