how do you make a hard boiled egg properly ?

Question

serious answers only please

Answer 1

How to Cook a Hard-Boiled Egg


How long should I let my eggs cook for hard-boiled eggs?
there are many schools of thought on this question" — but it turns out that most of the cooking world seems to have reached agreement.

The first point to be made, though, is that you don't want hard-boiled eggs, you want eggs that have been simmered gently. Otherwise, the whites become tough and rubbery, the yolks pale and chalky, and the egg is quite likely to develop a gray-green line between the yolk and white.

The first step is discretionary — you can prick a hole in the large end of the shell with a clean thumb tack, pin, or egg pricker, which should help keep the shell from cracking as the air in the egg expands. Next, put the eggs in a single layer in a pot. Add enough water to cover all the eggs by an inch. Turn on the burner and bring the water just to a boil. Remove the pan from the heat, cover, and start timing. The eggs should cook for 13 minutes.

OK, we lied. Not everyone in the food world is in complete agreement on the amount of time you let the eggs cook. Julia Child, in The Way to Cook (Canada, UK), says 17 minutes "exactly." David Joachim, in the modestly titled Brilliant Food Tips and Cooking Tricks (Canada, UK), says 15 minutes produces "perfect hard-cooked eggs." Rosemary Brown's Big Kitchen Instruction Book (Canada, UK) takes you by the hand and tells you medium eggs need 12 minutes, large eggs take 13, extra-large eggs take 14, and jumbo eggs require 15 minutes.

Adding just a little more dissent, the worthy committee that wrote the new Joy of Cooking (Canada, UK) says you can add your eggs to already simmering water, keep it simmering, and cook the eggs for 12 to 15 minutes, taking into consideration their size of the eggs and whether they just came from the refrigerator or not. If the eggs were just taken from the refrigerator, they will take a couple minutes longer than if they went into the drink at room temperature.

Everyone agrees you should immediately place the eggs into cold water to stop the cooking once the time is up.

Answer 2

I've always done it by boiling enough water to cover the egg, Then put the egg in and leave on boil for 15 minutes. It comes out a little harder than what most people like, but it's for my taste which makes it perfect. You can probably adjust a couple of minutes either way but if you go more than 17 I'd say that it's a bit rubbery. Now this is also on an electric range which will be different on a gas range. Since gas provides constant heat and electric goes on and off. I'd say your best bet is to take a bench mark and try it a couple of different ways going up and down a minute at a time depending on over/under-doneness.

Answer 3

Note: Extremely fresh eggs are not recommended when making hard-boiled eggs. They are very difficult to peel. This is the best use for eggs nearing their expiration date.


Remove desired number of eggs from the refrigerator and let them sit at room temperature for 15 minutes.


Place eggs in a small sauce pan and add just enough water to completely cover eggs. (Note: the smaller the pan; the less room the eggs have to jump around and crack into each other).


Bring the water to a rolling boil. Covering the pan will lead to a quicker boil and is recommended.


Immediately reduce heat to simmer and remove the cover from the pan.


Let the eggs sit in the simmering water for 12 minutes. (11 minutes for medium eggs; 13 minutes extra-large eggs)


Carefully remove the pan from the stove top and place beneath the kitchen faucet. Run cool water into the pan for a minute until the water is cool to the touch. Give each egg a little whack to the side of the pan, so each egg has one or two cracks. Some will tell you that this lets pent-up sulphur escape. More practically, this allows a little steam to build between the cooked egg and its shell to make peeling easier. Let the eggs sit in the cool water for 2 to 5 minutes.


To peel the Mr Breakfast way: Place hard-boiled egg on a hard surface such as a cutting board. Roll the egg back and forth - applying a very slight amount of pressure. Remove the cracked shell beneath a faucet of cool running water.


If peeling multiple eggs, place peeled eggs in a bowl of cold water while you work the others. Refrigerating peeled eggs is not recommended. Hard-boiled eggs - still in their shell - can be stored in a refrigerator for 5 days.

Answer 4

THE EASIEST WAY TO HARD BOIL EGGS

1. Put eggs in a heavy saucepan.
2. Cover with water and add 1 teaspoon salt.

3. Bring to a hard boil.

4. Turn off flame.

5. Cover and let set for 1/2 hour or longer.

They come out just right every time and they peel easily

Answer 5

Put your eggs in a pot, and cover with cold water. Turn on the burner and once the water starts to boil, thats when you set your timer. For soft boiled eggs, about 3 minutes, for hard boiled eggs, about 5 minutes. After the timer goes off, pour out the hot water and add cold running water till the eggs are cool enough to handle. Tap bottom of eggs on hard surface as thats usually where the air sac is. Once you break through, the eggs should peel easily. Eat and enjoy!

Answer 6

1. Put the eggs in a medium saucepan
2. Cover the eggs with tap water
3. Put them on the stove on high
4. Let the water come to a boil
5. Turn off the fire and put the top on the pan
6. Let the eggs sit for 15 minutes
7. Voila! Perfectly boiled eggs.

Answer 7

I learnt this one the hard way. It took me at least five times. Now i can do it properly. I put water to boil and just before it boils put the egg(s) slowly (they should be fully immersed in water) and cover it up land et it boil for 3 minutes, then take it off the flame andI let the eggs remain for good 10 mts in the boiled water. Boiling is even.

Answer 8

Put eggs in a pot with enough cold water to cover. Bring to a rolling boil, then remove from the heat, cover, and let the eggs sit in the water for 15 minutes. Remove the eggs from the hot water and drop them into cold water. Let them sit there for a minute to cool off before peeling. Voila, hard boiled eggs without that nasty grey film on the yolks.

Answer 9

First bring H2O to a boil
then put eggs one by one with a spoon into the boiling water gently to prevent cracking, eggs should be covered with water all around
cook for 3-4 minutes - if you like it still a bit moist
cook for 7-8 minutes- if you like it hard all the way to the center of the yolk.
Now take a soup serving spoon and take the eggs out with it...immediately hold under cold running water- to shock the egg...for easier separation of egg shell from egg
Bon Appetit!

Answer 10

Put them at the bottom of a big pot, cover with cold water. Bring to a boil. Let them boil just a few minutes, remove from heat and immediately cover with a tight fitting lid. Leave cover on for 20 minutes, no peeking! Then, drain out hot water, and keep rinsing the eggs until they are cool.