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Mule's easy to peel fresh boiled eggs

post #1 of 29
Thread Starter 
This is the easy way to get perfect boiled eggs every time that are easy to peel. A lot of people don't like fresh eggs because they say they are hard to peel when boiled. So this is not the way your mother thought you to do it.

Start off by getting you pan of water to a rolling boil. While you are heating the water going get a pan of ice water going. Add lots of ice then fill with water. when you get both boiling and ice water ready it is a good time to check your thermometers for accuracy.
Now that you have your water boiling use a slotted spoon to gently add the eggs. You want to boil them for a full 15 minutes regardless of size. Then gentle move them to the ice water bath for a full 20 minutes. Tap the eggs on the counter and peel. A lot of the time the eggs will almost fall out of the shell after you get it half way.















One of my hens is a double yoke girl most of the time and huge eggs. She is also my smallest hen.


chickens let out to play and eat some bugs.

Happy smoken.
David
Edited by themule69 - 4/27/15 at 8:33am
post #2 of 29
You know, I'm going to try that next time I boil eggs. I've tried a bunch of different sure-fire methods, but they are all hit or miss. I've always started the eggs in cold water then heated. never put them in already boiling water. Thanks, David.
post #3 of 29
Thread Starter 
Quote:
Originally Posted by Sota D View Post

You know, I'm going to try that next time I boil eggs. I've tried a bunch of different sure-fire methods, but they are all hit or miss. I've always started the eggs in cold water then heated. never put them in already boiling water. Thanks, David.

Give it a try it always works. I was thought by my mother to start with cold water and had a hard time peeling fresh eggs. Not any more

Happy smoken.

David


Edited by themule69 - 4/27/15 at 8:32am
post #4 of 29

The ice water does help a bunch. From what I have heard, once you boil it the shell is porous so when it soaks in ice water the water gets in between the shell and the egg to loosen it up.

post #5 of 29

Nice flock you have there, David.

 

 Ice water is the answer for sure.  I like to steam our eggs, 25 minutes at our elevation. The results are a nice yellow yolk, no green and easy to peel.

 

My daughter who raises chicks as you brought a dozen fresh eggs on her last visit and couldn't believe how easy they were to peel.

 

I'm certain many will appreciate and benefit from your tip.

 

To peel, crack the fat end of the egg then gently roll while cracking toward the small end.  The shell sometimes rolls right off with very little effort.

 

Thanks, David

 

Tom


Edited by Mr T 59874 - 4/27/15 at 8:27am
post #6 of 29
Thread Starter 
Quote:
Originally Posted by bmaddox View Post
 

The ice water does help a bunch. From what I have heard, once you boil it the shell is porous so when it soaks in ice water the water gets in between the shell and the egg to loosen it up.

The starting off with boiling does a lot also.

Happy smoken.

David

post #7 of 29
Thread Starter 
Quote:
Originally Posted by Mr T 59874 View Post
 

Nice flock you have there, David.

 

 Ice water is the answer for sure.  I like to steam our eggs, 25 minutes at our elevation. The results are a nice yellow yolk, no green and easy to peel.

 

My daughter who raises chicks as you brought a dozen fresh eggs on her last visit and couldn't believe how easy they were to peel.

 

I'm certain many will appreciate and benefit from your tip.

 

To peel, crack the fat end of the egg then gently roll while cracking toward the small end.  The shell sometimes rolls right off with very little effort.

 

Thanks, David

 

Tom

It's hard to beat fresh eggs especially when you know what went into them.

Happy smoken.

David

post #8 of 29

Thumbs Up  Definitely use the ice water, you can also crack the shells when they go into the ice water, makes them real easy to peel as you're taking them out of the water.  Hands do get cold, though!  th_dunno-1[1].gif

 

I played with eggs over Easter in the Sous Vide, wanted to make some great deviled eggs with nice moist yolks and silky, not rubbery whites.  The pic shows eggs cooked to 170 and 175 degrees, both for one hour.  It is amazing how much difference 5 degrees make, but then we all knew that about steak, right?  We just don't think about it much for eggs.  Plus how do you temp an egg in the shell?  The cool thing with Sous Vide is you bring it to equilibrium with the water, exact temp, no more, no less.  The 170 are excellent, the 175 are overcooked, dry and "greening" on the outside of the yolk.

 

post #9 of 29
Thread Starter 
Quote:
Originally Posted by frog1369 View Post
 

Thumbs Up  Definitely use the ice water, you can also crack the shells when they go into the ice water, makes them real easy to peel as you're taking them out of the water.  Hands do get cold, though!  th_dunno-1[1].gif

 

I played with eggs over Easter in the Sous Vide, wanted to make some great deviled eggs with nice moist yolks and silky, not rubbery whites.  The pic shows eggs cooked to 170 and 175 degrees, both for one hour.  It is amazing how much difference 5 degrees make, but then we all knew that about steak, right?  We just don't think about it much for eggs.  Plus how do you temp an egg in the shell?  The cool thing with Sous Vide is you bring it to equilibrium with the water, exact temp, no more, no less.  The 170 are excellent, the 175 are overcooked, dry and "greening" on the outside of the yolk.

 

Good to know.

Happy smoken.

David

post #10 of 29

Thanks for the tip , David .

 

Happy Smoking  :biggrin:

post #11 of 29
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post
 

Thanks for the tip , David .

 

Happy Smoking  :biggrin:

Stan I am glad you took a look. Happy smoken.

David

post #12 of 29

Thanks so much for this. I love farm fresh eggs and have always bought crappy storebought ones for deviled eggs. Now I don't have to. Awesome.

post #13 of 29
Thread Starter 
Quote:
Originally Posted by timberjet View Post
 

Thanks so much for this. I love farm fresh eggs and have always bought crappy storebought ones for deviled eggs. Now I don't have to. Awesome.

Give it a try and see how easy they peel.

Happy smoken.

David

post #14 of 29
Awesome.

Any trick for softboiled eggs? I like them served warm, so long ice water bath won't work.
post #15 of 29
Quote:
Originally Posted by atomicsmoke View Post

Awesome.

Any trick for softboiled eggs? I like them served warm, so long ice water bath won't work.

 

I steam mine for 5 minutes, a quick rinse in cold water to stop cooking, place in an egg cup and use an egg capper or knife to remove the top, then enjoy.

 

Tom

post #16 of 29
Egg cup, egg capper... Quite a setup you got there.
post #17 of 29
Don't forget the toast cut into soldiers for that beauty yolk.
post #18 of 29
Quote:
Originally Posted by tigerregis View Post

Don't forget the toast cut into soldiers for that beauty yolk.
Oh, man. You just reminded me of my childhood. Now I am depressed.
The soldiers these days are avocado pieces and smoked salmon chunks.
post #19 of 29

What I use.

 

41DhrfRhsPL.jpg

  • RSVP 8 Piece Egg Cup & Spoon Set

 

 

 

 

 

Tom

post #20 of 29
Quote:
Originally Posted by atomicsmoke View Post


Oh, man. You just reminded me of my childhood. Now I am depressed.
The soldiers these days are avocado pieces and smoked salmon chunks.

 

Looks wonderful.

 

Tom

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