Seniors: How do you cook a hard boiled egg so the egg-white doesn't peel with the shell?

Older eggs are easier to peel, like at least a week old. Putting them in very cold water to cool quickly helps too. My ex MIL used to cut the eggs in half and then use a spoon to scoop the egg out, got it off the shell very quickly. She had laying hens and always had fresh eggs.

Put the eggs in cold water, covered by an inch of water. Bring to a rolling boil for a minute or two. Turn the heat off and let the eggs sit in the hot water ten minutes. Then cool the eggs in cold water until they are comfortable to handle. I use ice if I am in a hurry. Take the egg out of the water and crack the egg all overbuy rolling on counter or between your hands. Start peeling at the LARGER end of the egg, making sure you have pulled away the membrane with the shell. (the thin tissue between the egg an shell.). If you do this, the egg usually peels easily.

Some egg cartons come with instructions printed on the inside of the container lid on how to make the perfect boiled egg. I tried the suggestions and added just one twist. Older eggs are easier to peel but who really knows how long they're in the store before you buy them. Other wise the instructions are this. Place eggs in room temperature water in an uncovered pot. Bring to a rolling boil and cover. Continue to boil for just one minute and turn off heat. Leave in covered pot for 12 minutes. Remove lid and run cold water over eggs until cool. If you peel at this point, the shell will practically fall off when cracked. If you plan to refrigerate them in the shell, much of the success on peeling them will depend on how old they were when cooked. What I like about this method is that the yolk will remain a nice yellow instead of having the discolored edge. Another little trick I learned is when peeling the egg, crack it gently, one rap in the middle and each end. Place it on a flat surface and roll it gently with the palm of your hand. I do this if the egg doesn't peel easily on the first tap.

There's a trick to peel a hard boiled egg..

I let my eggs boil for 15 minutes then I run the pan under warm water for a few minutes and peel right away..yes it can still be hot but that's the best time to peel them..now you crack the egg all over or roll all over on the counter but not so hard..then you peel from the fattest part of the egg and at the same time grab that skin and it will peel right off like you are peeling an apple.. Works for me every time!

I start with cold water and about a tablespoon of salt turn on the burner and bring to a boil. Then I turn the burner down to a slow boil and leave for 15 min for hard cooked. I drain them as soon as boiled and run in cold water.I hold them lengthwise and give a good cracking in the middle. Start slowly to peel. This always works for me and it save a lot of time peeling eggs. My eggs probably have already sat for a few days because I don't need them until all the others are gone.

Edit I keep rinsing them under cold water as i peel.

Hope this helps!

Place eggs in a saucepan with enough COLD tap water to cover completely by 1 inch. Bring to a ROLLING boil over HIGH heat. Once the water is brought to a rolling boil, PROMPTLY remove from heat and cover. Let them sit for 12 to 10 minutes for a “hard boiled” egg. For a “soft boiled” egg reduce the time by a few minutes.

Place eggs under ice cold water or in a bowl of ICED water to chill promptly to help yolks stay bright yellow. Chill for a few minutes in the cold water until the egg is completely cooled.

Edit:

This is an extremely important step which prevents the greenish “ring” from forming on the surface of the yolk over time. If the egg is not chilled immediately after cooking an unsightly dark greenish ring will eventually appear on the outside of the yolk.

G*

Yep, older eggs are way easier to peel. I put the eggs in the water and put the heat up to almost high and when it starts to boil, I count 10 minutes and then take them off the stove. I empty out the water and if I'm in a hurry I will set the one or two eggs in the freezer for 5-7 minutes and they peel so easily. They are still warm, and no longer too hot to peel and chop for the salad.

All the methods suggested here work well. It is true that fresh eggs are harder to peel. Try it this way....drain the water from the pan and replace it with ice water for a few minutes to cool. Drain the ice water, place a lid over the top of pan and shake shake shake and shake some more to remove all the shell from the eggs. Works every time.

Always place your eggs in cold water to boil. Never use fresh eggs as they will peel with the shell every time.

After boiling put the hot pan in the sink and run cold water over them for a minute or so and then I leave them in the pan for awhile. Works on almost every egg.