I just buy them already cooked and peeled, most any grocery store has them, but Costco is so easy. Just hand’em some money and walk out with a bag of them.
Easy Peazy!This message has been edited. Last edited by: OKCGene,
January 28, 2020, 01:25 PM
myrottiety
Instapot + Ice water bath. You won't find a easier egg to peel. I've done it just about every imaginable way.
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January 28, 2020, 01:37 PM
mark60
Cooked sous vide, perfect every time. Peeling? I never found a trick that works consistently.
January 28, 2020, 02:05 PM
ShouldBFishin
I'm also in the Instant Pot category followed with an ice bath. While it doesn't save any time, they are much easier to peel when made this way.
January 28, 2020, 02:37 PM
MikeinNC
Put them in a pot Cover with water Add tbsp salt Bring to boil Boil a few minutes Take off heat and Let them sit until the water is cool enough to get the eggs out with my hand
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January 28, 2020, 02:48 PM
ArtieS
The method, as tested by America's Test Kitchen for proper cooking and easy peeling is as follows:
Bring water to rolling boil, salt not needed. Place eggs in rolling boil, using either enough water, or few enough eggs to keep water boiling, let cook for 13 minutes.
Transfer hot eggs immediately into icewater and let set 5 minutes or so.
This does a few things; it cooks the eggs as quickly as possible (without an instapotetc). By flash-cooling, it fills in the hollow at the "big" end of the egg by condensing the steam that gathers there inside the cooking egg, and it makes the egg easiest to peel with shell and membrane usually separating cleanly from the cooked egg.
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January 28, 2020, 02:58 PM
V-Tail
quote:
Originally posted by ArtieS:
By flash-cooling, it fills in the hollow at the "big" end of the egg by condensing the steam that gathers there inside the cooking egg, and it makes the egg easiest to peel with shell and membrane usually separating cleanly from the cooked egg.
That makes a lot of sense.
Now, I wonder why the NYT cookbook recommends letting the eggs cool to room temperature "naturally," instead of using the ice water.
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January 28, 2020, 03:05 PM
GT-40DOC
quote:
Originally posted by 6guns: I boil mine for 14 minutes and then run them under cold water from the faucet in a colander. Always done right for me and I never have trouble peeling them.
This ^^^^^^^^^
January 28, 2020, 03:08 PM
PASig
quote:
Originally posted by OKCGene: Screw all that.
I just buy them already cooked and peeled, most any grocery store has them, but Costco is so easy. Just hand’em some money and walk out with a bag of them.
Easy Peazy!
I've always found any sort of store bought hard cooked eggs to be extremely rubbery.
January 28, 2020, 03:21 PM
BGULL
Can anyone speak to the "recommended" practice of piercing the (big? I think)end of the eggshell before cooking?
Bill Gullette
January 28, 2020, 03:24 PM
kkina
quote:
Originally posted by BGULL: Can anyone speak to the "recommended" practice of piercing the (big? I think)end of the eggshell before cooking?
Love a hard-boiled egg with my lunch or as a snack. I used those "as seen on TV" "Egglette" things for a while, but have become dissatisfied. The top center portion of the egg doesn't cook completely and is all runny and gooey, which is unappealing. (I don't like any type of cooking eggs that doesn't completely cook the white.) So I tried something I found on YouTube. After the eggs finish cooking, pour off the hot water, quench them with cold tap water, then cover them with ice for a little while ( don't remember how long). I didn't have any ice handy, so I put them in the freezer still covered with water for ~15 minutes. They peeled pretty easily after that.
For timing how long to cook the eggs, start when the water comes to a lightly "rolling" boil, then 12-13 minutes after that. 12:30 seems to be a "sweet spot." If you like them softer, obviously adjust the time accordingly.
January 28, 2020, 06:13 PM
Keystoner
quote:
Originally posted by sandman76: Instantpot. Cook for 5 minutes. Rest for 3 minutes with Instantpot turned off. Release steam and into ice bath. Perfect. Peels fine.
What's the timing for soft boiled?
Year V
January 28, 2020, 06:18 PM
P-220
I eat 1 or 2 hard boiled eggs every day.
I always use eggs that were purchased at least 1-2 weeks before hard boiling them.
12-18 eggs in a pot with cold water at least 1" above the eggs. Add salt. Bring to a boil, cover and then turn the burner off, leaving the pot on the same burner. Let them sit for 13 minutes. Place them in a pan of water with plenty of ice. Let them sit for 20 minutes or so and then peel them.
My Son tells me I have to try the Insta-pot, but so far, I have not.
Niech Zyje P-220
Steve
January 28, 2020, 06:19 PM
kkina
quote:
Originally posted by Keystoner:
quote:
Originally posted by sandman76: Instantpot. Cook for 5 minutes. Rest for 3 minutes with Instantpot turned off. Release steam and into ice bath. Perfect. Peels fine.
What's the timing for soft boiled?
I've had pretty good luck with the following procedure (very simple):
1. One minute on the "Egg" program. 2. Open valve as soon as cooking completes (it takes about another minute to degas, with the eggs still cooking). 3. Immediately rinse in cold water bath to halt the cooking process.
The NYT cookbook says, “Do NOT shock them in an ice bath after cooking; this makes them more difficult to peel.”
Where exactly are you seeing this? Their online cookbook says, " A gray-green ring around the yolk of a hard boiled egg means that it was cooked too long and/or at too high a temperature. To protect against this, cooked eggs should be immediately immersed in cold water to stop the cooking process." NYT Cooking
Originally posted by mark60: .... Peeling? I never found a trick that works consistently.
Same here. I pre-cook them for breakfasts. Tried all the methods, none works consistently. Older eggs seem to do better but it's not consistent.
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January 28, 2020, 06:47 PM
Minnow
Try the 5-5-5 Instant Pot method. Cook for 5 minutes, release pressure after waiting 5 minutes, place in ice bath for 5 minutes. Crack them and the shells slide off.
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January 28, 2020, 06:49 PM
V-Tail
quote:
Originally posted by kkina:
quote:
The NYT cookbook says, “Do NOT shock them in an ice bath after cooking; this makes them more difficult to peel.”
Where exactly are you seeing this? Their online cookbook says, " A gray-green ring around the yolk of a hard boiled egg means that it was cooked too long and/or at too high a temperature. To protect against this, cooked eggs should be immediately immersed in cold water to stop the cooking process." NYT Cooking
Immediately dunking your cooked eggs in an ice bath will have a similar dimple-reducing effect, but it also makes them a little more difficult to peel. This result surprised me, as previous smaller-scale tests had suggested a slight advantage in peeling eggs that were iced; but when a mountain of new data doesn’t fit your previous hypothesis, you change your hypothesis.
An ice bath also did not help reduce the incidence of the sulfurous green patina around overcooked egg yolks — eggs are so small that there is negligible carry-over cooking. If the yolk is green, it would have been green ice bath or no.
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January 28, 2020, 06:58 PM
kkina
OK, thanks. Well, it looks like that is a first-time contributor for the NYT, and he appears to be a bit of a rogue chef. While I applaud his reliance on the scientific method, he says a few things I'm not sure I agree with.
Bottom line, he is not a mainstream authority for the NYT, the latter which does recommend ice baths.
And as fate would have it, it appears his restaurant is in my hometown. Maybe I should just pay him a visit and see what the hell's kitchen is his problem.
