My mom would put them in cold water, bring to a boil, let sit for 15 minutes, then cold water. I grew up with gray powdery eggs. I do cold, to boil, sit for 5 minutes, then cold water. I get yellow yolks, no gray.
Yep, that’s exactly what I do. No joy.
In summation, I’ve tried almost all of these ideas, except a dedicated piece of counter clutter, which, not just yet, and salt in the water. I’ll try that next. Thanks everyone
It’s absolutely the opposite. Fresh don’t peel as easy as older eggs.
I steam my eggs. I use basically this method. Never had an issue peeling them. Plunge 'em into ice water when you’re done, crack 'em on the counter, and peel 'em under running water.
I use my Instant Pot. I’ll never make them on the stove, again. They practically peel themselves. It’s fabulous!
It always seems easier to peel eggs right after they’ve been cooked. The shells slip right off in big pieces. After they’ve been in the fridge a while the shell seems more stuck to the egg and takes more effort to get off. So you could try peeling them all after you cook them and see if that works better.
Off the wall tidbit: my father never bothered to peel a hard-boiled egg. He’d just whack it through the middle (narrow side) with his butter knife and scoop out the innards with the knife.
Or put the boiled egg in an egg cup, cut a bit off the top, add salt, then eat with a teaspoon.
I’ve done it, and that’s the only way I’ve obtained easy-to-peel eggs.
5 minutes at pressure, 5 minutes natural release, and then open the vent and cool the eggs after you take the lid off.
Fear not! The solution to your woes is here!
Tl;Dr put cold eggs in boiling water and then put the hot eggs into an ice bath. Works perfectly. Backed by the scientific method.
This, exactly. They peel like a dream every time.
I wouldn’t spring for the InstantPot merely to use it as an egg machine, but perhaps you already own one?
mmm
ETA: 8 minutes on high pressure, release steam, then into an ice bath.
Okay, I just steamed a dozen eggs a la pulykamel’s link. I went 13 minutes. Then straight into ice water. They peeled better than they ever have boiling them.
I could try pressure cooking them next time, but this was a breeze.
Deviled eggs all week!
Bonus: no eggs cracked open in the pot, so nothing to wash.
This. I do this and it always works. Boiled four eggs this way for egg salad just this morning.
I always thought that what rinsing the cracked egg does is to wash away eggshell dust that will otherwise hamper the peeling process. Just a wild-ass guess.
I discovered years ago that there is no reason, worth the effort, to peel an egg such that I end up with an ovoid sphere of peeled egg. I am only going to eat it; or mash, slice or chop it for some other purpose. So I slice them in half lengthwise and scoop out, with a teaspoon, a perfect half of a hard boiled egg from each side.
^ Well, I see your username, but: “Don’t you end up eating bits of eggshell?”
I peel eggs underwater (not running water, a bowl full of cold water). Seems to work for me. Older eggs, of course.
While the prep info is good, I thought I’d chime in with some peeling methods. Good Mythical Morning tested various ones, and the best was the spoon method. You get the spoon under the membrane and the whole thing comes apart. The shape of the spoon is close enough to the egg that you can get it in there.
That’s gross!
I feel your pain OP a while back I was broke and eating eggs three times a day, God it sucked.