There have been lots of posts here about peeling egg shells, but this
one has a new tip.
"After draining hot water from the pan, shake the pan back and forth to
crack the shells.
Add enough ice water to cover and let cool. The water seeps under the
broken shells, allowing them to be slipped off without a struggle."
Sounds like a good idea.
Nancree

"nancree" > wrote:
>Add enough ice water to cover and let cool. The water seeps under the
>broken shells, allowing them to be slipped off without a struggle."
> Sounds like a good idea.
>Nancree
Hey, Nancree. I remember reading a variation on this in some book
written by or about Julia Child years ago. Don't remember timing, but
she suggested taking the eggs out of the hot water, placing them in
ice water while the water came back to the boil again, and them
placing them back in the boiling water for 10 seconds, then , I
believe, tossing them back in the ice water. I actually tried it once
when the wife had a gazillion deviled eggs to make for a picnic. It
sounds like a lot of trouble, but Holy Cow, were they easy to peel.

One time on Usenet, "nancree" > said:

> There have been lots of posts here about peeling egg shells, but this
> one has a new tip.
> "After draining hot water from the pan, shake the pan back and forth to
> crack the shells.
> Add enough ice water to cover and let cool. The water seeps under the
> broken shells, allowing them to be slipped off without a struggle."
> Sounds like a good idea.

I've never heard this one before, sounds worth a try...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

"Gal Called J.J." wrote:

> One time on Usenet, "nancree" > said:
>
> > There have been lots of posts here about peeling egg shells, but this
> > one has a new tip.
> > "After draining hot water from the pan, shake the pan back and forth to
> > crack the shells.
> > Add enough ice water to cover and let cool. The water seeps under the
> > broken shells, allowing them to be slipped off without a struggle."
> > Sounds like a good idea.
>
> I've never heard this one before, sounds worth a try...
>

I would be interested to see how that works. I don't eat many hard cooked
eggs but once in a while to do a bunch for Deviled Eggs. Shelling them always
seems to be the worst part of the job, followed closely by slicing the little
critters in half without ripping them apart.

On Mon 28 Feb 2005 06:04:37p, Dave Smith wrote in rec.food.cooking:

> "Gal Called J.J." wrote:
>
>> One time on Usenet, "nancree" > said:
>>
>> > There have been lots of posts here about peeling egg shells, but this
>> > one has a new tip.
>> > "After draining hot water from the pan, shake the pan back and forth
>> > to crack the shells.
>> > Add enough ice water to cover and let cool. The water seeps under
>> > the broken shells, allowing them to be slipped off without a
>> > struggle."
>> > Sounds like a good idea.
>>
>> I've never heard this one before, sounds worth a try...
>>
>
> I would be interested to see how that works. I don't eat many hard
> cooked eggs but once in a while to do a bunch for Deviled Eggs. Shelling
> them always seems to be the worst part of the job, followed closely by
> slicing the little critters in half without ripping them apart.

That method works the best of any I've used, and I've been using it for
years. You can slice the eggs more easily with a very sharp knife wetted
with hot water before each slice.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" > wrote in message
...
> On Mon 28 Feb 2005 06:04:37p, Dave Smith wrote in rec.food.cooking:
>
>> "Gal Called J.J." wrote:
>>
>>> One time on Usenet, "nancree" > said:
>>>
>>> > There have been lots of posts here about peeling egg shells, but this
>>> > one has a new tip.
>>> > "After draining hot water from the pan, shake the pan back and forth
>>> > to crack the shells.
>>> > Add enough ice water to cover and let cool. The water seeps under
>>> > the broken shells, allowing them to be slipped off without a
>>> > struggle."
>>> > Sounds like a good idea.
>>>
>>> I've never heard this one before, sounds worth a try...
>>>
>>
>> I would be interested to see how that works. I don't eat many hard
>> cooked eggs but once in a while to do a bunch for Deviled Eggs. Shelling
>> them always seems to be the worst part of the job, followed closely by
>> slicing the little critters in half without ripping them apart.
>
> That method works the best of any I've used, and I've been using it for
> years. You can slice the eggs more easily with a very sharp knife wetted
> with hot water before each slice.
>
> --
> Wayne Boatwright
> ____________________________________________
>===================

I use one of those egg/mushroom slicers. Slices beautifully. Of course, if
I'm making egg salad I slice them in one direction and then turn them 90 °
and that cuts them perfectly!

