Anonymous wrote:Oh! One more thing - use fresh, farm eggs. Not gross old refrigerator grocery store eggs.

Poor advice - older eggs are better for hard boiling, but you go on with your bougie eggs.

Thanks all from OP! Good tips here.

You’re overcooking them.

Anonymous wrote:Oh! One more thing - use fresh, farm eggs. Not gross old refrigerator grocery store eggs.

Older ones generally peel better for me.

But yes, little or no smell if you don't overcook.

Oh! One more thing - use fresh, farm eggs. Not gross old refrigerator grocery store eggs.

You are probably overcooking them, OP. I like my eggs jammy so want to avoid gray at all costs and my HBEs are never stinky.

I use the Chez Panisse method:

Take eggs out of the refrigerator
fill pot with cold water and bring water to a boil
use a slotted spoon to gently transfer eggs to boiling water
set timer for 9 mins (or 10 max)
adjust temperature to keep eggs at a low rolling boil
prep a large bowl filled with ice and cold water
when timer goes off, immediately pour water off eggs and then use slotted spoon to gently transfer eggs to ice bath
once ice melts, transfer eggs to refrigerator

There’s little smell as long as they’re not over cooked. It’s the grey ring that makes the sulphuric odor.

Anonymous wrote:

Anonymous wrote:I use the dash egg maker and make boiled eggs daily. Cannot imagine eating 🥚 🥚 that has been boiled a few days earlier. No no.

Wait, really? Is that not safe? I sometimes boil on Sunday and bring to work throughout the week.

Of course it’s perfectly safe if they’re refrigerated. It’s like cooked meat. Perfectly fine in the fridge for a few days.

Anonymous wrote:I use the dash egg maker and make boiled eggs daily. Cannot imagine eating 🥚 🥚 that has been boiled a few days earlier. No no.

Wait, really? Is that not safe? I sometimes boil on Sunday and bring to work throughout the week.

Anonymous wrote:I use the dash egg maker and make boiled eggs daily. Cannot imagine eating 🥚 🥚 that has been boiled a few days earlier. No no.

Yeah, weekly egg batch is safe, but not appetizing. I think OP is just overcooking. Need to stop the eggs from being hot too long.

I use the dash egg maker and make boiled eggs daily. Cannot imagine eating 🥚 🥚 that has been boiled a few days earlier. No no.

Anonymous wrote:My family loves to eat hard-boiled eggs and I make them weekly. The only thing I dislike is after they’re done cooking (I do the boil/rest method), The kitchen is left with an egg smell, and when I transfer them to the refrigerator, then the refrigerator gets an egg smell. How do you guys make and store hard boiled eggs that downplays for illuminates the stink? Clearly I’m not doing something right!

Try this easy method on youtube. My eggs never have a smell or make fridge smell. Sous vide works good too. Maybe only do a batch for 3 days at a time?
https://youtu.be/hb0Elaa6gxY

sous vide them

Do not overcook the eggs. Put them into a pot of cold water. Bring it to a boil. And then turn it off and wait 10-12 minutes. Then plunk the eggs into ice water and wait until they are cold. If you don't peel the eggs right away, store them wet in a plastic bag or sealed bowl to keep the shell from sticking to them.

My family loves to eat hard-boiled eggs and I make them weekly. The only thing I dislike is after they’re done cooking (I do the boil/rest method), The kitchen is left with an egg smell, and when I transfer them to the refrigerator, then the refrigerator gets an egg smell. How do you guys make and store hard boiled eggs that downplays for illuminates the stink? Clearly I’m not doing something right!