Help my hardboiled eggs!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Feel so silly. I never make them but I needed 12 this week. I read several different recipes and ended up following (by mistake) a combination of 2. So I put the eggs in a pot covered by water, waited for the water to boil and then removed them from the heat (mistake) and let them sit for 12 minutes. Luckily I tested 1. It is not cooked at all. I made scrambled eggs with it.

So...I am thinking of trying to redo with the same eggs? Maybe for 1 minute less cook time? Any ideas? Start over with a new dozen?

If you put a lid on the pot after the water came to a boil, then this is a go-to method.

Yup,,the lid was on. The boil was not a full on about to bubble over but beyond tiny bubbles at the bottom. That is all I can think of.

Did you do all 12 eggs in one pot? The eggs should only cover the bottom of the pan — not layered or overlapping. I’m guessing you had too many eggs for the amount of water.

[Anonymous]

I do this exact method but after the gigs reach a rolling boil and I put the cover on and turn off the heat I don’t remove the pan from the burner. So it still simmers a few minutes from residual heat. Important to note I have an electric coil stove top. I imagine if you have a glass top or induction stove the burner cools down much, much faster, resulting in undercooked eggs.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Feel so silly. I never make them but I needed 12 this week. I read several different recipes and ended up following (by mistake) a combination of 2. So I put the eggs in a pot covered by water, waited for the water to boil and then removed them from the heat (mistake) and let them sit for 12 minutes. Luckily I tested 1. It is not cooked at all. I made scrambled eggs with it.

So...I am thinking of trying to redo with the same eggs? Maybe for 1 minute less cook time? Any ideas? Start over with a new dozen?

If you put a lid on the pot after the water came to a boil, then this is a go-to method.

Yup,,the lid was on. The boil was not a full on about to bubble over but beyond tiny bubbles at the bottom. That is all I can think of.

Did you do all 12 eggs in one pot? The eggs should only cover the bottom of the pan — not layered or overlapping. I’m guessing you had too many eggs for the amount of water.

Possibly this.

I do full boil for one minute (in a big enameled cast iron pot, so plenty of room for a single layer with space between), then remove from heat and cover for six minutes. Then transfer to bowl with cold water and ice to stop cooking. It’s never failed.

Sorry yours didn’t work, but I’d start over.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Feel so silly. I never make them but I needed 12 this week. I read several different recipes and ended up following (by mistake) a combination of 2. So I put the eggs in a pot covered by water, waited for the water to boil and then removed them from the heat (mistake) and let them sit for 12 minutes. Luckily I tested 1. It is not cooked at all. I made scrambled eggs with it.

So...I am thinking of trying to redo with the same eggs? Maybe for 1 minute less cook time? Any ideas? Start over with a new dozen?

If you put a lid on the pot after the water came to a boil, then this is a go-to method.

Yup,,the lid was on. The boil was not a full on about to bubble over but beyond tiny bubbles at the bottom. That is all I can think of.

Did you do all 12 eggs in one pot? The eggs should only cover the bottom of the pan — not layered or overlapping. I’m guessing you had too many eggs for the amount of water.

No two pots...6 in each. They were not layered.

[Anonymous]

Anonymous wrote:I put them in the pot of water, bring them to a boil, boil them on medium for about 12 minutes and then put them in an ice bath. They come out perfectly every time.

What’s the purpose of letting them sit off the heat after you boil them for about 12 minutes does it help with peeling?

Same or I do them in the air fryer at 375 for 17 minutes.

[Anonymous]

I just put them back in the pot. I have nothing to lose. I will have to make more anyways as I will of course test another one and be down to 10.

[Anonymous]

Anonymous wrote:Cold water, high heat, turn back to medium once they start to boil. Cook about 5-8 minutes on low boil and then cover immediately and let them sit for at least 20 minutes, I usually give it an hour. Give an ice bath for 20 minutes for easy peeling.

This. So much easier than all that sit on the stove bit after they boil business.

[Anonymous]

I bring the water to a simmer first, then carefully lower in the eggs and cook at a low simmer for 10 minutes, then add to an ice bath until cool enough to handle.

A trick from Jacques Pepin - prick the rounded end of the eggs with a thumb tack or push pin before adding them to the simmering water. This helps to make the eggs easier to peel. https://www.tastingtable.com/987624/hacks-that-will-make-boiling-your-eggs-so-much-easier/

[Anonymous]

275 F in a preheated air fryer for 15 minutes. Ice bath to finish.

[Anonymous]

Yes, this the way to do it. Much more reliable than the cold water start method. I have never gone wrong following Kenji’s advice: https://www.seriouseats.com/the-secrets-to-peeling-hard-boiled-eggs

[Anonymous]

Good News. I started again. Left the pot on the hot burner this time and ended up with perfect eggs!

[Anonymous]

Anonymous wrote:Instant pot, 5 min

This is the way. Instapot 555 eggs: https://www.thekitchn.com/instant-pot-555-boiled-egg-tip-266703

[Anonymous]

So weird that so many very different ways work.

[Anonymous]

Let water boil for 2 minutes. Remove from
heat, cover and let them sit for 12 minutes. Perfect eggs every time.
Now what is the secret to easy peeling? That is where mine always go wrong

[Anonymous]

Anonymous wrote:Good News. I started again. Left the pot on the hot burner this time and ended up with perfect eggs!

Yay. I came back to this thread to see if/how you succeeded!