Margo True, food editor for Sunset magazine, knows what you're doing wrong when you make hard-boiled eggs. You're boiling them hard. Stop it!
How to Make the Perfect Hard-Boiled Egg
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Margo True, food editor for Sunset magazine, knows what you're doing wrong when you make hard-boiled eggs. You're boiling them hard. Stop it!
I used to bring my eggs to the boiling point, then shut off the heat and let sit, covered, for 20 min. followed by the cold bath. I sometimes had good results, but too often the eggs just stank! Then, I saw this video! I have gotten the beautiful results just as promised! I am going to try the steaming method next as I occasionally run into the too-fresh eggs that don't want to peel! Thanks for...+READ
I used to bring my eggs to the boiling point, then shut off the heat and let sit, covered, for 20 min. followed by the cold bath. I sometimes had good results, but too often the eggs just stank! Then, I saw this video! I have gotten the beautiful results just as promised! I am going to try the steaming method next as I occasionally run into the too-fresh eggs that don't want to peel! Thanks for the video and to the other posters, thanks for your tips about the steaming! Yay!-COLLAPSE
I tried making our Easter eggs this way and they turned out perfectly. The yolks were nice and creamy, and there was no green film aound them. Thanks for the tip!
I am almost ashamed I'm getting good tips on how to cook a hardboiled eggs. Good stuff !
Steaming is best!
Honestly, the best way to boil an egg is to not boil it at all. (you can thank me for this later) STEAM the egg for 12 minutes and you will have a perfectly cooked egg and the shells will peel off perfectly, even with fresh eggs. I don't know why people don't know about this, you will never "boil" an egg again.
I think this video shows an approach which is not suited to doing more than two eggs. I hard boil a dozen Jumbo eggs, average just over 900 gms, for egg salad. Gently lower the eggs into sufficient boiling water to cover them, leave gas on high until the water comes to the boil then simmer for total of 12 minutes after putting the eggs in the water. Shocking them in cold water stops the cooking...+READ
I think this video shows an approach which is not suited to doing more than two eggs. I hard boil a dozen Jumbo eggs, average just over 900 gms, for egg salad. Gently lower the eggs into sufficient boiling water to cover them, leave gas on high until the water comes to the boil then simmer for total of 12 minutes after putting the eggs in the water. Shocking them in cold water stops the cooking and helps separate the shell from the eggs. Perfect every time at sea level.-COLLAPSE
I have been doing the Cook's Illustrated method of an inch over the egg and shutting the heat off and covering for 10 minutes. I also usually do between a dozen and 20 eggs at a time--saves energy. I do try to have eggs of a size, but the eggs I get from my chickens range from a bit under 2 oz to 4 oz, so this can be a problem. I have also been told that older eggs hard cook better. I still find...+READ
I have been doing the Cook's Illustrated method of an inch over the egg and shutting the heat off and covering for 10 minutes. I also usually do between a dozen and 20 eggs at a time--saves energy. I do try to have eggs of a size, but the eggs I get from my chickens range from a bit under 2 oz to 4 oz, so this can be a problem. I have also been told that older eggs hard cook better. I still find that there is a random factor there. if it is not peeling well try to convince the second membrane (yes there are two layers) to start and you should get a nice peel. If you do not get the membrane all off it will clog up the cutter and the egg will not cut so well.-COLLAPSE
The size of your egg is also going to make a difference. I don't know why anyone would want to waste energy by boiling for longer than necessary if you could just let the eggs sit in the boiled water like I do and so many others seem to on here. If you aren't paying your own energy bills, then maybe....
For a soft boiled egg I usually leave 6 minutes and longer for a hard boiled one, but again...+READ
The size of your egg is also going to make a difference. I don't know why anyone would want to waste energy by boiling for longer than necessary if you could just let the eggs sit in the boiled water like I do and so many others seem to on here. If you aren't paying your own energy bills, then maybe....
For a soft boiled egg I usually leave 6 minutes and longer for a hard boiled one, but again it depends on size.-COLLAPSE
I steam the eggs on a rack inside a pot for twelve minutes over a medium heat once the steam starts then chill the eggs in ice water.
They are really easy to peel if they're steamed instead of boiled.
I cover my eggs in cold water also to +1 inch but as soon as it starts boiling I take it off the heat and cover. I let them sit for just 3 minutes. And they still come out hard-boiled.