Cyndi

One time on Usenet, Dave Smith > said:
> "Gal Called J.J." wrote:
>
> > One time on Usenet, "nancree" > said:
> >
> > > There have been lots of posts here about peeling egg shells, but this
> > > one has a new tip.
> > > "After draining hot water from the pan, shake the pan back and forth to
> > > crack the shells.
> > > Add enough ice water to cover and let cool. The water seeps under the
> > > broken shells, allowing them to be slipped off without a struggle."
> > > Sounds like a good idea.
> >
> > I've never heard this one before, sounds worth a try...

I haven't tried it yet, but I'll post the results when I do.

> I would be interested to see how that works. I don't eat many hard cooked
> eggs but once in a while to do a bunch for Deviled Eggs. Shelling them always
> seems to be the worst part of the job, followed closely by slicing the little
> critters in half without ripping them apart.

I find that using a knife dipped in water helps...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

"nancree" > wrote in message
oups.com...
> There have been lots of posts here about peeling egg shells, but this
> one has a new tip.
> "After draining hot water from the pan, shake the pan back and forth to
> crack the shells.
> Add enough ice water to cover and let cool. The water seeps under the
> broken shells, allowing them to be slipped off without a struggle."
> Sounds like a good idea.
> Nancree
>
It works as well as any-- I've done them this way all my cooking life. .
..but you still need to have older eggs rather than fresh and peeling from
the bubble end of the egg enhances you chance of success. You know how it
goes, when it is really important to have beautifully smooth eggs, there
isn't going to be one trick in the world that will produce them for you.
;o{
Janet

nancree wrote:
> There have been lots of posts here about peeling egg shells, but this
> one has a new tip.
> "After draining hot water from the pan, shake the pan back and forth
to
> crack the shells.
> Add enough ice water to cover and let cool. The water seeps under
the
> broken shells, allowing them to be slipped off without a struggle."
> Sounds like a good idea.
> Nancree

Once mo

1. Use older eggs - buy them ahead and let them sit in the fridge for
a week or 10 days, and they will peel very easily. OR,

2. Use an egg cooker, which doesn't require older eggs.

N.

On 28 Feb 2005 16:13:29 -0800, "nancree" > wrote:

>There have been lots of posts here about peeling egg shells, but this
>one has a new tip.
>"After draining hot water from the pan, shake the pan back and forth to
>crack the shells.
>Add enough ice water to cover and let cool. The water seeps under the
>broken shells, allowing them to be slipped off without a struggle."
> Sounds like a good idea.
>Nancree
>
Yes. I'll give it a try next time I boil eggs.

I've been tempted to try the "Eggstractor," but am unwilling to spend
$10+ on something that probably doesn't work.

Sue(tm)
Lead me not into temptation... I can find it myself!

That's my method, except I don't use ice water, just the coldest tap
water....works like a charm....Sharon

nancree wrote:
>
> There have been lots of posts here about peeling egg shells, but this
> one has a new tip.
> "After draining hot water from the pan, shake the pan back and forth to
> crack the shells.
> Add enough ice water to cover and let cool. The water seeps under the
> broken shells, allowing them to be slipped off without a struggle."
> Sounds like a good idea.
> Nancree

nancree wrote:
>
> There have been lots of posts here about peeling egg shells, but this
> one has a new tip.
> "After draining hot water from the pan, shake the pan back and forth to
> crack the shells.
> Add enough ice water to cover and let cool. The water seeps under the
> broken shells, allowing them to be slipped off without a struggle."
> Sounds like a good idea.
> Nancree

It is a good idea. Something my grandmother taught all of us rather a
long time ago LOL.

