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  • Eggies

    I totally suck at peeling hard boiled eggs (yesterday I had to throw 4 eggs in the garbage) and have tried just about every trick in the book to get those suckers peeled nicely. I saw something called Eggies in the store yesterday and am wondering if anyone's tried it to make hard boiled eggs. I almost bought it, but the plastic in boiling water concerns me. And nothing on the box or on their website says anything about the safety of the plastic. Too good to be true? Am I destined for a life without hard boiled eggs?
    I'm retraining and strengthening my taste buds, one primal meal at a time.

  • #2
    Use old eggs.

    Seriously. Keep them in the refrigerator for about a week before you boil them. I guarantee the shells will come off with a minimum of trouble.
    Last edited by mgoodness; 07-11-2011, 12:21 PM.

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    • #3
      Originally posted by mgoodness View Post
      Use old eggs.
      +1

      My grandmother taught me this one and it is so much easier.
      No disease that can be treated by diet should be treated with any other means.
      -Maimonodies

      The cure for anything is salt water - sweat, tears, or the sea.

      Babes with BBQ

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      • #4
        Originally posted by mgoodness View Post
        Use old eggs.

        Seriously. keep them in the refrigerator for about a week before you boil them. I guarantee the shells will come off with a minimum of trouble.
        This.

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        • #5
          Agree. Let them age. Also, adding some baking soda to the boiling water helps the eggshells remain strong and thick, making them easier to remove in larger pieces.
          Crohn's, doing SCD

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          • #6
            Yep, older eggs are much easier to peel. Eggs shells are permeable, and there is a little airspace between the membrane and shell. As eggs age, the airspace gets bigger, and then membrane looser. Not that you wanted to know all the science behind it, but there you go
            My Primal Journal with lots of food pr0n

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            • #7
              Ive always been told to rinse them in cold water as soon as they are done and that will make them easy to peel. So I always do that and I never have problems peeling mine. But I've never really tested the theory...

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              • #8
                Thanks for the replies. I already tried using older eggs, putting baking soda in the water, rinsing off the eggs with cold water, and a bunch of other stuff. I must be the world's lousiest egg peeler. I've had some random successes, but don't want to keep making hard boiled eggs just to have a less than 50% chance of actually eating them. I really like hard boiled eggs, though, and was hoping that Eggies might be a solution to my problem. At the store I also saw some gizmo that supposedly peels the egg for you. Probably too good to be true, but I may get desperate here soon.
                I'm retraining and strengthening my taste buds, one primal meal at a time.

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                • #9
                  Are you using too much pressure? I flick the egg with my finger to get the initial crack and pick a bit out with my fingernail. Then I can usually slide my fingernail under the shell, pull up gently and slide my finger between the shell and the egg. You can usually get the whole egg in just a couple peels this way.

                  I'm trying to think of an analog to this but aside from oranges which have a lot tougher skin I can't think of any. Basically like an orange except you can't roll the eggs cause you'll shatter the shell all over and you have to be a little more gentle when you pull up. Sometimes you get smaller pieces but you just slide your fingernail underneath it and pick it off.

                  There's lots of videos on youtube, I just watched a guy pick the top and the bottom off the egg and blow the whole thing out the shell. Maybe some looks there can help you.

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                  • #10
                    Eric, lol, I saw that youtube video and tried blowing the egg out. It looked cool when that guy did it, anyway.

                    I'll try being more gentle with the egg and see if that works for me. If not, I'm buying that silly-looking egg peeler product I saw at the store. I can always return it if it's a dud. My last resort after that may be buying those pricy hard boiled eggs at the store that are already peeled. The way I've been wasting eggs, I guess it wouldn't be too expensive after all.

                    Gosh, I feel like that kid in gym class who could never climb the rope.
                    I'm retraining and strengthening my taste buds, one primal meal at a time.

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                    • #11
                      [QUOTE=Heidi;505857]I already tried using older eggs, putting baking soda in the water, rinsing off the eggs with cold water, and a bunch of other stuff. I must be the world's lousiest egg peeler. I've had some random successes, but don't want to keep making hard boiled eggs just to have a less than 50% chance of actually eating them. I really like hard boiled eggs, though, and was hoping that Eggies might be a solution to my problem. /QUOTE]

                      I hear you. I have tried every known method for easy peeling and it just doesn't work. I have decided to heck with it and just buy the already boiled eggs, even if they are more expensive. I looked at the eggies thing in an online catalog, but the shipping costs up the price to almost $20. Not feeling that. I also had some concerns about boiling the plastic, so I'm curious what others may have to say about that.

                      I read some reviews online and people seemed to like the gadget, they just didn't like that the online retailer (as seen on TV-type) kept charging
                      folks' credit cards or not letting them order just 1 - they had to order 2, with additional S&H. I hate that kind of crap. The cataloger is a known entity to me, but even their shipping charges seemed too high.

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                      • #12
                        Agree with using older eggs. The membrane detaches from the shell as they get older. The only caveat is that if you wait too long, it reattaches and becomes difficult again.

                        I have little patience and no sense of "planning ahead". But I also love eggs, so I've had to find ways around this. One thing that helps is to remove the cooked eggs from the fridge and cover them with hot water for a few minutes. Something about warming them up helps to peel them a lot easier.

                        Just for basics, make sure you are cracking both ends, then roll the middle on the counter (like how you roll a lemon before you cut it for lemon juice). It gets some air in between the membrane and the egg.
                        Durp.

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                        • #13
                          Here's what I've been doing the last several times. I have had similar troubles to those described but the last three times I've done this and had many easy to peel eggs, a few not so easy, and very few that I couldn't use either for pickling or deviled eggs. Those I make into egg salad
                          I have been reading and watching a lot of Julia Child although I can't provide an exact citation.

                          1. Room temp eggs and warm-ish water, or cooler eggs and warmer water. No more eggs than float/bounce along to cover the bottom of the pan.
                          2. Electric burner on medium, 25 minutes on the timer. (You will have to experiment with your own burner units on the time/heat.)
                          3. Drain the eggs.
                          4. Transfer eggs to mixed ice and water in another pan or dish in the sink.
                          5. Leave a long time (e.g. overnight).
                          6. Then peel.
                          "If man made it, don't eat it." ..Jack LaLanne
                          "It doesn't matter how beautiful your theory is, it doesn't matter how smart you are.
                          If it doesn't agree with experiment, it's wrong." ..Richard Feynman

                          beachrat's new primal journal

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                          • #14
                            I put them in cold water and bring them to a boil, then add real salt and boil 10 min. Rinse in cold water immediately and you should have minimal problems. Also, older eggs definately work better. Good luck to you.

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                            • #15
                              I've said this like, oh, a billion times. Steam your eggs and they turn out perfect EVERY time. There's no waiting, planning, saying a spell, etc.

                              1. Fill pot 1/2 with cold water
                              2. Place steamer basket on top of pot
                              3. Put eggs in basket
                              4. Put lid on
                              5. Set timer for 20 minutes for hard cooked, 16 for medium
                              6. Turn to high
                              7. When timer goes off, place eggs in cold water for a few minutes

                              Easy.

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