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rinabeana on 4.28.2014
We gave your method a whirl yesterday and it seems to have worked! 3 dozen eggs added to boiling water, 9 minutes on the timer, only a few minutes in ice water before peeling. We had the easiest peeling experience we’ve had to date (and we’ve been doing this for over a year). There was only one egg that sort of exploded and we couldn’t recover the white. Otherwise, there were some cracks and a little white leaked out, but they were mostly intact. It’s slightly more work to add the eggs after boiling the water and remove them to a separate bowl of ice water, but it’s worth it for the time and irritation saved while peeling them. Thanks for sharing the method!
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Dax Phillips on 5.5.2014
Rinabeana, glad it worked out for you!
rinabeana on 4.24.2014
Thanks for the response! We always put our eggs in ice water after draining off the boiling water, and let them sit until most of the ice has melted and they’re cold. Perhaps we shouldn’t let them get really cold, and peel them after a few minutes, as you directed. We’ll give it a try the next time we boil eggs.
Dax Phillips on 4.24.2014
The 8-minute has just a slight bit of creaminess, but you could easily scoop it out. Go for 9 minutes if you prefer a bit harder yolk. Once cooked and placed in the ice bath, they peels come off like you won’t believe. Both my wife and I kind of giggled because we always struggled, for the most part, with removing the shells. Even after a day or two in the fridge, they come off just as easy.
rinabeana on 4.23.2014
My boyfriend and I eat hard-boiled egg whites for breakfast every morning (he has 6 and I have 3). We boil 3 dozen eggs at a time and peel them all. We’ve tried all the tricks we could find to get them to peel easier, but our conclusion has been that there is no trick that consistently works. We buy the eggs in advance and let them sit in the fridge a couple weeks. We salt the water. We have not tried your method, instead bringing the water to a boil with the eggs already in the pot. We usually boil for 12 minutes after the water has come to a full rolling boil. Sometimes the eggs peel easily, and sometimes they don’t. I’m willing to try a new method. My question is how hard are the yolks with the 8-minute method? Do you think we could easily remove the yolk from the whites after the eggs have been peeled and chilled in the fridge? I hate it when the yolk is gooey or crumbly and I make a big mess trying to separate the white. Thanks!