Alas, my first 'Not Martha' feather. It comes to you out of pure frustration! (And hopes that someone can comment with a few tried and true tips to help me.)
As you can see, no matter what technique I try, I never seem to get my hard boiled eggs to peel without tearing off large portions of the whites along with the shell.
As I prepared my eggs yesterday, I google yet another tutorial and followed it exactly.
--I let my eggs get room temperature.
--Placed uncracked eggs in cool water.
--Brought them to a rolling boil.
--After 2-3 minutes boiling I took them off the heat and covered them with a lid for 17 minutes.
--I then ran them under cold water and let them soak to cool for 10 minutes.
--The instructions said if we were not eating them right away I should store them un-shelled. I placed them back in the cartons and put them in the fridge.
I was so proud of myself because I was so sure this was going to be the best batch of eggs ever. WRONG! I pulled my eggs out and sat down to peel them only to find that once again...1/2 the whites came off with almost every egg. I tried peeling them cold and I tried letting them get room temperature again. Nothing seemed to make a difference.
Not to worry...we still devoured them. Once they were filled you hardly noticed the massive imperfections.
Am I the only one with boiled egg blues out there?
Is there hope?
Can anyone teach me how to get these eggs to peel without tearing up the whites?
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