Hard boiling fresh eggs

This is how I do it.


Place eggs in a heavy-bottomed saucepan and cover them with cold water. Make sure the tops of the eggs are covered by at least an inch of water. How much water will depend on the size of the pot, but in general, a bigger pot is better. Crowding the eggs risks cracking them.

Bring the water to a full boil, uncovered, then remove the pot from the heat and cover it. Let the pot stand untouched for 17 minutes.

Remove the boiled eggs from the water and transfer them to a bowl of cold water for 15 minutes. Then either peel and serve or refrigerate.

A) They should be "hard cooked eggs" , never boiled.

1. Use tap water warmed to its hottest.
2. Turn stove on to 1 mark above the 1/2 way mark.
3. Add eggs.
4. I leave them on for 22 minutes. This should have little bubbles, just below the boil point coming to the top of the water.

5. Remove from stove and drain.
6. Cover with cold water.
7. Let sit 5 to 10 minutes.

B) My aunt did the cold water start, and I don't think she boiled either. She also did the cover with cold water. Somehow I think this shrinks the egg in the shell.

C) My Aussie cousin told me in person down there last Dec. that she couldn't do hard cooked eggs. So, her late husband had bought her an egg cookers. The one she has now holds a dozen eggs, You put the cover on, plug it in and it cooks the eggs per manufactuers timer. She cooked enough eggs for my breakfast egg my first morning. I got one from the fridge and peeled each one as needed.

One would think if one looked around up here, that electric egg cookers could be found, should that be our preferred option.

........we're both in our 70s.......

:C

We never boil eggs any more. We have a double pot. The bottom pot is a normal pot. The top pot has holes in the bottom and sits inside the bottom pot, Put water in the bottom, but not enough to come inside the top pot bottom. Insert eggs in top pot, boil water. The eggs "steam". Been doing them this way for years and years now, and have perfect to peal eggs every time.

We have a dandy little microwave contraption that we use to hard cook eggs in the shell, or to make poached eggs. We follow the hard cook stage by placing the eggs in the shell in ice water. Both are cooked via steam, not by direct contact with water.

Very happy with it.

Dutchman Sport: How long do you steam the eggs?

I use my electric pressure cooker. 6 minutes at high pressure. Then let thd pressure drop naturally. Shells peel off like gloves. Take them right out of the fridge- two dozen at a time.

I also use a pressure cooker, and use the same process, only mine is a stove top cooker, and I use the low pressure setting. Even works for eggs fresh out from under the hen.

If I want soft boiled I cook them 3 min. to 3 min. 30 sec., depending on whether I am using my tiny PC or the larger one. I then run the pot under cold water to stop the cooking.

I also poach mine in those little silicone tulip shaped poachers, in the PC. I do the them the same as soft boiled eggs and they are perfect every single time. terry r.

I tried all kinds of recipes for years, and this one has worked flawlessly for me.
Bring water to a boil,
boil for 12 minutes
Immediately put in ice water, large pot and enough ice to last, and leave them for 12 minutes.
This has worked flawlessly for fresh store bought eggs. Never tried it with real fresh eggs. Store bought eggs have the laying date on the end of the container and they obviously don't reach the store real fast.

I think some of you are cooking your eggs way too long.

I am by no means an expert chef, but I have taken culinary courses at Le Cordon Bleu and this is how professional chefs are taught to boil eggs.

Place eggs in the bottom of a sauce pan.

Add enough water to just cover the eggs.

Cover the sauce pan with a lid.

Heat on high until water is boiling.

Immediately shut the heat off once the water is boiling.

With the lid on and the heat off, allow the eggs to sit for THIRTEEN MINUTES.

Drain water and allow eggs to cool.

The eggs will be perfectly cooked every time. Perfect texture throughout and no grey margin around the yokes. Eggs will peel flawlessly. Give it a try.

I have found that adding a teaspoon or more of baking soda to the water you boil eggs in works quite well..the shells come off very easily, even eggs right from the store.