Who here knows how to make a proper hard boiled egg?

[Ohiogal]

I have tried several sets of hard boiled egg instructions from the internets and I still can't make one that doesn't fall apart totally when I peel the shell off. Some tips I have tried include using older eggs, putting a teaspoon of vinegar in the boiling water, following cooking and ice water bath times exactly, all to no avail.

I feel like a failure because I cannot master this simple technique. Please help!

[trotsky]

1. Get yourself an Instant Pot.

Cup of water in the bottom, add eggs. Set to 5 minutes, high pressure. Allow to sit for 5 minutes after timer beeps, then quick release steam. Put eggs in ice water to chill.

I've cooked dozens of eggs this way now and not one has failed to peel perfectly.

[Ohiogal]

2. Are instant pots expensive?

[trotsky]

14. Not bad at all, and they'll save you money when it comes to making a whole bunch of things.

Roasts, ribs, soups, tons of things can get done in an hour or less when it used to take all day in a crock pot.

[hlthe2b]

18. I make 1-2 gallons of yogurt weekly using it and have saved $1500 over commercial past 2 years.

And that doesn't take any other savings into account, but I find that pretty amazing--especially since the quality of my regular and Greek style yogurt is as good or better than even the best commercial product.

[hlthe2b]

7. I echo this--easy peasy

Last edited Tue Jun 4, 2019, 03:53 PM - Edit history (1)

[Dave in VA]

13. Instant Pot

perfect boiled eggs every time.

Set 5 minutes on manual setting.

Release pressure immediately when timer beeps.

After pressure is released, put eggs in water with ice for 5 minutes.

Peel immediately.

Perfect every time!

[SeattleVet]

23. Absolutely the best way I've found!

Except I release the pressure at the end of the 5 minutes and cold-soak them immediately in a big bowl of water and ice. When I did the extra 5-minute natural release I wound up with somewhat overcooked eggs, with green-edged yolks.

[MANative]

3. Never fail method - just did it this weekend

put eggs in cold water, covering them by an inch. Bring to a rapid boil. As soon as the water boils, take the pot off the heat and cover it. Let rest for 23 minutes. Shock with cold water. Perfect every time.

[Ohiogal]

6. I've tried that very same thing

I'm beginning to wonder if it's the eggs I buy, which are brown cage free eggs....

[MANative]

12. Hmm - I usually buy my eggs from Costco, and I think they are cage-free

Extra large. The only other factor I've heard as an issue is elevation. If you're up on a mountain, for example. But if you're in Ohio, not too many of those!

[Laura PourMeADrink]

32. That's what I buy. Same method only rest for 10

Minutes - prefer softer boiled. Think I got from Martha Stewart. I have had eggs do what you say...but only occasionally. Can't imagine all the eggs you buy are bad, like every time. That's just weird.

Bottom line there's really not that many ways to boil an egg. Shoot, our parents did it all the time, right? Can't imagine hauling out a big instapot to boil a simple egg.

[woodsprite]

4. I have had success with Martha Stewart's method

1. Place room temperature eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
2. Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.

Ever since I've found this method, I haven't tried anything else. We make deviled eggs and egg salad frequently when we have to provide something for church coffee hour or munchie parties at work. I'm diabetic, so it's good for me to take some protein to share.

[PoindexterOglethorpe]

28. That's almost exactly how I make them

I only let them sit `10 minutes, as I like the yolk to be very slightly soft.

[yellowdogintexas]

34. Martha learned this from Julia Child. She boiled eggs on

one of her early TV shows. They come out perfect every time.

I poke a pinhole in the big end of the egg to let the air out so they don't crack during cooking.

[yellowdogintexas]

38. this method will prevent that disgusting green ring around the yolk

which comes from overcooking

[TEB]

5. Now I'm hungry for egg salad

[Ohiogal]

9. Sophie loves HB eggs and doesn't care how many pieces they fall apart into.

She eats the shells too.... if she can get them.

[TEB]

15. I understand

[yellowdogintexas]

35. and I want deviled eggs. nt

[TEB]

37. Oh I agree

[CottonBear]

8. I use this method w/ both store bought & fresh eggs:

Use a pot that is deeper than wider.
Fill with cold water.
Put in eggs.
Turn stovetop eye onto high and put pot on the eye.
Set timer for 15 min.
Remove eggs from heat promptly and empty hot water.
Rinse eggs in pot with cool water bath.
Crack and and peel immediately.

[LuvNewcastle]

29. That's how I do mine.

The only difference is that I wait for the eggs to come to a roiling boil and then I turn the heat down about halfway to finish cooking. I cook them the same amount of time.

