So, you can imagine my eagerness to try making the "World's Easiest Boiled Eggs"! I mean no one can mess that up! Right?
Directions for making the World's Easiest Boiled Eggs:
2. Time's Up! Pour the hot water off and immediately fill your pot with cold water. Add as much ice as you can to this water. If it melts in a few minutes, add more. The water should be icy cold when you put your hand in it. If not, continue adding ice.
3. After about 15 minutes, pour NEARLY all of the water off reserving about an inch.
4. Put the lid on and shake those eggs, bumping them together back and forth. Continue to shake, shake, shake for about a minute and.....
When you remove the lid nearly all of your shell has fallen off the egg and they EASILY peel off without peeling the egg off.
hmmmmmmmmmmmmmmmmmmmm.............THAT doesn't look quite right. :-/
Nope. I'm pretty sure that is NOT what they are supposed to look like. *sigh*
Perhaps I was a bit over zealous in my "shake shake shaking"??
I mean she wasn't really specific about how HARD to shake!
Do you think anyone will notice?? LOL! ugh!! Leave it to ME to mess up the "World's Easiest Boiled Eggs"! :-)
Well, I am nothing if not RELENTLESS (just ask the hubster)....so let's try this again.
REWIND! New batch. REPEAT Steps 1 through 3. On Step 4: DO NOT SHAKE TOO HARD!
Very cautiously take off lid and peek inside...........SUCCESS!!!!!
Honestly, when I took them out to peel them....almost the entire shell came off in one piece!
See????
Is that a BEAUTIFUL sight or what???
They really ARE the World's Easiest Boiled Eggs...even if you ARE me! :-)
They really ARE the World's Easiest Boiled Eggs...even if you ARE me! :-)
They looked SO PRETTY that I decided I simply HAD to make Deviled Eggs with them!
Here is a super quick photo tutorial:
Ahhhh....all's well that ends well...and all that. :-)
If at first you don't succeed.....BE RELENTLESS... is today's.....
Ha! Thanks for the heads up on how hard to shake!
ReplyDeleteHa! Who would think boiled eggs would give me the biggest laugh of the day! It's kind of like a rock tumbler.
ReplyDeleteLove your blog. I'm making your dishwasher detergent today. :-)
Thanks for the honesty, now I won't shake too hard. Another tip I found...instead of mixing your deviled egg ingredients in a bowl, put the yolks in a ziplock bag, add the rest of the ingredients...mush. No dishes and a bag already loaded and ready to go, just snip a corner.
ReplyDeleteI saw the original post on pinterest (yours too for that matter). Yours was much funnier and actually makes me want to go boil eggs right now just to try it :D
ReplyDeleteOther tips:
ReplyDelete1) Don't use very fresh eggs. If you know you're going to need boiled eggs for something, buy the eggs a couple of weeks in advance. The fresher the eggs, the harder they are to peel.
2) Add baking soda to the boiling water. That supposedly makes the membrane easier to separate from the egg.
3) Peel them under cold running water, so the water can (hopefully) get under the membrane that's between the egg and the shell and loosen it.
Jill, so glad I'm not the only one that has shaken my boiled eggs a tad too hard. In a pinch I've left them for much longer than 15 min and they still peel up great. Never had any luck adding stuff to the water to help them peel including vinegar and salt. Makes me want to devil some eggs soon. Thanks for the chuckle. Monday's always need those.
ReplyDeleteI laughed out loud! Not at you but just the fact that if I hadn't read your tute that pot would have been mine. Thanks for being the test rat for this 'easiest' tip.
ReplyDeleteGood post! I was just looking for a way to make easier to peel boiled eggs last week. What I found was almost the same except it said to add some baking soda to the cold water before bringing the eggs to a boil. I worked like a charm! I've made boiled eggs twice since then and they peeled super easy,
ReplyDeleteI make boiled eggs every single morning for breakfast. I fill the pot to cover the eggs, turn on almost-high (8 out of 10 on my dial) and set the timer for 20 minutes. After 20 minutes is up I pour out the hot water and refill with tap water for a couple of minutes and the shell peels right off! No shaking or ice required =)
ReplyDeleteGood Job(the 2nd time). ;)
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThanks for keeping it real.....I love the first picture of what the eggs shouldn't look like after shaking the pot.....I laughed out loud!! Thanks for sharing.
ReplyDeleteThanks for the comments...I feel a little better about my FAIL! lol. At least we all LEARNED something from this. :-)
ReplyDeleteOther other egg tips:
ReplyDelete1) The fresher the egg the better.
2) The reason the shells come off so easily is because of the shock, or in other words, the ice bath. The ice bath immediately stops the cooking process and detaches the membrane from the egg white making it easy to peel. Shaking is not needed. ;)
3) Poaching tip, always throw in a shot of acid (wine, vinegar, etc) into your poaching water to keep the albumin (egg white) together. And don't stir that water!
