Everyone has a tip for making the "perfect" hard-boiled egg. Do an internet search--it's overwhelming. Unfortunately, my eggs are often hit or miss. They always taste great (do to my "secret" ingredients), but sometimes they look like I tried to shoot the shell off with birdshot. (For the record, I've never tried it...maybe it works!) Therefore, I have decided to approach the problem scientifically. (I may have spent too many semesters working in the physics lab.)
First, identify the problem. I want eggs that are easy to peel.
State a hypothesis. I think that there is something to the old wisdom that older eggs are easier to peel. There is plenty of anecdotal evidence to support the theory.
Create an experiment. I chose to try two cooking methods: baking and boiling. I also wanted to know if the eggs peeled easier immediately after they are cooked, or if they peel easier after having chilled in the fridge overnight. I used four eggs for each method: two older eggs purchased a week ago, and two newer eggs purchased yesterday. One of each was peeled while still slightly warm, and the other was chilled in the fridge overnight. I also included two new eggs cooked in a separate pan with baking soda in the water, which was rumored to help make fresh eggs peel better. I made a chart and numbered each egg with a Sharpie.
For the boiling method, I chose to follow the wisdom of my Better Homes and Gardens cookbook. (The big red and white checkered one that belongs in every kitchen.) My theory is that the method has been thoroughly tested by millions of cooks over the years. Place cold eggs in a pan and cover with cold water. Bring to a boil, cover and remove from heat, and allow to sit for 15 minutes.
For the baking method, I used a tip I found on Pinterest. Place the eggs in a muffin tin, bake at 325 for 25-30 minutes. It is interesting to note that the fresh eggs exuded some kind of moisture through the shell during the baking process, which then browned. The old eggs did not. (Both the old and new are the same brand, from the same local farm.)
After cooking, I ran all the eggs under cold water for several minutes. I dried half of them and put them in the fridge. I peeled the other half, which were still slightly warm. Observations: as suspected, the older boiled egg peeled perfectly, while the newer boiled egg was hard to peel. The egg boiled in baking soda was a complete failure, and I ended up throwing it away! Both the older and newer baked egg peeled beautifully! However, the baked eggs had scorch marks where the shell was in direct contact with the metal pan. I had to cut those parts out anyway, which sort of negated the ease of peeling. (Once peeled, I put the eggs in a ziptop bag with a little water and put them in the fridge.)The next day I peeled the other half of the eggs. The boiled eggs all had peeling issues, but the older egg looked the best. The egg boiled in baking soda practically fell apart during the peeling process, and was unusable for deviled eggs. The baked eggs fared a little better, but the shell stuck to the scorched parts. (You can see the scorch marks on egg #4 below, lower center.)
My peeling method includes rolling the egg along the counter, and peeling under running water. This method was used for all the eggs. I had additional requests to test for the "greying" of the yolk. Greying doesn't bother me, because the only time I make hard-boiled eggs is for deviled eggs, so you don't really see the greying. But, I did notice a weak correlation between eggs that were easier to peel and greying yolks. In the picture below, both yolks were baked. The one on the left was from an older egg, the one on the right from a fresher egg. The boiled eggs also showed more greying in the older eggs than the newer.
Conclusion: I accept the hypothesis that older eggs are easier to peel. Baking the eggs did make them easier to peel, but left scorch marks that I was not happy with. (I wonder if using a silicone muffin pan would make a difference? Or possibly rotating the eggs during cooking time?) Fresher eggs had less greying of the yolk, so it almost seems like you have to chose between a pretty white or a pretty yolk! It is also worth noting that across the board the eggs were easier to peel while they were still slightly warm...cold eggs stuck to the shell much more than warm ones. (Baking soda in the water was completely useless, and possibly sabotaged the process!)
Remember, every egg is different, and it is impossible to make exact comparisons. But, I think it is safe to say that boiling older eggs and peeling them right away is the way to go.
And now, I will share my "secret" deviled egg tips!
Tip #1: Zip top bag. As you slice the eggs and remove the yolks, place them directly into a ziptop bag. Close the bag and smash just the yolks until smooth and they start to clump together.
Tip #2: Miracle Whip and Dijon Mustard. Yes, most people use mayonnaise, and that is where they go wrong. Also, yellow mustard is so overdone. Try using miracle whip and dijon mustard...you will never go back. You can also try different flavors! One of my favorites is pesto with miracle whip. I have also used salsa and cream cheese, and it was awesome!
Tip #3: Salt the whites. Be sure to sprinkle salt over the whites before you add the filling.
Tip #4: Pipe the filling. Snip a corner off the bag and pipe the filling into the egg whites. It is so much prettier than trying to spoon it in. The filling below contains a few drops of food coloring. (These were made for St. Patrick's Day, so they are orange and green, mustard and pesto. They also look a little shaggy because some of them were fresh eggs...)
Enjoy! Let me know if you have additional techniques or tips to try!
