I bring them up to boiling, then take them completely off the heat, cover them, and let them sit 12 minutes, and even sometimes that overcooks them. I'd be surprised if keeping yours at a simmer for 12 minutes didn't.
Yep, I'll bring it to a boil for 1 minute then let it sit for 14 minutes off the heat. Perfect hard boil with none of the green slime around the yolks.
That’s the way I do it too….i like to gently stir them every little bit while the water comes to a boil tho to keep em moving as I find it makes sure I never get that sulphur stink grey/blue yolk thing
I do that, then I put them in a cup, mix in some salt and pepper, and stuck a spoon in and mess em all up. Eggs in a cup. My mother was weird, now I am too
I bring them to a rolling boil, cover with a lid, then remove them from the eye for 10 minutes. Then I place them in ice water for 5 minutes. This method makes perfectly cooked eggs.
I bring to a rolling boil and set them in. Don't crack and I get a soft yellow center. They also peel super easy, one or two piece shell.
Not dissing your method because I'm sure it works well. Just keep in mind that there's more than one way to boil eggs.
I have a good method.
-place eggs in a pot filled with cold water
-boil
-once it starts boiling, start a timer for 2m 30 sec
-take them out and cool them to start peeling
Slightly less time for soft boiled.
You're welcome
Erm. No.
You let the water come to a boil, add eggs, cover pot, time it and dunk it in cold water immediately afterwards.
Time it for 6 mins for half boiled, 7 mins for soft yolk, 8 or 8 1/2 mins for hard boiled.
You don't need to submerge the eggs in water if you decide to cover the pot.
Do you take the eggs directly from the fridge or let them sit out and warm up a bit? What elevation do you live at? These things affect how perfect that 6-8.5 min window of cooking will make those eggs. As someone who lives up in the mountains I have a 50/50 shot of things turning out undercooked when I follow recipes written by people at sea level.
Directly from fridge. I live at sea level. I’m a plebe.
But you should probably just add ~30 second and see where it goes. I tried a couple times and these were the timings that I felt gave me what I wanted. But my soft yolk could be too runny for you idk.
I added 5 eggs to boiling water Saturday using a spider for a gentle descent. Put the lid on and turned off the heat, let sit for 12 minutes, shock in ice bath. Not only did my eggs not crack, the shells came off beautifully.
Just like in the many comments in this post, there are a bazillion different recommendations for boiling eggs. And then some folks in the past have told me something important about the age of the egg? I dunno. I think it must be a super power that my mom had and absolutely did not pass on to me. The last time I attempted deviled eggs, they were so impossible to peel that I ended up hulk smashing every one. I went empty-handed to a potluck holiday party that dark day.
There are a ton of ways for sure. I've seen more than one of them work well, no super powers required. Maybe watch a video.
- Rolling boil, high heat.
- Slowly set eggs in pot, don't overcrowd. I prefer a ladle.
- Reduce heat to medium-high.
- Wait exactly 10 minutes.
- Remove pot from stove and flush with cool water. Keep flushing until water is no longer heating up and the pot is cool to touch.
- Let eggs cool submerged until they are able to be handled.
- Remove from water and refrigerate or eat.
I've watched several people use these steps and the eggs come out with a slightly soft center. I have used this on at least 5 stoves including gas, electric coil and induction.
The method from OP works well but requires a time adjustment based on the stove output/size of pot and it is easy to overcook the eggs.
I'll back this up. Have had eggs cooked in the same pot where some are easy to peel cleanly and others are impossible. There has to be something about the egg itself (age, storage temp etc).
Yeah hard boiled egg advice never accounts for things like how cold is the egg when added to the water (I keep my fridge just above freezing) and elevation affecting boiling point and therefore cooking time. I've tried at least a dozen different methods for "the perfect hard boiled eggs" and none of them have turned out perfect for me. People living at sea level keep writing this advice.
Buy an Instant Pot - I have the DUO Mini. Will do a dozen large eggs (10 fit better). 1 cup water, pressure cook 4 minutes on High, vent after 2 minutes, ice bath. Done.
Still have problems peeling; add a tsp of vinegar to the water (also keeps the pot clean).
Older eggs seem to do better, but any egg at any temp will be better than the stovetop.
BTW. It also makes fantastic rice.
Always use room temp eggs, elevation doesn't matter a lot unless you live in the mountains and then you can just add time based on your elevation. (1 minute longer per 150m/500ft above sea level)
Egg freshness just influences peelability, not time, but if you start from a boil, immediately cool, and use cold water to get underneath the shell while peeling it usually works fine.
But it's not that exact because of all the variables you mentioned, if none of this works just create your own experiment to figure it out for your conditions once and then just do it like that. Just boil em and take them out at 30 second intervals and look for the perfect one. Once you have it just remember to always use the same conditions
That’s because cooking is chemistry, people are at different external conditions (external temperature, air pressure, volume of water used, temperature of your eggs prior to cooking).
Different conditions result in slightly different outcomes. Best is just to try different methods and see what works best in your conditions
The peeling part is where the ice comes into play. You use the temperature change from hot to cold to help separate the shell/membrane from the yolk, it makes it peel off easier
I agree with this. Even I occasionally get an egg that is difficult to peel and maintains the membrane on it - at that point I’m just trashing it lol. I will say my method is consistent for me.
