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Weight Loss Forum / Low Carb / March 2004Easy to shell hard-boiled eggs
Apparently the eggs I get are relatively fresh, because they are quite hard to shell. It seems the membrane under the shell has quite a tendency to stick to the white and not the shell... Somebody posted here about a month ago about how to make hard-boiled eggs easy to shell. Their suggestion was to add salt and oil to the water before boiling. I tried that, and sure enough they were very easy to shell. The problem was the oil slimed the outside of the eggshell, anything the egg touched, and my hands. That didn't exactly make the easy-to-shell eggs convenient for a quick item at work or on the road... So, I tried it without the oil, just adding salt to the water. It works great! The membrane now tends to stick to the shell, and the eggs are very easy to shell. My wife also showed me a trick that helps a lot. I always just struck the egg in one place, then peeled the shell from that point. Her suggestion was to strike the egg all over, including the ends, before peeling. Wow, that simple technique change makes a huge difference also!  SignatureMark S. J. 316/251.5/155 --Pull the weeds to reply by email-- -- two tricks: 1. right after boiling, put eggs into cold water. 2. Break the shell all over (like you said). i > Apparently the eggs I get are relatively fresh, because they are quite hard > to shell. It seems the membrane under the shell has quite a tendency to [quoted text clipped - 16 lines] > Her suggestion was to strike the egg all over, including the ends, before > peeling. Wow, that simple technique change makes a huge difference also! > two tricks: > > 1. right after boiling, put eggs into cold water. > 2. Break the shell all over (like you said). I always do both, and I still have a problem with fresh eggs. I think I'll try adding salt to the water too. SignatureJean B. >> two tricks: >> [quoted text clipped - 3 lines] >I always do both, and I still have a problem with fresh eggs. I >think I'll try adding salt to the water too. I find if I put them into the cold water and peel them right away, under water, while the eggs are still hot, it's easier Skinny -- pre-diab hypo >>> Ignoramus5568 wrote: >>>> [quoted text clipped - 11 lines] >> Skinny -- >> pre-diab hypo I find the salt makes a big difference. I started adding it when I'd get frustrated even by peeling them under cold water. Monica Signature______________________________________ Started 01/20/04 362/328.6/250 ______________________________________ "First do no harm." - Hippocrates The salt seems to work pretty well. I'll try the additional step of plunging them into cold water immediately after boiling, thanks. My wife also showed me one more trick -- take the eggs out of the frig and put them in cold water in the pot. Then let the pot sit until it reaches room temp before boiling. It does seem to make for less eggs cracked during boiling! Mark. > two tricks: > [quoted text clipped - 23 lines] > > Her suggestion was to strike the egg all over, including the ends, before > > peeling. Wow, that simple technique change makes a huge difference also! All these ideas worked real well. Next night I forgot to do any of them. So this morning I decided since I don't like the whites much anyway, I'd just slice the unpeeled egg open and retrieve the yolk. Tapped it all around its 'equator' to make a line for the knife. Both its ends came off all in one piece! Just had to rinse a few chips. Skinny -- pre-diab hypo --------------------------------- >The salt seems to work pretty well. I'll try the additional step of >plunging them into cold water immediately after boiling, thanks. [quoted text clipped - 41 lines] >> > peeling. Wow, that simple technique change makes a huge difference >also! >So this morning I decided since I >don't like the whites much anyway, I'd just slice the unpeeled egg open >and retrieve the yolk. Tapped it all around its 'equator' to make a line >for the knife. > >Both its ends came off all in one piece! Just had to rinse a few chips. You're a GENIUS! Thanks for sharing! Carol Signature227/220/150 Low Carb (again) since March 12, 2004 Type 2 Diabetic since May 15, 2001 This is what backsliding does: http://photos.yahoo.com/carol_arie > All these ideas worked real well. > [quoted text clipped - 50 lines] >>>> before peeling. Wow, that simple technique change makes a huge >>>> difference also! Mark, Have you tried shelling all the hardboiled eggs at once, and taking previously-shelled eggs on the road? I don't know how much longer unshelled eggs keep than shelled, but I think it's definitely worth a try! Anne Lurie Raleigh, NC > Apparently the eggs I get are relatively fresh, because they are quite hard > to shell. It seems the membrane under the shell has quite a tendency to [quoted text clipped - 16 lines] > Her suggestion was to strike the egg all over, including the ends, before > peeling. Wow, that simple technique change makes a huge difference also! Thanks, Anne! My wife and I keep a bucket of hard-boiled eggs in the frig and boil new ones when it runs out. You're right, shelling them first is probably the best alternative. It just usually is a last-minute addition to some quickly planned trip, so we just grab them out of the frig and don't take the time to shell them before leaving. I know, it is a procrastination issue that I should probably deal with. Maybe I'll get around to it someday! ;) Mark. > Mark, > [quoted text clipped - 31 lines] > > Her suggestion was to strike the egg all over, including the ends, before > > peeling. Wow, that simple technique change makes a huge difference also! |
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