So I went back to my trusty old recipe and did adjustments for easier cooling and peeling. Here is the instructions for hard boiled eggs that peel much easier for me.
Place pot of cold water on the stove
Add eggs, 1 tsp. salt and turn the heat up to high bringing to a boil
Boil eggs 2 to 3 minutes (3 minutes is what I found works for me)
Turn off heat and cover leaving pot on the stove for 11 minutes.
Take pot to sink and run cold water over it until the cold water is the temp in the pot. Let sit for a minute or two and then transfer to container and place in refridgerator.
To peel the eggs, I will crack them rolling them a bit and then peel under cold running water. The shell comes off easy this way. Now, I have not had to do this since I have found the cooking method above to work. I may have to start peeling under the water and then finish peeling without it. But for the most part it has been pretty affective without the running water trick.
Extra hint:
If doing deviled eggs, lay them on their sides 24 hours before boiling them. This will move the yolk to the center of the egg.
Here is the link to the Baked Hard Boiled Eggs:
http://www.theburlapbag.com/2012/03/make-hard-boiled-eggs-in-the-oven/
Like I said, give it a try. It may work for you. For me; not so much. Let me know if it does work for you and what did you do to make it work. I am curious what the hell I did wrong or what it could be.
Alton Brown, a famous chef uses only this method to cook eggs. If you google around, I think adding something to the water changes the acidity and makes them easier to peel. If I remember correctly, it is vinegar. But, google it. ;) It is out there somewhere I just can't find that pin at the mo... LOL!
ReplyDeleteHmm it shows me as unknown... go figure... LOL ;) It's Dianna Leigh :D Bwahahah
ReplyDeleteWeird that it showed you unknown. You can be my unknown stalker. lol. :) Just kidding.
ReplyDeleteAnywho, Amanda was telling me about Alton's recipe too. I really think the altitude is an issue. We have to change our cooking times and recipes often to make it work. And sometimes not. It's a pain but once you get the hang of it, it's not a problem. Just finding the sweet spot for cooking at 5300'. lol.
The salt actually works great and I use regular table salt too. Even if the eggs are a little old (that causes pain in the arse peeling) so I will stick to my trusty recipe. No more baking eggs for me. But like I said anyone who does it, let me know what you did. I would try it again just to see. :)