Skip to comments.You’re Doing It Wrong: Hard-Boiled Eggs
Posted on 03/28/2013 4:05:31 PM PDT by Daffynition
In this season of beitzahs and PAAS dye kits, it may be time for a friendly reminder about hard-boiled eggs: Youre not actually supposed to boil them. Hard-boiled eggs may seem too basic to warrant a PSA, but misinformation abounds. Just the other day, a bright, culinarily astute friend casually mentioned his egg-boiling technique, which he described as traditional, and which he seemed to think was socially condoned: Bring a pot of water to a low boil, add your eggs, and cook them for 10 minutes over medium heat.
Granted, his mistake is understandablethe very name hard-boiled eggs cruelly and ironically perpetuates the myth that the thing they describe should be boiled. But following my friends method yields unevenly cooked eggs: The whites, battered by the incessant kinetic energy of the water molecules, become tough and rubbery. The yolks, meanwhile, buffered by albumin, remain half raw. (Of course, you could boil the eggs longer than 10 minutes to get fully cooked yolks, but by that point your whites would have the texture of a foam yoga mat.) Eggs cooked this way cannot rightfully be called hard-boiledthey are half-hard, half-soft chimeras.
Furthermore, cooking eggs in boiling water disturbs whatever domestic tranquility you have carefully cultivated in your kitchen. Boiling eggs will rattle disquietingly in the pot, jarring your nerves (which may already be tattered either by Easter Bunny-crazed children or by not having been able to eat bread for several days). You might as well put on Steve Reichs Drumming. In addition to being an aural nightmare, clattering eggs are liable to crack, thereby defeating the purpose of cooking them in the shell in the first place, and ruining them as a clean slate for dying or charring.
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I microwave my eggs on high for 2 minutes, then let stand 30 seconds.
I pray most fervently that I am never stuck next to this guy on a long flight.
i blow the insides out after poking them with a needle on the ends.................the Russian way..........
I was taught they *had* to boiled in an enamel pot. That wisdom comes from mother, grands who kept to the traditional ways. Dunno what diff that makes.
Some are still hard to peel, which correlated to their freshness, I have read.
You fly? Why? Then you are a glutton for punishment!
You’re right, I don’t really have to go anywhere, I’m just in it for the TSA screening.
I can poach eggs in the shell.
Took a hardboiled egg still in shell to work for breakfast. Nuked it on high for a minute or so.
Set in on my desk to let the heat even out inside when the damn thing went off like a grenade. Bits of egg everywhere!
LOL.....I get it...you’re trolling. LOL.....Happy Easter goofball! :)
LOL...Alton’s here to help you...
Pretty much what I’ve always done. I bring the water to a boil, and then turn it down to simmer. Five minutes for soft-boiled eggs, ten minutes for hard. No need for ice water, just cook them ahead of time and let them cool.
I don’t believe in wasting fuel. Once you bring water to a boil, it’s not going to get any hotter than 212 degrees, so what’s the purpose in keeping the gas turned up? Waste of money, unless you’re cooking something where the water has to be boiled away.
MMMMMMM... marshmallow Peeps and a large sweaty TSA babe with blue gloves...
Kids from the Res did that in Sedona while we were visiting last year. Except that the egg was still in the microwave when it blew. Poor kid.
Hope you get a babe and not Bob.
"Bake at 325 for 30 minutes. Remove with Chef's Tongs and place in an ice bath immediately.
... This is by far the best way to make eggs! You can do 1 egg or 24 eggs...time and temp are the same! When I do this many eggs I just fill the sink with ice water and place them right in there. Eggs are SO EASY to peel, no sticking!
**Tip: Place them on their side on a mini muffin pan (on their side so the yolks stay in the middle)...mini muffin pan so they don't roll all over
If you do not need this many eggs you can also use your regular muffin pans."
Fool Proof Soft Boiled Eggs:
Eggs right from the fridge.
In pot with cold water to cover
Bring to a soft boil
Exactly 2 1/2 minutes!!! 2.75 if extra large.
Remove from heat, cool down in running cool water.
Start with cold water. Place eggs in pan and bring to a boil. Turn off heat and let sit for 12 minutes. Perfect and they peel super easy.
Woody Woodpecker and Wally Walrus. Wow, it’s been a year or two.
