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really, it bugs me a lot. "To hard" means cooking it more than 5 mins to make the inside go hard.

2006-07-08 14:20:34 · 19 answers · asked by beholder_sk 1 in Food & Drink Cooking & Recipes

19 answers

Here is what I do. I thought it was crazy to take so much care but after my first try with this recipe I will never cook hard boiled eggs again any other way.

* Exported from MasterCook *

The Perfect Hard Boiled Egg

Recipe By : Julia Child, "The Way to Cook"
Serving Size : 1 Preparation Time :0:40
Categories : Cheese/Eggs Family Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For 1-4 Eggs:
1 to 4 Eggs
2 quarts water -- * see note
For 12 Eggs:
12 Eggs
3 1/2 quarts water -- * see note
For 24 Eggs:
24 Eggs
6 quarts water -- * see note
Special Equipment_________________________
High (not wide) Saucepan with cover
Bowl w/ice cubes & water (large enough to
completely cover eggs)

*note: water should cover the eggs by 1 inch, so use a tall pan, and limit
cooking to 2 dozen eggs at a time.

1. Lay the eggs in the pan and add the amount of cold water specified. Set
over high heat and bring just to the boil; remove from heat, cover the pan,
and let sit exactly 17 minutes.

2. When the time is up, transfer the eggs to the bowl of ice cubes and
water. Chill for 2 minutes while bringing the cooking water to the boil
again. (This 2 minute chilling shrinks the body of the egg from the shell.)

3. Transfer the eggs (6 at a time only) to the boiling water, bring to the
boil again, and let boil for 10 seconds - this expands the shell from the
egg. Remove eggs, and place back into the ice water.


Chilling the eggs promptly after each step prevents that dark line from
forming, and if time allows, leave the eggs in the ice water after the last
step for 15 to 20 minutes. Chilled eggs are easier to peel, as well.

The peeled eggs will keep perfectly in the refrigerator, submerged in water
in an uncovered container, for 2 to 3 days.

2006-07-08 14:31:13 · answer #1 · answered by DARTHCARL 2 · 2 1

Let the eggs get to room temperature. Poke a hold in the wide end with a needle. Put it in the water before boiling the water, with the water just covering the eggs. Start the timer for 20 minutes, and turn the heat on high. When the water starts to boil, turn it down to just below simmer for the rest of the cooking time. Don't use a lid. After the timer goes off, empty the hot water into the sink (without dumping the eggs in, of course), and run cold water into the pot, Add ice to the water and let it sit till the eggs cool off. Some might crack, but they're less likely too. Good luck with that!

2006-07-08 14:27:18 · answer #2 · answered by Bad Kitty! 7 · 0 0

Q: Why do shells stick to hard-boiled eggs? How can I peel them easily?

A: We've seen a lot of questions recently about hard-boiled eggs. For some, the problem is the shells sticking, others want to know how to prevent that "green halo" from forming around the yolk. Fear not, if you cook your hard-boiled eggs properly the yolks will be a beautiful yellow and the shells will slip right off.

First, let's address the issue of eggs sticking to shells. To prevent this, use eggs that are a week to 10 days old. Older eggs have a different pH from new eggs, which researchers say affects peeling. We also find that cooling eggs immediately after cooking in an ice bath makes them easier to peel.

But really, what good is an easy-to-peel egg if it is going to have that ugly green center? The green is made by the iron in the yolk combining with the sulfur in the white. Heat is a big foe of this chemical reaction. The longer you cook eggs, the more likely you are to end up with that green ring. The trick is to cook eggs just until the yolk is set without overcooking them. Removing the eggs from the hot water to an ice bath immediately after cooking will also help prevent the green from forming.

The best way to make easy-to-peel hard-boiled eggs with pure yellow centers is to place the eggs in a pot of cold water and add a teaspoon of salt. Place the pot on the stove and bring to a boil. Cover the pot and remove from heat and let sit for 13 minutes. Drain the eggs and immediately place in an ice bath until completely cooled. Drain and enjoy your perfectly cooked hard-boiled eggs.

–Food Network Kitchens

2006-07-09 01:51:39 · answer #3 · answered by NICK B 5 · 0 0

Put the eggs in cold water, the water completely covering the eggs...and about 1/2 inch over. Bring to a boil, then turn off the heat and cover. Let them set in the water for 15 minutes. The perfect hard-boiled egg!

2006-07-08 14:28:57 · answer #4 · answered by Jen 5 · 0 0

Try this:

Start the eggs in cold water to cover. Bring the heat up to boiling, but slowly, and gently stir the eggs from time to time.

When the water boils, let it boil for 3 or 4 minutes.

Put a cover on the pan, take it off the heat, and let it sit for 20 minutes. The eggs should not crack, and there will be no nasty grey around the yellow yolk, either.

2006-07-08 14:25:19 · answer #5 · answered by silvercomet 6 · 0 0

Put the eggs in cold water making sure that there is plenty of water so that part of the egg isn't sticking out and turn on the heat. When the water starts boiling, turn down the heat so that it is just barely boiling still. Leave them in for 9 minutes and then take the pot off the stove. It works every time!

2006-07-08 14:25:18 · answer #6 · answered by Martin S 7 · 0 0

Some cook it with a bit of vinegar and/or salt which does work. However this changes the taste slightly. I place the egg in the water when the water is still cold, and don't heat it too strongly. This usually works for me.

2006-07-08 14:25:14 · answer #7 · answered by Anonymous · 0 0

Cover the egg with water and bring the water to a boil. Then turn it off, and let it sit, covered for about fifteen minutes. Shouldn't have any problem at all.

2006-07-08 14:25:55 · answer #8 · answered by quietwalker 5 · 0 0

You guys make it so difficult. I only eat hard boiled - assuming thats wat ur talking about - and I always do it this way. Boil some water in a keetle and pour into the pot. Put the heat on medium-high and put the eggs in, leave to boil for 10 minutes. Then take them out, they wont crack and the yolk wont be runny.

2006-07-08 14:29:40 · answer #9 · answered by Anonymous · 0 0

Campbell Gramma has it right, but crack the shell when you place the egg in ice water and your yolks won't turn green. The green color comes from sulphur compounds in the yolk. Cracking the shell allows these compunds to escape but doesn't affect the flavor of the egg.

2006-07-08 16:04:59 · answer #10 · answered by harque2001 3 · 0 0

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