Ballistician 1 Posted October 21, 2008 Report Share Posted October 21, 2008 In the friggin oven. 325 degrees for 30 minutes. Why make extra work--place a whole bunch right on the rack. Cool like normally in bowl of cold water. Fantastic! BONUS! * Leave the eggs in the carton on their side to center the yolk. * Just break off the top and bottom of the egg and blow the egg out from one side. * Older eggs are easier to deshell. I like eggs. Quote Link to post Share on other sites
Cobra 76 two 2,677 Posted October 21, 2008 Report Share Posted October 21, 2008 Quote Link to post Share on other sites
Pointer 21 Posted October 21, 2008 Report Share Posted October 21, 2008 My neighbor/buddy down the road has got a shit load of laying chickens this year...my cholesterol counts probably up around 1000 Quote Link to post Share on other sites
kresk 10,063 Posted October 21, 2008 Report Share Posted October 21, 2008 My neighbor/buddy down the road has got a shit load of laying chickens this year...my cholesterol counts probably up around 1000 Gotta harden up them arteries so they don't snap shut on ya. Quote Link to post Share on other sites
RangerM9 1 Posted October 21, 2008 Report Share Posted October 21, 2008 cook eggs in shell in prefered way.........then shell toss in left over pickle juice for 1 week..... pickled eggs rock...... for more fun....add....garlic and red pepper flake.......lots......rock on and have plenty of TP ready,....... you have been warned....... if avail....add Schlitz beer......ah......college....... warning..............MASSIVE farts incoming..... Quote Link to post Share on other sites
bigj480 203 Posted October 21, 2008 Report Share Posted October 21, 2008 cook eggs in shell in prefered way.........then shell toss in left over pickle juice for 1 week..... pickled eggs rock...... for more fun....add....garlic and red pepper flake.......lots......rock on and have plenty of TP ready,....... you have been warned....... if avail....add Schlitz beer......ah......college....... warning..............MASSIVE farts incoming..... That sounds horrible, blehh. Ever see anyone eat pickled pigs feet? Quote Link to post Share on other sites
22_Shooter 1,560 Posted October 21, 2008 Report Share Posted October 21, 2008 When I was cook, we had 4 huge steamers at work. Eggs took exactly 14 minutes, and came out perfect . I'm getting hungry. Quote Link to post Share on other sites
Twinsen 86 Posted October 21, 2008 Report Share Posted October 21, 2008 I really love hard boiled eggs, and I'm on Atkins. I fail horribly at shelling eggs them and never cook them because of it. I ruin at least 4 out of each dozen, and shelling a dozen eggs takes me well over an hour. Quote Link to post Share on other sites
patriot 7,197 Posted October 21, 2008 Report Share Posted October 21, 2008 Hard boil, peel, then drop in beet juice. let stand a couple weeks. YUM! Quote Link to post Share on other sites
dnp 1 Posted October 21, 2008 Report Share Posted October 21, 2008 I really love hard boiled eggs, and I'm on Atkins. I fail horribly at shelling eggs them and never cook them because of it. I ruin at least 4 out of each dozen, and shelling a dozen eggs takes me well over an hour. 1. Boil eggs 2. Put straight into refrigerator for 2-4 hours 3. Easily remove shell large pieces at a time (cold shrinks egg away from shell) Quote Link to post Share on other sites
Gaddis 1,689 Posted October 21, 2008 Report Share Posted October 21, 2008 I like 'em (HB eggs) with beer. Whole elevator to myself. Quote Link to post Share on other sites
kresk 10,063 Posted October 21, 2008 Report Share Posted October 21, 2008 The sulfur smell and greenish/gray coat on the yolk is from boiling the eggs too long. Ten minutes s'posta be adequate. Agree with cold eggs being easier to remove the shell. Quote Link to post Share on other sites
Racer 27 37 Posted October 22, 2008 Report Share Posted October 22, 2008 After reading this I'm going to go have a egg salad sandwich. Quote Link to post Share on other sites
Racer 27 37 Posted October 22, 2008 Report Share Posted October 22, 2008 (edited) Correction 2 egg salad sandwiches and Doritos. ETA And several Miller lights. Edited October 22, 2008 by Racer 27 Quote Link to post Share on other sites
