Thanks, I can't wait to try that.

AMAZING!

I just made a dozen deviled eggs yesterday...too bad I didn't see this video yesterday :)

Hope this works as well for me as it did for the guy in the video!

cook for 12 minutes!!!
thats a long time .. i hate for the yellows to turn green
when they are overcooked

i only boil eggs for about a minute and then let them set for 8-10 minutes in the hot water

have you actually tried this?
does it work?

and I wouldn't want an egg that someone had blown out of the shell
wouldn't they get their spit and germs on it
ewwwwwwwwwwwwwww
koda_who_will_never_eat_deviled_eggs_again_at_a_pot_luck_meal

Here's method I use and it WORKS

How To Peel Hard-Cooked Eggs Easily:

This is what I do:

I place the eggs in the pan they were cooked in and add cold water.

I then crack the eggs under water (this seems to help loosen the membrane under the shell).

Start peeling at the larger end, (the flat side) where the air pocket is, and remove the shell under running water to make the shelling easier. You must get a hold of the membrane under the shell when you remove the shell. Very fresh eggs are harder to peel. The fresher the eggs, the more the shell membranes cling tenaciously to the shells.

lol at Koda.
I do mine like koda,boil about 1 minute then let set for 8 to 10 minutes. I crack mine then roll with my hand on the counter top.Then peel under cold water.

I roll mine on the counter and that makes it easier to peel

Gosh, that looks fun. I have to try it!

As soon as they're done pour off the hot water & bounce 'em around in the pan to crack the shells. Quickly fill pan 1/2 full of cold water & add ice. Makes peeling really easy.

(If you roll 'em around in the pan a bit as they cook, yolks stay in the center...most of the time, anyway.)

Suzi

Fresh eggs will not peel easily no matter what you do, even using this guys method. You must age the eggs for a bit. Fortunately most of the eggs that are sold in grocery stores have already aged right on the shelves. If you have ever lived on a farm you know that you must let fresh eggs sit around in the fridge a while if you intend to boil them. It has to do with forming an air pocket in the egg as it ages.

Someone posted that before. I tried it, but it didn't work.

Gayle

yuck. I hope no one making a big batch of potatoe salad or deviled eggs for a group does that.

I crack it all over under cool water, until all the shell is cracked, it usually comes off very easily.

I have had such trouble lately peeling eggs that I'm going to try this. Don't worry, I'll rewash the egg after I'm done, LOL.

Danielle

I really do not think this "trick" works to peel eggs. It just does not make any sense.

If you watch the video at :47 and look at his hands, it looks blurry. He places the egg in his hand just like a magician would do and then shakes his hand. I think this is a camera trick.

Yep - old eggs peel much better than fresh.

Over cooked HB eggs are just nasty! I am with Koda. I bring to boil in heavily salted water. Turn off the burner and let sit covered 10 minutes. Then I immediately cool in an ice bath. Perfect eggs. Tender and no icky gray/green yolk.

I have heard the sign of a truely good cook is someone who can correctly boil an egg - it is the simple things :)

Reading a few of the comments under the video:

"I won't be putting something that came out of that end of a chicken to my mouth, boiled or not!! "

I use an electric egg cooker, put them in cold water and then crack them all over and they peel easily as long as they are not fresh.

Get a fast "boil" with a little salt....place eggs in with a ladle...ends of eggs UP...turn the flame off put the lid on ...set the timer for 12 minutes....drain the hot water....shake the pan to crack the shells...fill with cold water...let eggs sit until comfortably held...peel and place eggs in a bowl or on the counter until remaining eggs are peeled. PERFECT hard boiled eggs every time!

Usually if I am going to make deviled eggs and I know in advance, I will buy the eggs a week before I need them. I do think fresher eggs are harder to peel. The Food Guy on one of our local channels said that if you don't get your eggs in advance you can let fresh eggs sit out on the counter overnight before boiling and they peel just as easily. I have never tried that though.

Yuck!! I don't like this method. Not sanitary.

All my cookbooks say do not "boil" eggs. Put eggs in a pan of tap water. Bring to a boil, remove from heat, cover and let stand until the desired doneness is reached.

As for peeling - I got this hint from one of the cooking shows, tried it and was amazed at how well it worked.

Cool the eggs down and crack the egg gently. Remove some of the shell from the "hollow" end. The end with the air bubble. Usually the large end. Take a teaspoon and with rounded side up insert under the membrane and slide around the egg under the shell. The shell slips off easily. I've had very few problems using this method. Occasionally you get an egg that likes to hang on to that membrane and causes problems but not often.

Most places say "hard boiled" is a misnomer, they should be "hard cooked" by a simmer. If I'm cooking eggs only, I bring them up to the boil and shut off the heat and let them simmer in the hot water. My corning top stove holds a lot of heat so I regulate it if I need to. I've seen different times stated and don't recall for sure the exact times I've used. Haven't hard cooked eggs for a while. I don't get truly fresh eggs very often so I don't have trouble peeling them. I try to crack the egg once, preferably without a lot of little pieces, then get a hold of the shell and slowly pull somewhat parallel to the egg and you'll feel it release. I can often get the shell of in about 3-4 large pieces and none of the little flakes of shell all over it. Quick and easy.

BTW, for potato salad, I wash the eggs well, then cook them with the potatoes and save energy. The eggs normally cook quicker so you take them out before the taters are done. They'll be peeled by the time the taters are done. And I've read that it's always best to start both eggs and potatoes in cold water and let it heat on the stove rather than start in hot water. Potatoes won't essentially "sear" and the eggs won't crack as much, according to the claims. I can't verify it either way except to say it works fine for me.

I tried hard cooking eggs in the convection oven once. The manual says it's perfect and I thought it'd be easy but I overcooked them and I mean WAAAAAAY overcooked them! Haven't tried it since. But would like to try sometime.

After boiling the eggs I immediately run cold water over them and then add ice. Let them set for about 5 to 10 minutes and the shell just slips right off.