Thursday, May 20, 2010

The mystery of the hard boiled egg.

This is a post about hard boiled eggs.
Why?
Because I need answers.

Why is it that it's sometimes impossible to peel the shell off the egg?

For example, the egg on the left, who refused to relinquish it's shell.
Did I somehow, in the last 30 years, miss how to properly peel an egg!?

Is this what I get for being the kid who caught crayfish and lightening bugs instead of being the one who was in the kitchen making coffee cake and chocolate gravy?

Perhaps this is a result of going to a high school that did not offer Home Economics?

Can someone please help me?

5 comments:

Mike V said...

I think this is the answer to all of your problems...
http://www.eggstractor.net/
Your Welcome!

Ben and Melissa said...

That is fantastic, Mike! Hilarious!

I'm typically anti-unitaskers (http://unclutterer.com/category/unitasker-wednesday/), but I might make an exception for the Eggstractor. :)

Cathy V said...

Don't hardboil fresh eggs. Older ones peel easier. That's my trick.

Chrissy said...

Boil the water FIRST...
put the eggs in...
let them boil for 12 minutes...
dump out boiling water...
shake the pan...
(to crack the shells)
Cover with ice water... peel.
And no, they are not always 100% beautiful.

BoyDena Smiley said...

I have had this problem for years and was so sad because I LOVE hard boiled eggs. I had everybody tell me what to do and but nothing really worked until now. I have found the solution!!!! Fill the pot with cold water until the eggs are covered by an inch of water. Turn it on high until it boils then simmer for 15 minutes or more. When done run them under cold water. This has saved my life. I have only had one or two eggs peel badly in the last couple of years since this method. I think I found it in the JOY of COOKING book. I also have heard to add some oil to the water helps to peel but I have not tried that. Good luck and you will be ready for Easter next year!
-Boyd

PS Peel 6 eggs then boil them for 15 minutes in:
3/4 cup soy sauce
1/2 cup water
2 tablespoons sugar
2 star aniseeds
2 tablespoons sherry

We call them rotten eggs, but they are to die for! They are best if you let then sit overnight in the fridge so the mixture soaks in