Hard boiled eggs:
Bring eggs to a rolling boil. Take them off the heat and let them set for 22 minutes in the water and covered pan. When time is up, pour out warm water and fill with cold water a few times until eggs are cool to touch. Tap egg on edge of counter, or table, roll slightly between palms, and remove shell starting at the wide end.
My middle son did this. With ensuing explosion, I thought we had our own personal meteorite.
Eggs in shell + microwave = rolls of paper towel and much Windex.
Today we decided to try blowing out some eggs with a pump and ball needle - if the yolk blocks the hole don’t keep pumping, because it blows the egg in half.
(Then I swing them around over my head in an old T-shirt my wife got from someone.)
Since I’ve retired from teaching English to recalcitrant high schoolers, I’ve been teaching cooking classes as a part-time job.
Fool proof hard boiled eggs:
Place eggs in a heavy saucepot. Fill with cold water to at least an inch above the eggs. Bring to a boil. Immediately cover pot and remove from heat. Let sit until room tempeature.
They will be perfect with no dark rings around the yolk.
Peel under cold running water.
I read about a woman who had a family recipe, handed down for three generations. The recipe was for for cooking a ham. Part of the procedure was to carefully trim the ends of the ham. This was considered a vital step, not to be omitted. One day somebody asked Great Grandma what exactly did that part of the recipe add to the outcome. She informed them that when she was a young wife, her largest roasting pan was rather small, so she had to trim the ends to make the ham fit.
“Dis time I’m gonna take care of dat voodpecker once and for good!”
My MIL’s recipe: bring eggs to boil then turn off heat & allow to cool about 20 min. When cool enough to peel, perfectamundo!
Apparantly not, so here it is. Works every time and has worked for, doubtless, centuries.
Dissolve 1 TBSP salt per quart of water prior to heating the water. Boil as usual. When boiled for your preferred length of time (I like 17 minutes on high heat, adding eggs gently ONLY after water begins boiling; YMMV, esp. at different altitudes), drain the pot halfway and, using tongs or a large slotted spoon, remove the eggs gently into a cold-water bath. Using ice-water is fine, but it is overkill. Let stand for 15-20 minutes once removed to the cold-water bath.
If these eggs do not peel perfectly every time, I will apologise very humbly, right here (well, bar the case where someone smashes the eggs instead of tapping them two or three times and peeling using both thumbs). You should never see a 'chipped' hard-boiled egg again.
if that happens, poke the yolk and keep puffing
Joe you are awesome
Actually, just holding them under cold tap water is sufficient to cause the steam produced, to force the shell and membrane to dislodge from around the egg thereby enabling an easy shell removal. I do this at least once a week so I know it works, every time.
That’s pretty much my method, but I’m locked in to 11 minutes. :)
Thank you and Happy Easter!
I pray I'm never stuck next to him at a urinal.
Ever since I got one of these:
I’d never do it any other way. I do hard-boiled eggs a lot. This is the ONLY way to do it. Simple. Almost zero cleanup. Shells are super easy to peel. I don’t usually go for kitchen gadgets, but this one really works and I use it all the time.
It also keeps you from re-boiling an already boiled egg, for if you never feel the liquid moving around, it's either already boiled or there is something seriously wrong with the egg.
Vinegar in the water makes them peel perfectly.
Reminds me of the story of my gram. She was a farmer’s wife and was lying on her death bed in her late 80s before cancer took her away.
The whole family was crowded in her room, paying their last good-byes...and as it happens people ran out of stuff to say to her. I was in my teens IIRC, and told her I didn’t recall her teaching me what the *good* and bad mushrooms were. Could she tell me now? [She was a well-known mushroom forager...she’d go off for a whole day at a time tramping for mushrooms.] As she almost always had them simmering on the back burner of her stove.
All the relatives gathered around, knowing they had eaten her famous savory mushrooms, at some point. She said, In a weak voice, *I didn’t know* ....jaws dropped!!! She said that was why she kept a silver coin on the stove shelf....if the silver turned black...they were *no* good. LOL
Grams are the best!
How much vinegar to, say, 3 quarts of water? White vinegar? Would cider vinegar change the flavour of the eggs? All help appreciated! (I collect these sorts of tips).
Simply spin the egg, narrow end down, on the counter. If it spins upright, it’s already boiled. If not, it’s not.
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