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Old 04-28-2017, 07:17 PM
Mind's Eye, Watering Mind's Eye, Watering is offline
Join Date: Jun 2009
Posts: 1,148
Originally Posted by Irishman View Post
According to the article, the keys to easy peeling are to put the eggs in after the water has reached temperature, not put in cold water and heat with the water; and cold shocking the egg when removed from the heat, plus allowing to fully cool. Slow heating and slow cooling lead to the egg and shell binding.

Also, he looked at pressure cookers, but recommends against them as they cook at a higher temperature than boiling or steaming. Thus, there is a tighter window for perfect eggs. One minute difference means the difference between still soft yolk center and green skin on yolk.

If you get good results consistently from your method, then there's no harm continuing to do it that way. But he did actual experimentation, data collection, and even double blind evaluation (a separate blinded test administrator from the cook, and a different blinded egg peeler who rated how easily they peeled).
I just tried this method this evening, using eggs fresh from the store, and the eggs were a dream to peel!

Boiling water dumped directly on three dozen cold eggs, simmer for 5 minutes, steep (on burner but heat off for 7 minutes), then ice water until very cold.

The last time I did this, it took hours to peel them, and I trashed at least a half dozen. The ones I did use were all pretty rough looking.

I am now a believer! Thanks to all for this thread!