Thread: Do you hate peeling hard boiled eggs...

Ummmm, lets see how that works when your doing 48 for service every morning

I use a steam kettle so the temp stays low(ish)... Start with cold water that has a little vinegar added, add the eggs, fill to cover if needed. Bring water to a light boil. Turn of heat and let stand for 10 minutes. Place eggs in an ice water bath till chilled. Crack shells well and in small pieces. In the water start peeling. I do this every day and it works for me. Others at work have other ways that works for them. There are MANY ways to shell eggs, one of them will work for you (without having to "spit" on them)

Originally Posted by DwarvenChef

There are MANY ways to shell eggs, one of them will work for you (without having to "spit" on them)

I am certain that was just for show!

I don't h8, but I'll make an exception for this one. Although fried in an omelet is the way to go with eggs mmmmmmmmmm

Originally Posted by DwarvenChef

Ummmm, lets see how that works when your doing 48 for service every morning

I use a steam kettle so the temp stays low(ish)... Start with cold water that has a little vinegar added, add the eggs, fill to cover if needed. Bring water to a light boil. Turn of heat and let stand for 10 minutes. Place eggs in an ice water bath till chilled. Crack shells well and in small pieces. In the water start peeling. I do this every day and it works for me. Others at work have other ways that works for them. There are MANY ways to shell eggs, one of them will work for you (without having to "spit" on them)

This is what Jacque Pepin and Americas test Kitchen both recommend-except they might use salt, I can't remember. The ice water also draws the sulfur out of the yolk. Makes for some stinky water, but the eggs are good.

He's gonna make someone a good wife someday.

i have tried this many times now and it has worked a couple times but not so much all the time. the baking soda does make them easier to peel though. it might be the eggs i am using as i only eat free run eggs from local farmer and the shells seem to be a bit thicker then the regular store bought eggs.

i am gonna try the vinegar thing though. how much do you put in?

12 eggs in a steel pot with water to cover.
1 tablespoon white vinegar
Bring to boil.
Kill Heat and place a lid on the pot
Let stand OFF THE BURNER for 15 minutes.
Run cold water over eggs until you can handle them.
Peel warm

The vinegar helps keep the albumen from sticking to the inside of the shell. It also helps the yolk from turning green.

My gig was Slob Salads (Cobb Salads) and Egg Salad. I had to do dozens and dozens of these without a steamer.

I guess I should have mentioned that I never tried this method. I have tried cold water though

Do you really find it that hard to peel ann egg?