How to boil great eggs 80% of the time
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How to boil great eggs 80% of the time
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Re: How to boil great eggs 80% of the time
#2I struggled with peeling hard-boiled eggs literally all my life until I finally realized what the problem had been right along. If eggs are stored below a certain temperature, which I estimate at 38F though I have only used consumer-grade thermometers, they will not peel. And this applies both before and after cooking. Since I learned this, and adjusted my cold storage accordingly, I have had no problems, except occasionally when a batch sold through a particular retailer apparently got too cold somewhere along the supply chain. The word "freeze" is not appropriate but the egg albumen does undergo some kind of irreversible change below the threshold temperature -- and suppliers are evidently aware of this, as it is very unusual for eggs to be damaged in transit by excessive cold. But if you keep your fridge at or below 38F, you're asking for trouble.
Re: How to boil great eggs 80% of the time
#3I struggled with peeling hard-boiled eggs literally all my life until I finally realized what the problem had been right along. If eggs are stored below a certain temperature, which I estimate at 38F though I have only used consumer-grade thermometers, they will not peel. And this applies both before and after cooking. Since I learned this, and adjusted my cold storage accordingly, I have had no problems, except occa…
I live in EU so I don't keep eggs in the refrigerator, and let me tell you that
I have problems peeling my eggs half the time. It's not about where or how you store them.
Re: How to boil great eggs 80% of the time
#4Incredibly relevant tweet [1] about implementing the ideas in this paper [2] on "periodic cooking of eggs."
Re: How to boil great eggs 80% of the time
#5In my opinion Kenji Lopez-Alt wrote the definitive set of instructions for this: https://www.seriouseats.com/the-secrets-to-peeling-hard-boil...
I won’t summarize it here, but it’s worth a read if you like to feel very in control of your egg cooking outcomes.
Re: How to boil great eggs 80% of the time
#6I just boil some water and use the steamer basket to cook them for 12 minutes then put them directly into cold icy water. Perfectly hard-boiled and easy to peel.
Re: How to boil great eggs 80% of the time
#7In my opinion Kenji Lopez-Alt wrote the definitive set of instructions for this: https://www.seriouseats.com/the-secrets-to-peeling-hard-boil... I won’t summarize it here, but it’s worth a read if you like to feel very in control of your egg cooking outcomes.
That's a good article. I won't try to fully summarize either, but I'll mention two key differences from the method suggested above:
1) Kenji says to start with eggs cold.
2) Kenji says that baking soda doesn't make a difference.
Both articles agree that the water should be boiling when the eggs are put in, and that shocking them to cool helps.
Re: How to boil great eggs 80% of the time
#8I struggled with peeling hard-boiled eggs literally all my life until I finally realized what the problem had been right along. If eggs are stored below a certain temperature, which I estimate at 38F though I have only used consumer-grade thermometers, they will not peel. And this applies both before and after cooking. Since I learned this, and adjusted my cold storage accordingly, I have had no problems, except occa…
I live in EU so I don't keep eggs in the refrigerator, and let me tell you that I have problems peeling my eggs half the time. It's not about where or how you store them.
I was told new egg might have problem to peel. Eggs that have been stored for few days (without refrigeration method) are easier to peel.
Re: How to boil great eggs 80% of the time
#9Glad to come across this article. I have been struggling with it. There was an expensive organic tray of eggs at Whole Foods. Those eggs would feel right off; almost always. So, is it about diet?
Tried many things like adding vinegar, salt, baking soda; not together, but changing methods during each boil. Have even tried to bring them to room temperature before boiling them but no change.
Sent a DM to Kenji, but no response. Maybe he gets a lot of them. Thanks Vess for that article, wasn’t aware about that.
While Googling for ideas, Gemini chimes in, and recommended to boil for 7 mins and then transfer the eggs into ice cold water. I knew it’d not work as 7 mins is too low. Turned out to be a mess; never again doing that thing
There’s a way to do it right for sure. As those hard boiled, peeled off eggs for sale are flawless. Even at breakfast buffets.
Re: How to boil great eggs 80% of the time
#10For those who have a rice cooker, it's absolutely perfect to cook a batch of hard boiled eggs in. Getting the amount of water right takes a few tries but worst case you just have to turn it off manually.