berkeleying boiled eggs

I am stuck making thanksgiving dinner again this year and my only downfall is hard boiled eggs. I can never get the damn things to come out of the shell in one piece. I would love to make some deviled eggs...why does it have to suck so hard.

Oh well the bits and pieces I did get out will go in the potato salad so it's not all lost.

Same E36 M3 here right now. My wife said I may get no deviled eggs today.

The membrane that makes the hard boiled egg stick to the shell breaks down over time. When the eggs are fresh it is thicker and stronger.

Use eggs that are a week or two old and they will peel perfectly.

After boiling drain the water then let the eggs roll around to just slightly crack the shells then shock the eggs in ice water it helps make them easier to peel and as ditchdigger said fresh eggs are actually much harder to peel.

Oven?

don't pre crack up the egg, just get enough to start and use fingernails to pry off the rest, the skin under keeps the shell coming for me.

Isn't there something about vinegar that is pertinent to this conversation? I agree with the "under cold water" thing, but its hit and miss for me.

Apexcarver wrote: don't pre crack up the egg, just get enough to start and use fingernails to pry off the rest, the skin under keeps the shell coming for me.

There's a knack to shelling hardboiled eggs in two shells. You squeeze a little bit to get air behind the egg.

I think. It's been a while, but I was an expert egg sheller. I could have been a gold medal winner for the Olympic team.

My biggest problem is after the eggs are made, I can't in good concience have more than 2-3 if we are at an indoor venue...

Do then the day before and put them in the fridge overnight. They peel more easily with time for some reason.

Start with eggs and tap temp water, bring to boil. When done, drain and roll eggs around in the pot to crack the shells, then submerge in ice (not just cold) water. The skin under the shell helps it to peel off.

... and then run a tea spoon between the egg and shell. Wet the spoon.

I appreciate the tips, hopefully I can remember them next thanksgiving

Everything else turned out good. I got a little happy with the pepper in the potato salad but no one complained.

Hope everyone had a great thanksgiving!

Julia child method.

http://www.recipesource.com/main-dishes/eggs/01/rec0137.html

I usually smash the E36 M3 out of them and then use the spoon method, then rinse off the chips.

I've recently peeled a ton of eggs. Most of what is here is good advice.

A fresh egg is definitely harder to peel than an old store-bought egg. I have chickens, and I've peeled some very fresh eggs. Still do-able, but harder. So if you know you're going to boil them, set some eggs aside to "age".

I boil my eggs by just bringing them to a full boil, then shutting off the stove and letting them cook for 10 minutes with only the residual heat. This prevents overcooking the eggs and getting that nasty dark layer on the yolks.

After boiling, I immediately pour off the hot water, and fill the pot with cold water. I then peel the eggs, dripping wet, while they are still warm. If the eggs are very fresh, they are all but impossible to peel when dry because the membrane will stick tenaciously to the egg.

I've never tried the vinegar thing, but I've heard it helps.

Enjoy!

ditchdigger wrote: The membrane that makes the hard boiled egg stick to the shell breaks down over time. When the eggs are fresh it is thicker and stronger. Use eggs that are a week or two old and they will peel perfectly.

This. It makes all the difference in the world. I buy eggs for Easter almost a month early, at the very limit of the expiration date - they still taste fine for hard boiled, but you can actually get the damn shells off.

Mitchell wrote: Julia child method. http://www.recipesource.com/main-dishes/eggs/01/rec0137.html

Do you have to cook them in a high, but very manly falsetto??

You want this:

Then do this: https://www.youtube.com/watch?v=FRj1BdZYft8&feature=youtube_gdata_player

Make sure your icebath is super cold, as others have said.

Then: http://www.youtube.com/watch?v=PN2gYHJNT3Y

After boiling. Cool with cold water to stop further cooking. crack the shell with a spoon, roll in your hand to loosen the shell. Peel. QED

that's how I've always done it …. with the occasional failure