Hard cooked eggs

Posted by tangroberta (23 days ago)

I've made them 3X this month, used different brands from Thailand and USA, and every time, the shell sticks to the egg.
Would certainly appreciate some tips on how to make perfect hard boiled eggs.

(I am based in Hong Kong)

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Posted by WoDer (23 days ago)

After boiling the eggs cool them down quickly. This stops the shell sticking to the egg.

(I am based in Hong Kong)

Posted by Peggie Wong (23 days ago)

Transfer the eggs quickly from the boiling water pot into a pot of cold water for about 1/2 minute and take out. That would do. The shell will come off very easily.

(I am based in Hong Kong)

Posted by Thames (23 days ago)

If you Google this you will see lots of scientific explanations about how it is the age of the egg that determines if the shell will stick (I think it's something to do with air getting in between the shell and the egg). Basically, you want the freshest eggs for frying and old-ish eggs for boiling. However, I'm not sure if the theory applies here as it's difficult to know how old our imported eggs are. They must have gone through some preservation process as they always have an incredibly long shelf-life...

(I am based in Hong Kong)

Posted by homely (23 days ago)

Doesn't matter what stage the egg's age is, PW's method works as it came down from generation to generation.

(I am based in Hong Kong)

Posted by Slammy (23 days ago)

I do PW's method all the time and sometimes the shell still sticks. I always thought it was exactly as Thames said - that the fresher the eggs, then the shell will stick.

(I am based in Hong Kong)

Posted by Peggie Wong (23 days ago)

Hi Slammy,
Maybe the water in the 2nd pot is not cold enough for the 'chemistry' to set in......I need to feel it and sometimes the temperature of the water does seem to be too warm (maybe too many eggs) so I have the tap water running to exchange the warm water & to cool the pot down to make sure the method works....and everytime it works 100%. If 1/2 minute is too short, make it 1 minute in the cold water....try and experiment it! Good luck!

(I am based in Hong Kong)

Posted by dadda (23 days ago)

agree with the 'straight into cold water' method. We put the saucepan into the sink & run cold water into it. Keep running the cold water in for about 1 minute - otherwise the water gets warm from the heatb of the eggs. Works like a charm

(I am based in Hong Kong)

Posted by shipcastshanghai (23 days ago)

Hi Tangroberta,
The above answers are all nearly right,but,as a retired chef the key is as follows. Cook and cool but if the shell does not come off easily the egg has cooked for to long,the membrane under the shell is the vital part.
Most people over cook the eggs ,an egg will set when it hits the cold water so dont cook to long.take the egg from the cold water and mould it in your hand by gently sqeezing it ,the shell will crack all over and the membrane or skin underneath it will break and when it does both shell and membrane will fall off and you are left with the perfect egg !!!!This method has worked for me and my staff for over fifty years,we also used to pickle eggs by the hundreds and they had to be perfest not with lumps missing and broken open. Good shelling.

(I am based in Shanghai)