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I've tried ALL these things and just gave up... None of these things works for me--
LOL, same here. There's no rhyme or reason. I can boil two eggs from the same damn hen, the same freshness (or not), the same cooking/cooling/additions to water/whatever technique, and one will peel PERFECTLY and one will be a disaster. I simply don't believe there is a foolproof method, full stop.
I have the simplest tastes. I am always satisfied with the best.
I've tried ALL these things and just gave up... None of these things works for me--so i simply crack it in the middle, use my thumbs to open the egg up into two pieces, and scoop out the lovely stuff with a spoon! No prob, unless you want deviled eggs...!
You tried the microwave cooker and it didn't work?
I can't tell you how glad I am this thread popped up... earlier this week I was making deviled eggs and the peeling was IMPOSSIBLE. The egg whites looked like something chickens had pecked at. I kept thinking, how in the world did my grandma make a gazillion deviled eggs for every picnic? This is a nightmare! Like the OP, I've tried a lot of different things (vinegar, no vinegar, salt, bicarb, etc) but may cooking them in my rice steamer and then peeling them warm. Who knows.
It's super easy. After boiling you transfer eggs into a container and fill with cold water while you drop them so the egg shell will crack all over. The water gets between the egg and shell through the cracks and then the peel just comes off.
Of course, if all else fails, you can slice them in halves and separate with a spoon.
No matter which way I hard-boil an egg I can never seem to peel them without a lot of the white coming off with the shell. I've tried adding salt or baking soda to the water. I have tried different cooking times. I've tried boiling and baking.
Has anyone found a way to successfully peel eggs? It drives me crazy!!!
I found this over Christmas and it works every time:
Half an inch of water in a pot - any pot, any size
Bring to a boil with lid on
Add eggs, hot, cold, 2, 3, 5 whatever
Lid on, boil for 6.5 mins for a runny center. I do them for 7 and half mins for firm centers.
Remove from water, run cold water over the eggs for 30 secs
Peels easily and works every time!
This works because it is a combination of boil and steam, and the water never goes off the boil when u addd the eggs.
Well, I am asked to bring deviled eggs to every family event because they look so gorgeous ( and sometimes I put lobster in them, but before the microwave cooker I would go thru dozens of eggs to get maybe 20 perfect ones. You have to experiment with your microwave power but after that it works like magic. I keep hard boiled eggs in the fridge all the time, rub on a little avocado or macadamia oil, sea salt & org pepper=delicious snack food.
I make sure to crack the shell after cooking and then let them sit in some cold water. The water gets between the egg and the shell making it easier to peel.
This is definitely the best way! I change the water in the pot to cold water, adding ice in summer when tap water is warmer, then take each egg out and crack on the side of the pot, then once all are cracked I proceed with wet hands to peel the egg, making sure to get underneath the skin part when first starting, this keeps the shell nicely together and it will then slide right off. Good luck!