Marcia's StoryI've always loved hard boiled eggs. You can do so many things with them. They are low carb, healthy and filling all by themselves with a little salt and pepper.
I love deviled eggs, egg salad, and tuna with egg salad and now pimiento cheese spread with eggs, too!
I've also started using the "cage free" eggs which have a more colorful yellow, stronger white, and more vitamins.
My only problem: how to peel them without loosing pieces of the egg that get stuck to the shell.
I found the answer!! It is baking soda!!
pot of water (just enough to cover the eggs)
1Put about 3 fingers of water into the pan.
2Measure 1 Tbls baking soda into the water and stir to dissolve
3Gently place eggs in the water. As you place your eggs in the water the level of the water will get deeper. (You may need to reposition one or two so they are under water.) When you have placed your last egg in the water check the level to make sure the eggs are covered. If not, add more water. If there is more than 1/4 inch of water above the eggs, pour out a little. There is no need to spend time boiling water you don't need. This water level works with this cooking time.
4Place the pan on the burner and turn the heat to high. Set the timer for 15 minutes. (15-18 minutes if the eggs are extra large.) Let it come to a rolling boil and turn down a little if it is too vigorous but keep it boiling until the timer goes off.
5When the timer goes off, take the pan to the sink and turn on the cold water into the pan letting it overflow into the sink until you've exchanged the hot water for cold. Test with your finger: when the water is cold, turn off the tap.
6The eggs will still be hot, so be careful.
7Let them sit about five minutes in the cold water and then you can begin peeling your warm eggs.
8If you follow these cooking and cooling methods you will never get "green eggs" again. They will always be perfectly cooked with perfect yellows. And the baking soda will allow them to peel perfectly, too.
9One thing... The baking soda worked very well when I was peeling the warm eggs. It also worked well after the eggs has been stored in the fridge for a few hours. BUT... it did not work so well after the eggs had been stored in their shells for more than six hours. After that length of time they seem to be a little stuck to the eggs again, so peel them when they are warm and store them in zip lock bags or covered dish for later use. If you want them to keep their shape, put them in a bowl of cold water (enough so they float) and cover with saran wrap and place in the fridge. This way they float in the water and when you pull them out they will still be egg shaped.
10One more thing: using the baking soda does add a tiny little bit of "saltiness" to the eggs so use less salt than usual when preparing your dishes.
11Found this interesting note on the internet. I have not tried it, but am always fascinated by other people's methods:
Joan V Whiteman · Melbourne Beach, Florida
Gourmet restaurants cook eggs on the stove, pour in cold water, clamp on the lid and shake vigorously. The shells fall off. Saves power too as they only cook 10-15 mins, only 10 if you start with boiling water.
12I am grateful for the information that was posted at this web site: mnn.com/...-to-peel-hard-boiled-eggs
About this Recipe
Gail Johnson GDJJJ - Feb 16, 2013
Glory be! Can't wait to try this, cause I hate peeling boiled eggs!!
Ellen Bales Starwriter - Feb 16, 2013
Great tips, Marcia! I've never heard the baking soda tip before, but you can bet I will try it next time--thank you!
Marcia McCance mmccance - Feb 16, 2013
That is exactly how I felt, Gail. It was very satisfying to try it and find that the eggs really did peel better. Enjoy!!
Marcia McCance mmccance - Feb 16, 2013
Thanks Ellen! Let me know if it works for you, too!! Hugs!!
albina carlos whitethumb - Feb 16, 2013
Hi Marcia, My husband loves hard boiled eggs and I am going to try that baking soda idea. I have made tuna and egg salad for years too! My husband grew up on a chicken farm and introduced me to that. Take care and thank you for posting that idea!