Thread Number: 59176  /  Tag: Recipes, Cooking Accessories
Eggs easy peel
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Post# 817361   4/3/2015 at 21:03 (1,174 days old) by MattL (Flushing, MI)        

Don't know if anyone else here listens to science Friday on NPR, but they did a segment on hard boiling fresh eggs. As most of us know unless the eggs are a month old they are close to impossible to peel. Well, it turns out those with egg steamers have the right idea, steam the fresh eggs.

The guest said he found that bringing 1/4" of water to a boil then placing the eggs in the pot for 12 minutes works very well. I tried it today with week old eggs and it works! Eggs peeled easily. The yolks are not as nice as when I do Martha's method, place eggs in water, bring to hard simmer, turn off heat wait 12 minutes and then into an ice bath. The yolks in the batch I did today had a slight bit of green, never had that using the regular method, but they are certainly acceptable, especially for fresh eggs.

Post# 817366 , Reply# 1   4/3/2015 at 21:23 (1,174 days old) by Yogitunes (New Jersey)        

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I use a Black and Decker veggie steamer to cook the eggs, and then roll them to peel....

fool proof with the timer.......

at the same time, in a second steamer, I will steam potatos, once blanched in ice water, the skins peel off instantly.......add a few ingredients, and I got potato salad in a jiffy......

Post# 817370 , Reply# 2   4/3/2015 at 21:33 (1,174 days old) by norgeway (mocksville n c )        
Boiled EGGS!

I just about would rather have a root canal than smell a boiled egg!! I will not use them !!!It stems from my Mothers love of them, she put them in everything, I wouldn't eat potato salad until I was about grown because of those chunks of boiled egg!!!LOL

Post# 817409 , Reply# 3   4/4/2015 at 06:58 (1,173 days old) by washdaddy (Baltimore)        

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I saw on a video recently that if you put a little bit of water in a drinking glass, drop the hard boiled egg into it and then cover and shake the glass a little vigorously, the peel cracks all over the egg. The little bit of water you use enables the shell to slip off easily.

They said in the video that this also works for a couple of eggs at a time as well.

It's on YT under "How to Quickly Peel a Boiled Egg in a Glass of Water"

Post# 817414 , Reply# 4   4/4/2015 at 07:47 (1,173 days old) by Frigilux (The Minnesota Prairie)        

I'll have to try these methods; thanks for posting them, guys.

I put chopped hard-boiled eggs in deli macaroni and potato salads, as well as my favorite scalloped potatoes recipe---and I like egg salad sandwiches and deviled eggs. In other words, I boil eggs quite often.

After cooking, I pour out almost all the water, then shake the saucepan around vigorously so the eggs crack. Then I fill the pan with cold water while tapping each egg on the side of the pan, then peeling them under the running water. Works 95% of the time.

Post# 817417 , Reply# 5   4/4/2015 at 08:21 (1,173 days old) by polkanut (Wausau, WI )        

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When I make hard cooked eggs I use my Oster egg cooker, and they peel easily every time.

Post# 817444 , Reply# 6   4/4/2015 at 12:58 (1,173 days old) by Iheartmaytag (Wichita, Kansas)        
Steaming works great

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For small batches 7 or less I have an eggcelent egg cooker.  Perfect everytime and peels easily.  


Now for the three dozen I just cooked off to dye tonight, I used the stock pot on the stove, most of those will be deviled by tomorrow, about a dozen is reserved to pickle.  My daughter always keeps a dozen to Play with as she plays re-hiding and finding them for about a week, then they go to the compost bin usually.

Post# 817450 , Reply# 7   4/4/2015 at 14:02 (1,173 days old) by rp2813 (The Big Blue Bubble)        

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I just picked up an Oster egg cooker last week.  It appears to have been barely or perhaps never used.


I like the look of my Sunbeam better, but I can't seem to get the hang of that one.  If the Oster provides good results, I'll be using that one instead.  I like that it has a teflon poacher and clear glass lid to see how things are progressing.


It seems that if you want to hard boil a dozen eggs, you'll find over a dozen "perfect" ways to do it.  I've done it a couple of different ways, dropping the eggs into boiling water, or starting them in cold water and bringing them to a low boil, then simmering just enough so that bubbles break the surface.  The main thing is not to overcook the eggs, which results in the grayness around the yolks.


Peeling the eggs is easiest when they're warm.  It's when they've cooled that the peeling tricks are most welcome.