Twinsen 86 Posted October 22, 2008 Report Share Posted October 22, 2008 Ok, I'll try cooking a dozen tomorrow and letting them chill and try to peel them. I bet I still fail horribly. Quote Link to post Share on other sites
jrance@iacwds.com 716 Posted October 22, 2008 Report Share Posted October 22, 2008 I really love hard boiled eggs, and I'm on Atkins. I fail horribly at shelling eggs them and never cook them because of it. I ruin at least 4 out of each dozen, and shelling a dozen eggs takes me well over an hour. Bring water to a full rolling boil, add desired number of eggs, boil exactly 10 minutes. Take pot off stove and dump water out while leaving eggs in pot. Shake pot semi-vigorously to break the shells. Immediately add cold water and some ice cubes to cool the eggs. They come out perffect with no gray color on the yellow and the cold water seeps between the egg & shell and makes peeling them a breeze. 1911 Quote Link to post Share on other sites
waltham_41 52 Posted October 22, 2008 Report Share Posted October 22, 2008 That sounds horrible, blehh. Ever see anyone eat pickled pigs feet? Ive ate them, but it has been a while. They are not that bad really Quote Link to post Share on other sites
mikein 0 Posted October 22, 2008 Report Share Posted October 22, 2008 Ok, I'll try cooking a dozen tomorrow and letting them chill and try to peel them. I bet I still fail horribly. This is even quicker and easier; my wife uses this technique all the time: Boil the eggs for whatever time you like for the "hardness" you prefer. When they're done, immediately place them in ICE WATER until cool to the touch. Take each one out, tap it all around on a hard surface, and the shells will slide right off! Seems that the shock of the ice water releases the shell and membrane's grip on the egg white. Quote Link to post Share on other sites
Twinsen 86 Posted October 22, 2008 Report Share Posted October 22, 2008 Ok, I'll try cooking a dozen tomorrow and letting them chill and try to peel them. I bet I still fail horribly. This is even quicker and easier; my wife uses this technique all the time: Boil the eggs for whatever time you like for the "hardness" you prefer. When they're done, immediately place them in ICE WATER until cool to the touch. Take each one out, tap it all around on a hard surface, and the shells will slide right off! Seems that the shock of the ice water releases the shell and membrane's grip on the egg white. I'm going with this one. I got the ice water ready and the other water is almost boiling. Quote Link to post Share on other sites
Twinsen 86 Posted October 22, 2008 Report Share Posted October 22, 2008 (edited) Hilarious, it ended in a giant screaming match because I refused to cook them my father's way (the way that always fails horribly). I had a few peeled perfectly, but finally cracked (lol) under him screaming at me over my shoulder like a drill sergeant. I ended up smashing half of them, and my father the other half, including the ones that were peeled. It worked perfectly, but there's another dozen boiling right now that my father won't let me touch, he's peeling them. So I'm gonna end up with probably 10 out of 12 peeled by him, and maybe 2 that won't make me puke in my mouth. He always leaves them with some shell or all or most of the membrane on them. That membrane is DISGUSTING. Update: he soft boiled them, the whites were only partially cooked. So were mine now that I think back to smashing them. I did mine for 10 minutes, he did his for 14 he says. We use Jumbo eggs, that might be the problem. I'm cooking them for at least 20 minutes when I try again tomorrow. Edited October 22, 2008 by Twinsen Quote Link to post Share on other sites
