The eggs must have been very fresh. They are the hardest ones to peel. What helps is adding some baking soda to the water you boil the eggs in it. It helps soften the shell enough to make it easier to slip off of the egg.
When you take the eggs out of the boiling water. run them under cold water for a couple of seconds. That allows you to peel the shell clean.. (No.. I dont know why. But it works)😷
@whowasthatmaskedman Yeah but those eggs are still pretty hot! Some of the great American railroad chefs could and did master that art and in certain cases knew where they were and certain meteorological factors could affect the outcome. Sadly the days of Railroads and their glory are long gone.
@whowasthatmaskedman That’s why I set them in water in the freezer. I’ve also found out unless I’m mistaken, brown and white eggs don’t necessarily perl the same. I use them in green salads and include an egg or two in my potato salad.
put your eggs in a pan with cold water enough to cover the eggs. bring to a boil. turn off the heat, cover the pan and let steam for 15 minutes. perfect hard boiled eggs every time
You say you “ hard boiled”. If they’ll spilled out it was not ready.
I do hard boiled eggs often: 1.Start with a saucepan of cold water. 2. I add some ( capful of vinegar.). Add the egg(s) 3. Bring to a boil and give the eggs 15-20 minutes in the boil. 4. Remove and place in a suitable receptacle that has water in it, placed in the freezer. Let remain for about 25-30 minutes. 5. When removed, dry off. Hit each end to start the crack. Lay on their side and roll them using some pressure. Remove shell and run under cold water to assure shell is off.
My gf likes her yolks runny. Cook 7 minutes in simmering water. Take out and let sit in 50 degree water. Peel off one end and use a spoon to scoop out the egg onto toast.
