Prep 0 mins
Cook 15 mins
See Tim Ferriss's video on how to "pop' the egg out of the shell. http://www.youtube.com/watch?v=PN2gYHJNT3Y
- Add baking soda to a pot of cold water. Make sure the eggs are covered by 2 inches of water. When the water reaches a rolling boil, let them slow boil 12 minutes; remove from heat. Stop the cooking process by adding ice to to the water. Slightly shortening the recommended length of boiling time leaves the eggs done, but without drying the yolks. As soon as the eggs are cool enough to handle, peel them.
- Tap the end of the egg, remove shell. Tap the other end of the egg and remove shell large enough for the egg to exit. Then you can literally blow the egg out of its shell into your hand. For sanitary reasons, I recommend just removing the shell with your fingers.
- It has been said that the key to peeling them easily is not to let the egg cool all the way, but this video says it's because of the PH level of the water from the baking soda.
Okay, I've decided that you need the lungs of a bagpiper to blow the eggs out - I tried eight times and just couldn't do it! The boiling technique, however, is awesome! All of my eggs peeled beautifully, with the shells practically sliding off on their own. I did my usual cool-down method of rinsing the eggs in cold water and adding ice immediately after taking them off the stove and draining, and that seemed to work fine. Boiling eggs is usually an exercise in frustration for me, but this time I'm a VERY happy camper! Thanks for posting!
This works perfectly, even with very fresh eggs. I blew out one egg I made, but just peeled the others. I think blowing them has a lot of entertainment value, though! This is a good way to make eggs for deviled eggs. Thanks for posting!
I had high hopes for this technique--we use our neighbor's eggs, and being that fresh, they are very hard to peel. This method helped somewhat when they were warm, but I certainly couldn't blow the egg out, and a little bit of egg still stuck to the shell. When completely cold, they were just as hard to peel again. The other problem I have with this is it requires you to peel the eggs while they are still warm. What if you don't want to eat them until a few days later? How long does a peeled hardboiled egg last? I'm going to stick to just boiling eggs in water. If this had worked better, I might utilize it, but considering egg shells are porous, we don't need added salt. My suggestion--try to use not-so-fresh eggs when hardboiling. Considering all the good reviews, I'm willing to bet the cooks are all using store bought eggs, and my dilemma isn't the general population's--hence four stars because it works for everybody else. I still love you though, gailanng--your recipes rock.