Hard Boiled Eggs
 

What is that cloudy membrane just under the shell??
Boy you get that with the shell and happy peeling.

Boiling an egg...........my method: Tap water & eggs, bring to boil, remove from heat, leave lid on, let cool naturally.


:popcorn:

We use this.. Works perfect every time. Egg Cooker

My way.....Bring water to a rolling boil, put the eggs into the water with a slotted spoon. Boil about 2 minutes per eggs (I do 14 - 15 for 7 eggs). If I'm using them the same day the go from the boil into an ice bath, if I'm not using the same day they go into the refrigerator overnight. The eggs peel easily. Found that on America's Test Kitchen, my go to for new techniques and equipment tests.

not much to do on Sunday afternoon....:shrug: so I went here
https://www.fresheggsdaily.blog/2013...-eggshell.html


"Just under the eggshell is a pair of thin whitish membranes. They help to keep air out of the egg.

Once an egg is laid, an air pocket begins to form between the two membranes at the blunt end of the egg. This air sac will continue to grow as the egg ages.

Part of the difficulty in peeling fresh hard-boiled eggs stems from the lack of space between the two membranes. Older eggs peel easily because the air between the membranes has begun to separate the egg contents from the shell. [To learn the secret to peeling very fresh eggs, read this https://www.fresheggsdaily.blog/2012...amed-eggs.html :ho:

yup totally agree with the OP....after many unsuccessful attempts I now start them off in cold water...bring them to a boil...after 5 minutes I move them into a container of ice water....wait a few minutes and the shells come off easily (finally)

Eggs
 

instapot, 5 minutes under pressure. 5 minutes natural release, let eggs sit in ice bath 5 minutes. They will literally squirt out of the shell. I also roll mine back and fourth in a bowl to Crack the shells.

I eat three or four per day, after I toss the yolks out. I bring the H2O to a boil and gently put in a dozen with a slotted spoon and cover. When the water comes back to a boil I let them boil for 10 minutes. After 10 minutes I drain the water and fill the pot back up with cold water. After a couple minutes in the cold water, I put the eggs in a bowl and into the refrigerator. This has been working great for me for years. One note, very fresh eggs bought from people who raise their own chickens don't peel well at all when boiled. I find the cheap eggs from the supermarket are best to boil and they peel very easily. The fresh eggs are better for omelettes.

We always add a squirt of Malt Vinegar to water, to stop shells cracking when boiling.

Liquid whites - or a heart attack .

Bring water to boil. Just before it boils, put in eggs. Cook 10 minutes (for two or three eggs). Turn off and remove pot rom burner. Let stand 5 minutes. Then to ice bath and peel. Crack large end, pick off shell until you get membrane underneath revealed. Peel membrane and rest of shell comes off in pieces very smoothly. Eat and enjoy. P.S. The egg cooker now available does terrific job for hard boiled and soft boiled eggs. Comfort food for my wife: two soft boiled eggs with lightly buttered toast in cup with pat of butter: all schmussed together -- happy wife/happy life.

If you peel them while they are warm much easier to peel.
I boil for 4 minutes no lid, then put lid on remove from heat or 8 minutes
Put pan in sink and run cold water over eggs
Keeping eggs in water crack both ends of eggs and then roll on the side of the pan
While still in water peel the egg .....the shell just practically falls off

DASH egg cooker. Follow the directions, including ice water bath. Coming from an ex foods instructor who use to have hit or miss on hard cooked eggs.

Place boiled egg in a small jar. Fill jar 1/2 way with water. Shake jar, egg,, water up and down vigorously. Wala the egg peals its self. Its shown on the internet. Enjoy
K

I buy at Publix cooked and peeled.

The shell will come off easier if you quickly cool them. This causes the egg to contract pulling away from the shell.