I've been using this method for years for perfect creamy yellow (no sulfer green) hard-boiled eggs! If I am making deviled eggs, I do stir them every few seconds (GENTLY!!) for getting the yolk pretty much directly in the middle. (Just for looks). I don't know what the addition of vinegar does to help, but I always add it and have good luck! Always remember, the fresher the eggs, the harder to peel. I learned that when we kept chickens. So if Easter is coming or you're just planning on making devied eggs or egg salad, buy them well in advance, the dang things keep for a while! Also, whenever you're looking for a specific recipe, check to see if Kitten has one. There are some great chefs here on Zaar, and she's one of the best!
No such thing as an EZ Peel Egg! I don't know where I went wrong since I followed the directions, and I was unable to get the shells off without most of the white coming off with it. PRO: The bit of egg that was left was well cooked.
Perfect!! The one thing I might add is making sure the eggs are point down during storage so that the yolks are centered if stuffing :) You are the BEST!
I did everything the directions said, but it didn't work for me. I peeled 2 eggs and little chunks of white came off with the shell on both. Then the 3rd egg was even worse and huge pieces of white stuck to the shell and ripped off. I gave up after that and put them back in ice water to see if they would work better when they were completely cooled. I was really hoping this would work. :o(
These peeled just as badly as any other method I have tried. However, just as Kit promised, the whites were perfect, the yolk was a nice creamy yellow, and they tasted great. So i'll try it again and rerate if I can get an improvement. Update: I have tried this several more times, following the recipe exactly, I have tried old eggs and new eggs, large ones and small ones, more vinegar, less vinegar. The results are always the same. The eggs don't peel worth a darn and have terrible looking eggs, but they taste great and have good texture, so that's a plus.
This didn't work very well for me. The first two eggs I peeled were fine but the rest (of a dozen) were a mess to peel. Kittencal's recipes are usually excellent so I'll keep looking for hers.
OK, I read all these great reviews, and have to ask. What can I be doing wrong? I've tried this method dozens of times, and had the eggs peel easy maybe twice. I've tried eggs right from the store, kept in the frige for a week, jumbo, ex large , large, nothing seems to make matter. 90 % of they time they don't peel well. They taste and look great, but just won't peel. I boiled a dozen tonight, and was so frustrated peeling the first egg, I ended up throwing the shell and white in the trash and eating the yolk.
This is an old wives tale. The best way to keep eggs from cracking when they boil is to temper them in hot water first to avoid thermal shock. Cover the eggs in the pan with hot tap water and let them sit for 3-4 minutes. Pour that water off and do it again. Now the eggs are slightly warm and ready to boil - gently (turbulence can crack eggs too) - either the way described here, or boil them gently for exactly 12 minutes, then cool them immediately in ice water and peel under running tap water. If you want your eggs to peel easier, use old eggs. That's right - OLD eggs. if you plan to boil a bunch for Easter, buy them two weeks ahead of time, then store them in their carton flipped over on its side (read on). The albumen (white) in new/fresher eggs has a lower PH which causes it to adhere to the inner shell membrane. The PH is higher in older eggs, which makes them easier to peel. DON'T USE VINEGAR - it lowers the PH, and that's the exact opposite of what's needed. One-half teaspoon baking soda per quart of water will make it alkaline and could help a little to raise the PH on fresh eggs, but it can also intensify the sulfur flavor, so just stick with boiling older eggs for best results. You can increase the odds of centered yolks by storing them in the refrigerator inside their carton that's SET SIDEWAYS so the long axis of the eggs face east and west, instead of north and south. Not completely reliable, but increases the odds of centered yolks.
Well, I must be doing something wrong. This is the second time I have followed this recipe to the "T" - whatever that means. I made Baklava last night, I cook rouladen, perfect standing rib roast rare, delicious escargot, my blind diabetic dog's home made food every day but I cannot make a hard boiled egg that I can peel for my horderves with sliced egg and caviar on crackers. I'm throwing in the towel.
I have tried COUNTLESS methods of hard boiling eggs, but have always ended up with over/under cooked eggs and a horrible time peeling them. I tried this method because I've always had tremendous success with Kittencal's recipes. Once again, Kittencal to the rescue!!! Not only were these eggs cooked PERFECTLY, but they were SO EASY to peel! I'll never try another method... this is it! THANKS AGAIN, KITTENCAL!!!