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  1. #1
    Older by the minute
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    Default Egg shell removal

    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.

  2. #2
    Jedi master Rob99's Avatar
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    Default Re: Egg shell removal

    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.
    Laziness is nothing more than the habit of resting before you get tired.

  3. #3
    VoidMaster
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    Default Re: Egg shell removal

    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!

  4. #4
    Damn furballs! Shortcircuit's Avatar
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    Default Re: Egg shell removal

    Running under cold water does the trick
    The best buzz is a short, sharp shock

  5. #5
    Lat-41.500s.#Lon-173.956e
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    Default Re: Egg shell removal

    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.

  6. #6
    Senior Member Strommer's Avatar
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    Default Re: Egg shell removal

    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.
    .
    .

    The whole problem with the world is that fools and fanatics
    are always so certain of themselves, but wiser people so full of doubts.

    ~ Bertrand Russell

  7. #7
    Lets play Metla's Avatar
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    Default Re: Egg shell removal

    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.
    better Dredd then dead

  8. #8
    Modulator Greg's Avatar
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    Default Re: Egg shell removal

    Quote Originally Posted by Metla View Post
    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.
    Comments by Greg brought to you courtesy AlcoLine® IV drip, for when the tedious act of drinking takes too much time away from gaming.

  9. #9
    Smiling Down On Youse SurferJoe46's Avatar
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    Default Re: Egg shell removal

    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.
    The problem with going to the stars is only the first few hundred miles.

  10. #10
    Senior Member
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    Default Re: Egg shell removal

    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.

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