Kinda lame question: best way to hard boil eggs?

[sugarmamma]

Originally Posted by capt_noonie

This is very close to what my bf Alton Brown says . Also the freshest eggs, esp around Easter time when a lot of ppl buy eggs, the shells are not gonna come off easily no matter what. Anyway, AB says take the eggs out of the fridge, and add cold water over it. Put pot on high and once it reaches a rolling boil, turn off and leave covered for at least 15 mins. Then drain water and let cool. I've always had good results with this method unless they are with super fresh eggs from the farm.

and now I want to eat some eggs. and I love runny yolks.

As much as Dip and Squeeze Ketchup??

[JMuedog]

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

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!

[stanziog]

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...

[Wylie's Mom]

Originally Posted by QuickSilver

Oh! Oh! Oh! Oh! I can add something to this convo!

If you want to get fancy, you should know that the proteins in the egg coagulate (harden) at slightly different temperatures. The temperature of boiling water is actually not ideal for eggs.

If you do them at a lower temperature, you can get these beautiful, custard-y egg whites, with a bright yellow yolk that's like a piece of play-doh. It's really cool.

AND, you don't even need to do them in water!! You can cook them in the oven!

If anyone is interested, I can post the temperatures for different egg "done-ness". Some of it just depends on your tastes.

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.

[kjc]

Originally Posted by JesStang

I have a question... after you put the eggs in the boiling water, what temperature do you put the stove on? I assume you don't leave it on high...?

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....

Originally Posted by JMuedog

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

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!

Ingenius! Best method yet!

[kjc]

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! Not much sillier than an Iced Tea Maker though! Ha!

[Wylie's Mom]

Originally Posted by JMuedog

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

My vote for best answer . Love it.

[Wylie's Mom]

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 !

[YorkichonBella]

Originally Posted by YorkichonBella

lol
I hope this thread has multiple posts by the time she checks it out. Let's keep it going.

My Mom always told me that "new" eggs would not peel as easily. I believe her, she's my Mom. haha Anyways, I always think of that when I boil eggs. I guess...... always have eggs in frig so you don't have to run to the grocery store in order to boil the "new"?? ones.

Well Mom, I'll never doubt you. 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.)