As much as Dip and Squeeze Ketchup?? :p

This is probably the worst, laziest thing ever, but every time I want hard-boiled eggs on my salad I don't have the patience to wait for 10 minutes for them to boil. So, I go to grocery store and run to deli department and there are my hard boiled eggs all pre-boiled and shelled for me :p

lol, otherwise if I'm making large quantities for deviled eggs I'll do them myself. I think shelling them under running water is a must!

Thanks everyone for the hilarious thread on how to make hard boiled eggs. I am sitting here at work reading this thread and just laughing and laughing:)
YT is such a great site and you all are just the best.
Hopefully tomorrow we can touch further on the milk in the cereal question!
Oh and my method of making hard boiled eggs:
cold water in pot, eggs right out of fridge into pot, bring to rapid boil for 10 min. take off of heat and put into cold water, cool down eggs then run cold water over egg as you peel...

Did you end up posting this recipe...maybe I missed it..? I'm furthering my eggification (oh, lame) and would like to try this one too.

You turn it down to simmer... where you still see boiling water bubbles, but it won't boil over. (I think) Maybe somewhere between Low and Medium....

Ingenius! Best method yet! :D

Been using my electric egg cooker of late.... just realized it actually steams the eggs.... perfectly.. (file under fun facts to tell your friends...) Hot dog cookers are excellent too... even though it sounds totally insane...hehe!:D Not much sillier than an Iced Tea Maker though! Ha!:eek:

My vote for best answer :D. Love it.

I know you've all been positively drooling for an egg update, so here it is.

After trying virtually every method on this thread and elsewhere, I've found what works for me!

Eggs - Hardboiled

• Add enough water to pan to cover 12 eggs
• Add a couple splashes vinegar; add 2 tsp salt
• Bring to boil at temp 7 (out of 10); takes about 6-7 mins to boil
• Using sm strainer or slatted spoon, slowly lower 3-4 eggs at a time into water (eggs straight out of fridge is fine)
• Set timer for 10 mins (not changing stove temp)
• Remove from heat; put eggs in cool water for ~ 15 mins
• Store in fridge

{The key steps for me, after lots of trial and error, were - not to bring to hottest boil at max temp, and lowering eggs a little slower into the boiling water. The vinegar doesn't prevent cracking, but will prevent the egg white from going all over if one does crack a little.}

If possible, use cage-free or cruelty-free eggs :)!

Well Mom, I'll never doubt you.:thumbup: Saw this article today & it also mentions this.
6 simple secrets for perfect, velvety deviled eggs on Shine

this is in the article:
Here are my 6 simple secrets for perfect, velvety deviled eggs.

•Don’t go for the freshest eggs you can find. I know that sounds odd, and for most applications the fresher the better. But in this case, you don’t want to use eggs straight from the farm, as they’re harder to peel and you’ll end up losing half the whites in the process.
•Don’t overcook the eggs. My mom always said put them in water and boil for 12 minutes at a hard boil. Now I know gentler is better so that the yolks get just set, but not overcooked. Place the eggs in a saucepan filled with cool water. Bring the water to a boil, then reduce to a gentle simmer and cook for 10 minutes.
•Peel like a pro. After you boil the eggs, run them under a little cold water so that they’re cool enough to handle. Then crack them all over and put them in cold water to finish cooling. This makes them easier to peel.
•Use two-thirds of the yolks. (The yolks have most of the calories and fat in eggs. One yolk has 5 grams of fat and 54 calories, compared with only 16 calories and no fat in an egg white.) Instead, use nonfat cottage cheese to stand in for some of the yolks—it keeps the filling velvety and rich while reducing some of the fat.
•Instead of regular mayo choose low-fat. It has 15 calories per tablespoon and 1 gram of fat. It really is a miracle in creating a velvety filling.
•When it comes to a classic-tasting deviled egg, you must use yellow mustard. It has the right acidity and saltiness that adds a special punch. (If you’re a mustard snob, you can do a blend of a more high-brow mustard with a little yellow mustard.)