primitives discuss boiling eggs

[debk]

My mom's English and my dad's from the Bronx... deviled eggs just didn't happen at our house.

It wasn't until I moved here to E TN, that I found out they were at almost everything "special"...same with ham biscuits, no matter what time of year, or what meal. Here people serve them at cocktail parties, both biscuits and deviled eggs!! I got into making them a lot because I took them to a big tailgate one year, and from then on I always had to make deviled eggs and sweets, that I had already been committed to. That's how I got into doing them in the food processor.....turning 3 to 4 dozen eggs into deviled eggs the morning of a tailgate is terribly time consuming, and I'm so anal about my cooking they always had to be done that morning and look perfect. I would always boil extras, so that if they didn't peel right, I had extras.

Growing up in the midwest, deviled eggs were at picnics, or church potluck suppers in the summer. My mom occasionally would do them with leftover Easter eggs, but usually it was egg salad for school lunch. We always had them July 4th and Memorial Day at my step-grandmothers.

[Karin]

The DUmmie from the OP is just going to have to get over it.  You need slightly staler eggs to do the hard boiled.  She needs to stop jumping up and down yelling "I want fresh!  I want I want I want!"   Maybe God made it that way, so that staler eggs could also enjoy a role in life. 

I once threw a party where somebody brought devilled eggs.  They were gone in 3 minutes flat.  The crab ones sound good. 

[delilahmused]

The DUmmie from the OP is just going to have to get over it.  You need slightly staler eggs to do the hard boiled.  She needs to stop jumping up and down yelling "I want fresh!  I want I want I want!"   Maybe God made it that way, so that staler eggs could also enjoy a role in life. 

I once threw a party where somebody brought devilled eggs.  They were gone in 3 minutes flat.  The crab ones sound good. 

I hard boil fresh eggs all the time (from the chicken's butt to your mouth) and rarely have problems peeling them. Rolling them on a hard surface (with just enough force for little cracks to form on the shell without mushering the egg) until the shell looks kinda like a puzzle (or Humpty Dumpty) that's been put back together) works nearly every time.

Cindie

[Godot showed up]

LWolf


Anybody have any good tips for peeling fresh boiled eggs without destroying them?

I think I can help you there LWolf. Take off the oven mitts.

[AllosaursRus]

Put fresh, room temperature eggs in cold water. Bring them to a hard boil and let them boil for a few minutes. Turn the heat off and cover tightly. Run off and do something else and forget about them completely. An hour or so later remember you were making hard boiled eggs. They should still be warm. Don't dump out the warm water, just run cold water in the saucepan until the all the water in the pan is cold. Take the eggs out of the pan one at a time. Roll them over the counter top until there are small cracks all over the shell. The shell should peel right off. Sometimes I have to run cold water while I peel them. I've experimented with every technique I've read about over the years. This is a combination of all I've tried and works about 95% of the time. Of the times it doesn't what difference does it make if the white looks a little weird? Those are just candidates for egg salad.

Cindie

Pretty much how I do it with fresh eggs except I bring the water to a boil, shut off the heat, drop the eggs in and let stand for 20 minutes. After the 20 minutes I run cold water until the eggs cool, smack both ends and roll them on the counter and peel.

I find this is the only way to hard boil "fresh" eggs. Any other way and the shell sticks and mangles the egg when peeling.