Anonymous wrote:

Anonymous wrote:I bring to a boil, turn off heat but let the eggs sit in water for 12 minutes. Then drop in an ice bath, makes the perfect boiled egg

This is about what I do too, just a couple minutes longer before putting them in ice bath. However, I usually have a dickens of a time peeling them. We generally get eggs in our CSA or at the farmers market, so they are pretty fresh, which I hear can be a problem when it comes to peeling eggs. Has anyone tried steaming them? I know the instapot is supposed to be great but I just don't have room in my small kitchen for another appliance.

If you already have a slow cooker or a rice cooker the instant pot can replace both. I store mine in a basement closet but it’s worth it. It does make eggs that are beautifully easy to peel and love it for other stuff too.

Anonymous wrote:I make perfect soft boiled eggs in my Instant Pot. Takes 2 minutes.

Came here to say this. My Instant Pot eggs are perfect.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I bring to a boil, turn off heat but let the eggs sit in water for 12 minutes. Then drop in an ice bath, makes the perfect boiled egg

This is about what I do too, just a couple minutes longer before putting them in ice bath. However, I usually have a dickens of a time peeling them. We generally get eggs in our CSA or at the farmers market, so they are pretty fresh, which I hear can be a problem when it comes to peeling eggs. Has anyone tried steaming them? I know the instapot is supposed to be great but I just don't have room in my small kitchen for another appliance.

I started steaming and haven't looked back to boiling. With steaming they're easier to peel and it's also more forgiving if I get distracted and let them stay on a bit too long.

+1

Anonymous wrote:

Anonymous wrote:I bring to a boil, turn off heat but let the eggs sit in water for 12 minutes. Then drop in an ice bath, makes the perfect boiled egg

This is about what I do too, just a couple minutes longer before putting them in ice bath. However, I usually have a dickens of a time peeling them. We generally get eggs in our CSA or at the farmers market, so they are pretty fresh, which I hear can be a problem when it comes to peeling eggs. Has anyone tried steaming them? I know the instapot is supposed to be great but I just don't have room in my small kitchen for another appliance.

I started steaming and haven't looked back to boiling. With steaming they're easier to peel and it's also more forgiving if I get distracted and let them stay on a bit too long.

Anonymous wrote:I bring to a boil, turn off heat but let the eggs sit in water for 12 minutes. Then drop in an ice bath, makes the perfect boiled egg

This is about what I do too, just a couple minutes longer before putting them in ice bath. However, I usually have a dickens of a time peeling them. We generally get eggs in our CSA or at the farmers market, so they are pretty fresh, which I hear can be a problem when it comes to peeling eggs. Has anyone tried steaming them? I know the instapot is supposed to be great but I just don't have room in my small kitchen for another appliance.

I have never been able to make hard-boiled eggs by taking them off the heat after the water comes to a boil. They always turn out undercooked, even if I leave them to sit for 20 minutes.

Anonymous wrote:I bring to a boil, turn off heat but let the eggs sit in water for 12 minutes. Then drop in an ice bath, makes the perfect boiled egg

Yes I think anything in the 9-12 minute range is fine. It's the ones that are left to boil for 15+ minutes that are vile.

Completely agree about how nasty an overlooked egg is, but I prefer the Serious Eats method of lowering the eggs into already-boiling water.

I bring to a boil, turn off heat but let the eggs sit in water for 12 minutes. Then drop in an ice bath, makes the perfect boiled egg

Anonymous wrote:They're a strange item to have at a brunch, anyway.

Scrambled eggs? Sure. Deviled eggs? Sure. But plain hard boiled eggs seems odd.

Definitely unusual but fit with the rest of the meal. I would have deviled them too.

I make perfect soft boiled eggs in my Instant Pot. Takes 2 minutes.

Anonymous wrote:

Anonymous wrote:Over the weekend I went to a casual brunch at a new friend's house. GREAT spread: a few types of breads/pastries, delicious butter, an assortment of jams and lemon curd, yummy cold cuts, several cheeses and seasonal fruit. I was impressed with such a simple but delicious meal.

But the hard-boiled eggs. Smelly sulphury grey-ringed hard boiled eggs. There is little more nauseating to me than an egg that has been cooked to a farty death. It's so gross to me and turns my stomach.

HOW do people not know the difference between a 10 minute egg with a creamy yellow yolk and one that has been overcooked until rubbery and rotten-smelling?

I really can't cook but I'm proud that I've mastered the foolproof technique - eggs in cold water, brought to a rolling boil then immediately taken off heat, left for 9-10 minutes, and then immediately in an ice bath to cool.

Does this result in a proper hard boil, or a soft boil? I try to do soft boil, but get it right about half the time.

Proper hard boil, but the yolk is slightly creamier instead of chalky yellow. I've never been able to to a soft boil where the white is cooked (slimy whites also nauseating) but the yolk remains liquid.

They're a strange item to have at a brunch, anyway.

Scrambled eggs? Sure. Deviled eggs? Sure. But plain hard boiled eggs seems odd.

Anonymous wrote:Over the weekend I went to a casual brunch at a new friend's house. GREAT spread: a few types of breads/pastries, delicious butter, an assortment of jams and lemon curd, yummy cold cuts, several cheeses and seasonal fruit. I was impressed with such a simple but delicious meal.

But the hard-boiled eggs. Smelly sulphury grey-ringed hard boiled eggs. There is little more nauseating to me than an egg that has been cooked to a farty death. It's so gross to me and turns my stomach.

HOW do people not know the difference between a 10 minute egg with a creamy yellow yolk and one that has been overcooked until rubbery and rotten-smelling?

I really can't cook but I'm proud that I've mastered the foolproof technique - eggs in cold water, brought to a rolling boil then immediately taken off heat, left for 9-10 minutes, and then immediately in an ice bath to cool.

Does this result in a proper hard boil, or a soft boil? I try to do soft boil, but get it right about half the time.

Over the weekend I went to a casual brunch at a new friend's house. GREAT spread: a few types of breads/pastries, delicious butter, an assortment of jams and lemon curd, yummy cold cuts, several cheeses and seasonal fruit. I was impressed with such a simple but delicious meal.

But the hard-boiled eggs. Smelly sulphury grey-ringed hard boiled eggs. There is little more nauseating to me than an egg that has been cooked to a farty death. It's so gross to me and turns my stomach.

HOW do people not know the difference between a 10 minute egg with a creamy yellow yolk and one that has been overcooked until rubbery and rotten-smelling?

I really can't cook but I'm proud that I've mastered the foolproof technique - eggs in cold water, brought to a rolling boil then immediately taken off heat, left for 9-10 minutes, and then immediately in an ice bath to cool.