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Post by nightowl on Jun 18, 2008 7:29:31 GMT
I'm not so bad that I can't boil an egg  but I do have trouble with hard-boiled ones  I can never get the shell off without half of the white getting stuck and coming with it  I get in a right mess Any tips? ( I boil them up from cold water cos they always crack when I put them in boiling water. Is that why they stick to the shell?) |
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Post by Chuckles on Jun 18, 2008 8:34:56 GMT
Mmmm wonder if there is a trick to doing it NO. I did 2 yesterday for my lunch and one was as you describe, infact it broke completely in half  I do them in a pan of cold water and cook for 10 mins then put the pan under the cold tap and let them stand in cold water for another 10 mins, then peel. Both eggs were the same age so thats got nothing to do with it. I wonder if they peel better whilst still a little warm, not sure. BTW I had them mashed with salt & pepper, small blob of mayo in a lovely crusty bit of bread with a few salad leaves, scrummy ;D |
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Post by Rosefriend on Jun 18, 2008 8:43:50 GMT
Pleased that I am not the only one that seems to have problems. The fresher the eggs the more difficult it is to peel them, of course. I use the egg cooker for hard boiled eggs mostly, but if not I start them in cold water.
When ready I put them into cold water for 10 mins but I crack the shells first, allowing water to get between the shell and the egg - that helps. If that still doesn't work I use the end of a tea spoon - wet it and gently put it under the shell and lift up - mostly that works very well.
And if that doesn't work and the egg looks as though it has been nibbled, I eat it myself - like Chuckles with mayo, salt and pepper and diced up onion....mmmh ..lovely.
RF
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Post by nightowl on Jun 18, 2008 9:12:45 GMT
That's agood idea RF, cracking them before I put them in cold water to cool. Thanks  Btw - Your eggs taste like Chuckles?? Have you been chewing on poor Chuckles?  |
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Post by Plocket on Jun 18, 2008 9:22:16 GMT
I think they are better shelled while they are still warm, rather than when they are cold. And you should always cook the eggs from room temperature to stop them from cracking while they boil!  |
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Post by nightowl on Jun 18, 2008 9:30:22 GMT
Ah, yes, that's a point P, straight out of the fridge normally for me |
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Post by Rosefriend on Jun 18, 2008 9:31:14 GMT
That's agood idea RF, cracking them before I put them in cold water to cool. Thanks Btw - Your eggs taste like Chuckles?? Have you been chewing on poor Chuckles? Ooo Chuckles, watch it , she's found out..... Room temperature is important. but I also prick mine...if you'll pardon the expression. RF |
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Post by Plocket on Jun 18, 2008 13:44:45 GMT
I've never pricked an egg unless I want to drain them for an art project! What does that do RF? (except for make a little hole in the egg of course!! ) |
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Post by Rosefriend on Jun 18, 2008 13:51:01 GMT
I never pricked eggs until I came to Germany - didn't know that it was done - however as a little vinegar in egg water stops eggs cracking and if they do, not leaking out too much, pricking helps stop cracking to start with.
RF
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Post by Shrubrose on Jun 18, 2008 14:21:25 GMT
Pricking lets the witch escape P - have you not come across that one? ;D Learnt it at my mother's knee.
Agree with RF - crack the shell and stand in cold water once cooked and the shell usually peels away easily (mostly!!)
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Post by Amo on Jun 18, 2008 14:46:46 GMT
I always think is is an age thing. Fresh as possible for poaching and slightly older for frying and older still for boiling.
Mine just get lowered into simmering water with a dash of vinegar for the alloted time and then in the pan under the cold tap tapping to crack a bit. I then leave then for half an hour or so before peeling.