[Me.]

10. I Use The Julia Method

Cover eggs with cold water, bring to a hard boil, cover, turn off and leave for 10 minutes. Rinse under cold water and peel.

[Phentex]

20. I thought this was Martha's method...

and it always works for me. I do sometimes cover the eggs with ice after the ten minutes. I never have any problems peeling or getting the right consistency with no green center.

[Me.]

24. I Don't Know About Martha

But Julia was around before she and I will credit her.

[wryter2000]

11. Steam them

Got it from Cook's Illustrated. Works 90% of the time.

Do not start with cold water. The shock of the quick heat separates the membrane from the shell. Steam over boiling water for 8 minutes, drop into ice water, peel. This really works.

[justhanginon]

16. Same method I use. Virtually foolproof. And all you need

is one of those collapsible steamer baskets. I also put a hole in the end of the egg with a push pin. I just put the water in, put the eggs in and turn it on for about 16 minutes. I turn the heat back to just boiling after it comes to a fast boil. Cold water for a minute or two crack all over and peel. Shell usually comes off in one or two pieces.

[wryter2000]

30. I also puncture the fat end of the eggs

To keep the air bubble from exploding

[fierywoman]

27. It sounds nuts but I tried this recently and was very impressed.

[Saviolo]

17. This is one of those things where everyone has their own no-fail method

And here's ours!

[Scoopster]

19. Keep it simple.

It sounds like you're doing what I did the other day (by accident) - boiling the eggs too long. That makes the whites stick to the shell a lot more.

You want to boil them for no longer than 10 minutes, then immediately remove them from the heat & cool them to stop the cooking action. You can do that with ice, but you can just take the pot from the stove & start running cold water into it to do the same thing.

Once the water is cooled down let them rest for a few minutes until you can handle 'em without burning yourself. Without draining the water, crack the eggs on their side, then roll them around a bit until the shell starts to fragment. You should be able to just slide one end of the shell off, towards the rounded end, without it sticking, which will loosen the other end. If the white starts to break, try removing the shell from the other side.

[flamin lib]

21. I steam my eggs.

But first store eggs on their sides. That's right, turn the carten on its side. That centers the yolk which is really nice for deviled eggs.

Make sure eggs are at room temp. Put about 1/2 inch water in a pot with a tight fitting lid. I also line the pot with a paper towel to prevent cracking. Bring water to a boil. Place eggs in the pot gently, cover and set a timer for 10 minutes. Run cold water over the eggs until they are again at room temp.

Change the time by 1 minute to suit your taste. 11 minutes works for me. 6 minutes will yield soft runny yolks and barely set whites.

Makes no difference how many eggs; 1 or a dozen, time stays the same. Week old eggs work best for me.

The key is to do it the same way every time adjusting only time to match your taste. All the other variables will sort themselves out (altitude, starting egg temp, etc).

Also check the eggs for freshness. Put them in a bowl of water and see how they float. All settled on the bottom on their sides = fresh. Standing on one end about right for easy peeling. Bobbing to the surface, gently put them in the trash and the trash on the curb.

Good luck!

[wryter2000]

31. Great idea

Putting the eggs on their sides.

[tishaLA]

22. From Kenji Lopez-Alt's Food Lab

https://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html

Lower your eggs straight from the fridge into already-boiling water, or place them in a steamer insert in a covered pot, steaming at full blast on the stovetop. If boiling, lower the heat to the barest simmer. Cook the eggs for 11 minutes for hard or six minutes for soft. Serve. Or, if serving cold, shock them in ice water immediately. Let them chill in that water for at least 15 minutes or, better yet, in the fridge overnight. Peel under cool running water.

He gives the science of why this works at the link.

[Freddie]

25. Older eggs always works for me

Like close to the “use by” date. They’re safe.

[Lindsay]

26. How to test eggs for okay-ness:

Fill a cup with cold water deeper than the egg is tall.

Put egg in cup.

If it floats, it's bad - discard it.

If it sinks, it's still good.

(Gas develops in an egg as it goes bad, which is what makes the bad ones float.)

This is the only bit of kitchen lore I know, so I am always happy to show it off.

[912gdm]

33. everyone has their own method...

I add 1/2 cup of vinegar to the water, drop eggs in boiling water, wait 12 minutes, fish eggs out with spider skimmer into ice bath..


vinegar will help weaken the shell, but a tsp won't make a dent.

[yellowdogintexas]

36. I always start my hard boiled eggs in cold water, but

if I want a soft boiled egg I put them into boiling water. 3 minutes.