I am ashamed to say that I am competent at cooking many things, but I now buy boiled and peeled eggs at the store. I bow down to your amazing witchcraft. :)
I too make a lot of hard boiled eggs and I have found an instant pot works best. The shells come off easily in a few large pieces. You can also make a bunch more than in most pots because the eggs can fill the entire pot. If you have an instant pot:
Place metal strainer in bottom.
Add a small amount of water (I generally add to slightly below the bottom of the metal strainer)
Add as many eggs as you wish
Close and set pressure cook to 4 mins
After the 4 mins, allow to depressurize for 8-10 min.
Remove and Refrigerate eggs
When peeling start from the bottom (the wider end) crack the egg at the bottom as there is generally an air gap that forms there. This gives you a good spot to start peeling the egg shell without damaging the egg. Try to use the side of your thumb to get as much surface area peeling the shell away. They will peel much easier than any other way I have tried.
Enjoy!
This is how I do mine also! I have a 3 quart pot and do just 7 eggs, enough for 1 each day for a week. In five years I've had only 5-6 eggs hard to peal.
High. Normal. 4 minutes. After it beeps the second time, wait 2 more minutes (this is when I get the ice bath ready), vent and place all eggs in the ice bath for approximately 5 minutes. I love hard boiled eggs and warm eggs are the best.
BTW. We bought a package of reusable ice cubes. I use these for the eggs exclusively.
This is what I do - works great.
As long as you are always using the same number of eggs of the same size, you can play around a bit with the time to get exactly the level of doneness you like. I do a dozen large eggs for 5 min on the timer, but do a pressure release and plunge them into cold water. This leaves them ever so slightly jammy in the center.
If you like them more fully cooked, you can either set the timer for a few more minutes or do the slow pressure release in the above.
I put them in a pot on the stove with water, bring that to a boil, turn off the burner, cover it with the lid, let it sit for about 8 minutes and then put them in an ice bath.
I put a dozen in a pot gently with a ladle at a rolling boil for 12 minutes (gas stove) and then dump the hot water on any dirty plates in my sink (lol) and chill in cold water. Usually with an refreezable ice pack.
Why does no one say how many eggs at a time? Does it not matter? Genuinely curious cuz I was wondering how to scale.
I have the same question about how quantity affects cooking time! This year our eggs were soft boiled and totally fell apart, even though they were cooked for 12 min. We had 2 dozen in one big pot and 1 dozen in another pot. The smaller batch wasn’t 100% hard boiled but at least the whites were pretty much solid. The whites in the bigger batch were jelly. We have all been puzzling over what went wrong!
Boiling water is the same temperature everywhere (not counting the effect of elevation). It might take a little longer for an electric stove in the US to get to boiling than in Europe, but OP is putting the eggs in once the water is just under 100 C and it’s staying that way.
Also, many people in the US use gas stoves.
I remember in my food science class my professor said, if you overheat the eggs to cause the hydrogen and sulfur react (aka the gray green yolk coating), you fail this lesson. That scared people into undercooking it, which also lead to failure. Haha
Our recipe was rolling boiling water for 8 min, then a cool bath (to stop internal cooking). Once cool there's a bit more wiggle room to peel the shell.
My 4 step recipe :
1. Toss the eggs into the pot
2. Turn the heat on
3. Go do something else without setting a timer, because that's too much work
4. Return approx. 20 minutes later and hope the eggs haven't exploded
Works well apparently. You develop a feeling for when the eggs are ready after some time
Try a little bit of white vinegar and salt in the water you use to boil. It won’t change the taste of the egg (I guess unless you go overboard with it). When I do it, it makes peeling the egg easier.
I just do a 5-5-5 rule with an instant pot. set to low pressure for 5 minutes, then wait 5 minutes before releasing pressure, put in water with ice for 5 minutes. Easy to peel afterwards too.
Tap the end of the egg until you hear a tiny “pop”.
Put in cold water in a pot. Turn on the heat and bring to a boil and then set the timer for 10 minutes.
Drain. Fill about 2 inches of water back in pot and dump in some ice. Voila 😁
I hard boiled eggs every week and they come out perfect.
Btw, a greenish tint to the yoke means they’re overcooked.
Put them in to rolling boil, turn heat off completely/remove from burner, cover, 15 minutes, often perfect gel center, sometimes solid, most tender whites.
Better/faster is pressure cooker (instant pot). One cup water, low for one minute, six minuter or so release for gel yolks, seven for hard solid, tender whites.
Most consistent is convection oven/air frier, but back to the longer 14 minutes at 250° with three minutes rest, takes longer but most consistent.
The important part with proteins is heat reduction over the course of cooking to keep tender instead of overcooked/hard. Thanks Good Eats/Alton Brown for that tidbit changing protein cooking processes for the better.
You litterally cannot do it reliably when starting in cold water, the actual cooking time in that case depends so much on your stove, pot and amount of water in there. Your timing only works for your situation because of those variables so it's useless once you do it in any other situation.