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Post by Plocket on Jun 18, 2008 15:05:05 GMT
What witch??? |
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Post by Amo on Jun 18, 2008 15:52:28 GMT
The gassy one in the end of the egg. ;D ;D My Nan always told me have the openings in pillows on the outside of the beds to let the witches out too  I still insist on it now ;D |
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Post by Jasmine on Jun 18, 2008 16:33:49 GMT
That's why you have to bash the shell of a finished soft boiled egg as well - so a witch can't use it as a boat! I have a friend who mashes up hard boiled eggs with a little bit of mustard - it is scrummy - she makes the worlds best picnics! |
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Post by Plocket on Jun 18, 2008 17:15:52 GMT
Goodness me your Nan had some funny ideas Amo - the hole in the pillow case is so you can shove the pillow in!!!!! ;D
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Post by Amo on Jun 18, 2008 18:29:23 GMT
;D ;D
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Post by Ruthie on Jun 18, 2008 18:44:38 GMT
I've read this thread with some interest as I also have encountered the phenomenum of the egg that won't peel. I thought it was because they weren't very fresh but now, well, I'm divided on this!!
Slightly changing the subject, knowing that eggs should last for up to 6 weeks from laying, why is the sell by date always no more than a fortnight ahead. Is it because the eggs have been sitting in storage for 4 weeks or is it just because they don't want to hedge their bets? I have to say that supermarket eggs, tho' increasingly expensive, are NEVER particularly fresh!
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Post by carolann on Jun 18, 2008 18:48:48 GMT
I always crack my eggs from the pointed end where the air sack is and the shell comes off very easy, but the fresher the egg the longer you boil it, thats what I was always taught. Plocket I have never heard about the witches either, nice story though. ;D
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Post by Chuckles on Jun 18, 2008 21:49:48 GMT
Pricking the egg with a needle is something I do. You do it at the fatter end of the egg, this is where there is an air gap between the inner membrane of the egg and the shell. I think it lets the air witch out ;D because it expands when cooking and cracks the shell. I reckon thats what it does mine don't crack anyway |
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Post by Chuckles on Jun 20, 2008 11:59:34 GMT
Just done a bit of a test ......just cooled the eggs slightly under cold water running and then peeled them straight away and the shells came off much easier.
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Post by Deleted on Jun 22, 2008 17:31:55 GMT
Eggs which are too fresh will not peel easily, as the membrane will not easily part from the shell. Also best if cooled first.
As for the dating of eggs, eggs are legally required to have a Best Before 28 days from lay unless they are lion eggs.
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Post by Shrubrose on Jun 22, 2008 18:22:03 GMT
Oh I say genie, you sound like a bit of an egg-spurt if you dont me saying ;D |
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Post by Deleted on Jun 22, 2008 18:44:00 GMT
Oh I say genie, you sound like a bit of an egg-spurt if you dont me saying ;D Erm kind of its my job! LOL Just sorry I hadn't caught the post sooner! |
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Post by Shrubrose on Jun 22, 2008 18:58:36 GMT
I was just being a bit daft genie Love playing with words - but I recollect that you were in the scientific field and couldn't help myself. ;D |
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Post by Deleted on Jun 22, 2008 19:16:34 GMT
Believe me, every play on words with eggs in I have heard it already! PMSL ;D |
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Post by Shrubrose on Jun 22, 2008 20:16:31 GMT
;D
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Post by Amo on Jun 22, 2008 21:21:19 GMT
Does she get eggstra points for being clever?
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Post by Shrubrose on Jun 23, 2008 6:39:28 GMT
Eggsactly! ;D
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Post by Plocket on Jun 23, 2008 7:12:04 GMT
It's your job to shell eggs? How eggstrawdinary!!! ;D ;D ;D
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Post by nightowl on Jun 23, 2008 8:24:24 GMT
This thread has turned silly ;D How eggsasperating! ;D
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but I do have trouble with hard-boiled ones 
I get in a right mess 
I do them in a pan of cold water and cook for 10 mins then put the pan under the cold tap and let them stand in cold water for another 10 mins, then peel. Both eggs were the same age so thats got nothing to do with it. I wonder if they peel better whilst still a little warm, not sure.
I still insist on it now ;D
