Hard Boiled Egg Help - 1999 thread
Dahna Jun-11-99, 03:03 PM (GMT)
"Hard Boiled Egg HELP!"
I just boiled 6 dozen hard boiled eggs to peel for deviled eggs. Over 1 dozen are peeled and all have stuck to the shell and are ruined. Hubby says to forget about making them! How disappointing!!
?? - Can I do anything now to help the others peel better or am I stuck w/ bum eggs? I've never had this happen so badly!! There are always a few that this happens to, but not all!
So...what other ideas do you have for using all these eggs? Egg Salad Sandwiches?? Anything else?
mommarocky Jun-11-99, 03:27 PM (GMT)
The best thing to do to salvage these eggs (or try to) is to peel them under running warm water, sometimes it helps.
I've had that happpen to me and it's very frustrating. I wound up going out and buying more egss. grrrr....
OK, future hints: DOn't let your eggs cool completely before peeling, do it while they're still warm. Use the freshest eggs you can. DOn't use the nasties tht have been in your frig for a month. Use those for salads, not devileds. Try the method of putting raw eggs into cold water, bring to a boil, boil for 1 minute then turn off the heat, let sit for 15 minutes, drain and peel. You should have very pretty yellow yolks, no green color to them, and they should be easy to peel.
If you can't salvage the current eggs: it's time for egg salad sandwiches, add eggs to a potato salad,
*****cream all the ruined ones together (whites &yolks)and season like deviled eggs and serve on crackers or toast, sprinkle with parpika or chopped parsley and you have Devilled Egg Hors d'oeuvres. (I have actually done this for a party where I was supposed to have devilled eggs and the wouldn't peel, everybody LOVED 'em!!!)
They do freeze well.
ANd the last time that happened to me, I had to tell my dh to be nice to me or he'd be eating boiled egg sandwiches for a month!
Lori Jun-11-99, 04:19 PM (GMT)
2. "new eggs/old eggs"
Actually, I understand that it is better to use older eggs for boiling -- the older they get the less firmly the membrane just inside the egg shell is attached. I do think the above mentioned method for cooking the eggs is the best way -- provided you cool your peeled eggs quickly in the fridge or go ahead and get them cut in half before the green stuff has a chance to form.
Another tip that usually works very well for me is to drain the cooked eggs, keep them in the cooking pot, and shake the cooking pot back and forth very rapidly so that the eggs get cracked all over. The peeling should slip right off for you.
Here's a new egg salad recipe -- I know this cuz I made it up -- it's our favorite:
Chop about 1 dozen hard-cooked eggs. In a mixing bowl, beat 1 8 oz. pkg. cream cheese, 1 t. dill weed, 1/2 t. seasoned salt, and 1/4 -- 1/2 c. sour cream till well blended. Fold in eggs.
Mmmm, maybe I'll make that for lunch tomorrow...
Donna Jun-11-99, 05:11 PM (GMT)
What makes the yolks turn green?
DollyM Jun-11-99, 05:22 PM (GMT)
4. "I smell a controversy ..."
this is how I make hard boiled eggs. I boil a pan of water. When it's a rolling boil I lower the heat, put in the eggs, cook simmering for 3-5 minutes then remove the eggs to a bowl and set the bowl under running cold tap water until the eggs are just cool enough to handle, then crack and peel. Works (for me LOL) everytime.
PS I think overcooking turns the yolks green.
mommarocky Jun-11-99, 07:07 PM (GMT)
6. "green stuff & old eggs"
Actually, overcooking does turn them green.
The new/old thing is one of those that you hear both sides: use old, no use new...I've heard both, and I don't mean to cause an arguement, but...
Here's a farm kids opinion (we raised chickens, geese, ducks, quail, goats, rabbits, & pigs)the older the eggs get, the tighter the membrane becomes to the egg itself. It actually shrinks, becoming smaller, and adhereing more tightly to the "white".
When eggs are fresh, the membrane is very tight to the *shell*, not the "white" part of the egg, and there is a large air pocket at the pointed end.
Believe it or not, the whole thing is there to provide for the baby chicken that would normally be in the egg, were it fertilized.
BTW, HOW do you drop an egg into hot water, every time I've tried, they crack like mad, sending nasty stuff into my pot...
It sure does sound like an easy technique, though!
Lauren Jun-12-99, 08:24 AM (GMT)
That's exactly how I do it. I very rarely have a peeling problem. Actually, the only time I have problems is when I use eggs that are too fresh. I get fresh eggs from my mom's farm and usually let them sit for 2 days before hard boiling. The ice water bath after boiling really does work though.
char Jun-11-99, 09:04 PM (GMT)
Sulfur comes out if the eggs are quickly heated if I recall correctly. That creates the green color. It is nothing dangerous or wrong. Just heat the eggs slowly and this should dissapear. Char
KDtwo Jun-11-99, 09:23 PM (GMT)
if you crack the eggs and leave them in cold water while you are peeling the others....the shell will come off better.
Carol Jun-12-99, 08:44 AM (GMT)
11. "I boil mine for 15"
minutes, then immediately place in a bowl with cold running water running on them for a few minutes. After that, I leave them in the bowl of cold water while I take them out to individually peel. I think egg salad would be a good way to use the peeled ones which aren't so pretty.
candacem Jun-14-99, 09:33 AM (GMT)
You can use a slotted cooking spoon to lower the eggs gently into the water so they don't crack.
Truly Jun-16-99, 03:48 AM (GMT)
15. "To stop eggs from cracking whi..."
and coming out add a splash of white vinegar. I read that in some 12 million uses for vinegar book and it has worked for me. Marilyn (who likes deviled egg best when someone else makes them)
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