What is the secret in boiling eggs?

Answer 1

put the cold eggs into a pan, cover with cold water, add 1 teaspoon salt to water, bring to a boil over medium high, boil 5 minutes only, then take the pan off the heat and leave them in the water til water cools to about lukewarm temp, then peel immediately. No green rings around the yolks from overcooking, and no shells stuck to rip off part of the egg. Don't boil longer than 5 mins, and don't let them get too cool before peeling. Letting them get cold again before peeling makes that membrane between the shell & the white stick to the white, hard to peel. Peeling under running water helps remove the shell better and rinses off any tiny bits of cracked shell.

Answer 2

I have boiled hundreds of thousands of eggs over many years in the restaurant business. The secret to a good boiled egg - one without a discolored greenish outer coating on the yolk -- is to put eggs in a large pot of cold from the tap water. I always put a cloth such as a bartowel in the bottom of the pot to keep the eggs from cracking. Let set for about 15 minutes so that the eggs and water come to the approximate same temperature. Bring eggs to a good boil. Turn off burner under the pot and cover the pot. Let sit for about 15 - 18 minutes. Ladle the eggs into a bath of cold water from the tap. Let sit until eggs cool down. You now have a perfect boiled egg. Not too hard, not at all runny, and - best of all - no greenish yolk.

Answer 3

For Problem-Free Boiled Eggs:

1. Use only eggs that are closer to the expiration date(not rotten).

2. Start in cold water with cold eggs(at least 1 inch over eggs)

3. Bring to a boil, then time them for 12 minutes.

4. Remove from heat and run under cold water for a couple of minutes.

(Secret #1)Older eggs are not as attached to the shell as newer ones making them easier to peel.
(Secret#2)Starting cold and bringing to a boil lessens the breakage factor.

Answer 4

Place the eggs in a pot of water covering the eggs by about 1 inch. Add a little salt. If the eggs are cold let them sit in the pot for 5 minutes. Then bring to a boil for approx 10 minutes. Cool in cold water. Using your palm roll the eggs applying enough pressure to crack the shell. Peel the shell and enjoy.

Answer 5

This cooking method comes from The Good Housekeeping Illustrated Cookbook. It's a terrific book with great tips for basic cooking. I've never made soft-cooked eggs but I can tell you this method works for the hard-boiled version:

1. Put eggs in a pan room enough to hold them without crowding, with COLD water to cover by at least an inch

2. Over high heat, heat water and eggs until just fully boiling

3. Remove saucepan from heat, cover tightly and let stand:

15 minutes for hard-cooked
2 minutes for medium soft-cooked

4. Pour off the hot water and run cold water over eggs to stop cooking, and make peeling easier (if eggs are to be peeled for immediate use)


Enjoy!

Answer 6

Start them in cold water, about 1" above the level of the eggs. Turn on the heat; when it begins to boil, cover the pan, remove it from heat, and wait 2-4 minutes for soft boiled.

When their time is up, immediately put them in cold water (just hold the pan under the tap and fill it with cold water).

For hard boiled, after the water boils, cover the pan, reduce the heat and simmer for about 15 minutes.

However, the easiest thing I've found is one of those egg timers that you put in the water when you start the eggs; it indicates the level of done-ness. I got it at Bed Bath & Beyond.

Answer 7

Start the eggs in cold water on the stove,bring them to a boil,let boil for one minute. Turn off heat,cover and let sit for 15 minutes........
perfect every time.

Answer 8

Put a teaspoon of salt in the water and then get it boiling, leave the eggs in for about 10 minutes.

Answer 9

my dad thought me this i always would take them out to soon. But let the water boil and wait about 10min. Then pick them up with a spoon if the water evaporates on the egg really fast it is done. Then but some could water over them and peel them

Answer 10

Cold water and eggs starting off at the same time. Don't put the eggs in after you get the water going. Don't let them sit in the hot water longer after you are done either... the shell will crack. Pull them out as soon as you are done cooking them to cool.