How do you boil the perfect egg? I never can do it, either I don't boil them long enough, or to long and the shells peel off easily.
Lisa from Sheboygan, WI
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Start with cold water put burner on high and pull off heat as soon as it reaches a rolling boil. Let sit for 10 minutes then cool in cold water. If you use week old eggs, they peel easier because the shells are permeable and they dry out a little in the fridge making the inner shell looser.
I agree with the one on top bring your pot to boiling and then remove the pan and cover it. let sit for 10 minutes and then rinse in cold water. Put cold water in the pan and put the lid on and shake the eggs really hard so they crack all over. They are easier to peel that way.
put the eggs in cold water and when is starts to boil turn it of and caver for about 1/2 hr
I agree with previous posts with only minor modifications: Use medium-high heat until water boils. Turn off and let sit for 20 minutes, then drain and put into bowl filled with ice and water. Let sit until eggs feel cool to touch. It's best to peel and use right away those which are cracked. (Few, unless handled roughly.) The others may be dried off, marked "B" with a pencil, and stored in the refrigerator for a few days. This works great at Easter when coloring eggs (don't mark these!).
20 minutes with a soft rolling boil works for me.
Good Luck !
I recently bought an electric vegetable steamer and following the EASY instructions, I can "boil" a full dozen eggs in 12 minutes. Then I "crack" each one & put in ice water for 15 minutes - perfect!!
I put my eggs in cold water. Bring to a boil and boil for five minutes. Remove from heat, cover and let sit for 25 minutes. Then run cold water over them for about five minutes. The peel practically slides right off!
I cover eggs with cold water to about an inch - bring to a boil on high - cover - remove from heat - let sit for about 15 minutes - pour off the hot water - shake back and forth to crack shells - run cold water into pan to cover eggs - peel eggs while holding hot egg under cold running water.
I do what some others do in regards to removing the pot from the eye once the eggs start to boil. After fifteen minutes the eggs are always done. The cracking methods mentioned are not always 100% for me. My neighbor just brought over a dozen of just purchased eggs and ask me if I had a dozen that had been in the fridge for two weeks or longer. I did and she ask if I would trade eggs with her. Scratching my head I agreed. Then she told me she was planning to make deviled eggs and the older eggs shelled beautifully. Haven't tried it yet - not sure but she swears by it????
#1. Don't use FRESH eggs - look for some a week old or longer.
2. Leave them sit out on the counter for a few hours. VERY IMPORTANT!!
3. Put them in a pan and cover with COLD water, adding a bit of salt which will prevent the egg from running out of the shell if it was cracked.
4. Bring the water to a boil.
5. Remove from heat, cover and let sit for 15 minutes.
6. Drain and add cold water to cover eggs - wait a few minutes and repeat.
7. Lightly roll the egg on the counter and the shell will come right off.
We raised chickens and sold eggs for at least 25 years and I've cooked MANY eggs and always have perfect results this way. I cooked at a school for awhile and we did eggs this way also.
You can put some salt on the water and boil it and keep it for 5-7 minutes . After that you can easily peel off the eggs easily
SIMPLEST PERFECTLY BOILED EGG:
Add 1/2 teaspoon vinegar to cold water just covering
the egg(s), regardless of number. Set timer for 15 minutes from turning on the knob to high for 5 min. to med. low for 10 min., to finish. Pour out cold water, fill pan with cold water and peel immediately after 2 min.
If you like medium done yokes, reduce time to 13 min. If your eggs are thin shelled / not organically
raised, they will take the lesser time.
Good luck and God bless you for His marvelous eggs.
For a perfect hard boiled egg, place egg in a small pot, cover with cold water and bring to a boil. When it boils, turn off the heat and let egg sit in the water in the covered pot for ten minutes.
Put in pan covered with cold water, bring to a full rolling boil for ten-eleven minutes, then rinse in cold water. The yolks will be done perfefctly with NO GREEN :) Using old eggs, as everyone else said, will make them easier to peel.
How to cook the perfect hard boiled egg
Put the eggs in a pan and cover with cool water.
Begin boiling the eggs and water over high heat.
When the water boils vigorously 2 minutes, this means a full rolling boil, remove the pan from the heat and cover with a lid.
After they sit for 12 minutes, drain the water and put a crack in each egg. When you crack the eggs after they are done cooking, it allows a place for the sulfur to escape. It is this sulfur that causes the odor and the green color.
Next cover the eggs with cold water for about 30 minutes.
