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Adding vinegar softens eggshells, according to Juan Silva, a professor of food and science technology at Mississippi State University. “The eggshell is made of calcium carbonate … and adding vinegar to the water will dissolve some of the calcium carbonate,” Silva says. The result is a softer shell and easier peeling.
A number of factors can affect the peeling process, including how the egg has been stored and its age. For instance, older eggs peel more easily. “As time goes by, the albumin [protein] starts to break down and thus upon boiling the shell will come off easier,” says Silva. Another method he recommends is to add sodium carbonate, also known as washing soda, to the water, which will increase the acidity of the eggs. This helps break down the protein that holds the egg to the inside of the shell.
You can also cook eggs in boiling water, then rapidly dunk them in cold water (or a bowl of ice water) and peel. The cooling process allows the inside of the egg to shrink faster than the shell (which is less prone to expansion and contraction) and therefore the egg will not be as tightly adhered. The ice-water step must be done quickly, because the passage of time will allow the egg’s insides to once again expand and reattach to the shell.
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after googling "why don't hard boiled eggs peel" I read a post tonight that said Julia Child dipped her hard boiled eggs in boiling water for a few moments to expand the shell. I was tearing my hair out trying to deal with difficult boiled eggs, so I tried it, and darned if it doesnt' work like a charm. Gotta only do a couple eggs at a time, because they became difficult again after a few moments...+READ
after googling "why don't hard boiled eggs peel" I read a post tonight that said Julia Child dipped her hard boiled eggs in boiling water for a few moments to expand the shell. I was tearing my hair out trying to deal with difficult boiled eggs, so I tried it, and darned if it doesnt' work like a charm. Gotta only do a couple eggs at a time, because they became difficult again after a few moments of cooling. Thanks once again, Julia!-COLLAPSE
i think vinegars are also put on the eggs when they crack during boiling... correct me if i'm wrong :)
I have never used vinegar in the water for hard boiled eggs. I am not sure what the dilemma is. How hard is it to tap the egg on the side of the sink, and run under some cold water while shelling?..the shell comes right off.
Folks nowdays really like to over analyzie things, and make a big deal out of nothing.
I have never used vinegar in the water for hard boiled eggs. I am not sure what the dilemma is. How hard is it to tap the egg on the side of the sink, and run under some cold water while shelling?..the shell comes right off.
Folks nowdays really like to over analyzie things, and make a big deal out of nothing.
maria lorraine: Baking soda is sodium bicarbonate. The article references washing soda which is sodium carbonate.
yolks form the grey ring when they have been overcooked. not because the eggs were wet or anything.
you think that when you dunk it in an ice-cold bath of water, it prevents the grey ring around the yolk. All you're doing is stopping the cooking process immediately.
That also explains why it forms the grey ring when you leave it in the cooking water.
If you need to keep the eggs warm after...+READ
yolks form the grey ring when they have been overcooked. not because the eggs were wet or anything.
you think that when you dunk it in an ice-cold bath of water, it prevents the grey ring around the yolk. All you're doing is stopping the cooking process immediately.
That also explains why it forms the grey ring when you leave it in the cooking water.
If you need to keep the eggs warm after hard-boiling, but don't want the yolk to be grey, simply boil the eggs for a shorter amount of time. And allow time for the carry-over heat to cook the yolks.-COLLAPSE
There is a device that with a spring loaded needle that makes a small hole in pointy end of raw egg. This allows the air out and maybe water in, but whichever, has worked for me for an eternity regardless of hot, cold, vinegar, after boiling, from reefer, whatever.
Shirley Corriher in CookingWise, my "bible" for these kinds of things, uses: cold salted water - put eggs in uncovered -- bring to full boil -- boil 10 seconds -- cover and turn heat to just simmer -- simmer 13 minutes -- place under running water to reduce temperature -- cool -- peel. I've been doing this for years with no green/grey outer yolk, no problem peeling, and no shell splits (best to...+READ
Shirley Corriher in CookingWise, my "bible" for these kinds of things, uses: cold salted water - put eggs in uncovered -- bring to full boil -- boil 10 seconds -- cover and turn heat to just simmer -- simmer 13 minutes -- place under running water to reduce temperature -- cool -- peel. I've been doing this for years with no green/grey outer yolk, no problem peeling, and no shell splits (best to use "older" eggs).-COLLAPSE
Put eggs in pot. Add a shot of vinegar. Add water to cover. Bring to a boil, turn OFF the heat (and, if on an electric stove, move the pot off the burner) and let sit 15 minutes. Put eggs into cold water. Peel.
