LauraLish Posted June 25, 2013 Share Posted June 25, 2013 Hey Guys, The membrane on my farmers market eggs is sticking to the albumen and making a crappy hardboiled egg. I've read they're too fresh, but I've set aside some for almost a month and still have raggedy eggs. What's the secret? Link to comment Share on other sites More sharing options...
malie Posted June 25, 2013 Share Posted June 25, 2013 I put a splash of white vinegar and some salt in the water right when I put it on the stove. That seems to help, although I do agree farm-fresh eggs are always the hardest to peel! Good luck. Link to comment Share on other sites More sharing options...
Revived Posted June 25, 2013 Share Posted June 25, 2013 hey sparkfriend! I've quickly realized that peeling hardboiled eggs is one of my least favorite whole30 activities. i have not discovered the secret but i can empathize with the suckiness. P.S. seeing you here just reminded me about those emails. Link to comment Share on other sites More sharing options...
Susan W Posted June 25, 2013 Share Posted June 25, 2013 It totally pisses me off too. Sometimes mine are beautiful. Other times it's a nightmare. I chill mine down in a big stainless bowl. Then I drain and bounce the eggs around in the bowl to crack the shells. No clue if that will help but it's what I do every time. Link to comment Share on other sites More sharing options...
Guest Posted June 26, 2013 Share Posted June 26, 2013 My husband found a solution to this and I'm not sure where. It may have been YouTube! So, we put eggs - old, new, brown, blue - into a steamer basket. We steam them, with a lid on, for as long as we would boil them (18 minutes here at altitude). Then, we break them all around, rinse in cold water, and peel the shells off like little coats. Link to comment Share on other sites More sharing options...
GoJo09 Posted June 26, 2013 Share Posted June 26, 2013 Also, if you crack them all the way around the middle and then roll them firmly between your palms (a little googy massage, if you will) it should help loosen the membrane all the way around. Doesn't always work, but it's about 80/20 success rate rather than 50/50. Link to comment Share on other sites More sharing options...
LauraLish Posted June 26, 2013 Author Share Posted June 26, 2013 Thanks guys! @Revived-- you seriously rock! The links in your emails (specifically the one taking me to NomNomPaleo's Whole30 archives) made me stumble on this gem of a post: http://nomnompaleo.com/post/39561896332/whole30-day-3-perfect-hard-boiled-eggs She's still aging them a bit before she boils them off, but the baking soda and pin-prick trick is something new to me. I'll give it a go Plan B is vinegar and egg massage. Link to comment Share on other sites More sharing options...
Michelle Keefer Posted June 28, 2013 Share Posted June 28, 2013 I have tried a variety of ways to hard boil fresh eggs. The best is in the pressure cooker. They almost peel themselves. I put the eggs on my stainless veggie steamer basket, add a cup of water and cook for 6 minutes at 15 pounds. Egg perfection. Link to comment Share on other sites More sharing options...
msssjenna Posted June 28, 2013 Share Posted June 28, 2013 I bake my eggs - so much easier. Here is a link with great instructions: http://unsophisticook.com/hard-boiled-eggs/ Link to comment Share on other sites More sharing options...
LindaLee Posted June 29, 2013 Share Posted June 29, 2013 I peel mine under running water whenever possible. That seems to loosen the membrane a bit and make it a lot easier. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.