Arri London wrote:
> nancree wrote:
> >
> > There have been lots of posts here about peeling egg shells, but
this
> > one has a new tip.
> > "After draining hot water from the pan, shake the pan back and
forth to
> > crack the shells.
> > Add enough ice water to cover and let cool. The water seeps under
the
> > broken shells, allowing them to be slipped off without a struggle."
> > Sounds like a good idea.
> > Nancree
>
> It is a good idea. Something my grandmother taught all of us rather a
> long time ago LOL.


And an absolutely useless tip if you don't intend to eat the hard
boiled eggs right away. I usually cook up a dozen to keep in the
refrigerator for breakfasts and snacks. They don't keep once they're
peeled.

Just another point of view,
Susan B.

sueb wrote:
>
> And an absolutely useless tip if you don't intend to eat the hard
> boiled eggs right away. I usually cook up a dozen to keep in the
> refrigerator for breakfasts and snacks. They don't keep once they're
> peeled.
>
> Just another point of view,
> Susan B.

How about applying the opposite hot-cold contrast then? I.e., take the
hard-cooked egg out of the 'fridge and run hot water over it before
peeling. Maybe that would help separate the shell from the egg and
facilitate peeling.

-aem

"aem" > wrote in
oups.com:

>
> sueb wrote:
> >
> > And an absolutely useless tip if you don't intend to eat the hard
> > boiled eggs right away. I usually cook up a dozen to keep in the
> > refrigerator for breakfasts and snacks. They don't keep once they're
> > peeled.
> >
> > Just another point of view,
> > Susan B.
>
> How about applying the opposite hot-cold contrast then? I.e., take the
> hard-cooked egg out of the 'fridge and run hot water over it before
> peeling. Maybe that would help separate the shell from the egg and
> facilitate peeling.
>
> -aem
>
>

I have found making hard boiled eggs in my 'veggie' steamer works great.
I set the timer for 20 minutes and cook up a dozen at a time...no peeling
problems. Maybe it is the slow rise to heat that make the peeling very
easy. These eggs almost jump outa the shell.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

In article >,
Hahabogus > wrote:

> "aem" > wrote in
> oups.com:
>
> >
> > sueb wrote:
> > >
> > > And an absolutely useless tip if you don't intend to eat the hard
> > > boiled eggs right away. I usually cook up a dozen to keep in the
> > > refrigerator for breakfasts and snacks. They don't keep once they're
> > > peeled.
> > >
> > > Just another point of view,
> > > Susan B.
> >
> > How about applying the opposite hot-cold contrast then? I.e., take the
> > hard-cooked egg out of the 'fridge and run hot water over it before
> > peeling. Maybe that would help separate the shell from the egg and
> > facilitate peeling.
> >
> > -aem
> >
> >
>
> I have found making hard boiled eggs in my 'veggie' steamer works great.
> I set the timer for 20 minutes and cook up a dozen at a time...no peeling
> problems. Maybe it is the slow rise to heat that make the peeling very
> easy. These eggs almost jump outa the shell.

Hmmm... I've never tried steaming eggs before.
I'll have to give that a shot and report back.

I generally plan ahead for HB eggs and just "age" them by leaving the
raw eggs out at room temp. for 3 or 4 days. We have our own hens, so we
have _very_ fresh eggs which makes peeling a serious problem!

This comes up all the time on the poultry discussion lists I am on, and
aging the eggs has always been the standard answer that worked 100% of
the time.

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"Hahabogus" > wrote in message
...
> "aem" > wrote in
> oups.com:
snip
> I have found making hard boiled eggs in my 'veggie' steamer works great.
> I set the timer for 20 minutes and cook up a dozen at a time...no peeling
> problems. Maybe it is the slow rise to heat that make the peeling very
> easy. These eggs almost jump outa the shell.
>
> --
> No Bread Crumbs were hurt in the making of this Meal.
> Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
> Continuing to be Manitoban

I'm intrigued. I've never steamed eggs. I can do that stove top. Are you
using room temperature eggs or cold-from-the-refrigerator eggs for the
timing you use? Thanks. Janet