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Thread: Why can't I peel an egg?!?? page 2

  1. #11
    JudyCr's Avatar
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    This works so great; perfect every time.
    I do 10 minutes for 4 hard boiled, 8 mins for soft.
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  2. #12
    Sandra in BC's Avatar
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    Pinch of baking soda in the cooking water should help. Cool thoroughly in water. Use older eggs.
    Sandra
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  3. #13
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    Quote Originally Posted by Sandra in BC View Post
    Pinch of baking soda in the cooking water should help. Cool thoroughly in water. Use older eggs.
    I always heard the opposite. Vinegar (acid) in the cooking water, baking soda (alkaline) in the ice bath.

  4. #14
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    I do what Tribal Rob does with the teaspoon.

    One thing - do you get them straight from the fridge or are they at room temperature? I only ask because my eggs are normally at room temperature but one time I got them from the fridge and then I ended up taking off a lot of the white when it came to peeling the shell off.
    Lilith

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  5. #15
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    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...!

  6. #16
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    Quote Originally Posted by drjoyous View Post
    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.

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  7. #17
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    I started a thread on this very topic. The answer for us turned out to be to steam our eggs for cooking instead of boiling. Here it is:

    www.marksdailyapple.com/forum/thread60562.html
    I have a mantra that I have spouted for years... "If I eat right, I feel right. If I feel right, I exercise right. If I exercise right, I think right. If I think right, I eat right..." Phil-SC

  8. #18
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    I also have this problem on occasions. I will use the spoon trip next time and see if it helps me.

    Great ideas on here. What a great forum!
    Doing my 30 day paleo challenge right now
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  9. #19
    JudyCr's Avatar
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    Quote Originally Posted by drjoyous View Post
    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?

  10. #20
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    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.

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