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Discussion in 'All Other Discussions' started by freeatlast, Apr 26, 2012.
Peeling Hard-boiled eggs
More sanitary to rap both ends on the table and roll the egg between your hand and the table. Anyone want to eat "his" eggs at a potluck?
I think that is for your own use, don't you?
bleck, I do the roll method too. But if you want hard boiled eggs to peel smoothly they should be steamed! Like broccoli! Takes about 14 minutes for perfect eggs that will peel perfectly, no blowing germs on them required!
What are you using to steam them?
A regular steamer. Water goes in the bottom and a rack sets over the water. Put it on the stove and the steam from the water boiling cooks the eggs.
The last one I bought was a double boiler that also contained a steamer. I got it at Walmart let me see if I can find you a link.
Here you go:
This one looks a little bigger than the one I have. I think mine might only be a 2 quart.
Tried it a couple months ago, didn't work at all for any of us who tried.
Seriously? I had great luck. Did 48 deviled eggs for a church gathering and they were perfect!
But, I found if I stacked the eggs they didn't cook just right and didn't peel nicely either. I was able to do about 10 at a time in each steamer (I have two).
I meant with blowing them out of the shells. I've never tried steaming them.
I can not buy a double boiler for love or money here......make do with a do-it-yourself job.
Is this one of those "Only-Americans-Will-Understand-the-Joke" threads? If not, i.e. if it's serious, I am left wondering what the problem is. The site linked to in the OP says: "Hard-boiled eggs are a great, protein-packed snack, but getting them out of their shells can be messy and cumbersome." (my emphasis). Compared with filetting fish or getting the skins off tomatoes, shelling a hard-boild egg is easy.
Richard P., Somerset: "hard boiled eggs wont peel cleanly. im having trouble with hard boiled eggs. . ."
Nnope, not a joke; we Americans are perfectly serious about having perfectly shelled hard-boiled eggs. To serve an egg with chunks of the whilte torn jagged, just isn't done. Especially if the event is a special fundraiser for a church or some such thing. The eggs have to look as good as they taste!
IME, the older the egg the easier it peels after being cooked. The inner skin will 'slip' on a two week old egg (or thereabouts).
I've heard terrible reviews about something called "Eggies," which made me immediately buy them. (only six bucks from "books are fun" so why not try it?) I'm going to see how they work, completely following the instructions because those who have give it good reviews.
They look simple enough. Oil these little plastic, egg shaped container, crack the egg and put it in, screw on the top and boil them.
If it doesn't work, anyone wanna buy a set of Eggies? They're only $20 plus $50 shipping and handling. Haaaaaaaaaaaa But wait, if you call now, I'll throw in a FREE egg white separator!