Egg Peeling Help please

D

deb-in-mi

Well-known member
I'm sure we've threads on this before but I didn't have much luck finding them.

My mom had vascular dementia/parkinsons and one of her caretakers LOVES salads - especially with eggs, cheese, avocado. My parents and the caretaker (Amanda) are coming tomorrow and it happens to be Amanda's birthday so as part of the brunch I'm making I'm making a massive salad:) (and lemon cheesecake - she loves lemons and cheesecake). (tuna with dill and lemon zest too!)

So using the cold water start to hard boiled eggs I can make a beautiful hard boiled egg (no grey around the sides) but then when it comes to peeling it; it's a disaster. I probably lose 1/3 of the egg white while picking and peeling. Please enlighten me on how to be able to peel a hard boiled egg.

With gratitude!

Deb

 
Deb if you steam them instead of boiling, the shell comes off effortlessly

 
The video is what I do, especially for the Momofuko eggs. I like the idea of shaking the eggs

will try that. Usually, I take them out of the water, tap each end on cutting board, then give them a gentle roll, shell comes right off. Every now and then I have an issue with one of the larger eggs, so want to try the shaking method to see if it does better. Steaming is key!

 
Does that method work with very fresh eggs?

I cook for a lovely lady who has chickens and we frequently use hard cooked eggs in dishes.

Her eggs are generally only one or two days old and have not peeled easily after cooking and quick cooling.

 
I have chickens and this method (steaming over boiling water) works best for me. . .

Maybe not 100%, BUT it is up there, like 90-95%/

 
No ice bath? I thought that was key

Last time and I’m getting ready to make some eggs either today or tomorrow, I did all the things. Steamed them also poked a hole in the fat end like Jaques Pepin says to do, filled extra ice trays created an ice bath in the sink where I put the eggs to sit after I took them out, leaving them till they were absolutely completely cool before peeling. Finally fantastic peeling eggs. However, I don’t know if that was a fluke.

I’ve done the shake the pan trick that sounds similar to what they’re saying here but I actually prefer not to shatter the shell and have to pick it all off where as if it has just a few cracks the whole thing seems to peel away/slide off.

Jaques Pepin also says like the rest of us he’s heard about old eggs do better, but in his personal experience, mine too, he found that to be iffy.

 
I have had eggs burst straight out of the fridge and also at room temp.

I think the important things is to be very careful not to accidently crack the shell somehow, from the time you take egg out of the carton to putting carefully into steamer basket.I use a soup spoon to carefully put eggs into the basket, and try not to bang another egg while doing it.

 
I try to be very careful too but have had a few cold ones burst, never a

room temp one. Not a big deal as I use the burst ones for egg salad and the rest for deviled eggs.

 
Yesterday, I steamed 6 beautiful fresh eggs,, 4 days old. They were room temp

single layer in a nice large steamer basket laid out flat so the eggs has plenty of room. I did 6 minutes and 50 seconds (40 seconds would have been better), put into an ice water bath. Five eggs peeled like a dream, with the last one, that shell would NOT come off, it was like it was glued on. I had to remove a layer of white, and put it into the fridge to sprinkle over my dogs kibble for dinner. Really weird. The other 5 are happily sitting in Momofuko juice...I leave them sit in there until they are all eaten. Love that stuff. I have added star anise to the marinade and various other flavors to try. One of my faves is Kaitaia hot sauce from New Zealand. Superb!

 
Momofuku's Soy Sauce Eggs recipe Karen linked

I went looking for the recipe and Karen's notes so I thought I would post it here if anyone else is interested. Colleen

Karen's tips for making eggs
https://finerkitchens.com/swap/forum1/254152_Momofukos_Soy_Sauced_Eggs

Momofuku's Soy Sauce Eggs
6 tablespoons warm water
1 tablespoon sugar
2 tablespoons sherry vinegar
3/4 cup soy sauce (we used low-sodium—if yours is regular strength, you might want to err on the side of shorter marination time)
6 large eggs
Maldon or other flaky salt, for serving
Black pepper, for serving
In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce.
Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath.
Once the eggs are cool (and the water isn't uncomfortably icy), peel them (in the water—this will help them keep a perfect exterior). Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 2, and up to 6, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion.
Remove the eggs from the sweet and salty solution. You can save the soy sauce mix for another round of eggs, if you wish. The eggs will keep, refrigerated in a tightly sealed container, for up to a month.
To serve, cut the eggs in half lengthwise and season with salt and pepper. Or Cool Hand Luke them to impress your friends.

https://food52.com/recipes/35930-momofuku-s-soy-sauce-eggs

 
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