Hard Boiled Eggs that peel great every time.

Ron3rd wrote:

If they had green yokes she was overcooking the eggs and doing something very different. Especially if they were dry and had a sulfur taste, she was not doing it the way I do it, guaranteed. Green yokes are a big no-no in our house.

My method produces bright yellow yokes every time, 100% percent of the time, and the shells slide right off 2-3 big pieces. The eggs are never overcooked.

My way is not the only way; if you have a method that works for you stick with it.

13 minutes to the second, my Mom, never deviated from her recipes, if it called for a "level" teaspoon of something, by golly that IS what she put in, if it called for 13 minutes, it WAS 13 minutes she used, she was extremely precise when it came to cooking food.

There is absolutely no need to keep the water boiling for 13 minutes, I can assure you of that.

Boiling means you are maintaining a min of 212 F degrees for 13 minutes, that is entirely too much heat for too long.

Turning off the heat immediately after the water comes up to a boil, the water will slowly drop some temperature over the 10-15 minutes and still will be well above scalding which means the eggs are still cooking but at a slower pace.

Try it before poo pooing it.

Using the method I gave above, you simply cannot "over cook" the eggs, in fact you can let them set in the pot for 15-20 minutes with that water and still never over cook them.

We like a min of 12 minutes on ours with this method, 10 minutes sometimes results in a slightly under cooked yolk if using Jumbo eggs.

In fact, just did a dozen tonight, with perfect results (I would post a picture but DW and DD have already "deviled" them for tomorrows meal so the evidence is lost)! :B