Don't boil them, pressure cook them. Do this, and they nearly jump out of their shells, without any frustration. I pressure cook them for 5 minutes at full pressure, let sit 6 minutes in the cooker to let the pressure subside, then cool off in cold water till barely warm. Yolks are completely cooked, and you can vary the time to your liking. I use room temp eggs, but right from the fridge might work too, as well as right from the coop.

They peel like a candy wrapper, without any B.S., gouges, stuck to the shell, nada. It's truly amazing, and fast! Great for folks like me who eat a few everyday, or when you need to make deviled eggs. I mean the peeled ones look like they still have the shell on.

I've tried every "perfect way to boil eggs" secret, and this one really works, everytime. See what you think.

Seems like that's an awful lot of heat being applied to a delicate egg?

I place mine in a pot, cover with cold water about 2 inches over, bring to full rolling boil then immediately pull off the hot burner onto a cold one, cover and let sit 20 minutes. Then place in sink and shock with cold water and lots of ice cubes. Older eggs peel much easier than newer ones I've found too.

There are bunches of YouTubes showing that technique. The prospect of some easy peeling appeals to me.

Steam them. Easy-peasy. Directions.

I make my soft boiled (steamed, actually) eggs in my pressure cooker too. Like you, I always start them at room temperature.

I don't peel them though – I top them with my Egg Clack. Thin strips of toast to dip into the yolks. The British call this "eggs and soldiers".

Take your fresh eggs and put them in enough cold water to cover them. Bring them up to the boil. Take them off the heat, and let them sit in the hot water for 11 to 13 minutes depending on the size of the egg and how hard you like them cooked.

You can bathe them in ice if you want to chill them more quickly.

Bringing them up to temperature (instead of putting a cool egg into boiling water) keeps that gray layer of sulphurous material from forming around the yolk.

I've never tried steaming them. Can't hurt, and maybe it does make them easier to peel. Bringing them up to boiling heat slowly is the real key.

Yep, pressure cooker. My wife does them in an Instant Pot, my three year old son peels the eggs and does a great job. Only downsides - concentrated cooked egg smell in the kitchen as the thing de-pressurizes, and slightly greenish yolks. Neither of these bothers me, so we've been having more boiled eggs of late. The difference is amazing.

I kinda figured they would crack, and be all poached in the pressure cooker... Nope, they are simply perfect:



No surprise Youtube shows this technique; it's fantastic! and you can make several dozen so fast, and so easy to peel, it's amazing.

I was going to try the steamed method, but use the same steamer basket in the PC. It's been 100% with a bunch of dozens of eggs, and really makes this chore, so easy... Almost enjoyable.

I'm old school. Boil water with salt and vinegar added. Then add the eggs, reduce heat and time for 13 minutes. Drain and place in an ice bath for 10-15 minutes. Perectly done, no green, just right; peels easy... the touch of vinegar is the key.

quote:

Originally posted by bald1:
I'm old school. Boil water with salt and vinegar added. Then add the eggs, reduce heat and time for 13 minutes. Drain and place in an ice bath for 10-15 minutes. Perectly done, no green, just right; peels easy... the touch of vinegar is the key.

I tried the vinegar thing too as a trick, and still had stuck shells. Guess eggs hate me, but all of this is null and void using the PC... Oh, and greenish yolks using the PC... Nope

Do not-I can't stress this enough-do not, put them, in the microwave.

Screw it. I gave up on boiled eggs. No "guaranteed" method worked for me every time.

I now bake them in a non-stick muffin tin (easy-peasy) & I'm happy with what I get, YMMV.

Egg genie.

I just throw them in the rice cooker along with the rice.

quote:

Originally posted by vinnybass:
Screw it. I gave up on boiled eggs. No "guaranteed" method worked for me every time.

I now bake them in a non-stick muffin tin (easy-peasy) & I'm happy with what I get, YMMV.

Yup, in the oven works great. The only way I do them anymore.

quote:

Originally posted by vinnybass:
Screw it. I gave up on boiled eggs. No "guaranteed" method worked for me every time.

I now bake them in a non-stick muffin tin (easy-peasy) & I'm happy with what I get, YMMV.

Similar method makes me happy. But cooked in the microwave, poached eggs, a two egg container with top, spray with olive oil, add a little water to each round egg container, add egg, pierce yolks, cover, microwave on high 3-15 second cycles, let cool, out comes two poached eggs, either firm or runny as per my timing in the microwave.

Sheesh, guys. Bring water to a boil; place eggs in; boil 8 minutes; replace with cold water and cool 20 seconds in cold water then remove and enjoy.

Worked for me for years.

quote:

Originally posted by vinnybass:
I now bake them in a non-stick muffin tin (easy-peasy) & I'm happy with what I get, YMMV.

+1

Bake at 325-350F for 30 minutes, then dunk them in a bowl of cold water for 5 minutes.

Once you figure out the exact temp from your stove, you can get them perfect every time.

Also, very fresh eggs are harder to peel. Give them a few days in the refrigerator before you prepare them, and they're easier to peel.

quote:

Originally posted by bcereuss:
Sheesh, guys. Bring water to a boil; place eggs in; boil 8 minutes; replace with cold water and cool 20 seconds in cold water then remove and enjoy.

Worked for me for years.

Worked for us for years also. Then we got a pressure cooker and it got even easier and produces a great result. Sheesh what?