Is there a trick to peeling hard boiled eggs? - Page 3

[mary3mama]

Sorry, no time to read replies....

Add lots of salt to the boiling water. I don't measure but I imagine it is a couple of tablespoons. Once I started doing this I've never had trouble with getting the shells off easily.

[~Adorkable~]

For the lady that steams them, can you tell me more about your timing? And if they turn out different in any other way, I'll certainly try it out. I like my method but always open to finding a better one.

For the talk about exspansion and contraction... I don't think you can lump together the behavior of diferent temps effect on a particular liquid or solid. and the diference of water in it's liquid to solid form in the same therory. They play by different rules. Cold water sinks and hot water rises to the top. This is because it is less dense. It is less dense because it has expanded.

[californiajenn]

Originally Posted by mamadelbosque

So you steam them like you would steam broccoli or green beans?? I've never heard that before, but it just might be worth a try... How long do you steam them for??

Yep, just like veggies. I have a metal steamer basket (leftover from an old rice cooker) that sits on top of my pot.

Originally Posted by Adorkable

For the lady that steams them, can you tell me more about your timing? And if they turn out different in any other way, I'll certainly try it out. I like my method but always open to finding a better one.

I put the eggs in, cover and start the timer when the water begins to boil. About 10 minutes for hard-cooked and 7 for medium. If you start the timer at the very beginning , it's probably 20 minutes.

Here's a ehow link I found that shows it:
http://www.ehow.com/video_2348232_steam-cook-eggs.html