Goodness, that seems a lot of trouble for an hb egg. Much like others, I cover plus one inch with tap water (I use cold water). Bring to a boil. Turn off heat. Cover. Let sit for 7 minutes. Dump out water. Rinse with cold water. Eat one immediately while it's still nice and warm.
I'm always amazed when I see how long some people boil the eggs. I know there are significant elevation...+READ
Goodness, that seems a lot of trouble for an hb egg. Much like others, I cover plus one inch with tap water (I use cold water). Bring to a boil. Turn off heat. Cover. Let sit for 7 minutes. Dump out water. Rinse with cold water. Eat one immediately while it's still nice and warm.
I'm always amazed when I see how long some people boil the eggs. I know there are significant elevation differences, but I usually expect someone to mention if they are at a high elevation. Maybe I'll try a 10 to 20 minute boil on an egg some time; I'm curious what the egg is like at that point.-COLLAPSE
For me, the best way to hard boil eggs is to not boil them and definitely not mess with simmering and ice baths. Set your timer for 13 minutes. Put tap water 1" over eggs, bring water to a boil & as soon as it boils, cover the pan and turn off the heat, hit the timer. After thirteen minutes you have perfect hard boiled eggs.
Really, try it!
I love my egg salad so I have boiled many eggs in my time. It is totally NOT NECESSARY to put the eggs into boiling water. Use hot water from the tap in a right-sized pot (to save energy AND water) and set the stove to medium-high. Time about 11 or 12 minutes before bathing in cool water. I stir the water about 4 minutes in so no cracked shells and nice moist eggs that are never rubbery! If you...+READ
I love my egg salad so I have boiled many eggs in my time. It is totally NOT NECESSARY to put the eggs into boiling water. Use hot water from the tap in a right-sized pot (to save energy AND water) and set the stove to medium-high. Time about 11 or 12 minutes before bathing in cool water. I stir the water about 4 minutes in so no cracked shells and nice moist eggs that are never rubbery! If you want to be precise, check when water starts to bubble: 7 minutes for medium, 8 for large, and 10 for extra large.-COLLAPSE
I've been following these instructions for several weeks now, and my hard boiled eggs are perfect. No more green rings, rubbery whites, or smelly kitchen. I've tried so many other tried and true ways to hard boil eggs, none have been as good as this one for me. I don't always go back and forth with the ice water, unless I want to eat my egg right away. I usually leave the egg in the ice bath for...+READ
I've been following these instructions for several weeks now, and my hard boiled eggs are perfect. No more green rings, rubbery whites, or smelly kitchen. I've tried so many other tried and true ways to hard boil eggs, none have been as good as this one for me. I don't always go back and forth with the ice water, unless I want to eat my egg right away. I usually leave the egg in the ice bath for a short while, wipe off with a paper towel, put in a baggie, then refrigerate for the next day. Thanks so much for the recipe. I think it's great.....and easy, too. Oh yes, I don't cover my eggs after they've come to a boil. Just simmer them on low for 10 minutes.-COLLAPSE
I was in Palm Springs in August 2010 and I simply put a dozen eggs on the gray concrete walkway to my resort as got up to late for breakfast service (do not use the black tar driveways as eggs get a tar smokey taste) I let them enjoy the 200 degree concrete for 22 minutes, brought the egss in the pool with me for 10 minutes to cool; shells came of in one piece and they were simply delicious with...+READ
I was in Palm Springs in August 2010 and I simply put a dozen eggs on the gray concrete walkway to my resort as got up to late for breakfast service (do not use the black tar driveways as eggs get a tar smokey taste) I let them enjoy the 200 degree concrete for 22 minutes, brought the egss in the pool with me for 10 minutes to cool; shells came of in one piece and they were simply delicious with nice yellow moist centers (place slices of fresh roasted Habanero peppers on top for a flair) and as compliment dish finish off with a prickly pear catus fruit and a shot of aloe juice...Heaven! Note: If you let the eggs rest in Habanero juice overnight in refrigerator...even better!-COLLAPSE
Who wants to eat cold eggs when you can have them warm, with warm toast? Ice water is so not necessary!
I live at about 500 ft elevation so this ought to work for most people without adjustment: Bring water to boil, yes, about 1 inch more than the egg's diameter, add 1 tbsp vinegar, any type. Turn down the heat to maintain a boil, carefully add eggs so as to not crack them. If you're a normal...+READ
Who wants to eat cold eggs when you can have them warm, with warm toast? Ice water is so not necessary!
