<p>I can’t find the earlier thread for this answer. </p>
<p>What’s the trick for hardboiling eggs that will result in shells that don’t stick (EZ peel) and the the yolk won’t have that weird green/gray coating?</p>
<p>We like having chopped eggs in salads on hot days, but I’m sick of peeling eggs when shells stick and I hate that green/gray look.</p>
<p>thanks a bunch!!!</p>
<p>:)</p>
<p>I’m no expert but my mom always told me that fresh eggs are harder to peel than older eggs, so maybe let them sit in frig for several days before you boil them. She also claims that the greeny stuff is avoided by plunging the boiled eggs into ice water and cooling them as quickly as possible. Also avoid over cooking them.</p>
<p>Eggs will keep in the refrigerator for weeks, although most people don’t like to think of eating eggs that old.</p>
<p>For hard-boiled eggs that are easy to peel I make sure I have had them in the frig a couple of weeks. It is a real pain in the neck to try to peel eggs that are sticking.</p>
<p>Agree with zoeydoggie.
Have also found that letting eggs sit in boiled water for 10-15 min is a gentler way to cook- less breakage, golden yellow yolks.</p>
<p>If you want to use fresh eggs – which taste better – they will always be hard to peel. If you’re chopping them anyway, I recommend microwaving them instead of boiling. It’s much faster, and no peeling involved. Break a couple of eggs into a bowl or coffee mug, and gently pierce each yolk with a fork. Cover with a paper towel and tuck the edges in well. Microwave for 45 seconds, check the progress, and then add time in 15-second increments until the yolks are done to your liking. They won’t look or taste any different once they’re chopped up in salad.</p>
<p>Give this a try:</p>
<ol>
<li><p>Start with fresh eggs, but actually, the slightly older ones will have a softer shell</p></li>
<li><p>Put the eggs in a saucepan FIRST! Then, fill the pan with water, to just cover the eggs. Add a dash of white vinegar to help soften the shell for peeling.</p></li>
<li><p>Place the pan on the stove, and turn the burner on Med-High, gradually heating the water to boiling.</p></li>
<li><p>Reduce the heat to Low, and simmer slightly for about 10 minutes. Any longer will result in green yolks.</p></li>
<li><p>Meanwhile fill a large bowl with ice water. When the eggs are done cooking, remove them from the pan with tongs and place them gently in the ice water bowl. Leave them there for only about 2 minutes, then place them on towels. (This is the MOST important step)</p></li>
<li><p>To crack the eggs, gently tap them on the counter in several areas all around the egg. Continue by rolling the egg on the counter to crack every part of the shell. It should then be easy to find the pocket of air at the top of the egg, and pull the shell off.</p></li>
</ol>
<p>[Shells</a> and hard-boiled eggs : Recipes and Cooking : Food Network](<a href=“http://www.foodnetwork.com/recipes-and-cooking/shells-and-hard-boiled-eggs/index.html]Shells”>http://www.foodnetwork.com/recipes-and-cooking/shells-and-hard-boiled-eggs/index.html)</p>
<p>Boil them long enough and not too many in the pot or they roll against each other and crack. Then drain the pot of all the boiling water and dump in a whole bunch of ice. Then fill with cool water. Let the eggs sit a long time in the iced water until they are totally chilled, as long as you can take.</p>
<p>The peels should just jump off them and they should be firm and yummy.</p>
<p>Where were you guys last night when I was peeling eggs and throwing them in the trash???</p>
<p>Can’t remember where I heard this method, but it works for me. Put eggs in pot first, fill with water to just cover eggs. Turn burner on high and set timer for 20 minutes. Immediately drain and run cold water over eggs to cool. Then I place them in cold water, then refrigerate until I need them. I make sure not to crowd the pot so eggs don’t bump into each other during boiling and crack. I make deviled eggs frequently now since it’s less “futzy” to peel eggs.</p>
<p>I’ve had great luck with the Krups Egg Cooker - super easy, perfect every time. I just wish I could do more than 7 eggs at a time.</p>
<p>I cook them in boiling water for 8 minutes then put them in cold water immediately for a few minutes. Eggs will still be warm. Perfect temperature for eating and shells peel right off. My new game; peel the shell in one piece. I was taught to peel from the wide end where air sac is, for some reason.</p>
<p>Thanks!!! </p>
<p>I will try these hints!!!</p>
<p>This is from a cookbook I got for a wedding present 36 years ago! </p>
<p>Eggs in pan (no crowding), just cover with water, put lid on pan and turn stove to medium-high. Stay close. Once you hear or see the first hint of boiling, turn the burner off. Move pan off burner and leave, covered, for 15 minutes. Drain hot water and cover eggs with a little water and a lot of ice to cover. Once eggs are completely cool/cold, you can peel.</p>
<p>I crack by rolling the wide end on a towel and peel from that end.</p>
<p>
</p>
<p>That seems to be a long time! And that is WHY the yolks turn green. </p>
<p>Fwiw, for the EZ-peel, my dad swears that the trick is to add vinegar in the cooking water, plunge the cooked eggs in cold water, and roll them to soften the shells a bit more. Shells come off easily, especially under running water.</p>
<p>Put the eggs into the cold water in the pot. Bring to a boil and boil for 12 minutes. Immediately run the eggs under cold water…then peel immediately…running under cold water while you peel. The peels will come right off and the yolks should be yellow.</p>
<p>I just read about a local person who invented this gadget to hard boil eggs without the shells. The are called “eggies” <a href=“https://www.geteggiestv.com%5B/url%5D”>https://www.geteggiestv.com</a> .</p>
<p>I’m tempted to get one, but the “handling” charge almost doubles the price. I’ll wait until they show up in Bed,Bath&Beyond in the “as seen on tv section”.</p>
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<p>I do it this way and it works.</p>
<p>One more tip to add to all the great ones already - let the eggs come to room temp (or close) before cooking - don’t put them on the stove straight out of the frig - and putting them in ICE water immediately is key, keep adding ice when it melts until they are completely cooled</p>
<p>Easy to peel if you pour all the water out of the pan and vigorously shake the eggs in the pan - the shells will pretty much slide right off!</p>