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Post by jenjie on May 24, 2015 20:24:56 GMT
I have no idea how this just happened. But I decided j wanted deviled eggs. I always have a hard time with my hard boiled eggs. But this time they peeled beautifully. Every one except for the one that split in half.  they were eggs I just bought today, too. I think I just got lucky but here's what I did: Put eggs in a cold saucepan of water with lid on. When it came to a boil I turned it off and set a timer for 10 minutes. I immediately put them in a bowl of ice water for a few minutes.. I don't normally do that. I cracked and rolled them and was very pleasantly surprised at how nicely they peeled. |
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Post by elaine on May 24, 2015 20:27:11 GMT
Lol and being Sams it came bundled with some sort of deviled egg maker extras. Hope to try it soon, I'll update. ooh yes, give an update. I wonder what could be up with deviled egg extras. And did I read the product info right and the cooker also comes with a poaching insert? My grandma used to poach eggs for us in an ancient egg poacher, and I will do a serious happy dance if my steamer arrives with that little poaching tray  Mine did. I think they all do these days. |
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basketdiva
Pearl Clutcher
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Post by basketdiva on May 24, 2015 21:15:02 GMT
I could never get "pretty" eggs until I started steaming them. 12 minutes and they are done perfectly- no green layer. My husband was afraid I wanted to bronze the eggs because I was so excited to finally get "pretty" eggs.
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Rhondito
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MississipPea
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Post by Rhondito on May 24, 2015 21:22:23 GMT
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Post by jenjie on May 24, 2015 21:24:58 GMT
Well that was interesting! Have you tried it? |
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Rhondito
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Post by Rhondito on May 24, 2015 21:28:07 GMT
Well that was interesting! Have you tried it? I haven't, but I'm making potato salad right now so I'm going to try it when my eggs are done. I kept seeing this on FB a few weeks ago and this thread made me remember it. |
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Post by jenjie on May 24, 2015 23:51:23 GMT
Well that was interesting! Have you tried it? I haven't, but I'm making potato salad right now so I'm going to try it when my eggs are done. I kept seeing this on FB a few weeks ago and this thread made me remember it. Let us know! |
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Post by anonrefugee on May 24, 2015 23:54:11 GMT
Lol and being Sams it came bundled with some sort of deviled egg maker extras. Hope to try it soon, I'll update. ooh yes, give an update. I wonder what could be up with deviled egg extras. And did I read the product info right and the cooker also comes with a poaching insert? My grandma used to poach eggs for us in an ancient egg poacher, and I will do a serious happy dance if my steamer arrives with that little poaching tray I made hard boiled / steamed and the quality was great. But the peeling was just as pitted as usual- some pretty, some not so great. It must be me. I plunged them immediately into a large mixing bowl half filled with ice and to the top with water. The water had been chilling for the 16 minutes the eggs steamed. I also cracked them all over, as usual. *** maybe I need to pierce egg deeper before cooking?*** Oh well. It was easier to use than my stove top sauce pan boil method- less monitoring-!it has a loud beeper of its own. The little poacher and mini omelet pan will be good too. I even think one of my boys will use it. I appreciate the tip. |
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Post by anonrefugee on May 24, 2015 23:56:19 GMT
jenjie that's how I normally make mine, but I think I let them sit for 11-12 minutes. Maybe I go too long, and shells stick?
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Post by jenjie on May 24, 2015 23:58:30 GMT
jenjie that's how I normally make mine, but I think I let them sit for 11-12 minutes. Maybe I go too long, and shells stick? [ I don't know. I have always done it for 10 minutes and this is the only time it worked so nicely for me. It is the first time I used ice water and it was very last minute. The timer went off while I was filling the bowl. |
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Rhondito
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MississipPea
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Post by Rhondito on May 25, 2015 0:07:14 GMT
I haven't, but I'm making potato salad right now so I'm going to try it when my eggs are done. I kept seeing this on FB a few weeks ago and this thread made me remember it. Let us know! It worked! Not quite as well as in the video but I think it was because my glass had a wide opening - my hand barely covered it. Still, I'd give it a 9 out of 10!
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Post by jenjie on May 25, 2015 0:14:24 GMT
Rhondito now I want to make more hard boiled eggs! LOL
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Post by greenlegume on May 25, 2015 0:19:26 GMT
I can't wait to get my cooker and see the results.
I did make deviled eggs today and had to boil on the stove. I used the tip of cracking the ends and then rolling the shells between my hand and hard surface. This helped, but once again, the results weren't consistent.
I need egg peeling consistency!!
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Post by elaine on May 25, 2015 0:28:15 GMT
ooh yes, give an update. I wonder what could be up with deviled egg extras. And did I read the product info right and the cooker also comes with a poaching insert? My grandma used to poach eggs for us in an ancient egg poacher, and I will do a serious happy dance if my steamer arrives with that little poaching tray I made hard boiled / steamed and the quality was great. But the peeling was just as pitted as usual- some pretty, some not so great. It must be me. I plunged them immediately into a large mixing bowl half filled with ice and to the top with water. The water had been chilling for the 16 minutes the eggs steamed. I also cracked them all over, as usual. *** maybe I need to pierce egg deeper before cooking?*** Oh well. It was easier to use than my stove top sauce pan boil method- less monitoring-!it has a loud beeper of its own. The little poacher and mini omelet pan will be good too. I even think one of my boys will use it. I appreciate the tip. I pierce the egg end by sticking it all the way down on the pin until it doesn't go down any more. Then put them in the steamer rack pierced side down. I chill them immediately in ice water too - I usually leave them in the water 10-15 minutes. Then dry them with a paper towel, peel what I need to for whatever recipe and put the rest in a Tupperware container in the fridge and peel as needed. |
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Post by greenlegume on May 25, 2015 1:38:36 GMT
Thank you for the tips, elaine! I can't wait to try this out when the steamer arrives  |
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Post by mandasue on May 25, 2015 2:00:45 GMT
No! Way worst, I always cool them so they don't burn me and get it peeled when they are semi-warm much easier!