I live at about 500 ft elevation so this ought to work for most people without adjustment: Bring water to boil, yes, about 1 inch more than the egg's diameter, add 1 tbsp vinegar, any type. Turn down the heat to maintain a boil, carefully add eggs so as to not crack them. If you're a normal person, you didn't leave eggs out ahead of time to get to room temp. If cold, maybe one cracks, deal with it!
The number is eleven and a half minutes people, I've done the experiment many times. 11:30 of boiling, maybe a minute less if eggs were room temp, maybe a minute more if at elevation. Pull from stove, push yer toast down, pour out hot water, add cold tap water. Crack and peel under warm running water, work quickly & once shelled, remove from water and those guys are still nice and warm. Toast is up, do your thing to the toast, get yer juice, have salt & pepper at the table, open those eggs and they are perfect.
In the video, those are overcooked. At 11-1/2 minutes, the yolks come out much fluffier.-COLLAPSE
I basically do the total opposite of what this woman says , and my eggs come out perfect every time . Straight from The Joy of Cooking , bring water to a boil , lower in eggs carefully with a slotted spoon . When water is at a boil , set timer to 13-15 minutes , depending on size of eggs . Bing goes the timer , pour off hot water and place eggs in cold water . Let set until no longer hot , peel ,...+READ
I basically do the total opposite of what this woman says , and my eggs come out perfect every time . Straight from The Joy of Cooking , bring water to a boil , lower in eggs carefully with a slotted spoon . When water is at a boil , set timer to 13-15 minutes , depending on size of eggs . Bing goes the timer , pour off hot water and place eggs in cold water . Let set until no longer hot , peel , salt , eat . Yum . No green ring , no chalky yolk , nice tender whites , perfect for deviled too .-COLLAPSE
Last week I forgot about the eggs boiling away & when I remembered them 45 minutes later, 2 were cracked and only 1/2 inch of water remained - but the eggs were fine, not rubbery, no green rings, & the shells came off in 2 large pieces.
Go figure.
I agree with previous post, I just bring the eggs to a boil for about a minute, turn the heat off and cover. After another 10 minutes or so I dump out the hot water and rinse the eggs in cold water.
Thanks for the video..
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I guess I am impatient so I always boil 20 minutes but I think I will try your way next time and see how I like it. Thanks
i personally just boil the egg for one minute, then put the lid on and let it sit in the hot water for another 10-12 minutes. i do put it into cold water, but i usually just use the same pot it was cooked in, using tap water going from hot, to very warm, to warm , to cold so that i don't shock/warp my pot. no need for ice of your water is old enough, though it does make it a bit easier to peel.
...+READ
i personally just boil the egg for one minute, then put the lid on and let it sit in the hot water for another 10-12 minutes. i do put it into cold water, but i usually just use the same pot it was cooked in, using tap water going from hot, to very warm, to warm , to cold so that i don't shock/warp my pot. no need for ice of your water is old enough, though it does make it a bit easier to peel.
the egg is rich and perfect each time!-COLLAPSE
that egg is overcooked... i always bring my eggs up to room temp before putting into rolling boil water for 7mins or 30sec longer if i am gonna eat them cold.
then just bung them in cold water (not iced) to prevent the ring.
A 7-minute egg is hard boiled. Period. No ring, no stink. Nada. And perfect every time. If you want it to peel off easily, take a push pin and insert to make a small hole at one end of the egg before boiling. This business with the ice water back and forth, a whole lot of bother, although putting the eggs in cold water to stop them from cooking more is perhaps a good idea. And by the way, there...+READ
A 7-minute egg is hard boiled. Period. No ring, no stink. Nada. And perfect every time. If you want it to peel off easily, take a push pin and insert to make a small hole at one end of the egg before boiling. This business with the ice water back and forth, a whole lot of bother, although putting the eggs in cold water to stop them from cooking more is perhaps a good idea. And by the way, there are such things as wire egg slicers; much better than a knife.-COLLAPSE
This is great! Thank you :) I've always wondered about the green ring/skin on my hard boiled eggs and thought maybe it had to do with freshness. Now I know how to do this properly. I do not like green eggs and ham lol :)
I don't understand why anyone would ever want to hard-boil an egg. For eating straight, and for any recipe calling for hard-boiled eggs, cooking the egg until the yolk has a still-translucent, gelled texture is far superior in taste and texture.
For a special occasion it is better to design an egg, well as i have watch your video you have shared a good information to make my cooking style more impressive.