My five girls crank out about two eggs a day this time of year.

They are fresh so I steam for fifteen minutes or so and then do a cold water rinse. Once they cool, I can peel and have no shell stuck to the egg at all. Never a green yolk either.

quote:

Originally posted by jackimoe:

Never a green yolk either.

What, you don't like green eggs and ham?

Put eggs in cold water. Bring to boil. Cook for 17 minutes. Let cool before putting in refrigerator. Lightly crack the egg and the shell usually comes apart in two pieces. Works for me when nothing else does.

I once followed the instructions on an egg carton once. Took several minutes to peal the dozens of tiny little pieces of shell off the egg.

I used to use the cover in cold water, bring to a boil, kill the heat, cover, and let stand to cook method.

Now I have a Dash Egg Cooker and will never look back.

-Rob

So, V-Tail, which of the suggested methods worked best for you?

Maybe a combination of one of the various cooking/cooling methods followed by “Gently shaking the cooked egg in a glass jar with 1/2” of water” as suggested by member tsmccull?

quote:

Originally posted by Pipe Smoker:

So, V-Tail, which of the suggested methods worked best for you?

I haven't tried them all.

I had the Ninja Foodi out for something else, so I followed one of the procedures that I found online: pressure cooker set for eight minutes, quick release of pressure, transfer eggs to ice bath. It worked OK, I'll try a different method next time, and see if there is a difference.

I prefer a tasty jelled yolk over the pale yellow chalky orb typical of many boiled eggs.

This method results in a firm egg white with a gooey orange yolk. Soft boiled?
I use a small Black & Decker steamer which I fill with water, turn on, then wait until full steam is exiting the top.
At that point spoon a half dozen or so eggs into the basket, and set a kitchen timer for 8 minutes.
After 8 minutes remove the steamer basket and sit it in a couple inches of cold water for ~20 minutes.
To peel boink the broad end of the egg on a counter, remove the shell over the air gap, then slightly apply pressure with thumb to the egg white which helps the shell separate/lift up when peeling, easy peasy.

quote:

Originally posted by wingspar:
Put eggs in cold water. Bring to boil. Cook for 17 minutes. Let cool before putting in refrigerator. Lightly crack the egg and the shell usually comes apart in two pieces. Works for me when nothing else does.

I once followed the instructions on an egg carton once. Took several minutes to peal the dozens of tiny little pieces of shell off the egg.

This is the method I use. Living at 5100 ft elevation, it works perfectly.

Marissa (The New York Times Customer Care)
Jan 28, 7:18 PM EST

Hi Kevin,

Thanks for reaching out to us at NYT Cooking and thank you for being a reader. 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, we do suggest that cooked eggs should be immediately immersed in cold water to stop the cooking process.

https://cooking.nytimes.com/gu.../18-how-to-make-eggs

Feel free to reach back out to me directly with any other questions.

Sincerely,
Marissa Thomas
NYT Cooking Specialist
The New York Times

She's works for the NY Times, I don't believe her.

quote:

Originally posted by SBrooks:
I've been told that the age of the egg determines how easy it is to peal. Older peal easier.

After boiling them, I just set in the sink and let cold water run into the pot for a few minutes. Then remove the eggs and peal em.

This older eggs do peel easier. But I add about 1/8 cup of white vinegar to the water before I heat the water, the vinegar makes the egg shells peel easily.

 
The real question is do you start opening the egg at the big end, or the little end?

I seem to recall, after boiling the eggs and letting them cool, putting the eggs back in the empty pan and the lid on, and just sort of shuffling the pan back and forth around and back and forth. This cracked the eggs easily, then it was easy to remove the shells.

quote:

Originally posted by PASig:
My old method was to cover eggs with cold water about an inch or so over, bring to rolling boil and then turn off burner, pull off burner and let sit with lid on for 20 min, then ice bath.

My wife got me this neat little egg cooker for Christmas that holds 7 eggs upright, you pierce the top end with this needle like tool, place a small amount of water in the bottom, then lid on and turn it on. They cook on a timer, then I still do the ice water but the shells slip right off since that pinhole seems to allow the steam to loosen the shell. It's great!

Use one of these, although by Cuisinart... works great.