Hard Boiled Eggs that peel great every time.

Gdetrailer wrote:

Ron3rd wrote:
Hi Folks,
We've been using this technique in our food business for several years and it works 100% of the time regardless if you use fresh eggs, older eggs, or whatever. The shells come off in 2 large pieces with no sticking. When we need to peel 100's of eggs, we need to do it quickly.

If you have a technique that works for you, that's fine. This has always worked for us so I'll pass it along. One thing that is different with this technique is the eggs are always added to boiling water, never cold water:

• BRING POT OF WATER TO BOIL FIRST
• TAKE EGGS DIRECTLY FROM REFRIGERATOR
• PLACE EGGS IN POT WITH LARGE SPOON/LADLE
• BOIL FOR 13 MINUTES EXACTLY
• REMOVE FROM HEAT AND RUN COLD WATER OVER EGGS FOR ABOUT A MINUTE.
• NEXT COOL DOWN EGGS WITH ICE AND LET COOL FOR 15 MINUTES
• PEEL EGGS IMMEDIATELY, VERY IMPORTANT.

Yuck.

This is the method that my Mom used when I was growing up.

It makes THE WORST TASTING OVER COOKED DRY EGG YOLKS YOU CAN GET. It also creates a greenish black color layer on the yolk surface between the yolk and white. Over all the eggs have a "sulfur" taste and smell.

Growing up, I HATED anything to do with hard boiled eggs, no amount of "deviling" mixture could hide that sulfur smell and taste.

It wasn't until a tried a method that I saw on a Rachel Ray show that I finally enjoyed hardboiled eggs, the yolk is cooked to perfection, is not dry and zero greenish black color on the yolk and best of all zero sulfur smell or taste..

Rachel Ray hard boiled egg method

" Follow these steps and you will have fool proof, easy to peel hard boiled eggs every time:

1) Place eggs in a saucepan and cover with cold water by about an inch.

2) Bring water just to a boil, then cover pan and remove from the heat.

3) Let eggs sit in covered pan of water for ten minutes, then drain and rinse in cool water until eggs are cool to the touch.

4) Peel under cold water.

5) Enjoy!"

If they had green yokes she was overcooking the eggs and doing something very different. Especially if they were dry and had a sulfur taste, she was not doing it the way I do it, guaranteed. Green yokes are a big no-no in our house.

My method produces bright yellow yokes every time, 100% percent of the time, and the shells slide right off 2-3 big pieces. The eggs are never overcooked.

My way is not the only way; if you have a method that works for you stick with it.