Saturday, June 15, 2013

Saturday in Lovella's kitchen and Saturday's Saskatoon Signing

A few weeks ago I was up at Sweet Dreams Bed and Breakfast making a big batch of potato salad with Dorothy.
I asked for a big butcher knife and proceeded to peel my eggs the quick way.
Dorothy had never done it like that before and found it to make the job of peeling a few dozen eggs quick work.
I quickly grabbed my camera then when I thought of our Saturday kitchen tips.

Here are my tips for quick egg peeling.  I know that there are other methods that work well when the eggs are at least a few days old but this method works great even when the eggs are laid and cooked the same day!

  1. Start with brown eggs.  This makes it easy to see the shell against the whites of the egg when scooping them out.
  2. Place eggs in the bottom of a saucepan and cover one inch over the eggs with cold water.
  3. Heat without a lid on high heat to boiling and then put the lid on and remove from heat.
  4. Let sit for 20 minutes.
  5. Drain and run cold water over the eggs for several minutes.
  6. Use cutting board to help the egg from slipping and give the egg a quick chop through the middle. Don't use a serrated knife. You won't have to chop all the way through but will easily be able to break the egg in half once it has been cracked at least half way.   It might be safer for you not to hold the egg at first while you chop it.  
  7. Use a teaspoon to slide between the white and the shell and scoop it out.
  8. Use a paring knife to slice the eggs as you desire or chop with a pastry blender.
  9. Be very careful you don't take a swipe at your fingers instead of the egg!!
Today is our last day in Saskatoon signing books.
We've had a wonderful time in Saskatoon and would love to meet a few more of you today.

Saturday June 15 
Anneliese and Bev
MCC Relief Sale 10 - 12
Scotts Parable Bookstore 3-5


  1. Most helpful tip I have heard in a long time! I am trying it! Thank you . . .

  2. of coarse, this works well ... why didn't I think of this, duh!!!

    thank you for this tip

  3. Great tips Lovella - I've never thought of chopping and scooping like that! I will try that for sure!

  4. Steam eggs for 10-12 minutes and then submerge in ice water. All eggs no matter the age will peel perfectly.

  5. This is wonderful. I love cold salads but hate peeling eggs so rarely make them. I'm going to try this right away. Thank you.

  6. Can't wait to try this the next time I make deviled eggs. Thank you.

  7. my Mom always had hens that laid brown eggs and this is what she did. You are right about the brown shell showing up and you can pick out little flakes of shell. Not so easy with white shells, and brown eggs are usually more costly than white.
    Gathering the eggs was the chore I most disliked. This farm girl was afraid of the chickens. Thanks for facilitating a trip down memory road.

  8. Could have used this tip earlier in the week when I cooked 5 dz. eggs for egg salad sandwiches at a memorial at our church. Luckily they were storage eggs(Costco) and the peeling wasn't as bad as I had anticipated. Irene K

  9. Wow...this is so much easier - thank you!

  10. If you make a tiny hole on the wider end of the egg with one pin, and place them to cook in already boiling water, the shells will come right off. I boil eggs daily for quick lunches and this always works.