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Old 10-16-2006, 01:17 PM   #1
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How to peel hard boiled eggs

I know practically everyone has boiled eggs, and sometimes they're easy to peel and sometimes they're a bear.

Have you seen the automatic egg peeler on TV? The one where you just pop in in the thingy and push down and it emerges sans shell?

You don't need the fancy do-hickey to use the same principles of physics (ayes...like I know any physics) to have the egg release the peel.

For starters, the freshest eggs are the hardest to peel. If you have very fresh eggs, just let them sit at room temperature for a few hours.

Boil, simmer, or heat your eggs until the yolks are set, but not too long so you get the dark iron coating on the yolk. I live at such a high altitude that I need to keep them boiling for 20 whole minutes. At sea level you can probably just bring them to a boil, turn them off and let them sit 15 minutes.

When they're done, cool them under running water and let them sit in cold water until you peel them. If you plan on putting them in the fridge and peeling them later, let them sit in about 1/4 to 1/2 inch of water in the pan or bowl.

There is an air space which is usually in the larger end of each egg. This space gets larger as the eggs looses freshness. That's why they're easier to peel. Take the egg and rap in on the counter or cutting board, hitting the larger end firmly straight down. This forces some of the air up through the membrane, loosening the shell.

Then press it down in a rotating motion, cracking the shell close to the first break and rotate it about 3 times, gently but firmly breaking the shell out more from the bottom.

Then take the egg and hit the top of the shell (the narrower end) straight down and rotate and rock it like the bottom. 8 times out of 10 the egg will be ready to fall out of the shell. The other two will take minor coaxing to get the shell off.

Rinse and enjoy!

If you're making deviled eggs and would like the yolk more in the center, turn your egg carton upside down in the refrigerator to reposition the yolk.

Deviled egg recipe: slice 6 hardboiled eggs in half lengthwise. Mash the yolks in a bowl after sprinkling with salt. Mix in 1/3 cup Miracle Whip (give or take, depending on yolk size, and personal preference) and a small squirt of ketchup. Fill the whites and sprinkle with paprika, or red chili powder if you'd like your eggs to bite you back!
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Old 10-21-2006, 11:56 AM   #2
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good one
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Old 10-26-2006, 02:15 AM   #3
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also, eggs cooked too slow will be difficult to peel. It's best to use cold tap water and brings eggs to a quick rolling boil.
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Old 10-26-2006, 02:17 AM   #4
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all the protien in an egg is in the egg white. The flavor is in the yolk, which has all the bad. If you can stand it, it's best to throw out the yolk and just eat the whites.
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Old 10-26-2006, 02:04 PM   #5
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Well, the majority of the vitamins and minerals that are good for you are in the yolk. I think if you have a high cholesterol problem, you should limit egg yolks. But for most folks, they're fine.


"Contrary to popular belief that the egg is something to avoid, numerous research and long term studies have shown that eggs are a great dietary source of many fundamental (e.g. protein, choline, cholesterol) and non-fundamental (e.g. lutein, zeaxanthin) components that are essential for optimal health. In fact, many in the fore-front of anti-aging research believe that moderate egg consumption of one per day should be an integral part of a complete anti-aging diet. "

Here's the link where I got that quote, along with some other information, very interesting!
http://www.drlam.com/A3R_brief_in_do...3-No3-Eggs.cfm
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Old 10-26-2006, 02:09 PM   #6
3 down and 1 to go! lol
 
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Just give me that Bridget Jones dooo hickey thingy her mom was promoting at the mall.....LOL

Other than that, A's on the promotion of good egg peeling techniques....LOL
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Old 11-02-2006, 02:14 PM   #7
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low fat deviled eggs

Quote:
Originally Posted by butter bean
all the protien in an egg is in the egg white. The flavor is in the yolk, which has all the bad. If you can stand it, it's best to throw out the yolk and just eat the whites.
Low-Fat Deviled Eggs Serves: 14 Group: Low Fat
Qty Serving Size Ingredient
2.00 tablespoon Sour cream, fat free
7.00 large egg white Egg, white only, raw
5.00 large egg yolk Egg, yolk only, raw
2.00 oz, raw, yields Onions, young green, raw
1.00 small Cucumber pickles, dill
0.33 tablespoon Horseradish
1.00 teaspoon Mustard
2.00 tablespoon Mayonnaise, low-calorie or diet

ADDITIONAL INGREDIENTS: 2 tsp garlic powder; 1 tsp salt. **I use Chinese Hot Mustard** INSTRUCTIONS: Hard-boil 7 medium eggs, cool completely. Cut each egg in half lengthwise. In a food processor place 5 egg yolks (reserving the other 2 egg yolks for another use) and all other ingredients. Pulse rapidly 2 or 3 times or until everything is well-mixed and onions and pickle are finely chopped -- but not too long as you don't want the filling to be too thin. Spoon filling mixture into egg whites. Refrigerate 2 hours.

Per Serving
Calories: 39.0 calories Protein: 2.9 grams
Fat: 2.3 grams Carbohydrate: 1.4 grams
Vitamin C: 0.8 mg Vitamin E: 0.4 mg/IU
Vitamin A: 39.7 RE Vitamin A: 155.9 IU
Carotene: 2.6 mg Cholesterol: 78.5 mg
Saturated Fat: 0.7 grams Monounsat Fat: 0.8 grams
Polyunsat Fat: 0.5 grams Fiber: 0.2 grams
Alcohol: 0.0 grams Thiamin: 0.0 mg
Riboflavin: 0.1 mg Niacin: 0.0 mg
Vitamin B6: 0.0 mg Folate: 12.3 mg
Vitamin B12: 0.2 mg Calcium: 15.7 mg
Phosphorus: 36.3 mg Magnesium: 3.9 mg
Iron: 0.3 mg Zinc: 0.2 mg
Copper: 0.0 mg Sodium: 84.1 mg
Potassium: 47.5 mg Water: 27.2 grams
Effective Carb (Carb - Fiber) 1.3
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Old 11-02-2006, 02:24 PM   #8
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how long do you need to have the carton upside down in order to make them more centered
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Old 11-02-2006, 02:40 PM   #9
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I would say at least 2-3 hours. Maybe overnight would be better.
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