mikein 0 Posted October 22, 2008 Report Share Posted October 22, 2008 Hilarious, it ended in a giant screaming match because I refused to cook them my father's way (the way that always fails horribly). I had a few peeled perfectly, but finally cracked (lol) under him screaming at me over my shoulder like a drill sergeant. I ended up smashing half of them, and my father the other half, including the ones that were peeled. It worked perfectly, but there's another dozen boiling right now that my father won't let me touch, he's peeling them. So I'm gonna end up with probably 10 out of 12 peeled by him, and maybe 2 that won't make me puke in my mouth. He always leaves them with some shell or all or most of the membrane on them. That membrane is DISGUSTING. Update: he soft boiled them, the whites were only partially cooked. So were mine now that I think back to smashing them. I did mine for 10 minutes, he did his for 14 he says. We use Jumbo eggs, that might be the problem. I'm cooking them for at least 20 minutes when I try again tomorrow. It will definitely work. I've watched my wife do 'em this way for 35 years, and they all turn out perfectly. I just asked her, and she says she boils her eggs about 20 minutes before she rolls 'em into the ice water bath. Quote Link to post Share on other sites
jrance@iacwds.com 716 Posted October 22, 2008 Report Share Posted October 22, 2008 Hate to tell you this but if you boil an egg at full rolling boil for 20 minutes you are going to have the gray/green sulphur shit around the yolk. Try just one following my instructions and report back. 1911 eggstra special member Quote Link to post Share on other sites
Twinsen 86 Posted October 22, 2008 Report Share Posted October 22, 2008 (edited) The grey/green shit doesn't bother me, I fucking love hard boiled eggs. Oh and if I go in that kitchen and start cooking an egg the old man is going to flip out. Edited October 22, 2008 by Twinsen Quote Link to post Share on other sites
jrance@iacwds.com 716 Posted October 22, 2008 Report Share Posted October 22, 2008 The grey/green shit doesn't bother me, I fucking love hard boiled eggs. Oh and if I go in that kitchen and start cooking an egg the old man is going to flip out. Do it at 2:00AM Quote Link to post Share on other sites
mikein 0 Posted October 22, 2008 Report Share Posted October 22, 2008 Hate to tell you this but if you boil an egg at full rolling boil for 20 minutes you are going to have the gray/green sulphur shit around the yolk. Try just one following my instructions and report back. 1911 eggstra special member Well, 1911, my own personal wife has been cooking them for 20 minutes and removing the shells this way for over a quarter of century, and I have yet to encounter any gray/green sulphur shit around the yoke. Must be the water. . . Quote Link to post Share on other sites
Ballistician 1 Posted October 23, 2008 Author Report Share Posted October 23, 2008 I don't understand, why boil? It tosses them all over and takes just as long as the oven which is perfect with no work--ultimate lazy. Screw guesswork. Toss the eggs in the oven, a bowl of water in the freezer and go watch Future Weapons. Come back, take them out, into the bowl they go for a few minutes. TRY THE OVEN! Alton Brown is a g'damn genius. How to peel an egg by blowing the shell off Quote Link to post Share on other sites
acercanto 6 Posted October 23, 2008 Report Share Posted October 23, 2008 This is awesome, I've never been a big fan of the yolks, apparently I've always boiled them too long. I'm gonna try baking them. Oh, and your avatar is hilarious, ballistician! Acer Quote Link to post Share on other sites
Telly458 0 Posted October 23, 2008 Report Share Posted October 23, 2008 I used to have trouble peeling my hard-boiled eggs,the shell would stick to the white like it was glued on.An old Mennonite woman told me to try letting the eggs reach room temp. before boiling-works like a charm.I've had perfect eggs ever since. Quote Link to post Share on other sites
Juggernaut 11,054 Posted October 23, 2008 Report Share Posted October 23, 2008 I like fartin'..... Hard boiled eggs and Broccoli Quote Link to post Share on other sites
bigj480 203 Posted October 23, 2008 Report Share Posted October 23, 2008 That sounds horrible, blehh. Ever see anyone eat pickled pigs feet? Ive ate them, but it has been a while. They are not that bad really I refuse to trust your judgment from now on and no longer respect your opinion. Quote Link to post Share on other sites
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