Lol

I can eat them easy-over, scrambled, even raw in a smoothie but not hard boiled except in an egg salad sandwich

Long ago I found the perfect way to boil eggs so the shell does not stick when peeling.

Leave the eggs in the fridge while you bring water to boil.

Once, water is boiling, slowly lower eggs straight out of the fridge into boiling water and cook desired time for doneness.

Once done, drain eggs, run cold water over them, add ice, and fill with water. Then take eggs out after however long.

It is the expansion and contraction of the cold to hot and then hot to cold that makes the eggs easy to peel.

Every since I have done this, every single egg is super simple to peel.

quote:

Originally posted by Gustofer:
Steaming is the only way to fly.

^ This...
I have a Hamilton Beach steam egg cooker that will do up to 14 eggs at a time - they always turn out perfect! In fact the first time I used it I realized I had never eaten a perfectly done hard boiled egg before - so much better steamed.

Link

quote:

Originally posted by myrottiety:
Insta-Pot. I give the instapot a 10/10. EASIEST eggs to peel you'll ever peel.

The 5-5-5 Method

Place eggs in steamer basket or on the trivet inside the Instant Pot.

Add 1 cup of cold water to the pot.

You can cook 1–12 eggs at once.

Set Instant Pot:

Manual/Pressure Cook → 5 minutes on High Pressure.

Natural Release:

Let the pressure naturally release for 5 minutes.

Then quick release the remaining steam.

Ice Bath:

Immediately transfer eggs into an ice water bath for 5 minutes.

This stops cooking and makes peeling super easy.

I might just give this a shot...

Learned about using a pressure cooker and then our InstaPot. Perfect every time, fresh eggs or old.

Does it help to make a pinhole in the large end of the egg before cooking? My wife and I do not agree on this.

quote:

Originally posted by Gustofer:
Steaming is the only way to fly.

Alton Brown is a proponent of steaming. Posted something on Insta about it last week.

Ive tried just about every method that claims to produce perfect eggs that peal easily. Including eggs with more that 4 weeks of "aging". None of these methods work with the Kroger eggs sold here in Michigan. I suspect it's because the chickens that produce these eggs were bred for eggs that can be transported with being damaged. Really who buys a dozen eggs if one in the package is cracked? Nobody.

End result is a membrane that is tightly bonded to the egg white and the shells are thicker. As a result they don't peel well at all. Good news is that they work very well for pan cooking or in recipes.

BTW I tried the brown high dollar eggs just once. While they were useful for scrambled eggs forget about seperating the whites and yolks or eggs sunny side up. Because as much as I tried to be careful about not breaking the yolk I only managed to get 2 out of 12 open without breaking the yolks and one broke when I was trying to separate the white.