By basia1 on May 09, 2003
Photo by Liza at Food.com
Photo by Liza at Food.com
"From Alton Brown's "I'm Just Here for the FOOD". Haven't tried this yet, but Alton says this provides a creamer egg than steaming or boiling. He says it is a bit harder to peel though. Posted in response to a recipe request. (NOTE: Servings depends on how many eggs you decide to cook!)"
Serving Size: 1 (89 g)
Servings Per Recipe: 12
"Julia Child has a method to make eggs easier to peel: after the ice water plunge, put in boiling water for another 10 seconds or so and then cool again. The idea being that you submit the egg and peel to more thermodynamic shock which results in shrinking and expanding the shell. YMMV"
"I make my eggs this way all the time! Definitely easier to peel in the water, or while still dripping wet. The egg white comes out fluffier, less rubbery than traditional hard boiled eggs. I make these almost daily for my DH's breakfast the next day."
"The eggs came out great! I found an easy way to peel them: If you have a SonicBlade, use one of the prongs from the food holder that came with it. If you don't, just use a needle or pin. Poke a small hole in the top of the cooked egg andpull it towards the bottom, keeping the tip of the needle so that it's touching the inside of the shell. Using the long crack made by the needle/prong, peel one side of the shell off at a time"
"I found this a very convenient way to hard cook eggs for my 5 year old to color for Easter. Luckily, she dropped one while coloring and it cracked, so we were able to peel and eat it earlier than tomorrow. I didn't try to peel the egg right after cooking though. The ice water bath cooled them, my daughter colored them and then we refrigerated them for several hours. We easily peeled the tester egg after refrigeration, and I was particularly impressed with the lightness of the egg white. It's not as rubbery as the boiling technique and the yolks were nicely centered. Next time I'll reduce the timing a little bit, to avoid overcooking. Although it wasn't as bad as when they're boiled, I still found the outer rim of the yolk slightly grayed. Also, I noticed tiny burnt spots on the shells that line up exactly where the eggs sat between the grates on the oven rack. These are really no big deal at all, just observations. I definitely prefer this method to boiling, and inevitably overcooking my eggs. Thanks for posting this recipe, basia1, I'll be using it again and again!"
"Loved this! No matter how many times I have boiled eggs, they have never peeled nicely. This recipe was perfect! Put them in the oven, set timer for 30 minutes and walk away. Plunged eggs in ice bath and peeled one within a couple minutes. PERFECT. Seriously, you need to try this. Going to color eggs this weekend for Easter and this is how we will prepare. Thanks Alton!"
"I have this cookbook, and I tried these eggs. They *are* creamier than boiled eggs, or at least they seem so to me. And, for hard cooked eggs, they are pretty tasty. However, they are a royal pain in the patooty to peel. I tried peeling them warm and cold, and both ways were equally frustrating. Does anyone know of a way to make them easier to peel? "
"Whether you boil or bake an egg is irrelevant to how you cool and peel it. Always put the eggs in ice water for 5 minutes and then peel under cold water. Always fully crack the egg and start at the fat end, this is where the natural air bubble is. If this recipe makes your eggs easier to peel, it isn't because you baked it, it's because you ice bathed it. These are not good, they don't cook evenly at all."
"I am a huge Alton Brown fan and I follow and learn from him religiously but this was an epic fail. I don't know what I did wrong I followed the recipe exactly. Of course when I do something I do it big I tried 6 dozen eggs. Out of all of them I got around 6 whole eggs and probably about 40 yolk that were usable. The eggs were cooked (baked) brown but I couldn't peel them and they weren't new eggs. Back to my fool proof way of boiling them...now to just find a recipe for egg yolk salad!"
"@GoKittenGo: Fresh eggs are extremely difficult to peel. You must use week-old eggs at the earliest."
"Was impressed on how these came out. I tried peeling these as other reviewers posted, even the Julia Child way. I would say I had 50% turn out nice and the other 50% didn't. I have farm fresh eggs though and they are harder to peel, the fresher they are. Didn't change the taste any! I thought they were better than boiling in water Thanks for sharing. This one I will use again!"
"Very leathery outside, with some discoloration. Yolks are as advertised. Taste is good. I suspect a mistake may have been to choose convection bake on our oven, rather than the plain 'ol "bake." Will try this again in that mode."
"I'm surprised to read all the undercooked reviews because mine were way overdone. They were all brown on the top layer of the whites. I agree that they were crazy hard to peel, though. The shells would shatter into tiny little pieces, but every little piece was holding onto the shell lining, which was holding onto the white for dear life. It might be great if I did it at a lower temperature or for less time, but this was such a colossal waste of time, I'm not going to bother. Oh, and the shells exploded in the oven for a few of them."
"I baked 2 dozen fresh eggs in mini muffin pans. Followed the direction above. The shells had discolored spots that came off in ice bath. Peeled/halved 3 eggs for myself and the kids. Shells came off neatly. The yolks were perfect. No grey/green. Texture of whites is softer. Slight yellowing of the whites where it had contact with pans. Refrigerating the remaining eggs in water to color with the kids in the morning. I would definitely hard bake my eggs again. :)"
"OMG -- these eggs were absolutely perfect. Centered, fully cooked (but not overcooked) yolks. WAY easier than boiling. Easy to peel. I've never made such perfect hard boiled eggs before! I'm never, ever boiling eggs again. With the ease of peeling and the perfectly centered yolks, these will be perfect for deviled eggs. I like the brown spots on the egg whites -- rustic!"
"Great method for perfect eggs! Thanks for sharing the method!"
"I want only to comment on peeling eggs until I have a chance to try this recipe. Put cooled eggs into a metal pan - such as what you might have used if you boiled them. Add some cold water. Put lid on pan. Shake the dickens out of it. Take off lid and the peeling should be nearly complete - an easy rinse off where needed."
"This recipe is taking longer than 30 min. I preheated the oven at 325, put eggs on cookie sheet for 30 min. cooled in ice water, as soon as started peeling the egg, I knew it wasn't done, put them in for 5 min, same thing, 10 more min. same thing, 15 more min. with 4 min. left. and waiting. They're on the center rack, my oven works great! Any suggestions would be greatly appreciated. Just took them out, they're a lot better. Final baking time 1 hour, ice bath 15 min"
"I cooked some this way today. After taking them out of the oven, I put them in a bowl of water and ice for a few minutes. They peeled easier that way!!! I made deviled eggs with the eggs."
"If you hold the eggs underwater while peeling them it makes it much easier."