PSA: Hard boiled eggs do not have to smell like farts

[Anonymous]

As we start the holidays, I realize that not everyone knows that hard boiled eggs are easily overdone. Some people still think you can let them go for 20 minutes or indefinitely, resulting in a dry, chalky, sulphuric yolk. If they have that grey ring, you’ve way over cooked them.

To ensure your platters of deviled eggs are creamy with no trace of sulphur taste, don’t cook your eggs for more than 12 minutes. Everyone has their favorite method (I’m intrigued by the instant pot, which supposedly makes them very easy to peel every time), but try the 10 minute egg: cover eggs in cold water, bring to a rolling boil, then remove from heat and let sit for 10 minutes. Put the eggs in ice water to halt cooking. Perfect, bright yellow, custardy yolks.

Hopefully this will reach the members of my family who continue to serve farty eggs year after year.

[Anonymous]

I love green yolks. Not everyone cares for your methods

[Anonymous]

Anonymous wrote:I love green yolks. Not everyone cares for your methods

Really? That’s so gross.

[Anonymous]

I don't like green or gray yolks, but I CERTAINLY do not like "custardy" yolks. I'd prefer gray to "custardy."

Same method, but let sit for 14 minutes is perfect. Yellow with no gray or green, but perfectly cooked, not "custardy." I also add a dash of white vinegar to the water to make them easier to peel.

[Anonymous]

Yep! Totally agree OP. I love to cook mine for 8 minutes for that perfect "jammy" yolk!

[Anonymous]

I need them to sit at least 15-20 minutes. Hold your nose.

[Anonymous]

Anonymous wrote:I love green yolks. Not everyone cares for your methods

Ew!

[Anonymous]

Anonymous wrote:I don't like green or gray yolks, but I CERTAINLY do not like "custardy" yolks. I'd prefer gray to "custardy."

Same method, but let sit for 14 minutes is perfect. Yellow with no gray or green, but perfectly cooked, not "custardy." I also add a dash of white vinegar to the water to make them easier to peel.

Fine with me! I just know that some people, like members of my family, genuinely don’t know that eggs don’t have to have the grey sulphuric ring, not realizing that it happens from overcooking.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I don't like green or gray yolks, but I CERTAINLY do not like "custardy" yolks. I'd prefer gray to "custardy."

Same method, but let sit for 14 minutes is perfect. Yellow with no gray or green, but perfectly cooked, not "custardy." I also add a dash of white vinegar to the water to make them easier to peel.

Fine with me! I just know that some people, like members of my family, genuinely don’t know that eggs don’t have to have the grey sulphuric ring, not realizing that it happens from overcooking.

Overcooking is gross. Undercooking is grosser. For the perfect egg, 14 minutes.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I don't like green or gray yolks, but I CERTAINLY do not like "custardy" yolks. I'd prefer gray to "custardy."

Same method, but let sit for 14 minutes is perfect. Yellow with no gray or green, but perfectly cooked, not "custardy." I also add a dash of white vinegar to the water to make them easier to peel.

Fine with me! I just know that some people, like members of my family, genuinely don’t know that eggs don’t have to have the grey sulphuric ring, not realizing that it happens from overcooking.

Overcooking is gross. Undercooking is grosser. For the perfect egg, 14 minutes.

NP. No way. You're overcooking. That's nasty.

[Anonymous]

Agree 100% on the tragedy of an overcooked, smelly egg, but they definitely peel better if you put the eggs in water that is already boiling, then turn down to a bare simmer. Kenji has a great post on Serious Eats that has a chart with so you can figure out how many minutes to cook to reach the yolk color and texture you like.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I don't like green or gray yolks, but I CERTAINLY do not like "custardy" yolks. I'd prefer gray to "custardy."

Same method, but let sit for 14 minutes is perfect. Yellow with no gray or green, but perfectly cooked, not "custardy." I also add a dash of white vinegar to the water to make them easier to peel.

Fine with me! I just know that some people, like members of my family, genuinely don’t know that eggs don’t have to have the grey sulphuric ring, not realizing that it happens from overcooking.

Overcooking is gross. Undercooking is grosser. For the perfect egg, 14 minutes.

NP. No way. You're overcooking. That's nasty.

On my stovetop in my home, same method but 14 minutes leads to a perfect yellow center. No green/gray, but no DISGUSTING "custardy" or "jammy." Perfection.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I don't like green or gray yolks, but I CERTAINLY do not like "custardy" yolks. I'd prefer gray to "custardy."

Same method, but let sit for 14 minutes is perfect. Yellow with no gray or green, but perfectly cooked, not "custardy." I also add a dash of white vinegar to the water to make them easier to peel.

Fine with me! I just know that some people, like members of my family, genuinely don’t know that eggs don’t have to have the grey sulphuric ring, not realizing that it happens from overcooking.

Overcooking is gross. Undercooking is grosser. For the perfect egg, 14 minutes.

NP. No way. You're overcooking. That's nasty.

On my stovetop in my home, same method but 14 minutes leads to a perfect yellow center. No green/gray, but no DISGUSTING "custardy" or "jammy." Perfection.

Maybe there's something wrong with your stovetop then. It sounds like a nasty, crusty, overcooked egg with a gray ring

[Anonymous]

Anonymous wrote:Agree 100% on the tragedy of an overcooked, smelly egg, but they definitely peel better if you put the eggs in water that is already boiling, then turn down to a bare simmer. Kenji has a great post on Serious Eats that has a chart with so you can figure out how many minutes to cook to reach the yolk color and texture you like.

The science behind it makes sense to me, but I’ve tried all the tricks and methods and for me the only thing that has ever made a difference is the freshness of the eggs. I always use older eggs for easy peeling.

[Anonymous]

Steaming the eggs for 12 minutes then putting them in an ice bath makes perfect, easy-to-peel, hard-boiled eggs.

https://www.bonappetit.com/test-kitchen/article/how-to-steam-eggs