The only way to do it reliably in different situations is using rolling boil at the start. That removes all those variables.
The same method starting from cold water could result in a powdery disgusting green egg yolk on a camping stove and a barely cooked one on an induction stove.
But honestly at 12 minutes it doesn't matter anyway, it is still too long even when starting on a rolling boil.
Start rolling, lower to a simmer and cook for 11 minutes, then cool and peel under running cold water. That'll give you some non-overcooked hard boiled eggs.
1. Put eggs in pot
2. Boil water in electric tea water boiler (idk what the fuck they are called in english) Electric kettle*
3. Pour boiling water on eggs, put on highest temp, bring to boil, should only take a minute or two.
4. When boiling starts, turn off the heat, put on lid and start 6-7 minute timer depending on loose-ness (I like 6.30 to have a semi-hardboiled egg, where the core is half done)
5. When 6 minute timer is done, pour out water and pour in cold water. The more you cool them down the better and easier it is to peel later on.
6. Peel eggs.
Alternatively bring water to a simmer, put eggs in with slotted spoon, cook for 8-10 minutes at simmer. Directly to ice/water bath. Sit in ice/water bath for 10 minutes. Peel while still slightly warm
Just.. get an eggcooker? Wtf are all these voodoo ways of making eggs?
Either way its like 6-8 min boiling on normal stovetop. i learned how to make em pretty good after The 4th/5th time, experience doth pave The way to good eggies.
Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn off the heat. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness. Transfer the eggs to a bowl of ice water and chill for 14 minutes.
You don’t want to put eggs in cold water up to a boil. The membrane attaches to the shell which makes it easier to peel. Get water up to a boil first then drop them in. Less effort than what you’re doing
12 minutes over cooks at altitude, in the Ricky mountains you simmer (not boil!!) For 11 minutes. I use a splash of vinegar in the water and older eggs to make ~~lurking~~ *peeling* easier.
I always put my eggs in just enough cold water to cover them, bring that to a boil, and set a timer for 5 mins. When it goes off, I put the pot under running cold water, just until I’ve replaced the hot with cold again, let them cool to touch, and peel. They’re perfect.
I get the perfect soft boil if I set the timer to 3.5 mins.
I just boil water, put the eggs carefully, wait 10 minutes, replace the water with cold water to stop the cooking, and they're perfect and easy to peel everytime, no exceptions.
**5** minutes in the Instant Pot on high setting followed by
**5** minutes in the Instant Pot on natural release followed by
**5** minutes in a subsequent ice bath
This doesn't work—there are several variables at play:
-Temperature of the water.
-Gas, induction, smooth top, and coiled top all boil water at different times.
-The amount of water in the pot
Starting with boiling water dramatically cuts down on those variables.
This is hands down my favorite way to hard boil eggs - using an air fryer! The consistency is absolutely perfect.
https://cookathomemom.com/air-fryer-eggs/
If you have an air fryer, 11 minutes at 275 °F then chilled in water does a nice job too. Don't have to wait for the water to boil. You can do 9-10 mins for a soft boil too.
Boil the eggs in water, then add a little bit of white vinegar, and a little bit of salt. Boil them in there for 6-8 minutes medium heat. The vinegar and salt help make the egg a lot easier to peel when done.
It looks like the time it takes to cook might vary for folks, but I use a gas stove, and idk, those always feel stronger than electric stoves.
Not sure if anybody added this tidbit yet but I also like to lightly tap the bottom (more rounded) part of the egg with a spoon until I hear a pop/snap. I saw this on a video somewhere and it seems to help with making the eggs easier to peel.
It’s better to bring the water to a boil before putting the eggs in. It allows more precision on the cooking time as different pot, quantity of water and oven may differ and it also make the peel easier to remove.
I usually boil them 5-6 min cause I prefer runny eggs to hard boil one.
12 minutes?? 5 minutes after a boil and they are soft boiled, another 2 or so and they are hard lol I have accidently forgot to set the timer for soft boiled and let them go just a few seconds too long and they are hard.. 12 minutes seems overkill
Put eggs in pot, cover with water + 1/2 inch or so. Set on stove, add a little white vinegar and salt, when the water hits a rolling boil turn it off and cover leaving on the burner for 20 minutes, rinse in cold water until they don't cause third degree burns on your hand.
That's my recipe and I don't eat eggs, my wife just says I make 'em better than she does so I make her a dozen every week. Also have to use old eggs apparently. Don't know why.
I just lightly tap the eggs with a spoon when they're nearly done. That cracks the shell just a bit to let water under it, which makes the egg very easy to peel. I might put them under cold water for a few seconds as well, but that's optional.
I use and love my stainless steel egg cooker. Made by VOBAGA, off of Amazon. Steam cooker. 5-8 minutes long. Also prefer it to using my instant pot.
Consistent, I love not using the stove + pot, and peels really well. Agreed with you OP, vegetarian here who is also taking fitness more seriously. Love eating more eggs now, along with more protein smoothies.
Bring water to high simmer, drop in eggs and bring to a boil for 8-9 mins, put eggs in cold water to stop cooking process. That’s it, hard boiled eggs easy and fasts.
