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

[Anonymous]

Just get an egg cooker. Perfect every time.

[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.

+1 to this.

I put eggs in boiling water, take them out after 7 minutes, peel when cool. Perfect eggs, easily peeled.

[Anonymous]

Come now, everyone has an Intantpot or similar these days. Pressure cooked eggs are always peelable, and perfectly cooked. I use 5-5-5.

[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.

+1. And that's also what my 50+ year old Better Homes and Gardens cookbook says to do.

[Anonymous]

Anonymous wrote:Come now, everyone has an Intantpot or similar these days. Pressure cooked eggs are always peelable, and perfectly cooked. I use 5-5-5.

OP here. I don’t have one. Stovetop works just fine for me.

[Anonymous]

Anonymous wrote:

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.

+1. And that's also what my 50+ year old Better Homes and Gardens cookbook says to do.

Your cookbook probably has recipes for such monstrosities as pear cheese salad, sweet-sour tuna, liver loaf, and prune whip, plus dozens of cursed savory gelatins. Not sure why you’d take their word as gospel on making anything edible.

[Anonymous]

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

When I was a kid, I called green yolks tornados and hurled them at my brother.

[Anonymous]

Anonymous wrote:

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

Maybe it has to do with the size of her eggs.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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.

+1. And that's also what my 50+ year old Better Homes and Gardens cookbook says to do.

Your cookbook probably has recipes for such monstrosities as pear cheese salad, sweet-sour tuna, liver loaf, and prune whip, plus dozens of cursed savory gelatins. Not sure why you’d take their word as gospel on making anything edible.

Well I’m certainly not taking the word of someone who wants the inside of a hard boiled egg to be “custardy.” You do you.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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.

+1. And that's also what my 50+ year old Better Homes and Gardens cookbook says to do.

Your cookbook probably has recipes for such monstrosities as pear cheese salad, sweet-sour tuna, liver loaf, and prune whip, plus dozens of cursed savory gelatins. Not sure why you’d take their word as gospel on making anything edible.

Are you this much of a B in real life or just to internet strangers? Why do you care so much about strangers eggs??

[Anonymous]

Anonymous wrote:

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

You’re welcome to come over and enjoy a perfectly-cooked hard-boiled egg, any time. No gray rings, and no “custards” yolks (blech).

[Anonymous]

I love a soft-boiled (undercooked) egg. With real butter. nothing better!

[Anonymous]

Custardy or jammy yolks? Who are you people?!?

[Anonymous]

Anyone who goes beyond a 7-minute egg is gross and very likely dips their well-done sub-prime steak in ketchup.

[Anonymous]

Anonymous wrote:Custardy or jammy yolks? Who are you people?!?

THANK you. And no, the alternative to custardy/jammy yolks is not “chalky/overcooked/green ring OMG,” it’s…perfectly cooked: yellow with no green, and properly cooked and not “jammy.” The stomach turns at the thought.