<p>What’s the best way to hard-boil eggs so that the shell removes more easily AND the yolk doesn’t get that greenish ring?</p>
<p>Do you start with cold water and eggs in a pan, bring to boil and ???</p>
<p>or what???</p>
<p>I use Julia Child’s method. Place in pan, cover with tap water, bring to a boil, cover and remove from heat source, and let sit for 15 minutes and then run under cold water. The fresher the egg the harder it is to peel. This link explains the science behind the greenish yolk.</p>
<p><a href=“http://lancaster.unl.edu/food/ciqtips-eggs.shtml[/url]”>http://lancaster.unl.edu/food/ciqtips-eggs.shtml</a></p>
<p>Here’s what I do, and it works well every time: put the eggs in the pan and cover with cold water. Bring to a boil, then turn off flame, put a lid on the pan, and let the eggs sit in the hot water for about 15 minutes. Then run very cold water in the pan and let them sit in that until they’re cool. Easy to peel, and no green ring (unless I forget and let them sit too long in the hot water!)</p>
<p>I do it the Julia Child way, too.</p>
<p>I think there must be an additive or something in chicken feed these days that’s had an impact on the eggshells/membranes. It was MUCH easier when I was a kid to peel eggs. Our method, developed after picking up tips here and there: Cover eggs with cold water. Add a tablespoon of salt. Bring to a rolling boil, then cut heat so water simmers for 18 minutes. Remove from heat and run cold water over eggs in the pan for several minutes until the pan itself is cold. Let eggs sit for a bit before refrigerating them.</p>
<p>I’ve heard that they peel easier if you use less-fresh eggs (not past the expiration date, but not right home from the store). Have also heard that the green ring is a sign the eggs have been boiled too long. </p>
<p>Thanks for the thread - looking forward to what other frustrated egg-peelers have to say.</p>
<p>I have had a lot of green egg yolks. I didn’t know you could overcook an egg!</p>
<p>If you cook them when they are still yellowish orange, they are much tastier and have a completely different texture, IMO></p>
<p>To make hard-boiled eggs that don’t turn green, put the eggs in cold water. Bring to a boil, then turn off the heat, cover, and leave for ten minutes. Works like a charm.</p>
<p>The fresher the eggs, the harder they will be to peel. For hard-boiled eggs, use eggs you bought a few days ago.</p>
<p>I bought this inexpensive little gadget in the housewears store. It is shaped like and egg that is flat on one side. You put it in the water with the eggs and it turns color when it reaches soft, medium and hard.</p>
<p>Thanks!!!</p>
<p>Forgot about the running cold water on them at the end.</p>
<p>Also, didn’t know that really fresh eggs would be harder to peel.</p>
<p>I used very fresh eggs and peeling them was nearly impossible. No way could I have used them for deviled eggs.</p>
<p>I use frazzled1’s method. No green yolks and peel easily. I think green yolks mean overcooked eggs. My Mom always had green yolks and they were always impossible to peel.</p>
<p>Just for fun, I looked up the Food Network’s “Good Eats” show (Alton Brown is my hero for explaining the science behind why food does what it does.
[Good</a> Eats : Alton Brown : Food Network](<a href=“http://www.foodnetwork.com/good-eats/index.html]Good”>http://www.foodnetwork.com/good-eats/index.html)</p>
<p>Maybe due to the internet knowing what you are looking at in another window, their web site “just happened” to be at the place where the video of how to boil eggs came up.<br>
He actually advocates steaming the eggs in a vegetable steamer basket! I’ll have to try that. Boiling a smaller quantity of water would save energy.</p>
<p>Been making HB eggs forever for seders. I basically use Frazzled’s method - start in cold water, when it starts boiling turn down to a low simmer for 15 minutes, but then I drain and drop them into a bowl of water with ice. Basically you can leave them there until the ice melts, then refrigerate. Also I always peel the cold eggs under cold running water; makes it much easier.</p>
<p>Did you know that if you add a tablespoon or so of vinegar to the water, if any of the eggs have a crack, or crack during the boiling process, the vinegar will help contain the oozing stuff to the egg, and it won’t end up all over the other eggs?</p>
<p>No way…I have become so frustrated the last 6 months when making hard boiled eggs (I make egg white salad), because the shell just simply comes off in tiny shards, I lose a lot of the whites, and in general I have been thinking my method is off (cover eggs with water, place on burner, when it boils I cover, remove from burner and let sit for about 15 minutes, then run cold water over them until they are cool to the touch). I’ve been using too fresh of an egg? REALLY? Does it make a difference if I start out with cold or room temperature eggs? I use cold. </p>
<p>BTW, my dog loves when I hard boil eggs because he gets to enjoy a yolk or two with his kibbles!</p>
<p>Ever since my cat discovered that she likes hard-boiled eggs, I stopped making them. It is too darn hard to peel even the best-peeling egg when the cat is clawing at your legs trying to knock the egg out of your hands!</p>
<p>The sound of an egg cracking brings my dogs to my side in a heartbeat.</p>
<p>Thanks for the thread! I learned a bunch.</p>
<p>My mom taught me how to boil eggs and it is exactly like Julia Child’s method.</p>
<p>I peel my eggs under running cold water. First I tap it on side of sink then peel under the running water. The shell comes off easy and clears away any left over shards.</p>