ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Easy Peeling for Hard Boiled Eggs - Addition to Kelly's method...

Tips and Tricks - Cooking
ADVERTISEMENT
The single best suggestion that I ever adopted was from Jacques Pepin. He pokes a hole in the "fat" end of the egg...this allows the gas to escape (The gas that makes the yolk turn green) and I have found that the hole also makes the eggs peel easier. I use an ice pick, sort of rotate it back and forth until you get a pin-size hole. I put the eggs into salted water just before the water simmers, bring the water to a gentle rolling boil, turn the water back down to simmer and start the timer...Kelly's times are good, but I cook for 11 minutes. If you put the boiled eggs immediately in an ice bath, just until they are cool enough to handle...in other words, let the cold do the work but don't allow the eggs and water to reach the same temperature, I've never had to do Kelly's 10 second dip. It is important to crack the shell all the way around...even roll the egg on a flat surface. You can peel it under running water if you like. The peel will almost come off in one piece. I've bought eggs fresh out of the chicken and barely gave them time to cool before hard-boiling them this way. I used to put the "badly peeled" eggs in my giblet gravy and save only the perfect ones for deviled eggs...they are all perfect now.
MsgID: 115690
Shared by: Denise
In reply to: ISO: TV egg peeler, Does it work?
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Corn and Crab Bisque
  • CORN AND CRAB BISQUE 1/4 cup butter 3/4 cup onion, chopped 3 cans (14 ounces each) chicken broth 3 cloves garlic 2 bay leaves 1/2 teaspoon cayenne pepper 1 teaspoon Cajun seasoning salt and pepper to taste 4 e...
  • Quick White Bread (yeast batter bread, 1950's)
  • QUICK WHITE BREAD 1 1/4 cups lukewarm water 1 pkg. active dry yeast 2 tbsp. shortening or softened butter 2 tbsp. sugar 2 tsp. salt 3 cups flour, sifted, divided use Dissolve yeast in 1 1/4 cups...
  • Barbecued Swordfish with Thai Banana Salsa
  • Barbecued Swordfish With Thai Banana Salsa- Source:milleniumfyre, 11/24/00 4 Servings: 1 1/2 lb Swordfish SAUCE: 3 tb Soy sauce; light 3 tb Sherry; dry 2 tb Oil 2 tb Oyster sauce 1 tb Honey BANANA SALSA: 2 Ban...
ADVERTISEMENT
  • Cupid's Chili Substitute Revised
  • OK, I have been experimenting with some variations on my last post and I think I have hit a perfect substitute for you Cupid's fans. I keyed in on the tamale idea and have tried several types, mostly higher end fresh ta...
  • Southwestern Bean Paella (vegetarian)
  • SOUTHWESTERN BEAN PAELLA 2 tbsp oil 1 medium-size onion, chopped 1 medium-size green bell pepper, cut into 1-inch pieces 2 cloves garlic, minced 1 cup uncooked long-grain white rice 1 (14 1/2 oz) can vegetable bro...
  • Buttermilk Dill Ranch Dressing
  • BUTTERMILK DILL RANCH DRESSING 2 cups mayonnaise 1 cup plain yogurt 1/2 cup buttermilk 1 cup minced celery 4 teaspoons Spice Islands Parsley 1...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Easy Peeling for Hard Boiled Eggs - Addition to Kelly's method...
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!