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Thread ID: 77117	2007-02-27 06:44:00	Egg shell removal	Bryan (147)	PC World Chat

Post ID	Timestamp	Content	User
528572	2007-02-27 06:44:00	OK you knowledgeable lot, how do you hard boil eggs and successfully remove the shells without them taking most of the egg with it? My wife seems to always have a problem. I'm sure that some of you know how to get pristine shell-less eggs.	Bryan (147)
528573	2007-02-27 06:57:00	I boil mine with the spuds, they are done when they dry almost instantly when lifted out of the water. I then cool them in cold water for a bit, then bash them all over in the sink so the whole outside is cracked, peel under running water.	Rob99 (151)
528574	2007-02-27 07:10:00	The Perfect Hard Boiled Egg Recipe By : Julia Child, “The Way to Cook” Serving Size : 1 Preparation Time :0:40 Categories : Cheese/Eggs Family Recipes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For 1-4 Eggs: 1 to 4 Eggs 2 quarts water -- * see note For 12 Eggs: 12 Eggs 3 1/2 quarts water -- * see note For 24 Eggs: 24 Eggs 6 quarts water -- * see note Special Equipment_________________________ High (not wide) Saucepan with cover Bowl w/ice cubes & water (large enough to completely cover eggs) *note: water should cover the eggs by 1 inch, so use a tall pan, and limit cooking to 2 dozen eggs at a time. 1. Lay the eggs in the pan and add the amount of cold water specified. Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 17 minutes. 2. When the time is up, transfer the eggs to the bowl of ice cubes and water. Chill for 2 minutes while bringing the cooking water to the boil again. (This 2 minute chilling shrinks the body of the egg from the shell.) 3. Transfer the eggs (6 at a time only) to the boiling water, bring to the boil again, and let boil for 10 seconds - this expands the shell from the egg. Remove eggs, and place back into the ice water. Chilling the eggs promptly after each step prevents that dark line from forming, and if time allows, leave the eggs in the ice water after the last step for 15 to 20 minutes. Chilled eggs are easier to peel, as well. The peeled eggs will keep perfectly in the refrigerator, submerged in water in an uncovered container, for 2 to 3 days. - - - - - - - - - - - - - - - - - - NOTES : The perfect hard boiled egg has a tender white, and a yolk properly set. There is not the faintest darkening of yolk where the white encircles it (a chemical reaction caused by too much heat in the cooking process). Eggs cooked this way can also be peeled neatly. The system described here, developed by the Georgia Egg Board, takes a bit of fussing - but it really does produce an absolutely Perfect Hard Boiled Egg!	zqwerty (97)
528575	2007-02-27 07:28:00	Running under cold water does the trick :thumbs:	Shortcircuit (1666)
528576	2007-02-27 10:14:00	Be sure to get egg's from fowl's that have been fed olive's in their diet, preferably from the Marlborough region. Bob M.	BobM (1138)
528577	2007-02-27 10:38:00	I long time ago, before the internet, I had a job where every morning I had to hard boil 2 dozen eggs and peel them. Sometimes they would peel perfectly, quickly. Other times the shells would stick to the eggs and it was a hassle. Each time I ran them under cold water for about 5 minutes. A few years ago I read somewhere that it depends on the eggs themselves - the type of chooks, their feed, living conditions. it may make a difference with free range eggs, maybe organic as well. Julia Child's tips are impressive but time-consuming.	Strommer (42)
528578	2007-02-27 10:45:00	Julia Child must be freakin nuts, or trying to expand a small role. If I asked someone to write up some guide lines for a boiled egg and they came back with that then I.d have them shot, beaten and burned at the stake. Let me give you all the skinny. Boil the damn egg in some damn water, Peel the damn egg. If this fails, get the wife to do it.	Metla (12)
528579	2007-02-27 11:24:00	Boil the damn egg in some damn water, Peel the damn egg. If this fails, get the wife to do it.I can't believe that someone can't peel a bloody egg. Just practice the exercise. And just don't ever try to boil toast!! X 2 what Metla says.	Greg (193)
528580	2007-02-27 14:59:00	Actually, it's a problem with freshness . The fresher the eggs, the harder they are to remove from the shell . If they are store-bought, they are probably covered in a light oil or wax to keep bacteria out as shells are variably permeable so the chick, should there be one, will not suffocate . These eggs are the easiest to peel as the membrane for the respiration of the chick has pulled away from the shell . Fresh eggs (I raise them) have that membrane very tightly affixed to the shell and therefor make it hard to remove the shell when they are cooked . Most farm fresh eggs sold by mom-and-pop chicken ranchers are not usually dipped into sealers either because they know they will be consummed very soon after sale . It's amazing that "Strictly Fresh" eggs in the market may be several weeks old . Some of the time they have not even been refrigerated . That's proof of how good that coating is on the shell for keeping destructive bacteria out of the egg interior . If we need a large number of boiled eggs for a recipe that needs them, we usually go out and just buy some for that purpose . All other times, we eat our own produce .	SurferJoe46 (51)
528581	2007-02-27 17:00:00	Agree with freshness theory. I had same problem with eggs I bought from egg farm. I foolishly thought they weren't fresh and complained - "egg on my face" when told the exact opposite, it is their freshness that makes them hard to peel. Store bought eggs sometimes sit on shelves for weeks before even being sent to supermarket for sale.	sam m (517)
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