Boiled eggs that peel correctly

I used to have the hardest time with boiled eggs!   You know how sometimes you cook them and they're almost impossible to peel?  Or you're peeling egg white along with the shell?   And then sometimes you just "get lucky" and the shell peels off like a glove?

It seems like for me, the best timing for cooking a good boiled egg is 25 minutes....I wait to drop the eggs in till the water is already boiling.

I have never had a problem since I started timing them.

See how pretty they are?    I know I'm silly, but it's just so nice to have the peeled eggs come out like that (after having ruined so many in the past). 


Posted by Bethany at 4/25/2007 4:39 PM
Categories: Tips

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  • 4/25/2007 5:43 PM Roslyn wrote:
    Oh Bethany! I thought I was the only one who got so frustrated with those miserable, shaggy-looking hard-boiled eggs. I love deviled eggs but am always so embarrassed at how the peeling goes that they end up as egg salad. THANK YOU for experimenting and now I can have perfectly beautiful eggs, too!

    Roslyn
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  • 4/25/2007 7:17 PM Mercy wrote:
    Hi Bethany,
    I just wanted to let you know that I have awarded you the "Thinking Blogger Award" from my site.

    Here's the link:
    http://ourhomejournal.blogspot.com/2007/04/blog-award.html

    I guess you are to then pass it to 5 others you'd like to give the award to.

    Take Care,
    Mercy
    Reply to this
  • 4/25/2007 9:51 PM Roxanne wrote:
    I have this problem with fresh eggs.
    I've learned to let them sit in your fridge for a week before boiling them. no problems since.
    Reply to this
  • 4/26/2007 8:31 AM Sandi wrote:
    Well Bethany, I took several foods classes in highschool and what I learned always worked for me. Do you ever try the spin test? I take one egg out of the pain. They are hot so be careful. Then put it on it's tip like a top and see if it spins like a top. If it spins, it is done. If it doesn't? Then it is still soft inside. After they are all done run cold water on them immediately. This helps not only with peeling but prevents them from turning green It always seems to work for me. I had a great Advanced Foods teacher in highschool. lol
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  • 4/26/2007 9:06 AM Jen Surratt wrote:
    I only boil mine for 10-15 minutes so the yolk is nice and yellow (boil them too long and it turns greenish). Then they go straight into ice water so they're easy to peel.
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  • 4/27/2007 8:49 AM Bethany wrote:
    Thank you for all the awesome tips!!
    Reply to this
  • 6/12/2007 9:41 AM Rachel wrote:
    These are some great hints. I hate greenish egg yolks! I'll have to try making salad eggs again now that I know how to cook and peel the eggs properly.
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  • 6/12/2007 10:17 AM Melanie wrote:
    I hate peeling eggs! I will have to try and wait to put the eggs in until the water is actually boiling. Also..I wanted to let you know that I had seen your "art website" months ago and loved it!
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  • 6/12/2007 5:57 PM Bethany wrote:
    Thank you!
    Reply to this
  • 2/10/2008 1:33 PM Lise Golub wrote:
    Hi! Bethany,
    Here is another great way to get PERFECT hard boiled eggs.
    Put your eggs in cold water. Let the water come to a boil. Turn off the heat, wait 12-15 minutes and peel. I also pierce my eggs before boiling them which make them easier to peel.
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  • 2/19/2008 11:42 AM dvmwnbdd wrote:
    fwjmmyna http://odhfrxua.com vrnkorgr oraaezob exwjemqp">http://oepqbhou.com">exwjemqp [URL=http://mboeqoqy.com]qbcogccb[/URL]
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  • 2/19/2008 4:58 PM tia wrote:
    Hey Bethany,

    I make mine like Lise. I then shake them around in the same pot (w/o water) Gets them all cracked. ay No individually cracking them!! LOVE that!!

    They say the older the eggs, the easier they are to peel. Fresh eggs are really hard to peel.
    I don't mind green edges. Of course I also don't mind the skim that forms on top of pudding (homemade of course!).
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  • 6/6/2009 11:45 PM Cuban Cigars wrote:
    I cook mine for 15 minutes and it looks great also.
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