Steam them for 20 minutes in a vegitable/rice steamer. Even the freshest eggs come right out of the shell.

quote:

Originally posted by muzzleloader:
I picked this up watching Pepin on PBS. Prick the shell at the air pocket side (rounder end) with a pin. Obviously try not to break the shell here. Have your water boiling and lower each egg in with tongs. boil for 13-15 minutes, then rinse in cold water. I soak mine in ice water to stop the cooking.
the theory is the sulfur will be foreced out of the egg during heating and then cold water will rush in . Eggs will almost peel themselves.
Luck, kyle

Yup, exactly how we do it in our house. 5 1/2 to 6 1/2 minutes in the boiling water for soft boiled, 12 - 13 minutes for hard boiled. You can go longer on the hard boiled but it just makes the yokes more chalky in my experience. Chalky is good though if you're making deviled eggs. The ice water bath is important. Simply running cold water on them is not nearly as effective in cooling them down quickly which is what you're going for.

Over the years, and I mean MANY years, I've tried numerous approaches. Best has been vinegar in the water which is reduced to a very low simmer (just some bubbles and definitely NOT a rolling boil) for the eggs. 9 to 13 minutes depending on elevation in that water followed by an immediate immersion in a bowl or pot of cold tap water further chilled with a couple trays of ice cubes. 15 minutes later remove, peel what you want to consume immediately, and refrigerate the rest. Peeling is simple, easy, and trouble free with this approach.

quote:

Originally posted by dusty3030:
Instant Pot pressure cooker.

More generally, a pressure cooker. I have a 4-qt stovetop Fagor.

“Most people think of using pressure cookers for making quick stews or stocks, but if you have one, consider this unconventional use: making beautifully cooked eggs that are amazingly easy to peel.”

https://www.google.com/amp/s/l...rd-cooke-5885712/amp

Thanks everyone! We have an instant pot so will give that a try.
I'm also noting the other methods as lots of good ideas.

quote:

Originally posted by KevinCW:
Cuisinart egg cooker.

Costs about 30 bucks on amazon.

Trust me, just get one. Can cook between 1 and 7 hard boiled ege (they have a 10 egg version too) in minutes and stupid easy to peel.

I think we might try this out too - our instant pot is HUGE, kind of a big production for 6 eggs.

quote:

Originally posted by zipriderson:
I steam them. They peel in two equal parts. Works every time.

This. About 15 minutes and into ice water and rinse a few times til cool

If you don't mind dome-shaped eggs, those "As Seen on TV" "Egglette" things work passably.

Here is the absolutely foolproof way to make easy to peel hard boiled eggs on the stove. I hear great things about the instant pot, but I haven’t tried it and you may not have one. ETA: I see you have one, but I have not tried it as my way takes about the same amount of time as using an instant pot.

Bring the water to a boil with the eggs still in the fridge; this is important. I used to put the eggs in the water and bring to a boil, but that is a big no.

Once the water is boiling, take the eggs out of the fridge and lower into boiling water with a spoon. This is important to put cold eggs straight into boiling water.

Once water returns to boil, cook for 12 minutes. Remove from stove, drain hot water, run cold water over eggs, and drain. Then add ice to eggs and fill with water. Let them sit for about 10 minutes. They will then peel very easy right then, or later if you put them in the fridge for later.

The important parts are putting cold eggs into boiling water, and then quickly cooling the boiled eggs. Trust me, this is a foolproof method.

I make two hard boiled eggs every day.

My method is put in eggs in water, bring to boil, once boiling, turn heat off and let cook for 15 minutes. Then rinse with cool water. Add ice water to cool eggs off. I crack the egg on the large and small side, and place back in the ice water for another 5-15 minutes. The ice water seems to seep into the egg behind the eggshell, which makes peeling easier.

I bring mine to a rolling heavy boil, cover with a lid and turn off the heat. Leave them sitting for 15 min, come back and rinse with cold water. Haven't had any issues that way.