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Post by joylynaroundthebnd on May 25, 2015 2:03:40 GMT
Now see, I have been told it depends on the age of the egg. Older eggs are easier to peel.
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Post by Dori~Mama~Bear on May 25, 2015 4:44:52 GMT
I add a handful of salt to the water when it starts boiling. Then Iafter theyare done fooking I run cold water over them and after they are cole enough to touch I peel them and put them in a tubberware egg container
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Post by candleangie on May 25, 2015 5:02:41 GMT
You guys are all working way too hard here! Toss a teaspoon of baking soda in the water when you boil them. The shell comes right off after you cool them! :-)
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Post by mirabelleswalker on May 25, 2015 5:19:57 GMT
You guys are all working way too hard here! Toss a teaspoon of baking soda in the water when you boil them. The shell comes right off after you cool them! :-) I tried that and didn't find the results to be any different than in plain old water. |
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Post by mama2three on May 26, 2015 1:32:29 GMT
My method is to crack them while they are hot. And a thousand little cracks. No big chunks, all little pieces. Then I put them under the cold water and let them soak. Unless I've undercooked them, I've had really good luck with this method. I'm sure it isn't scientific at all, just a run of good luck. My mom tries to peel large pieces of shell and her eggs always are a disaster. This is what I do. I crack them as I put them into ice water to cool. By the time the eggs are cool, the shells easily slide off. I find I can get away with even just one or two cracks that let water under the shell. Oh, and use old eggs, at least a week old, not the ones fresh from the farmers' market. |
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Post by Kate * on May 26, 2015 2:29:02 GMT
ooh yes, give an update. I wonder what could be up with deviled egg extras. And did I read the product info right and the cooker also comes with a poaching insert? My grandma used to poach eggs for us in an ancient egg poacher, and I will do a serious happy dance if my steamer arrives with that little poaching tray I made hard boiled / steamed and the quality was great. But the peeling was just as pitted as usual- some pretty, some not so great. It must be me. I plunged them immediately into a large mixing bowl half filled with ice and to the top with water. The water had been chilling for the 16 minutes the eggs steamed. I also cracked them all over, as usual. *** maybe I need to pierce egg deeper before cooking?*** Oh well. It was easier to use than my stove top sauce pan boil method- less monitoring-!it has a loud beeper of its own. The little poacher and mini omelet pan will be good too. I even think one of my boys will use it. I appreciate the tip. I think 16 minutes of cooking is way too long. If water is boiling, start timing for 3 minutes, then off heat for 12, place in ice water until cold, then peel.
Or try with a pressure cooker. Eggs on rack with cup or two of water in the pot, 3 minutes pressure cooked, off for 10 minutes, then into ice water bath. The shells really just slide off in 1-2 pieces and no gray edge. Now if you put them in the fridge with shells on, they still peel easily but sometimes get the gray/green edge.
The pressure cooker helps the membrane separate from the shell, thus making them easier to peel.
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akathy
What's For Dinner?
Still peaing from Podunk!
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Post by akathy on May 26, 2015 2:35:39 GMT
I put them in my electric pressure cooker too and the shells just slide right off no matter how fresh the eggs are.
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Post by AngieandSnoopy on May 26, 2015 5:26:10 GMT
I have the Krups egg cooker now, I had the Westbend in the past. MOST of the time, I have much much better results but occasionally, one is a pain to peel. I won't do eggs without one though!
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Post by anonrefugee on May 27, 2015 15:33:09 GMT
kate* the time was the automatic length and also time given in cookbook that came with the egg cooker. They were perfect color and texture. If I was making them in a pan, I use method you describe as I stated previously. It must depend on eggs, sometimes I get a batch that comes out perfect and sometimes they're dimpled disaster. At least they taste good.
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Post by scrapApea on May 28, 2015 0:29:59 GMT
My method is to crack them while they are hot. And a thousand little cracks. No big chunks, all little pieces. Then I put them under the cold water and let them soak. Unless I've undercooked them, I've had really good luck with this method. I'm sure it isn't scientific at all, just a run of good luck. My mom tries to peel large pieces of shell and her eggs always are a disaster. Geoffrey Zacarian (the iron chef, chef on The Kitchen...) he gave the same advice, he just shook them in the pan till they were all cracked up and then soaked in water, the water gets between the egg & the shell and they "should" slip right off... |
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Nicole in TX
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Post by Nicole in TX on May 28, 2015 0:37:42 GMT
No. or Yes. or Maybe. Who knows?  The last batch of eggs I hard boiled were IMPOSSIBLE to peel. My eggs were left looking like victims of some awful disease. I have no idea what it depends on, because I cook them exactly the same each time, and I've used fresh eggs, old eggs, and everything in between.  The same thing happened to me the last time I boiled eggs. I concluded that is why egg salad was invented.  |
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they were eggs I just bought today, too.
Time to get off the internet!