How do I get hard boiled eggs to peel cleanly?

**allenwrench** · 02-14-2009, 08:19 PM

I seem to lose some of the white when peeling. I was told to peel them after cooking and store with no shell. Is this right?

The only problem I have is in getting them to peel clean. I tried hot and it was bad. I cooled them down 5 minutes and peeling was better. Maybe I should be cooking them longer to not lose any white?

**Buc-O-Mama** · 02-14-2009, 09:21 PM

We store them in the shells in the fridge. Peeling them cold is easier, also if you tap to crack all over, then set the eggs in a bit of water, peeling usually goes easier. They really do seem to set up better for easier peeling when they're cold.

**Debbie-cat** · 02-14-2009, 09:26 PM

I heard the older the egg, the easier it is to peel. If the egg is really, really fresh that is when they are difficult to peel. Don't know if it is true or not though.

**MoonMommy** · 02-14-2009, 09:32 PM

My grandma taught me to crack them on the ends first then gently roll them to crack the rest of the shell. Sometimes, the whole shell will just peel right off as you roll them.

**pop goes the weasel** · 02-14-2009, 10:18 PM

If eggs are too fresh they won't peel good. Also if you take a spoon with the scoopy ( for lack of a better word) side towards the egg, run it under the shell and work it around the egg. The shell comes off in big pieces.

**dcompton** · 02-14-2009, 10:18 PM

As for storing them, I've read that if you store them in the refrigerator covered with water in a bowl they keep longer and fresher. Makes sense because air would not be able to permeate the shell. That's what I do now. Does it help? Don't know, but I feel very knowing and virtuous when I do it.

I agree with tapping them and then rolling them a bit to loosen the shell. You might also try peeling them under running water. It's true that if the eggs are too fresh they are virtually unpeelable because the fresh membrane adheres too tightly to the shell.

**spyzvixxen** · 02-14-2009, 10:39 PM

It's hit or miss for me. I'm really thinking it is a freshness thing.

**elphie** · 02-14-2009, 10:55 PM

I boil mine for 20 minutes (bringing water to full boil first) and always peel them under cold running water... I store extras in the fridge in the shell, some I eat right away but I never have a problem getting the peel off hot or cold doing it this way.

**VanVivCam** · 02-15-2009, 12:05 AM

I just recently had this problem.....my MIL told me to peel them in cold running water right after you get them the stove. I haven't had a problem with peeling eggs after this advise. Good Luck!!!

**allenwrench** · 02-15-2009, 08:36 AM

Thanks to all for the feedback.

Yep, the membrane is part of the problem.

Also do your yolks stay golden or turn greenish from the hardboiling?

**ahmom** · 02-15-2009, 08:43 AM

My steamer has directions for eggs. They come out perfect every time! No longer do I have 1/2 of an egg with the shells!

**Grainlady** · 02-15-2009, 10:37 AM

1. You're not supposed to "boil" eggs, just hard cook them using either the steam method:

Steam Cooking Food Basics (see #4 for eggs)
http://www.expertvillage.com/video-s...am-cooking.htm

or one of these methods COOKED, not boiled:

http://www.elise.com/recipes/archive...oiled_eggs.php

http://whatscookingamerica.net/Eggs/BoiledEggs.htm

Cooks Illustrated Video - How to Hard Cook an Egg
http://www.cooksillustrated.com/vide...782&newVideo=y

2. The greenish ring is due to an iron and sulfur compound which forms when eggs are overcooked or not cooled quickly.

**cab54** · 02-15-2009, 01:08 PM

I take them while they are still piping hot and plunge them (carefully) into ice water. VERY cold.

The sudden cold temp. makes the egg itself 'contract' like all things do in the cold, and it 'pulls away' from the shell, causing a tiny gap and no sticking.

Then, peel them under cold water, if they still try to stick.

**redmaples** · 02-15-2009, 01:50 PM

http://whatscookingamerica.net/Eggs/BoiledEggs.htm.

as posted above...

this is the method I use too...I learned it from an old 1940's cookbook

works very well & I do try to save eggs for a few days before hardboiling

**rainbowgc** · 02-15-2009, 02:36 PM

Dh makes the deviled eggs around here. His method: let eggs come to room temperature. Drop eggs into boiling water and cook for 10 minutes.
Drain eggs and then place eggs in ice water until cool. Crack and peel. No green around the yolks and the whites always come out perfect.
BTW the fastest way to get to room temp is to place eggs in a bowl of warm - not hot - water. Hope this helps.