Ok, you have to check out this how to peel hard boiled eggs video. Must try!

Yes, must try! Eggs have become very hard to peel lately...

I never had problems peeling eggs until recently. Now, every scrap of shell clings like it is glued on. Must be new chicken re-engineering.

 
I thought I was the only one...I have about given up on deviled eggs cause I can't peel them!

Let us know - if anyone tries this - if it works. I would think if the shell is going to stick, then blowing on it like that would just blow your eardrums out...

 
I haven't tried this double-ice bath, although I do cook them by this method...

maybe the second ice dip would make a difference?

 
Ok...I tried all 3 methods - cool water, baking soda/ice, and blown out

Forget trying to blow it out...my eyeballs would pop out before the egg would.

I cooked them all the same (in two separate pans), adding a little baking soda to one pan. Brought just to boil, covered, and steeped for 10 minutes. I covered the non-baking soda eggs in cool tap water to cool off like usual. The baking soda ones I dunked in the ice bath, cracked, then back in the ice bath. Result - all peeled about the same. No noticeable difference. All were eggs from an old carton dated July 5.

At least they all peeled...that hasn't happened for quite awhile. I'll stick with old eggs from now on smileys/smile.gif

 
I usually drain them right after cooking; shake in the pot to ...

crack the peels slightly; put in ice water and leave until cold; peel under running water.

Hope this helps.

 
Yeah, I'm going to stick with the ice bath for a bit and see how it goes - also,

I have never cracked them before putting them into the ice bath, but that makes so much sense. But really, eggs didn't use to stick as much as they do these days...something must've changed.

 
Do you prick them? I use a push pin to prick the large end before boiling

It's supposed to make for a rounded egg by eliminating the air pocket, but I think it also helps with peeling.

 
I am so egg-depressed...

I love dressed eggs.

I used to make them all the time.

No problem.

The peels just waltzed off with the boil, covered pan, wait 9 minutes.

But now? The shell clings to the egg like its life depend upon it.

I had a batch of eggs in the fridge that I had been keeping for two weeks. TWO WEEKS! God only knows how old they were before then.

None of the eggs could be peeled without massive trauma to the egg.

What are the egg purveyors putting in the eggs???

 
Richard, I know we covered this in another thread, but I don't remember,

are these supermarket eggs? Have you tried organic eggs or the free-range ones from TJ's? Or perhaps there's an egg merchant at the farmers market?

If you're already buying the best of the best I apologize for adding to your egg-depression

 
Aging....

Well Richard, as you age your eggs get tougher and eventually dry up altogether. Soon you'll be enjoying powdered eggs.

My condolences on your Manopause. smileys/wink.gif

 
I peel them while still hot - and have little trouble with the shells. I also crack and peel from

the large end, the air bubble helps get a good hold on the inner shell membrane.

 
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