UPDATE! How Else to Hard Boil an Egg (and make peeling easier)

We're having a party tomorrow night and I had no intention of making devilled eggs. I was never a devilled egg fan until I became an adult and played with the filling until I found a combination of ingredients I liked. I must admit, mine are really good and everyone loves them, but still, they're a bit passe, don't you think? However, after discovering these new egg-cooking techniques, I'm tempted to put them on the party menu after all.

The best news is that at least one of the methods (pressure cooker) is supposed to make the eggs a cinch to peel. The oven method is reputed to impart a slightly smoky flavour, which I think would make a wonderfully complex egg salad. Who's going to be the first to try one of these methods and report on it? Easter's just a week away, you know - there are lots of hard-cooked eggs in you near future!

Even if you stick to boiling your eggs, here are a few tips:

1. Use week-old eggs for easier peeling.

2. Turn the carton of eggs on it's side in the refrigerator to center the yolk. You'll get better shaped whites for devilling.

3. Overcooking produces the green film between the yolk and white.

4. Best method: Place eggs in pot and fill with enough water to cover by 1 inch. Bring to a boil over high heat. When boiling vigorously, cover the pan and remove from heat. Let the pot stand covered for 15 minutes for large eggs. (3min less for medium, 3min more for extra large)

5. Best peeling method: Run cold water into the pot until eggs are cool enough to handle. Add ice cubes to the water at this point to speed cooling, which helps separate shell from egg. Crack eggs underwater against the side of the pot, and let eggs remain there for 5 minutes or so before peeling underwater. The water will get between the egg and shell and assist with peeling.

6. Hard-cooked eggs will keep in the fridge for several days if sealed.

Now for two NEW (to me) methods...

HARD-BAKED EGGS

Make sure your oven racks are in the center of the oven. Place eggs on the racks - you can cook 2-4 dozen eggs at a time using this method. Place a baking sheet pan in the bottom of the oven in case an egg breaks. Set the oven to 325F, and bake for 30 minutes (do not preheat). Remove the eggs to an ice water bath then peel as soon as they're cool enough to handle. Return them to the ice water to thoroughly chill.

UPDATE MAY 2014: If you have a pressure cooker, you own the world's best tool for cooking easy-to-peel eggs!
I have made eggs 3 times now in my Cuisinart Electric Pressure Cooker (see affiliate link on home page Tool/Appliance carousel) - fresh eggs, week-old eggs, varying breeds and sizes - and I have never had easier eggs to peel. They were perfect.

PRESSURE COOKER EGGS

(See how this method makes eggs easier to peel: Eggsperiment courtesy of HipPressureCooking.com)

Let eggs come to room temperature. Pour 1c water into stovetop or electric pressure cooker and place rack or steamer basket into cooker. Place up to a dozen eggs in your pressure cooker. For best results, cook on low pressure for 6 minutes with natural pressure release. Natural pressure release is a setting on electric pressure cookers - on stovetop pressure cookers, remove from heat for 5 minutes or so and the lock should release. If not, release through valve. Run cold water over eggs in sink for about 3 minutes to cool.

For ideas on what to do with your leftover Easter Eggs or your 4 dozen hard-baked eggs now that you've tried the above methods, see my next post.