Aw, this made me giggle! I absolutely love your blog! (I'll admit...I've gone through the past several months in the past couple of days trying to "catch up" on your past tips!) Thanks for the egg tips--now I won't be (too) scared to finally make some deviled eggs.
ReplyDelete:-) So glad you like the blog! And I'm even happy to got a good laugh at my failed egg attempt! It's important to laugh....even if it's at ourselves sometimes. :-) welcome!
ReplyDeleteThank you for posting this! I'd tried the shaking method as well, except without the water (saw it on a YouTube video) and ended up with a mess as well. Now I'll just try it again but more gently! Oh, and add a daube or two of dijon mustard to your deviled egg mix!
ReplyDeleteDon't be surprised if you get a bill from my sister, Donna. She peed her pants from laughing so hard when she read this.
ReplyDeleteShe sent me here to read this... now my bloomers are damp. lol
Too funny!
Sara C...dijon mustard. Got it! thx! :-)
ReplyDeleteI Play Outside The Box....lol! OK...send me the bill. I'm glad you got a chuckle out of it. I'm sorry you had to put on dry bloomers. ;-)
Another trick to perfectly boiled eggs is to use a "Push Pin" made for a bulletin board and prick the large end of the egg. Put eggs in pot and cover with tap water. Add a few drops of cooking oil and boil for 10 minutes. Shell will peel off with ease.
ReplyDeleteI had the exact same experience with the worlds easiest boiled eggs. It makes me feel so much better to know I am not alone.
ReplyDeleteFunny how one tip is to use the freshest eggs and another tip is to use eggs that aren't fresh... lol.
ReplyDeleteNever heard of the push pin technique. Interesting!
ReplyDeleteMakes ME feel better TOO... knowing I'm not the only one who has completely destroyed a bunch of unsuspecting eggs. ;-)
Fresh...not fresh. I'm so confused. :-)
So, I followed these steps exactly this morning, other than shaking the eggs because I wanted to peel them later in the day. So, I took them out of water and just stored them in the fridge. Unfortunately the were super impossible to peel. I'm guessing it is because I didn't peel them right away. Does anyone have suggestions for what to do if you want to boil them at one point, and peel them later?
ReplyDeleteRead another pinterest post that suggested mashing the yokes in a zip-loc baggy, add the other ingredients and after mashing them all together, snip off a corner of the bag and squeeze into the egg whites
ReplyDeleteLove ur blog!
Try the shaking trick with fresh garlic. I peel a whole head and keep it in the fridge for weeks without a problem - but if you're worried about not being able to use it all in a timely manner, you can cover the peeled cloves with olive oil and that elongates their fridge life. (And makes garlic-infused olive oil. Mmmm.)
ReplyDeleteOh, and - Chef John @ Food Wishes has a great video tutorial of this boiled egg technique.
ReplyDeleteI am so gonna give this a shot...TFS!
ReplyDeleteKimmie
I like using my 1 Tbsp size cookie/ice cream scoop for putting the yoke mixture on the egg whites. It is the perfect amount!
ReplyDeleteLOL : )
ReplyDeleteI've never paid any attention to whether my eggs were fresher or older, having any impact on peeling... that said, I always slow-boil mine for 30 minutes with a couple shakes of salt to help seal any cracks, drain off hot water, cover with cold from the tap, let sit 20-30 minutes, carefully tap & roll egg on counter to lightly cause many fracture lines, and then peel gently. Rinse off eggs to remove any residue, dry the egg, wash my hands and then proceed to cut it, etc.
Phyllis Adelle in SC
Ha, ha! My first attempt at these eggs (after seeing them on pinterest) ended in the same demise. Now that I see your successful attempt, I MAY have to try it again!
ReplyDeleteHa, ha - love the first batch! And your deviled eggs look wonderful! Thanks for the tip.
ReplyDeletethanks to all of your laughing WITH me on this FAIL! ;-) You were laughing WITH me right? lol.
ReplyDeleteLate to the party, but wanted to share a tip: After discovering "steam" boiling, I've not had a problem peeling an egg, and the farm-fresh ones I was getting were nearly impossible to not make craters in. I put water in a pot, throw a cheap collapsible steamer basket over, bring to a boil, put in eggs, cover, set timer for 12-ish minutes, rinse eggs with cold water. Less time makes great "soft-boiled" too! This method even works on eggs laid that day (notoriously hard to peel)! Another bonus is that this method doesn't create the greyish darkening at the yolk that boiled eggs sometimes get.
ReplyDeletehaha, I needed a good laugh and I found it. =) Thanks. I love it when people post their mistakes. Makes me feel more normal =)
ReplyDeletehmmmm....steaming eggs! Never thought of that! I'm going to have to give that a try!
ReplyDeleteLindsey...making mistakes IS normal! At least in my world! lol. :-) Glad you got a laugh!