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Sunday, August 21. 2022

Perfect and peelable hard-boiled eggs

 A pal sent me this:



I have the perfect method of producing boiled, peelable eggs.


Steam them. Put them in a vegetable steamer basket and bring the water to a boil. Top on the pan, reduce heat to where steam is barely escaping the pan. If you have four eggs cook 12 minutes. Add 1 minute for every 2 extra eggs.


Don’t do more than 8 eggs at a time. Do them in batches. Drain the pan at the timer’s chime and fill with cold water.


Then change water and add some ice cubes to the water to bring down the temp fast and avoid the dreaded grey mantle of sulfur.


Perfect peelable eggs. Try it.




Posted by Bird Dog in Food and Drink at 13:11 | Comments (15) | Trackbacks (0)

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Poaching eggs is, in my opinion, easier than boiling them, and there are never any surprise shell bits in the eggs. I use an old, metal egg-poaching pan someone gave me.
#1 Blue on 2022-08-21 14:46 (Reply)
The Instant Pot can be hit or miss on meals but I've never made a bad boiled egg. The shell just falls off.
#2 Eric Lindholm (Link) on 2022-08-21 16:24 (Reply)
I'm a boiler, but those cooking times are spot on.

I use the jar-of-water trick for peeling: put the cooled egg in a small jar and cover with water, then shake for minute or so. The shell comes right off.
#3 Mike Anderson (Link) on 2022-08-21 16:37 (Reply)
Bulldog is correct - the steaming method is the way to go. A lot less work, too.
#4 Rocky on 2022-08-21 16:59 (Reply)
Instant Pot+5 minutes throw in bowl of ice water!
#5 Apple pie on 2022-08-21 18:25 (Reply)
Geez . . . .

How have people been able to eat hard boiled eggs down through the centuries without blog posts to show then how?
#6 feeblemind on 2022-08-21 18:39 (Reply)
Presentation, nowadays it's all about the presentation.
#6.1 Mike Anderson (Link) on 2022-08-21 23:19 (Reply)
Very good on a garden salad and 6g of protein in each egg.
#7 Lighten Up Francis Dec on 2022-08-21 23:09 (Reply)
Instant Pot is perfect. Details: set pressure cook time for five minutes, then five minutes natural pressure release, then five minutes in ice water. Perfect every time. And Feeblemind should be happy to know that after centuries of doing it wrong and eating eggshells and raggedy eggs, technology has wrought a miracle.
#8 ronetc (Link) on 2022-08-22 07:20 (Reply)
Anybody tried those "Egg Pod" microwave egg cookers they advertise on TV?
#9 snopercod on 2022-08-22 09:35 (Reply)
I don't have experience with any gadgets but I have boiled eggs in the micro by covering them with boiling water and setting the microwave to maintain a simmer. I suppose you could start with cold water. The water buffers the eggs from direct microwave energy which would toughen the egg.

In general you can greatly improve results and cut down mess if you use one of the lower power settings in the microwave. It will still be much faster than a conventional range or oven, and of course keeps kitchen and cook cooler.
#9.1 BenDavid on 2022-08-22 13:41 (Reply)
I've tried every method known to man (and woman.) Easier to buy England's Best already hardboiled and peeled eggs. They ARE perfect every time.
#10 ebknott on 2022-08-22 13:35 (Reply)
Thanks for the tip. I'll have to try those.
#10.1 snopercod on 2022-08-22 17:46 (Reply)
Just realized spell check got me. It's Egglands Best.
#10.2 ebknott on 2022-08-23 21:43 (Reply)
Five minutes in the Instapot. Remove to a bowl of ice water. Easy peasey.
#11 Pod Hamp on 2022-08-22 18:16 (Reply)

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