How do I boil eggs to where they don't have they green film around the yolk and they don't crack open?

Answer 1

To boil the perfect golden yellow solid inside of an egg without the blueish green film.........

1. put the eggs in the pan, put the eggs in where they don't touch one another. (too many eggs or too few they might crack)
2. add water level in pan 1 inch above the eggs
**** ADD A PINCH OF SALT
3. turn on the flame, and place pan with water and eggs on burner.
4. When the water comes to a full boil.
Set the timer and boil for 8 minutes.
5. Drain water in sink and rinse with cold water.

*for runny yolks boil 3 1/2 mintues.

**if you boil more than 10 mintues and let them sit in the water w/o rinsing them in cold water, they will continue to cook, thus turning bluish green on the outsides of the yolk.

Good luck!

Answer 2

1. Lay the eggs in the pan and add cold water to cover by one inch or a bit more. 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.

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NOTES : The perfect hard boiled egg has a tender white, and a yolk properly
set. There is not the faintest darkening of yolk where the white encircles
it (a chemical reaction caused by too much heat in the cooking process).
Eggs cooked this way can also be peeled neatly.

The system described here, developed by the Georgia Egg Board, takes a bit
of fussing - but it really does produce an absolutely Perfect Hard Boiled Egg!

Answer 3

Others have it right for the most part but are making it difficult.

1. Put eggs in pan WELL covered with COLD water.
2. Heat on high and as soon as they start boiling, reduce heat for a SLOW boil (so they don't crack) for 10 min. any less and yellow will NOT be 100% done.
3. Drain and flush several times with COLD water while in the pan. Then IMMEDIATELY place them in a bowl of VERY COLD water for 5 min.

ALSO make sure not to use SPOILED eggs. TEST- Place an uncooked egg in a cup of water. If it sinks, it's good. If it floats, throw it away! :)

Answer 4

start the eggs in just warm water - cold eggs into hot water = cracked shell and leakage. Then bring the water to a rapid boil, reduce heat and simmer for 8 minutes. The yolk will be cooked through and bright yellow without the greenish grey outer layer overcooked yolks have. If your doing a bunch of eggs and want to make sure they're done, take one out of the pan and submerge it in icewater to cool rapidly, peel and cut in half. if under done just let the others sit for a few more minutes.
Drain the eggs and refill w/ several changes of cold water. As soon as the eggs are cool enough to handle, peel them

Answer 5

Don't boil them. Place eggs in pan, cover with COLD water. Bring to a full rolling boil. Turn off heat. Cover pan and let stand for twenty minutes. Set in sink and let cold water run over them for a few minutes. Drain off water. Replace cover, grab handle of pan with one hand and hold the cover down with the other and give it a good shake back and forth until the eggs are no longer clattering around inside. The shells will slip right off in your fingers and the yolks will be nice and yellow all around.

Answer 6

Bring water to the boil the water first. Place the egg in a spoon and very slowly and gently place the egg into the saucepan. Boil for 5 minutes and remove from heat. Using the same spoon, gently place the egg into a bowl of cool water for 2 minutes.Peel and enjoy!

Answer 7

Start them in cold water, heat to boiling on high then reduce to medium heat (don't forget a dash of salt in the water, makes it boil evenly). Cook them for 5 to 7 mins (depending on size), turn off the heat and let them sit for a couple of minutes more. Drain hot water and immediately place the eggs in cold water to stop the cooking process. when chilled, peel and you should be ok.

Answer 8

The green means you simply cooked the egg too long.

Cooking the egg a little less will solve the problem.

Answer 9

Vinegar in the water, just a few drops

Answer 10

Add salt in the water.