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The Kitchen Table

Deviled egg question

11 years ago

If I cook the eggs tonight and refrigerate them to make tomorrow night, will that work OK? Or will it cause the shells to stick and be difficult to peel?

We talked about how to cook eggs previously, and I have been using Marilyn Sue's suggestion of steaming them. This works pretty well, but not sure about having them sit in the refrig 24 hours before peeling.

Featured Answer

User

11 years ago

We get eggs straight from the chicken, steam (not boil) them, and then peel. We've never had an egg that wouldn't peel easily...seemingly proving the "old wives' tale" about fresh eggs/peeling isn't true.

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Comments (12)

Sue_va
11 years ago
I always peel the eggs while they are very warm, and I think they would be very hard to peel after being chilled. I have put the peeled eggs in a bowl with a bowl cover over them and they are fine that way.
Sue
carabubble
11 years ago
I always chill the eggs and then peel. Crack thoroughly, then either roll the egg on the counter or between your hands. That works really well to loosen the shell.
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Amazing Aunt Audrey
11 years ago
Honey...either way will work!
Elmer J Fudd
11 years ago
Don't overcook, 12 minutes of steam or boiling water (once boiling starts) is plenty. Directly into ice water at the end of cooking. Don't scrimp on the ice. In 15 minutes, roll on the counter to crack the shell and then start peeling at the wide end. The shell should fly off. .

Dry with paper towels, put in covered bowl in fridge. Good for 4 or 5 days.

Try it with a few, see how you like the results.

I wanted to make sure you have enough choices
tami_ohio
11 years ago
I do it both ways, but cool the way Snidely does in ice water. I have best luck peeling if I crack first the wide end, then the narrow end, then roll to crack all over. I read somewhere that cracking the ends that way forces air around the inside of the shell to loosen it, then cracking the rest is easy and peels easier. I do still sometimes have problems peeling some of them. And a few days in the fridge won't hurt.
jim_1 (Zone 5B)
11 years ago
Of course you are aware that fresh eggs are more difficult to peel than older ones. Use the fresh ones for cooking or baking, but eggs that are more than one week away from the store will peel much easier.
socks
Original Author
11 years ago
OK, thanks everyone. Tami, I'm going to try cracking the wide end first.

Jim, I bought the eggs today. Is that old enough? (just kidding)
arcy_gw
11 years ago
last modified: 11 years ago
56 years of making eggs/peeling has taught me it is a crap shoot. Often one in the bunch is a PAIN. I bring mine to boil then shut off heat for 30 minutes then dunk in cold water. That formula gives me perfectly cooked yellow with no "green" ring. I have cooked mine up and waited as long as a week to peel.
socks thanked arcy_gw
Julie
11 years ago
I agree with jim; fresh eggs are a pain to peel. "older" eggs are much easier! I used to peel literally hundreds for a senior home I worked at.
socks thanked Julie
jim_1 (Zone 5B)
11 years ago
I had a rude awakening when we moved to Santa Fe. 7000 feet above sea level. I had to relearn how to cook things like eggs. What a difference.
kayjones
11 years ago
I do mine just as Arcy does - works every time for me.

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