wilkes

I have a method of peeling eggs. I take the thinnest metal spoon I have and crack both ends of the egg. Then I slide the spoon under the shell and they almost always pop right out of the shell. I always have Deviled Egg duty at family functions.

Older eggs peel better than new ones.
I place eggs into pot and cover with cold water. Place lid onto pot and bring to a rapid boil. Turn heat off and allow to set for 20 minutes. { Set your timer ) Drain hot water from the pot and place lid back onto the pot. Now shake the pot of eggs until they crack but don't shake too hard or they will break into pieces. Fill pot with cold water and allow to cool completely. Sometimes if I'm in a hurry I will pour the water out after it has warmed and fill pot again with cold water. Now use the side of your thumb to gently start peeling the membrane away. Some egg shells will just fall away and some are a little harder. Be patient. I try to keep extra eggs so that i won't have to use the fresher ones to peel...Even my husband doesn't complain about peeling eggs after I showed him this method. They also don't turn greenish either. Good Luck Daddy P

I do the same as scrwalspace except I bring mine to a rolling boil then remove from heat for only 15 minutes and then crack the egg on the bottom. Where the space between egg and shell and that helps with the peeling process. Keep the lid on while letting the eggs sit for 15 minutes.

keep the eggs in the refrigator at least one week before boiling. Fresh eggs do not peel as well as older eggs.

I let them boil for 15 minutes and grandma always told me to salt the water good when you put them on to boil and it will make them peel easy and it usually works great.

Something I learned from raising chickens and having lots of eggs...the fresher the eggs, the harder they are to peel.

How i boil a perfect egg...cover the eggs over the top with water bring to a rapid boil...cover the pot of eggs with lid...turn off heat...let sit for 10 minutes...there u have boiled eggs...works for me every time

I love deviled eggs and so does the rest of my entire family, but nobody wants to fix them anymore because of the nightmare knowns as "peeling eggs." I was curious if anyone thinks a certain brand, size, or type of egg is easier than others to peel?

I add a little margarine to my water this helps with peeling.

In saucepan pan, cover eggs with cold water. Put on stove on about medium-high heat. When the eggs start to boil, remove from heat, cover with lid and let sit for 20 minutes.
Your eggs should be perfectly cooked now.

Hi, I am a chef.. the exact time to boil a egg is 8min..if you boil longer they WILL crack.. up to six eggs..if more then 6 eggs add 1 min to each additional 3 eggs.. any more questions. I can help..Good luck!!

Crab Meat & Celery Deviled Eggs
Make sure you drain the crab meat well, as you do not want the filling to become goopy (sorry, that's the best work I can think of!)
I typically drain the meat, and then line a small bowl with a few sheets of paper towel to absorb off any more of the excess juice.
6 hard-cooked eggs, peeled and cut lengthwise
1 small can (6 oz) salad crab meat, rinsed and drained well
3 1/2 tablespoons mayonnaise or salad dressing
1 1/2 tablespoons very finely chopped celery
2 teaspoons dijon mustard
1/2 teaspoon oregano (add to filling)
1/2 teaspoon oregano (use for a touch of garnish)
1/2 teaspoon onion powder (add a little more to taste if desired)
A few drops of Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Pop out (remove) the egg yolks to a small bowl and mash with a fork.
Add mayonnaise, celery, mustard, oregano, onion powder,
Worcestershire sauce, salt and pepper and mix well.
Add crab meat and mix thoroughly.
Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
Serve chilled or store covered in refrigerator for up to one day before serving.
Classic Deviled Eggs

6 hard-cooked eggs, peeled and cut lengthwise
1/4 cup Light Mayonnaise or Salad Dressing
1/2 teaspoon dry ground mustard
1/2 teaspoon white vinegar
1/8 teaspoon salt
1/4 teaspoon ground black pepper
dash hot sauce
Paprika for garnish
Pop out (remove) the egg yolks to a small bowl and mash with a fork.
Add mayonnaise, mustard powder, vinegar,
salt and pepper and mix thoroughly.
Fill the empty egg white shells with the mixture
and sprinkle lightly with paprika.
Cover lightly with plastic wrap and refridgerate for
up to one day before serving.

check out www.deviledeggs.com

I found this site this morning and it gives you step by step directions w/ pictures...it is awesome!

I place eggs in a pot on top of a dishtowel (keeps eggs from breaking) and then fill the pan with cold water to cover eggs. I put a tablespoon of apple vinegar in the water at that time. I do not cover until the eggs have come to a good rolling boil. I then remove the pan from the heat, cover the pan and let set for 20 - 30 minutes until cooled down. I then run cold water into the hot water until the water remains cool. Take the eggs out and drain. When I then peel the eggs under running tap water I place them onto a plate. I cover well with plastic and refrigerate until ready to devil. Eggs prepared like this won't have the greenish color on the yolks if the eggs are fresh when they are boiled.

By the way, you can buy eggs that are preboiled and peeled at Lowes or Harris-Teeter.

I usually put them in a pot of cold water fill to just over the top of eggs,set stove burner to high, put a lid on it and when it comes to a boil, boil for 10 minutes. I find it much easier and cleaner to get the shells off if I don't let them cool to long...about 15 minutes. To get the shells off I run cold tap water over the eggs while I am peeling them...that get the shell off and the membrane around the egg it self.. good luck

Dumb, dumb question, but please tell me exactly how you boil eggs. I always don't cook them long enough and they are still have orange yolks or I cook them too long and when I take the shell off big hunks come out of the white part. Tell me the whole process, how much water, cold or hot, lid no lid, how long to let boil or sit. Thanks.