Post# 817465 , Reply# 8   4/4/2015 at 15:35 (1,173 days old) by CircleW (NE Cincinnati OH area)        

Boiled eggs - Yuck! The best way to ruin good potato salad.

The only time I make them is if I'm going to color eggs.

Post# 817475 , Reply# 9   4/4/2015 at 16:53 (1,173 days old) by petek (Ontari ari ari O )        

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I watched this the other day and was wondering if anyone has tried it?  


Post# 817528 , Reply# 10   4/5/2015 at 01:26 (1,172 days old) by ronhic (Canberra, Australia)        
I like the look of my Sunbeam better, but I can't seem t

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What is the challenge with the Sunbeam egg cooker?


I've one from the 1960's (akin to the US version below only for 230V) that is an absolute dream to use.


Does yours have the water measuring 'cup' on the inside of the lid?


Post# 817541 , Reply# 11   4/5/2015 at 05:11 (1,172 days old) by polkanut (Wausau, WI )        

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At first I wasn't too keen on my Oster egg cooker either as I got it as part of a box lot at an estate auction, but I love it now.  I do however spray the poacher sections with a light coating of olive oil before adding the eggs, just as a precaution.  I get perfect results every time with it.  And, I agree about the clear cover and being able to keep an eye on what's going on while it's in operation.

Post# 817565 , Reply# 12   4/5/2015 at 09:08 (1,172 days old) by ronhic (Canberra, Australia)        

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Last time I checked Tim, you couldn't see what was cooking on the inside of a shell.

Post# 817581 , Reply# 13   4/5/2015 at 12:25 (1,172 days old) by rp2813 (The Big Blue Bubble)        
Clear Glass Lid

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News flash:  If you're poaching eggs, the cooking process doesn't include a shell.


My Sunbeam does have the measuring lid.  What it doesn't seem to have is correct timing to correspond with the measurements.  I've experimented with the adjusting screw on the bottom but it still seems to either under-cook or over-cook.  I've also tried using more or less water to influence the outcome, with mixed results.  I get it to where it will poach nicely, but then hard-cooked will end up under-done. 


At this point, I'd rather have eggs the way I like them than keep fooling with the Sunbeam and dealing with eggs that don't turn out as intended.

Post# 817705 , Reply# 14   4/6/2015 at 08:33 (1,171 days old) by polkanut (Wausau, WI )        

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What I like about the Oster version is that you can control the doneness of the eggs simply by the amount of water you use.  No having to adjust the heating element.

Post# 817743 , Reply# 15   4/6/2015 at 12:10 (1,171 days old) by rp2813 (The Big Blue Bubble)        

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Tim, I thought the same was true for the Sunbeam, but I can't seem to find the right amount of water for the desired results. 


I'm hoping for better outcomes with the Oster.

Post# 817807 , Reply# 16   4/6/2015 at 19:54 (1,171 days old) by joelippard (Hickory, NC)        

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So Hans, I guess that means you're not going to fix me any good ol' southern style deviled eggs when I come visit again?  wink

Post# 912280 , Reply# 17   12/23/2016 at 08:52 (544 days old) by polkanut (Wausau, WI )        

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Can we have an update on how you're liking the Oster egg cooker vs the Sunbeam version?

Post# 912287 , Reply# 18   12/23/2016 at 09:37 (544 days old) by Tomturbomatic (Beltsville, MD)        

I use the spike in the center of the rack from my Sunbeam egg cooker to pierce the wide end of each egg where the air bubble is and rack them narrow end down for cooking. It greatly reduces breakage during cooking. I cool them with ice after cooking and refrigerate in Tupperware to contain the stink. To peel, I hit the wide end lightly enough to just crack it then run very hot (Instant Hot) water over that end of the egg for maybe 4 or 5 seconds. After that, the shell almost detaches from the egg. If you don't have an Instant Hot, you can heat 1/4 to 1/2 cup of water to boiling in the microwave and dip the wide end of the egg into it and you will have the same success.  

Post# 912320 , Reply# 19   12/23/2016 at 13:06 (544 days old) by vacerator (Macomb, Michigan)        
Older eggs

peel easier I find. There is more air space inside the egg as the amalbum takes up less space.

Post# 912324 , Reply# 20   12/23/2016 at 13:57 (544 days old) by polkanut (Wausau, WI )        

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I agree about older eggs being easier to peel.  I usually try to let them sit about a week in the fridge before using them for deviled eggs etc. 

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