After the eggs are completely cool, for easy peeling, start at the large end first.
All you do is,
get a big enough saucepan with a lid to hold # of eggs you desire and enough water to cover them.
Bring to a boil, put the lid on, and turn off the heat just let them sit about 10 mins or so, drain the water and then give the pan a shake to break the shells makeing them easier to peel, hope this helps!
Google "boiling the perfect egg" and there is a link to a Julia Child's recipe. Its perfect!
This is what I do I have been doing this since I was 18 years old I am now 57. I like a medium boiled egg that I can dip my toast in!.
I have a very small saucepan-it holds 2-3 eggs only and has a lid also.
I put either one or two eggs in the pan it doesn't matter. I just put about 1cm deep of cold water in the saucepan-it comes about 1/4 way up the egg. Put on the lid, turn on the gas and it boils within about 30 seconds- I then guess 3-4 minutes take it out and its perfect every time! Saves time, saves energy!! - Hope you enjoy it - Richard :-)
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How do you hard boil an egg so that the shell comes off without damaging the egg white?
The secret to peeling a hard boiled egg is to place it in ice water after cooking it. Let it sit in the ice water until the egg is cooled. Peeling it under water helps too. This always works for me.
The ice water is my mom's secret too. I have been told the "older" the eggs, the better they peel. It seems to work that way. I look at the expiration dates if I am buying to boil, or use the oldest in the fridge.
I've always used older eggs & ice water too. But it didn't always work. Recently, I saw an "expert" say that if you put a bit of oil in the cooking water, it's absorbed through the shell & makes the shell come off easier. I tried it at Easter & it seemed to work that time. I was going to make some boiled eggs today, we'll see if it works again!
I always put my eggs in cold water, covering the eggs by about an inch of water-bring to full rolling boil, turn the heat off and let set for 20 minutes. This is using an electric stove, if using a gas stove then let them boil for 2 minutes before turning the heat off. After the 20 minutes pour off the hot water and completely fill the container with water from the cold tap. As soon as I can handle the eggs I start the peeling. I crack the shell on the large end of the egg and the shell will come off in large pieces, leaving the white intact. I have been using this method for over 50 years and seldom have any white divots.
I have found that if you boil the eggs about 10 minutes and then pour off the hot water in the pan and run cold water in with the eggs, then take the eggs two at a time out of the pan. Crack them together, then take the eggs that you have cracked and with gentle pressure with your fingers and thumb "crush" the shell all over and put back into the cold water until you have cracked all the eggs in the same way. Then take one egg at a time and slowly get the shell coming off. It will come off without taking any of the white off with it.
My grandmother always put some salt in the water before putting in the eggs to cook; it is said to harden the egg shells, making them easier to remove. This is what I always do, too.
Well, I will add my 2 cents since no one has mentioned my mother's trick to an easy peelable hard boiled egg. She boils the eggs in water wish just a little more than a cap full of vinegar. Has them boil for a few minutes(sorry I don't know how long but probably similar to the others below). She pours the hot water out and fills the pan with cool water to cool the eggs down. Then just cracks them up and peels them.
I put eggs in pan, add water, and put on stove. I leave them there for 10 min after they start boiling. Can drain hot water and rinse with cold to cool them down, makes no difference, they just need to be cool enough to handle. I take eggs one at a time and crack it all over by tapping on the counter. Press on the big end cause there is a air pocket there, and just slowly peel around till all the shell is off. Can rinse the eggs to be sure no little bits of shell remain.
I sent this in before. We have about 40 chickens so I cook a lot of eggs and sell the rest. I was having a lot of problems getting the shell off without ruining the whites until I starting using this method. Most of the eggs I use are fresh from the nest. Only once have I used cold eggs and they did not peel as well as the room temperature eggs. So maybe let them get room temperature before cooking. The shells just slide off like they have been greased. Never will I cook hard boiled eggs any other way.
I found this method on the site Chickens in the Road, before I had trouble removing the shells from boiled eggs. We have chickens so I have used this method the same day the eggs were layed with no problems removing the shells.
Bring the water to boil. Add a dash of salt. Add eggs with a slotted spoon. Boil for 12 to 14 minutes. Remove from heat and drain. Add cold tap water (I put in about 4 to 5 ice cubes) Let cool until able to handle. Crack and the shells will slide off.
Put eggs in cold Water bring to boil. Take Off burner cover with lid, wait 13 minutes. Drain hot water, add cold. Perfect boiled eggs. No dark ring around the easy to peel eggs.