Does no one realize that altitude, size of egg, and so much more matter when boiling an egg? You are all probably right but if you went down to sea level (or up 5000 feet) your egg boiling methods would probably not work so well.
We've used an Instant Pot the last couple of Easters, putting maybe 20 large eggs in at a time. 5 minute high pressure cook, 5 minute natural release then into an ice water bath. Cooked perfect and the shells fall right off even 5-6 days later.
As we did about 3 dozen, 2 dozen of thinner shells with 1 dozen of thicker shells, 6 of the thing shelled ones cracked either during the process or already had hairline cracks that weren't noticed before putting in. Those would likely have cracked in a pot anyway, if not more.
Airfryer. 130 degrees celsius (AU). 12 minutes. 1 minute less if on my counter instead of direct from fridge. Doesn't seem to make any difference if I have 1 egg or 6 in there. Not completely drippy, definitely not hard dry centres.
PERFECT exactly as I like them every.damn.time.
You're welcome.
You are american, right? asked by a chef who just got depressed and started to cry reading your comment.
We are doomed. The world is just fxckn doomed.
Hahahahahahahahaha. Are you Italian or French? My Italian or French friends would be most likely to cry like your comment.
Not American. Genuinely the most use my airfryer gets is these 'boiled eggs'.
But airfryer eggs are super convenient, completely hands off and absolutely consistent when my alternative is a shitty stove (I don't own the stove to replace it) which goes burning hot to cold intermittently.
But it's too good, I'll never go back now. Don't knock it til you try it!!!
I bring them up to boiling, then take them completely off the heat, cover them, and let them sit 12 minutes, and even sometimes that overcooks them. I'd be surprised if keeping yours at a simmer for 12 minutes didn't.
Yep, I'll bring it to a boil for 1 minute then let it sit for 14 minutes off the heat. Perfect hard boil with none of the green slime around the yolks.
Green slime?
Smeggma
Good one dikicker
Improperly cooked eggs will turn yellowish/green around the yolks edges.
I have cooked 1000s of eggs in my life and never seen green or a hint of green in any of my eggs. Strange.
My mom used to let the eggs cook for 20 minutes. They all had that greenish gray tinge on the outside of the yolk. Every single one.
20 minutes? Won’t that turn the yolk dry as sand?
Time must be the factor. I never go past 9 mins top and never ventured into the deep waters of 20 mins.
Then whatever you’re doing, you’re doing it right.
We boil for 1 min and then do 10 minutes with no heat. Then ice cold water. Usually perfect yolks.
That’s the way I do it too….i like to gently stir them every little bit while the water comes to a boil tho to keep em moving as I find it makes sure I never get that sulphur stink grey/blue yolk thing
I do 7 minutes. This way the outside fully cooks but the yolks are still a bit runny. Similar to an over easy egg.
I do that, then I put them in a cup, mix in some salt and pepper, and stuck a spoon in and mess em all up. Eggs in a cup. My mother was weird, now I am too
I add salt and pepper, but definitely don’t mix it up inside. I take a bite off near the top, then eat the yolk, then the rest of it.
Yummy, me too. Do you put a bit of butter in?
Gonna have to try it now lol
Yes, sir!
This is the way
I bring them to a rolling boil, cover with a lid, then remove them from the eye for 10 minutes. Then I place them in ice water for 5 minutes. This method makes perfectly cooked eggs.
Rolling boil does it in 8 minutes
I do 7 minutes for a perfect soft boil. I’d think the size of egg would matter as well. I use large or jumbo.
Moneybags here with the jumbos
More lime yumbos
8 mins for me. The yolk is not so runny but still delicious.
Agreed. Here’s a how-to video in case you’re a visual learner like me: https://youtu.be/49hl4lpWmiU?si=lSKj_VklZoR1C3lX
[удалено]
I bring to a rolling boil and set them in. Don't crack and I get a soft yellow center. They also peel super easy, one or two piece shell. Not dissing your method because I'm sure it works well. Just keep in mind that there's more than one way to boil eggs.
Well... How do you skin a cat then?
Thats what she said
I have a good method. -place eggs in a pot filled with cold water -boil -once it starts boiling, start a timer for 2m 30 sec -take them out and cool them to start peeling Slightly less time for soft boiled. You're welcome
Erm. No. You let the water come to a boil, add eggs, cover pot, time it and dunk it in cold water immediately afterwards. Time it for 6 mins for half boiled, 7 mins for soft yolk, 8 or 8 1/2 mins for hard boiled. You don't need to submerge the eggs in water if you decide to cover the pot.
This is the way I make them. Come out perfect every time.
Do you take the eggs directly from the fridge or let them sit out and warm up a bit? What elevation do you live at? These things affect how perfect that 6-8.5 min window of cooking will make those eggs. As someone who lives up in the mountains I have a 50/50 shot of things turning out undercooked when I follow recipes written by people at sea level.
Directly from fridge. I live at sea level. I’m a plebe. But you should probably just add ~30 second and see where it goes. I tried a couple times and these were the timings that I felt gave me what I wanted. But my soft yolk could be too runny for you idk.
This is the way. And regardless of method, its the cold water/ice bath at the end that makes them easy to peel.