I think we ('mericans) are waaay over concerned about refrigerating eggs. Been to more than one country that you find eggs stacked head high on flats in the middle of the aisle, unrefrigerated. My wife isn't too happy with it, but I sometimes leave 'em out. I'm a rebel that way.

quote:

Originally posted by Dzozer:

quote:

Originally posted by KevinCW:
Cuisinart egg cooker.

Costs about 30 bucks on amazon.

Trust me, just get one. Can cook between 1 and 7 hard boiled ege (they have a 10 egg version too) in minutes and stupid easy to peel.

I think we might try this out too - our instant pot is HUGE, kind of a big production for 6 eggs.

Re: “our instant pot is HUGE”. That’s one of the reasons that I’m sticking with my stovetop pressure cooker. It fits easily into my kitchen cabinet. Don’t think that the Instant Pot would fit at all.

Here is an article from Cooks Illustrated about this topic:

https://www.cooksillustrated.c...eel-hard-cooked-eggs

quote:

Originally posted by Dzozer:
Thanks everyone! We have an instant pot so will give that a try.
I'm also noting the other methods as lots of good ideas.

Honestly, if you have an Instant Pot, you can stop there. Only thing I’d advise further is taking it outside to vent when they’re done, otherwise you’ll experience the only downside which is the concentrated (almost rotten) egg smell that normally dissipates quickly enough with every other method that you’d never notice it. Anyway, that was our experience with it and my wife takes it out on the back deck to let it vent now so we don’t smell what smells like rotten egg smell in the house for hours after.

quote:

Originally posted by Fenris:
Nothing works on fresh eggs. Nothing is needed with old ones.

Well, that might be the case with some ways to cook. In my experience, even with fresh eggs (eggs that are no more than 4 days old are still fresh correct?) The Instant Pot is THE answer.

IMHO, if you are getting a rotten egg smell when you release the pressure, you are cooking them too much, or you have BAD eggs. Sulfur smell could be from old eggs. Grocery store eggs are usually 6-8 weeks old by the time they get to the store.

My wife cooks at least a dozen eggs per week in the instant pot. Our chickens provide us with an average of 10+ eggs per day.

We know eggs!

I'm in the steam camp now. Easiest ever, and no special gadgets required.

We use egglets. Simple, no peeling works great.

quote:

Originally posted by djinco:
IMHO, if you are getting a rotten egg smell when you release the pressure, you are cooking them too much, or you have BAD eggs. Sulfur smell could be from old eggs. Grocery store eggs are usually 6-8 weeks old by the time they get to the store.

My wife cooks at least a dozen eggs per week in the instant pot. Our chickens provide us with an average of 10+ eggs per day.

We know eggs!

I believe you, but I might not entirely agree. For a while, my wife had a coworker that was bringing us fresh eggs from his hens that he couldn’t get through and had the same result with those giving off a concentrated smell. They surely were not rotten, they were some of the best tasting eggs I’ve had since I moved away from my grandparents locale where they also had laying hens. Maybe rotten is the wrong word to use, but there can be quite a strong smell that comes out of the instant pot when you vent it. I don’t know how long she cooks them in there or at what setting, but I sure can’t complain about the results.

define "old" eggs? I mean, I don't have chickens or anything, so I'm not sure what classifies as "old" when I'm buying the box of 4 dozen eggs off the shelf at the grocery store and tossing them in my fridge to slowly be used til gone.

I will also just have to try the pressure cooker.

Age does have a factor, however I have had difficult to peel eggs that were more that 2 weeks old.

IMO the difficulty in peeling is due to a change in the egg producing population of chickens. Be it a change to a more productive breed or changes in feed practices the end result of hard to peel eggs. I believe this because I am old enough to remember when a hard to peel egg was somewhat rare. Basically you would have a hard peeler about one in two cartons of eggs and at this time you would simply boil the eggs and run the cooked eggs under cold water. Nowadays the easy peelers seem to be a 1 in 2 or 3 carton event and I know that I have tried every suggestion out there.