Discussion in 'The Bar' started by Thelonious Davis, May 20, 2013.
how the fuck do you hard boil eggs without the shell sticking
to the white
You rinse them under cold water when peeling?
use "not so fresh" eggs and drop them into ice water right out of the boiling water.
get thru your move first before you take on something else "big", bro...
ice water right after the boiling is correct. not sure about not so fresh eggs tho
ive heard that tip before
Lay the eggs in a single layer in a large saucepan. Cover with cold water by at least 1 inch. Bring to a simmer over low heat and cook for 1 minute. Cover with a lid, turn off the heat and allow the eggs to sit for 15 minutes. Rinse with cold water.
They can be fresh, but the ice water thing is the trick.
It shocks them, and stops the cooking process.
I have 5 eggs left in a carton with a date of tomorrow. I'm gonna hard boil them tonight and make tuna melts and egg salad. I don't mean rotten eggs just eggs that are near the sell by date.
I'm not sure why but they just seem to peel better.
That method will also ensure a bright yellow yoke....I saw it on Anne burrells show
put um int the microwave on high for 5 minutes
just make soft boiled eggs and mash up saltines with them...fucking good
I have hens and very fresh eggs won't peel.
If your getting them from the store the cold water thing helps.
what about vinegar?
I'm old enough to have seen it on the French Chef
The secret is cold water but also, pour out the hot water, and before you rinse them, shake the pan covered so the shell begins to crack, then cover with cold water and let sit for a few . you have trouble, gently slide a teaspoon under the shell, and it will peal away easily
i saw Jacques PÃ©pin do that the other day thanks
shrinkage, older eggs have more air in them. Ever notice the dent in the egg on the bottom once you peal them? The older the egg, the bigger the air pocket
Thanks! Never really knew the reason but my Grandma used to always say that older eggs peel better.