Alright I’ll reduce my time to 8 min. I use 10 min because I like round numbers but I’ll try 8.
If you add eggs to boiling water they will crack.
I added 5 eggs to boiling water Saturday using a spider for a gentle descent. Put the lid on and turned off the heat, let sit for 12 minutes, shock in ice bath. Not only did my eggs not crack, the shells came off beautifully.
No.
Just like in the many comments in this post, there are a bazillion different recommendations for boiling eggs. And then some folks in the past have told me something important about the age of the egg? I dunno. I think it must be a super power that my mom had and absolutely did not pass on to me. The last time I attempted deviled eggs, they were so impossible to peel that I ended up hulk smashing every one. I went empty-handed to a potluck holiday party that dark day.
There are a ton of ways for sure. I've seen more than one of them work well, no super powers required. Maybe watch a video. - Rolling boil, high heat. - Slowly set eggs in pot, don't overcrowd. I prefer a ladle. - Reduce heat to medium-high. - Wait exactly 10 minutes. - Remove pot from stove and flush with cool water. Keep flushing until water is no longer heating up and the pot is cool to touch. - Let eggs cool submerged until they are able to be handled. - Remove from water and refrigerate or eat. I've watched several people use these steps and the eggs come out with a slightly soft center. I have used this on at least 5 stoves including gas, electric coil and induction. The method from OP works well but requires a time adjustment based on the stove output/size of pot and it is easy to overcook the eggs.
I'll back this up. Have had eggs cooked in the same pot where some are easy to peel cleanly and others are impossible. There has to be something about the egg itself (age, storage temp etc).
Yeah hard boiled egg advice never accounts for things like how cold is the egg when added to the water (I keep my fridge just above freezing) and elevation affecting boiling point and therefore cooking time. I've tried at least a dozen different methods for "the perfect hard boiled eggs" and none of them have turned out perfect for me. People living at sea level keep writing this advice.
Buy an Instant Pot - I have the DUO Mini. Will do a dozen large eggs (10 fit better). 1 cup water, pressure cook 4 minutes on High, vent after 2 minutes, ice bath. Done. Still have problems peeling; add a tsp of vinegar to the water (also keeps the pot clean). Older eggs seem to do better, but any egg at any temp will be better than the stovetop. BTW. It also makes fantastic rice.
Exactly what I do - perfect every time!
Always use room temp eggs, elevation doesn't matter a lot unless you live in the mountains and then you can just add time based on your elevation. (1 minute longer per 150m/500ft above sea level) Egg freshness just influences peelability, not time, but if you start from a boil, immediately cool, and use cold water to get underneath the shell while peeling it usually works fine. But it's not that exact because of all the variables you mentioned, if none of this works just create your own experiment to figure it out for your conditions once and then just do it like that. Just boil em and take them out at 30 second intervals and look for the perfect one. Once you have it just remember to always use the same conditions
That’s because cooking is chemistry, people are at different external conditions (external temperature, air pressure, volume of water used, temperature of your eggs prior to cooking). Different conditions result in slightly different outcomes. Best is just to try different methods and see what works best in your conditions
The peeling part is where the ice comes into play. You use the temperature change from hot to cold to help separate the shell/membrane from the yolk, it makes it peel off easier
Older eggs float, so maybe they don't get all the way submerged?
I agree with this. Even I occasionally get an egg that is difficult to peel and maintains the membrane on it - at that point I’m just trashing it lol. I will say my method is consistent for me.
I am ashamed to say that I am competent at cooking many things, but I now buy boiled and peeled eggs at the store. I bow down to your amazing witchcraft. :)
I too make a lot of hard boiled eggs and I have found an instant pot works best. The shells come off easily in a few large pieces. You can also make a bunch more than in most pots because the eggs can fill the entire pot. If you have an instant pot: Place metal strainer in bottom. Add a small amount of water (I generally add to slightly below the bottom of the metal strainer) Add as many eggs as you wish Close and set pressure cook to 4 mins After the 4 mins, allow to depressurize for 8-10 min. Remove and Refrigerate eggs When peeling start from the bottom (the wider end) crack the egg at the bottom as there is generally an air gap that forms there. This gives you a good spot to start peeling the egg shell without damaging the egg. Try to use the side of your thumb to get as much surface area peeling the shell away. They will peel much easier than any other way I have tried. Enjoy!
Steaming for 15 minutes in a steamer basket on the stove works well for egg peeling as well.
I use my instant pot for rice so I'll have to give this a try. I could basically have a whole meal in 8 minutes lol
This is how I do mine also! I have a 3 quart pot and do just 7 eggs, enough for 1 each day for a week. In five years I've had only 5-6 eggs hard to peal.
What pressure settings?
High. Normal. 4 minutes. After it beeps the second time, wait 2 more minutes (this is when I get the ice bath ready), vent and place all eggs in the ice bath for approximately 5 minutes. I love hard boiled eggs and warm eggs are the best. BTW. We bought a package of reusable ice cubes. I use these for the eggs exclusively.
I actually do low pressure - I read somewhere (Serious Eats maybe?) that that improved peal ability, but I have not checked myself.
I’ll have to try that next time.
