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Perfect Boiled EGgs
Posted on 7/30/26 at 12:35 am
Posted on 7/30/26 at 12:35 am
Today, for the first time . The Hard Boiled Eggs I made, the shells didnt stick to the Egg and break into 1000x pieces.
They Peeled as one shell almost.
It was beautiful.
NEver thought I could do this in a 1000x years.
Easy too.
They Peeled as one shell almost.
It was beautiful.
NEver thought I could do this in a 1000x years.
Easy too.
This post was edited on 7/30/26 at 1:27 am
Posted on 7/30/26 at 6:45 am to Sunnyvale
Dash egg cookers. Best as seen on tv product of all time.
Posted on 7/30/26 at 7:19 am to Sunnyvale
Instapot. Add a little water and go for 7 minutes. Perfect every time.
Posted on 7/30/26 at 7:28 am to Sunnyvale
What was the method?
Posted on 7/30/26 at 8:27 am to Sunnyvale
I'm assuming these eggs came from a canned chicken..
Posted on 7/30/26 at 8:34 am to Sunnyvale
Boiling water for 6 mins. Immediate ice bath for 3 mins. Perfect every time.
Posted on 7/30/26 at 8:39 am to Sunnyvale
Whenever I need hard boiled eggs (for tuna fish or otherwise) I just poach them hard now…..never have to deal with the shell
Posted on 7/30/26 at 8:58 am to Trout Bandit
I bought a microwaveable steamer. 8 minutes then rinse with cold water. They literally slide out of the shell
LINK
LINK
This post was edited on 7/30/26 at 9:01 am
Posted on 7/30/26 at 9:03 am to TDTOM
quote:
Instapot. Add a little water and go for 7 minutes. Perfect every time.
This was game-changing for me. Makes meal prep super easy.
Posted on 7/30/26 at 9:04 am to Potchafa
quote:
Boiling water for 6 mins. Immediate ice bath for 3 mins. Perfect every time.
This is the answer, though if I am boiling some for the week I prefer to do 7 minutes.
Posted on 7/30/26 at 9:13 am to Trout Bandit
Had the water boiling.
Put the Eggs in.
10 Minutes.
Rinse over cold water.
Put the Eggs in.
10 Minutes.
Rinse over cold water.
Posted on 7/30/26 at 9:17 am to Sunnyvale
The problem with shells sticking to the egg is that the egg is too fresh. If you do not want the shells to stick then keep the eggs in a refrigerator for at least one week or better yet two.
Posted on 7/30/26 at 9:29 am to Trout Bandit
I use the method Jacques Pepin showed on this TV series. Take the egg and use a push pin like used on bulletin boards and make a single hole through the shell on the big end.
Put the eggs in cold water, bring them to a boil to cook to whatever state of done you want then drain them, rinse with cold water and add some ice to the pot to cool them down a bit and then crack and peel under cold running water.
Put the eggs in cold water, bring them to a boil to cook to whatever state of done you want then drain them, rinse with cold water and add some ice to the pot to cool them down a bit and then crack and peel under cold running water.
Posted on 7/30/26 at 9:54 am to Sunnyvale
steam them, 13 minutes then an immediate ice water bath. Perfect every time
Posted on 7/30/26 at 10:47 am to Sunnyvale
Alton Brown put this out two weeks ago.
Posted on 7/30/26 at 11:14 am to Sunnyvale
One of the key elements to making perfectly hard boiled eggs that easily peel is making sure the water is boiling before adding the eggs.
When eggs heat up slowly in cold water, proteins in the egg white bond more tightly to the inner membrane, causing the shell to stick.
When eggs are exposed immediately to high heat, the same proteins set quicker and bond less to the inner membrane. Making the shell disconnected.
Additionally, it helps that the eggs are cold before cooking. Starting with refrigerator-cold eggs maximizes the thermal shock when they hit boiling water, causing the outer egg white to set quickly before it can tightly bond to the inner membrane.
Immediately chilling the eggs in ice water then stops the cooking and allows the egg to contract slightly, helping separate the cooked white from the membrane and making the shells easier to remove.
When eggs heat up slowly in cold water, proteins in the egg white bond more tightly to the inner membrane, causing the shell to stick.
When eggs are exposed immediately to high heat, the same proteins set quicker and bond less to the inner membrane. Making the shell disconnected.
Additionally, it helps that the eggs are cold before cooking. Starting with refrigerator-cold eggs maximizes the thermal shock when they hit boiling water, causing the outer egg white to set quickly before it can tightly bond to the inner membrane.
Immediately chilling the eggs in ice water then stops the cooking and allows the egg to contract slightly, helping separate the cooked white from the membrane and making the shells easier to remove.
Posted on 7/30/26 at 12:01 pm to BigDropper
quote:
One of the key elements to making perfectly hard boiled eggs that easily peel is making sure the water is boiling before adding the eggs.
That may work, but I don’t think your statement is necessarily true.
I always put the eggs in a pot, filling it with cold tap water just above the surface, and crank up the heat. Once the water is boiling, I reduce the heat and boil for 10 minutes.
I then pour out the hot water, add in fresh cold water, then dump a shite ton of ice.
I then tap the egg on the counter, starting at the base and then lightly crush the outer shell with my thumbs on every surface of the egg.
The egg ALWAYS peels off easily without any damage to the soft egg. They are routinely flawless. It doesn’t seem to matter how old the eggs are either.
I’ve also done the same with the only difference being the water is boiling before adding the eggs. Same flawless results.
Posted on 7/30/26 at 2:01 pm to Willie Stroker
InstaPot for me. Put them in with a bit of water, 5 minutes at high pressure, 5 minutes sitting while pressure slowly releases, let pressure off, at least 5 minutes in ice water.
Works every time for me.
Works every time for me.
Posted on 7/30/26 at 2:22 pm to Willie Stroker
quote:how long does it take the water to reach full boil before you start your 10 minute timer?
I always put the eggs in a pot, filling it with cold tap water just above the surface, and crank up the heat. Once the water is boiling, I reduce the heat and boil for 10 minutes.
Posted on 7/30/26 at 2:24 pm to Sunnyvale
Large pot of boiling water
Only boil 6 eggs at a time for 8 min
Ice bath for 15 min.
Shells slide off
Only boil 6 eggs at a time for 8 min
Ice bath for 15 min.
Shells slide off
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