Home Forums Hunting & Shooting Hunter's Campfire Hard Boiled Eggs

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I learned this method a long time ago and have posted it here several times.

As I understand it, enzymes inside the egg dissolve the membrane just enough to keep the shell from adhering to the white.

Those things suck at boiling water. Had to use my parent's to make them some canned marinara and it took the canner 1 hour 20 minutes to get to temp/pressure. My normal coil stove takes less than 20 mins.

Boiled eggs and potatoes are always a challenge at 8,000+ feet.

The vinegar lowers the pH in the egg, which makes them easier to peel.

Commercial growers actually adjust their chicken feed to make the eggs' pH lower; one of the reason farm fresh eggs are so hard to peel is that their pH tends to be far higher.

Adding the vinegar is a way to lower the pH after the fact, but of course any acid would work. If you object to vinegar, something like lime juice works the same way.

Man, I need to quit listening to cooking programs............

Better yet if pickled.

Steaming is the way to "hard boil" Farm fresh eggs to make them easy to peel.

it makes them easier to peel

Wife has been baking them in muffin pans in the oven for the last year or so. Bake at 350 for 25-30 minutes. Drop in cold water when out of the oven. Easy.

I have boiled eggs on the stove for years and followed some of the stove top methods mentioned here. However, often, I would get distracted by kids , barking dogs or whatever and end up boiling the eggs too long. Result was hard to peel eggs. When to visit stepson and he was using a "Henrietta" steamer. It was great. Put the water in, turn it on and then come back later. Now use a cuisinart and an easily make the hardboiled eggs my wife like or softboiled the way I like them.

Cheap, easy, good results and doesn't take up to much space on counter.

I let my wife boil them, or better yet, make deviled eggs. Either way, perfection every time, and I don't have to fool with it.

Too much work guys. I just have the wife do it. Preferably into Deviled Eggs.

Ha = sharpsguy beat me to it!

Here's a hint-

they are/should be simply cooked hard. Actual boiling is part of the problem.

Bring the water to a boil and turn the heat off and leave 'em for 12-15 min.

Thank me and Travis/Dave/deflave/etc later.

What? If it ain't Mountain House you can't cook it?!

Reminds me of Riley as a youngster looking into the Mountain House bag and giggling..."Do we eat it? Or did we eat it?"

20 minutes in boiling water and then into a pan of water and ice cubes. Perfectly done and easy to peel every time. Nothing worse than a hard boiled egg just a little under cooked.

THIS! Used to do method one, fought the peel constantly. Switched to hot start for 14 minutes, egg perfection!!!

Validation. How sweet it is!

Have used the "cold water start, bring to boil, turn off heat, cover, let sit 15" quite a bit with varying peel results. Read or heard to add tsp of salt to the water and the two times I've tried it, they peeled great.

Pressure is the key for me with fresh eggs. I haven't tried Travis's suggestion of setting out for two days, yet.