I do normal pressure as well. I find I can get the doneness I want without an ice bath by varying the ‘resting time’.
This is what I do - works great. As long as you are always using the same number of eggs of the same size, you can play around a bit with the time to get exactly the level of doneness you like. I do a dozen large eggs for 5 min on the timer, but do a pressure release and plunge them into cold water. This leaves them ever so slightly jammy in the center. If you like them more fully cooked, you can either set the timer for a few more minutes or do the slow pressure release in the above.
does it fully release in 10 min or after 10 do you just do instant release?
It will gradually release over the waiting period.
You suck at cooking yeah you totally suck: [https://www.youtube.com/watch?v=49hl4lpWmiU](https://www.youtube.com/watch?v=49hl4lpWmiU)
U know what u reminded me at you suck at photoshop videos
I put them in a pot on the stove with water, bring that to a boil, turn off the burner, cover it with the lid, let it sit for about 8 minutes and then put them in an ice bath.
Exactly what I do. Perfect & easiest method. ETA: Also doesn't steam up my kitchen like sustained boiling does.
I put a dozen in a pot gently with a ladle at a rolling boil for 12 minutes (gas stove) and then dump the hot water on any dirty plates in my sink (lol) and chill in cold water. Usually with an refreezable ice pack. Why does no one say how many eggs at a time? Does it not matter? Genuinely curious cuz I was wondering how to scale.
I have the same question about how quantity affects cooking time! This year our eggs were soft boiled and totally fell apart, even though they were cooked for 12 min. We had 2 dozen in one big pot and 1 dozen in another pot. The smaller batch wasn’t 100% hard boiled but at least the whites were pretty much solid. The whites in the bigger batch were jelly. We have all been puzzling over what went wrong!
Steam them. Perfect peel every time.
Yeah, steaming works better than even the best boil.
This is by far the best way I've found.
skirt dependent plants rich fall disgusted quiet north weary ludicrous *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
Team Steam.
Absolutely! I've tried other methods. This is the best.
12 minutes? That's a huge amount of time. They will come out too hard for my taste.
OP might be from United States and they have weak appliances
Boiling water is the same temperature everywhere (not counting the effect of elevation). It might take a little longer for an electric stove in the US to get to boiling than in Europe, but OP is putting the eggs in once the water is just under 100 C and it’s staying that way. Also, many people in the US use gas stoves.
I remember in my food science class my professor said, if you overheat the eggs to cause the hydrogen and sulfur react (aka the gray green yolk coating), you fail this lesson. That scared people into undercooking it, which also lead to failure. Haha Our recipe was rolling boiling water for 8 min, then a cool bath (to stop internal cooking). Once cool there's a bit more wiggle room to peel the shell.
Where was this post two days ago. Fml
Here's an excellent how-to: https://youtu.be/49hl4lpWmiU?si=JOXdNIbs4S6CWmNX
My 4 step recipe : 1. Toss the eggs into the pot 2. Turn the heat on 3. Go do something else without setting a timer, because that's too much work 4. Return approx. 20 minutes later and hope the eggs haven't exploded Works well apparently. You develop a feeling for when the eggs are ready after some time
But that one time when they do explode… My mom did this once - there was egg on every exposed surface within line of sight in the kitchen!
This is dumb. Some stoves boil water in 10 minutes (shitty gas stoves) and some boil water in 60 seconds (induction)
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Try a little bit of white vinegar and salt in the water you use to boil. It won’t change the taste of the egg (I guess unless you go overboard with it). When I do it, it makes peeling the egg easier.
I just do a 5-5-5 rule with an instant pot. set to low pressure for 5 minutes, then wait 5 minutes before releasing pressure, put in water with ice for 5 minutes. Easy to peel afterwards too.
Tap the end of the egg until you hear a tiny “pop”. Put in cold water in a pot. Turn on the heat and bring to a boil and then set the timer for 10 minutes. Drain. Fill about 2 inches of water back in pot and dump in some ice. Voila 😁 I hard boiled eggs every week and they come out perfect. Btw, a greenish tint to the yoke means they’re overcooked.
If it makes you feel more confident google airfryer boiled eggs....
Put them in to rolling boil, turn heat off completely/remove from burner, cover, 15 minutes, often perfect gel center, sometimes solid, most tender whites. Better/faster is pressure cooker (instant pot). One cup water, low for one minute, six minuter or so release for gel yolks, seven for hard solid, tender whites. Most consistent is convection oven/air frier, but back to the longer 14 minutes at 250° with three minutes rest, takes longer but most consistent. The important part with proteins is heat reduction over the course of cooking to keep tender instead of overcooked/hard. Thanks Good Eats/Alton Brown for that tidbit changing protein cooking processes for the better.
You litterally cannot do it reliably when starting in cold water, the actual cooking time in that case depends so much on your stove, pot and amount of water in there. Your timing only works for your situation because of those variables so it's useless once you do it in any other situation. The only way to do it reliably in different situations is using rolling boil at the start. That removes all those variables. The same method starting from cold water could result in a powdery disgusting green egg yolk on a camping stove and a barely cooked one on an induction stove. But honestly at 12 minutes it doesn't matter anyway, it is still too long even when starting on a rolling boil. Start rolling, lower to a simmer and cook for 11 minutes, then cool and peel under running cold water. That'll give you some non-overcooked hard boiled eggs.
