Home Ec question.

Home Ec question. (Full Version)

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popeye1250 -> Home Ec question. (2/8/2012 11:30:41 AM)
How do you get the shells off of soft or hard boiled eggs off without having to spend ten minutes and pulling hundreds of pieces of shell off of them? I've seen some cooks take about 3 seconds to shell an egg on t.v.! How do you do that???

Hillwilliam -> RE: Home Ec question. (2/8/2012 11:44:01 AM)
First thing to do is don't boil really fresh eggs. The ones that have been in your fridge for at least a week are a lot better. I put them in cold water, bring them to a rolling boil then turn the stove off and wait 20 mins. You're less likely to crack the shells that way and make a mess. Take the egg and gently tap it all around to fragment the shell into a bazillion pieces held together by the membrane. Then when you peel, peel under cold running water.

LaTigresse -> RE: Home Ec question. (2/8/2012 11:54:09 AM)
I take them out of the boiling water and into an ice water bath........works every time.

doctorgrey -> RE: Home Ec question. (2/8/2012 12:53:54 PM)
fry them DrG

kalikshama -> RE: Home Ec question. (2/8/2012 12:56:33 PM)
Both of the above tips (not using super fresh eggs; do use an ice water bath) should work and you can also add 1/2 baking soda in the ice water bath: http://www.fourhourworkweek.com/blog/2008/07/02/how-to-peel-hard-boiled-eggs-without-peeling/

popeye1250 -> RE: Home Ec question. (2/8/2012 1:09:39 PM)
Thanks, some good answers!

AttitudyJudy -> RE: Home Ec question. (2/8/2012 1:49:42 PM)
Ditto the not using really fresh eggs. Week-old eggs work way better.

BitaTruble -> RE: Home Ec question. (2/8/2012 2:19:17 PM)
fr If you plan on making deviled eggs, turn the carton on its side the day before you will cook them. That will help keep the yolks centered. Eggs 'shrink' as they age, so a week or two of age will help foster quicker, cleaner peeling as it pulls away from the interior shell. Cold water starts also help with shrinking the yolk and white a bit which helps in the peeling process as well. Also, let the eggs warm to room temperature before cooking. That will ensure the yolk and white cook evenly and that the white won't get too 'tough'. A little salt in the water can help prevent 'spillage' of the egg white in case it cracks while cooking.

AttitudyJudy -> RE: Home Ec question. (2/8/2012 3:20:40 PM)
quote: ORIGINAL: BitaTruble fr If you plan on making deviled eggs, turn the carton on its side the day before you will cook them. That will help keep the yolks centered. why can I never think of something so brilliant yet so unbelieveably simple? LOL

ashjor911 -> RE: Home Ec question. (2/8/2012 3:58:19 PM)
quote: ORIGINAL: BitaTruble A little salt in the water can help prevent 'spillage' of the egg white in case it cracks while cooking. I did not get that in my agent training....

BitaTruble -> RE: Home Ec question. (2/8/2012 4:05:47 PM)
quote: ORIGINAL: ashjor911 quote: ORIGINAL: BitaTruble A little salt in the water can help prevent 'spillage' of the egg white in case it cracks while cooking. I did not get that in my agent training.... Salt water helps the egg white to solidfy faster which helps prevent the spillage in case the shell cracks.

ashjor911 -> RE: Home Ec question. (2/8/2012 4:15:08 PM)
I never suspect it was not true, just want to make it clear that its an exciting secret.

littlewonder -> RE: Home Ec question. (2/8/2012 5:48:06 PM)
ice bath. Just falls right off.

LookieNoNookie -> RE: Home Ec question. (2/8/2012 6:58:20 PM)
quote: ORIGINAL: popeye1250 How do you get the shells off of soft or hard boiled eggs off without having to spend ten minutes and pulling hundreds of pieces of shell off of them? I've seen some cooks take about 3 seconds to shell an egg on t.v.! How do you do that??? I actually use personal chef's...it's quite a bit easier.

FrostedFlake -> RE: Home Ec question. (2/8/2012 10:09:27 PM)
Teaspoon of salt in cold water. Put in eggs. Bring to boil. Turn off burner, leave eggs on it. Cover. Let cool. Crack all over with back of spoon. Roll between hands. Peel under running water. Dump sink strainer into compost bucket. Or. Get someone else to do it.

Duskypearls -> RE: Home Ec question. (2/8/2012 11:16:50 PM)
quote: ORIGINAL: BitaTruble fr If you plan on making deviled eggs, turn the carton on its side the day before you will cook them. That will help keep the yolks centered. Eggs 'shrink' as they age, so a week or two of age will help foster quicker, cleaner peeling as it pulls away from the interior shell. Cold water starts also help with shrinking the yolk and white a bit which helps in the peeling process as well. Also, let the eggs warm to room temperature before cooking. That will ensure the yolk and white cook evenly and that the white won't get too 'tough'. A little salt in the water can help prevent 'spillage' of the egg white in case it cracks while cooking. Damn, Bita, all this great advice make you the new Egg Queen in my book! Many thanks.

BitaTruble -> RE: Home Ec question. (2/8/2012 11:28:38 PM)
quote: ORIGINAL: Duskypearls Damn, Bita, all this great advice make you the new Egg Queen in my book! Many thanks. lol Gawds, I hope that doesn't garner me a new moniker under my name. I do NOT want to be known as the Egg Queen! Oh, general FYI - you an use vinegar to the same effect as salt to prevent the egg white from eeking out of the shell when it's cracked and people swear it doesn't change the taste, but I do taste the difference and prefer the use of salt. I think it's called floccing but I could be wrong about that.. its been a long time since my school days. :D

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