I have better luck with steaming them. 20 minutes in a regular basket steamer. Run under cold water after.

Learned this here on the forum.

Eileen

Grainlady uses the Eggies as I recall. Might give her a shout...

Ditto on steaming eggs when you need 'hard boiled'. Learned here on the forum so the last few times that I've made deviled eggs, I've steamed the eggs. Last ones I did almost jumped out of their shells.

Well, the sucker that I am, I bought those things (can't bring myself to type the word!!!) used them 3 times, spent SO LONG cleaning the wretched things - there's that little rubber ring that pings off....... the eggs stick like I don't know what. Couldn't get a single decent egg out of the things.......
Now, I boil the eggs and when they go into the cold water to cook, I immediately bash the eggs to crack the shells. This allows a little water to get under the shell so you have easy shelling.
My Egg things are residing in some landfill tip somewhere making me feel very guilty.

I really like EGGIES and must be about the only person, besides my sister, who does from comments on them. I especially like them because I can blend an egg concoction (eggs plus crisp bacon, shredded cheese, seasonings, chives, deli ham, cooked sausage, chopped veggies, you get the idea...) and cook it in the EGGIES for something more interesting than the typical hard cooked egg. These mixtures are something different to use as a hard cooked egg snack or great to use as a topping on a Cobb Salad. I must admit I use them like this and for egg salad more than I have ever used them for deviled eggs. But as deviled eggs you can really pile on the yolks (which is, after all, the reason for making deviled eggs ;-) because it isn't shared between two halves.

Other benefits....

-If you have fresh-from-the-hen eggs, which don't work well as hard cooked because they don't peel well, you can still have hard cooked eggs by using Eggies.

-Make hard cooked egg whites only for people on a low-cholesterol diet.

You can always try the Ninja method and blow the egg out of the shell of traditional in-the-shell cooked eggs.

-Grainlady

Here is a link that might be useful: Ninja Hard Boiled Egg Peeling Trick

I've never tried them and probably wouldn't unless I get them at a garage sale or something. I like the idea of mixing items in the eggs. I like Grainlady's creativity.

The thing I've read is you really need to grease them up well. Many people just think plastic is non-stick and it's not. One said spray them down before you put them together then spray them again before adding the egg. Did you lube them up well?

My biggest problem with them is four parts per unit. Cook 6 eggs and you have 24 little pieces requiring washing. I guess I could just soak them, but maybe it's just more principle with me! The other thing is the idea of blown eggs turns my stomach. I really don't have much trouble with peeling eggs. The reason probably is that my eggs usually are getting older before I hard cook them (you should never "boil" eggs"). There's been several threads about peeling eggs and the arguments about what's best. Here's one.

A little experiment I did.

Eggs were from the supermarket.

dcarch

from the photos, I surely will try both the boiled & cooled in air. May I ask 'ci lantro' how you steam the eggs? The Ninja video looks too good to be true ... definately will try it!!

I buy a dozen of the so-called 'large' eggs when Albertson's has them on sale for 88 cents as they near the so-called expiration date so they are not the freshest I'd assume (my grandmother saved her farm eggs in the cold basement in a big crock of a solution called 'water glass'... kept 'forever' if the eggs were intact!).

'Grainlady's' other ideas for hard boiled eggs with the other ingredients mixed in sounds like something I will try too. Thanks everyone for some new tricks to try!

Ditto islay_corbel....awful thingies....

Don't know what an Eggy is....and it seems I don't want to find out! LOL!
I boil my eggs, in water with vinegar and a good amount of salt added. When done I carry the pan to the sink, dump our the hot water and let cold water run into the pan.....when it's cool enough to put my hand into, I smash the shells as Islay does and keep adding cold water until the eggs are well cooled.
Comparing one egg using one method means nothing...even after using this method for years with great results, I will occasionally find an egg with the stick factor. One egg won't tell you a thing about a comparative cooking method.

I routinely steam eggs, run them under cold water until I can handle them. I do not leave them in water to let them cool. I peel the one or two I plan to eat immediately and place the rest in a bowl in the refrigerator, in the shell. They always peel perfectly for me. I buy eggs at Trader Joe and occasionally other places. They are not farm-fresh eggs. They all act the same. I will get a rare sticky one, but those are very rare and it won't be sticky all over, there might be one small sticky place.

Eileen

Costco has boiled, peeled eggs for sale. The expiration date is way out there. I really don't like to buy a pre made product that is that easy to prepare, but if I needed a bunch of boiled eggs I would consider it.

D

Another who has converted to steam and water cool. Perfect every time. Now I want deviled eggs !!!!! Why are they only a summer ( and Easter) thing?

Deviled egg are out of style??!?
No way I get some at every party I go to.
Maybe my friends & I are out of style?

I have to clarify on the experiment:

"Cooled in water" - I let the eggs cooled in the same water the eggs boiled in, not under running cold water.

You will get much better results with running cold water.

dcarch

Vieja--I happen to have a rather large steamer pan that I use...it's a double boiler looking thing with a perforated insert.

It looks more or less like the one at the link. Mine is an elcheapo lightweight stainless one that I picked up from a garage sale.

Used to have one of the collapsing steamer baskets--those would work, too. Or, if you have a metal colander & a lidded pan large enough to contain it, you could use that, too. Probably need to elevate the colander in the pan so you have more room for water.