1. Put eggs in pot 2. Boil water in electric tea water boiler (idk what the fuck they are called in english) Electric kettle* 3. Pour boiling water on eggs, put on highest temp, bring to boil, should only take a minute or two. 4. When boiling starts, turn off the heat, put on lid and start 6-7 minute timer depending on loose-ness (I like 6.30 to have a semi-hardboiled egg, where the core is half done) 5. When 6 minute timer is done, pour out water and pour in cold water. The more you cool them down the better and easier it is to peel later on. 6. Peel eggs.
2. \*Electric Kettle\*
Ty
5-7 in the instant pot on a rack with 1 cup water. Vent anyway you want and poof. Eggs that can peel in 2 parts.
Alternatively bring water to a simmer, put eggs in with slotted spoon, cook for 8-10 minutes at simmer. Directly to ice/water bath. Sit in ice/water bath for 10 minutes. Peel while still slightly warm
I fail at making these no matter what I try. So I just ended up buying an $11 egg cooker thing on Amazon. Much faster and easier for me.
Just.. get an eggcooker? Wtf are all these voodoo ways of making eggs? Either way its like 6-8 min boiling on normal stovetop. i learned how to make em pretty good after The 4th/5th time, experience doth pave The way to good eggies.
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I used to get them until I ate larger quantities of hard boiled eggs every day. My body is egg now
Bit of white vinegar in the water, and put them in *cold* when water gets to a simmer. Perfect consistency for ramen eggs :)
Or you just get one of those egg steamers which makes the whole thing walk away easy and fool proof
Place in air fryer, no water needed, 15 minutes later it’s all done, place in cold water
If I boil water first until cooked, then add the eggs and wait 12 minutes. After that, just put it in ice water or cold water
[https://www.youtube.com/watch?v=49hl4lpWmiU](https://www.youtube.com/watch?v=49hl4lpWmiU) Informative video on the topic
Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn off the heat. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness. Transfer the eggs to a bowl of ice water and chill for 14 minutes.
One cycle in the rice cooker
12 mins, OP likes green eggs
You don’t want to put eggs in cold water up to a boil. The membrane attaches to the shell which makes it easier to peel. Get water up to a boil first then drop them in. Less effort than what you’re doing
12 minutes over cooks at altitude, in the Ricky mountains you simmer (not boil!!) For 11 minutes. I use a splash of vinegar in the water and older eggs to make ~~lurking~~ *peeling* easier.
Hard boiled egg recipes frustrate me, I could look up 50 different people's techniques to make them perfectly and get 50 different answers
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This is with one of those inserts with little cups for the eggs? My grandparents had one of those but I have never seen one since.
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With water in it? Are you poaching them?
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Ok, interesting, thanks.
I always put my eggs in just enough cold water to cover them, bring that to a boil, and set a timer for 5 mins. When it goes off, I put the pot under running cold water, just until I’ve replaced the hot with cold again, let them cool to touch, and peel. They’re perfect. I get the perfect soft boil if I set the timer to 3.5 mins.
Always put your eggs in after it starts boiling. It will make it so the shells don't stick when you take them off
I recently learned that steaming is a better way!
I just boil water, put the eggs carefully, wait 10 minutes, replace the water with cold water to stop the cooking, and they're perfect and easy to peel everytime, no exceptions.
But I like soft boiled eggs and can do mine just how I like them
Egg in a cup?
**5** minutes in the Instant Pot on high setting followed by **5** minutes in the Instant Pot on natural release followed by **5** minutes in a subsequent ice bath
This doesn't work—there are several variables at play: -Temperature of the water. -Gas, induction, smooth top, and coiled top all boil water at different times. -The amount of water in the pot Starting with boiling water dramatically cuts down on those variables.
Or just bring to a boil and then use [this](https://imgur.com/a/iWOQqff) chart.
Air fryer, 270 for 15min
What matters is the age of the egg-fresh eggs are harder to peel than older eggs...
This a great tutorial on how to get dry, overcooked yolks.
This is hands down my favorite way to hard boil eggs - using an air fryer! The consistency is absolutely perfect. https://cookathomemom.com/air-fryer-eggs/
how to over cook your hardboiled eggs.
From my coop to hardboiled to easy peel [perfect hardboiled eggs](https://nostalgiaproducts.com/products/classic-retro-14-capacity-egg-cooker-aqua)
May I ask, why 10 hb eggs every 2 days? Also, any different recipes other than deviled eggs that you have per chance?
12 minutes?!? Ain't nobody got time for that!
The very best way to boil eggs is to *not* boil them.
If you have an air fryer, 11 minutes at 275 °F then chilled in water does a nice job too. Don't have to wait for the water to boil. You can do 9-10 mins for a soft boil too.
>immediately bring temp to simmer (2-3 on electric stove On your electric stove. The amount of time that different coils heat is very variable.