Fresh eggs do not peel as easily as old eggs. If you just bought the eggs and need to hard-boil and peel them, leave them overnight on the counter. (One day at room temperature ages an...+READ
Put eggs in pot. Add a shot of vinegar. Add water to cover. Bring to a boil, turn OFF the heat (and, if on an electric stove, move the pot off the burner) and let sit 15 minutes. Put eggs into cold water. Peel.
Fresh eggs do not peel as easily as old eggs. If you just bought the eggs and need to hard-boil and peel them, leave them overnight on the counter. (One day at room temperature ages an egg about the same as a week in the fridge.)
If you're looking for perfectly-centered yolks (for devilled eggs, for example), turn the eggs upside down in their container on the counter overnight.-COLLAPSE
to adress the cracked eggs: i use a wide saucepan and lower the eggs into the boiling water with a slotted spoon,if you're just doing a few or with a small strainer. i cook 3 doz at a time that way and maybe 1 or 2 crack and leak. yes, for eggs salad, which is what i make every friday, it doesn't matter.
The Julia Child method works the best no matter what:
Eggs in saucepan covered with cold water. Bring to boil, turn off heat, cover pan and let sit 18 minutes. Drain off hot water, and immediately plunge eggs into a bowl of ice water. Easy peeling and bright yellow yolks.
I thought this article was unclear and slightly inaccurate.
In new eggs, the highly acidic egg white -- albumin --...+READ
The Julia Child method works the best no matter what:
Eggs in saucepan covered with cold water. Bring to boil, turn off heat, cover pan and let sit 18 minutes. Drain off hot water, and immediately plunge eggs into a bowl of ice water. Easy peeling and bright yellow yolks.
I thought this article was unclear and slightly inaccurate.
In new eggs, the highly acidic egg white -- albumin -- clings tightly against the shell. Older eggs are less acidic, and the albumin isn't as tight against the shell -- that makes peeling eaiser.
Adding baking soda DECREASES (not increases) the acidity of new eggs so they're more like old eggs. That makes the albumin pull away from the shell and peeling easier. But you only add baking soda to new eggs you're hard-boiling.-COLLAPSE
the grey/green ring around the yolk happens if you keep boiled eggs in the cooking water. to prevent it, merely remove the cooked egg from the water when it's finished. a dry egg will never have the grey/green ring.
Do not put eggs into boiling water. This will often crack the shell even if the eggs are at room temp. Put room temp eggs into cold water, bring to the boil and boil for approx 8 minutes. Tip out the water and fill pot with cold tap water to cool eggs so they can be held. crack the shell all over with the back of a tea spoon and hold the egg under a slow running cold tap. Peel the shell away and...+READ
Do not put eggs into boiling water. This will often crack the shell even if the eggs are at room temp. Put room temp eggs into cold water, bring to the boil and boil for approx 8 minutes. Tip out the water and fill pot with cold tap water to cool eggs so they can be held. crack the shell all over with the back of a tea spoon and hold the egg under a slow running cold tap. Peel the shell away and while, doing so, allow the water to run between the white and the shell. Works every time and helps stop the grey round the yoke as mentioned before.
Ken D-COLLAPSE
The only problem with dunking the eggs in boiling water is cracking the shells -- this doesn't matter for egg salad recipes, and that's what I do.
But I want to hear from the chefs: why this predilection for adding the eggs in to cold water? Is it better? Do the eggs taste better?
You chefs actually know this stuff.
i' ve been waiting to share this with someone! i have the all time ,only sure fire way to get hard cooked eggs out of the shell- like a hand in a glove,.i've been cooking professionally for 30 years and thought i had it down: cold water- when it comes to a boil cover and take off the heat for 10 minutes.-rinse to chill... well, it didn't always work but i spread the word to all. then my new...+READ
i' ve been waiting to share this with someone! i have the all time ,only sure fire way to get hard cooked eggs out of the shell- like a hand in a glove,.i've been cooking professionally for 30 years and thought i had it down: cold water- when it comes to a boil cover and take off the heat for 10 minutes.-rinse to chill... well, it didn't always work but i spread the word to all. then my new coworker came up with a method he used at a past job and IT REALLY WORKS EVERY TIME- fresh,old,conventional,organic,local eggs-doesn't matter. pure joy!!!
here goes :add eggs to boiling water-boil for 13 minutes and rinse to cool in water. you can add ice to speed things up. haven't had a tricky one since.the shell just falls away.....-COLLAPSE
Juan's suggestion of the ice water bath immediately after boiling also has one other good effect. If you're into 'visual presentation', it really helps reduce that grey ring around the yolk.
I find that adding the eggs to boiling water--rather than to cold water and bringing them to a boil--helps the process. Though that may be all in my head. Must try the vinegar.