Here is a link that might be useful: Norpro steamer pan

I've never heard of Eggies, either, and can't see adding them to my junk, I mean, utility drawer. I have way too many gadgets I don't use already.

I was converted to the steam method by this forum, also, and have been very pleased with the results I've even used fairly fresh eggs from a farmer's chickens, and haven't had much trouble with them. The only thing that bothers me about the method is the long cooking time. I don't do 20 minutes, I set the timer for 16 minutes, which allows me time to finish whatever I'm in the middle of and get to the stove. It works out to more like 17 or 18 minutes, I guess. I've read about putting them in a pan, (don't remember if it's with cold or hot water, probably cold) letting them boil for 5 minutes, turn off the water and let them sit in the covered pan for a while longer, don't remember the time, I'll have to look it up. Anyway, that seems much more frugal with the gas or electricity usage to me. I haven't tried that method yet, but one of these days I will.

Sally

'ci lantro': thanks ... I now DO remember I have one of those metal collapsible strainer things with holes that I use for steaming tamales! I will try that & steaming. I tried the 'Ninja' but it didn't work... maybe I don't have enough 'air' pressure?!!ha Will keep trying each of the suggestions to see if one is one that works for me.

Another steam convert here too. Pop 'em in the rice maker, steam for 20 minutes and the peels slide right off.

Summer only? heck no. I eat them as an "appetizer" at my house. They're just good fun!

I've never had a problem peeling a boiled egg since encountering the trick of putting them in ICE water immediately. I use a nylon spaghetti tool to grab each one from the boiling water and drop it into ice water. Never fails, nothing added to the boil water.

What better time of the year for deviled eggs than Halloween?

{{gwi:1510787}}

I do steamed, then cooled under cold running water.

LOL Bob! What are they? Evil cats?

I love those!!!

That IS cute! Are the decorations roasted peppers and olive bits?

Teresa, They are supposed to be devils (as in "Devil"ed eggs) but they are some of the happiest looking devils I've ever seen. If anyone has a suggestion for how to make them
look a little more devil-like without too much more work I'd appreciate it.

These were made with bits of fresh red poblano pepper (which I happened to have from the garden) and capers for the eyes and nose.

Oh, thanks for the info. How about a zig-zag mouth, more like a jack-o-lantern? The smile is un-devillish, IMO.

I agree - a zigzag mouth. And curve the "ears" inward and they will look more horns!

LOL, Bob, I immediately thought they were devils, so at least I got that right. And poblanos are the right choice for devils, I think.

I love devilled eggs and have them regularly, not seasonally.

I keep eggs on purpose for a couple of weeks to boil, fresh ones seem to peel so poorly. Eggs go into cold water, are brought to a boil. I turn off the heat, cover the pan, wait 10 minutes. Drain off the hot water, run cold water over the eggs until the water stays cold and let the eggs chill in the water.

When I peel I smack the egg against the counter and then roll it around, making sure I've cracked the egg all over, then I peel off the shell. It works perfectly about 98% of the time although very rarely I'll get a "sticky" one.

Annie

I ran across this method for hard cooked eggs from Julia Child. Please read #5. WHO KNEW! -Grainlady

Perfectly Easy-to-Peel Hard Boiled Eggs

1. Start by placing your eggs in the bottom of a large pot. You want the pot to be large enough that the eggs can fit in a single layer. Add water until it's 1 inch above the top of the eggs.

2. Turn on the heat and bring the water to a boil. (If you want, you can add a half teaspoon of salt here like Katie suggests.)

3. When the water boils, cover the pot and turn the burner off. Let the eggs sit in the covered pot for 17 minutes. Get a bowl filled with ice water and set it off to the side.

4. After 17 minutes, transfer the eggs into the ice water using a slotted spoon.

5. Now, bring the water back up to a boil again and place the cooled eggs into the boiling water for just 10-20 seconds more. Cooling the egg causes the egg itself to shrink away from the shell and membrane, and when we give the outer shell that extra blast of heat, it causes it to expand slightly, pulling it as far away from the egg as possible. The eggs then go back in the ice water to let them cool completely.

6. Peel the egg.

Here is a link that might be useful: Cooking 101: How to Hard Boil Eggs

It sounds like Julia Childs' method is basically steaming, too, but she adds that extra step. I can't imagine doing that extra step - it just doesn't seem necessary, but maybe it does help. I can see the science to it.

Sally

I found a new use for Eggies. For those of us who use powdered whole eggs (a food storage staple), you miss all the things you can do with whole hard cooked eggs. I've been experimenting with OvaEasy Egg Crystals and have made hard cooked eggs in the Eggies with reconstituted powdered eggs and used them chilled for egg salad sandwiches, sliced for a Cobb or Chef Salad, and hot as a poached egg on Eggs Benedict. Incredible, edible, powdered eggs! -Grainlady

Not sure where I learned this trick but works great most of the time. After they are cooked drain off water and run under cold water till cool to touch put lid on pot and shake for a min or so with the eggs inside. The water then gets between the membrane and normally your eggs are peeled when you remove the lid or almost peeled.

This years batch of Deviled Eggs, with pickled pimento pepper horns and mouths, pickled green peppercorn eyes, and capers for noses.

{{!gwi}}