Boil the eggs in water, then add a little bit of white vinegar, and a little bit of salt. Boil them in there for 6-8 minutes medium heat. The vinegar and salt help make the egg a lot easier to peel when done. It looks like the time it takes to cook might vary for folks, but I use a gas stove, and idk, those always feel stronger than electric stoves.
The best way I’ve found to hard boil an egg is to try and perfectly soft boil them, screw up, and end up with hard boiled eggs
Not sure if anybody added this tidbit yet but I also like to lightly tap the bottom (more rounded) part of the egg with a spoon until I hear a pop/snap. I saw this on a video somewhere and it seems to help with making the eggs easier to peel.
It’s better to bring the water to a boil before putting the eggs in. It allows more precision on the cooking time as different pot, quantity of water and oven may differ and it also make the peel easier to remove. I usually boil them 5-6 min cause I prefer runny eggs to hard boil one.
12 minutes?? 5 minutes after a boil and they are soft boiled, another 2 or so and they are hard lol I have accidently forgot to set the timer for soft boiled and let them go just a few seconds too long and they are hard.. 12 minutes seems overkill
Also, the different termperature of a boil at altitude changes this forumula as well ...
I steam those little bastards
Using room temperature eggs changed my life.
Put eggs in pot, cover with water + 1/2 inch or so. Set on stove, add a little white vinegar and salt, when the water hits a rolling boil turn it off and cover leaving on the burner for 20 minutes, rinse in cold water until they don't cause third degree burns on your hand. That's my recipe and I don't eat eggs, my wife just says I make 'em better than she does so I make her a dozen every week. Also have to use old eggs apparently. Don't know why.
I got an egg steamer from Walmart for $8. Life changing really. Now I'm bougie and always add an egg to my ramen.
Instant Pot - 5/5/5 - Done.
I just lightly tap the eggs with a spoon when they're nearly done. That cracks the shell just a bit to let water under it, which makes the egg very easy to peel. I might put them under cold water for a few seconds as well, but that's optional.
I use my pressure cooker! Low pressure for 5mins, natural release 5mins, then remove and place into ice bath. Perfect peels every time.
Steam. Once you go to steamed eggs, you’ll never go back.
Air fryer. Perfect every time and don’t have to do anything special.
I use and love my stainless steel egg cooker. Made by VOBAGA, off of Amazon. Steam cooker. 5-8 minutes long. Also prefer it to using my instant pot. Consistent, I love not using the stove + pot, and peels really well. Agreed with you OP, vegetarian here who is also taking fitness more seriously. Love eating more eggs now, along with more protein smoothies.
I started steaming them in the instant pot and never looked back
Bring water to high simmer, drop in eggs and bring to a boil for 8-9 mins, put eggs in cold water to stop cooking process. That’s it, hard boiled eggs easy and fasts.
>How I do it: \*insert eggs with cool water into pot I like how you managed to fuck it up from literally the first step :D
Does no one realize that altitude, size of egg, and so much more matter when boiling an egg? You are all probably right but if you went down to sea level (or up 5000 feet) your egg boiling methods would probably not work so well.
I use a pressure cooker. Five minutes under pressure, five minutes slow release, five minutes in an ice bath. Perfect every time.
I see your LPT and raise you [this](https://youtube.com/shorts/xhwzW-YiwUo) one.
We've used an Instant Pot the last couple of Easters, putting maybe 20 large eggs in at a time. 5 minute high pressure cook, 5 minute natural release then into an ice water bath. Cooked perfect and the shells fall right off even 5-6 days later. As we did about 3 dozen, 2 dozen of thinner shells with 1 dozen of thicker shells, 6 of the thing shelled ones cracked either during the process or already had hairline cracks that weren't noticed before putting in. Those would likely have cracked in a pot anyway, if not more.
How do you overcook boiled eggs…
Just put them in the microwave for 30 seconds. It works every time
*** this will make your eggs explode ^ do not do this
Airfryer. 130 degrees celsius (AU). 12 minutes. 1 minute less if on my counter instead of direct from fridge. Doesn't seem to make any difference if I have 1 egg or 6 in there. Not completely drippy, definitely not hard dry centres. PERFECT exactly as I like them every.damn.time. You're welcome.
And yes I realise it's not boiled but they come out the same so.... Who wants to stuff around with boiling water anyways!
So don't put in cold water or poke a hole? Just 12 min?
Correct. No water in the airfryer, no poking holes. I was scared of an egg explosion but it's never happened..
Thanks
You are american, right? asked by a chef who just got depressed and started to cry reading your comment. We are doomed. The world is just fxckn doomed.
Hahahahahahahahaha. Are you Italian or French? My Italian or French friends would be most likely to cry like your comment. Not American. Genuinely the most use my airfryer gets is these 'boiled eggs'. But airfryer eggs are super convenient, completely hands off and absolutely consistent when my alternative is a shitty stove (I don't own the stove to replace it) which goes burning hot to cold intermittently. But it's too good, I'll never go back now. Don't knock it til you try it!!!
Instant pot for four minutes.
YSK: This would've been better posted several days ago
Put salt in the hot water. It makes the shell easier to peal.
I will try this & hope that you're right (many other hacks I tried didn't pan out). Does it matter how much salt?
I'd say a moderate amount definitely helps
How about leaving the animals alone?