Egg Peeling for Egg Salad

From: doogsteroflove

On Jan 11, 2009

My daughter sent me this recipe as I ALWAYS struggle with peeling hard boiled eggs. I must say I was skeptical since I've tried so many tricks to make peeling eggs easier - I needn't have been - with the exception of the first egg I tried (and I believe that was because the egg wasn't given a proper chance to cool down after 2nd time in the boiling water) all the eggs peeled like a dream. I will ONLY prepare my hard boiled eggs this way in the future - thank you so very much for sharing - you've ended years of aggravation & frustration.

From: Baby Chevelle

On Dec 20, 2008

Don't know how I could have gone wrong, but out of 6 eggs, two came completely apart, the shells broke into tiny pieces and was hard to remove. I will try this again before I give up. But according to other reviewers this is wonderful. My eggs were not fresh either, so it is a mystery to me.

From: Halcyon Eve

On Mar 10, 2006

The best way to ensure your eggs are easy to peel is to always use older eggs - not bad, of course, just not fresh. There is a membrane between the shell and the albumin, and as the egg ages, an air pocket develops between this membrane and the shell. So when you boil your eggs and go to peel them, the membrane around the white is no longer so strongly attached to the shell and it peels more easily. I always leave fresher eggs to be boiled out at room temp for a day or so before boiling them, which hastens the aging process.

From: Carol O'

On Aug 7, 2006

Finally a foolproof way of ensuring an easy-peeling hard-boiled egg! In the past for me it has always been hit and miss, and those mangled misses were very frustrating. Just made egg salad with six eggs and on every one the shell came off in almost one piece. This is a great tip. Thanks so much.