Hard boiled eggs

[merganser]

What is the trick to getting the perfect hardboiled egg? I swear I make my eggs the same way every time but some peel easy and others just won't peel at all, even by running them under cold water while peeling them. Is it the freshness of the egg or my technique??

[YUM]

mmmmm hardboiled eggs never thought about the freshness of the egg part, but i just fill a pot with eggs and water, turn on high, then once it starts boiling give it 20 minutes, then run under cold water. I would say my eggs peel easy 9/10 times.

anymore hardboiled egg 'recipes' out there?

[stick]

I like the yolks a bit soft yet. I boil the water, and then drop in a few eggs (2-3). I keep them in for 9 minutes. This gives a solid white but some softness to the yolk. They typically peel real easily.

[prov1900]

YUM hit it on the head. Twenty minutes, but you need to cool those things down rapidly to make the peeling easier. I use ice and water then stick them in the fridge. Cooling them down rapidly gets the white from sticking to the shell, or something like that. If you like your yokes a little softer/runnier, then less than 20 would be the ticket.

[merganser]

Okay, it is the cooling down that I am messing up. I just let them cool by themselves. I will give the ice bath a try. I figured this post would get a few laughs.... how in the bleep can you mess up hard boiled eggs!!!! I tried peeling a batch last week for pickled eggs (see pickled pike thread) and they looked like I ate half of the egg before I dropped it in the pickling jar. Which by the way, thanks to the poster that said he uses the fish brine for eggs before tossing it out. My eggs looked like heck but they sure tasted good.

[Dark Cloud]

Heres another trick that helps. After boiling for how ever long you want, I boil for 11-12 minutes and they are fully done. Now drop em right into an ice bath. Once they have been in the bath enough to handle grab each egg and hit it on something like you were gonna begin to peel it but then put it back into the water to cool completely. This lets some water get in between the whites and shell...

[prov1900]

Also...eggs that are close to their expiration date hard boil and peel much better than farm fresh. Don't know why, but have experienced it.

[Tom Linderholm]

 Originally Posted By: Dark Cloud

Once they have been in the bath enough to handle grab each egg and hit it on something like you were gonna begin to peel it but then put it back into the water to cool completely. This lets some water get in between the whites and shell...

Good call Dark Cloud, I start my eggs in cool water and bring to a brisk boil, I as well go for 12 minutes from the point of boil. Anything over that you end up with the green ring around the yolk.

[Jeremy airjer W]

 Originally Posted By: merganser

how in the bleep can you mess up hard boiled eggs!!!!

I won't mention any names but I know a couple of people that have managed to burn them!

Seriously I have heard that the fresher the egg the harder they are to peal also. I think it was the host of the splendid table answering a call in on the same question.

[Big Julie]

Because I have struggled similarly, I did a search on the web and on foodnetwork.com and found a number of recipes.

We get eggs fresh from a farmer and maybe that is part of the reason the shell does not want to easily separate.

Many of the recipes had in common to start with cold water, maybe that is something...?

Here is the recipe I am using:

PERFECT BOILED EGGS

1 dozen large eggs

Water to cover (1" over the eggs)

Pinch of salt

Place the eggs in a saucepan and cover with water. Season with a pinch of salt.

Place the pan over medium heat and bring to a boil. Cook for 2 minutes.

Remove from heat and cover with a lid. Allow the eggs to sit for 11 minutes.

Drain and cool the eggs for 2 minutes in ice water.

Drain and peel the eggs.

Keep trying till something works, eh?

[fishinchicks]

If you are getting your eggs that fresh, that would most likely be the problem. If you want to plan ahead, buy some eggs and let them sit for a week or two in the fridge. They should be easier to peel.

[fishorgolf]

just did some last night.

Cover eggs with water and bring to a boil.

reduce to a simmer and simmer for 12-15min depending on size of eggs.

Cool under cold running water.

peel right away if possible.

You will have perfectly cooked eggs with no green ring around the yoke.