I have a lingering pregnancy aversion to hard boiled eggs, but they're the only kind of eggs my toddler will eat. So I overcook them because they're the least eggy that way. Room temperature water, add eggs, bring to a boil, cover, turn off heat, then let them sit until the water cools. And I don't feel bad about it at all, so there!

I rotate eggs so I have some older ones (at least a week in the fridge) to boil. Much easier to peel. Also prefer to start at room temperature because I've never had a cracked egg since switching to that method.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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

This is the way its done in professional kitchens. This technique works with 1 egg or 50. Boiling water, add egg/s, return to the boil, cook 11 minutes, ice water bath. Perfect every time.

I agree - the easiest and most consistent.

NP - I've tried this way with mixed results so I don't do it this way anymore. Eggs crack when placed in boiling water.

It helps if they are room temperature to start, less cracking that way.

Anonymous wrote:

Anonymous wrote:

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

This is the way its done in professional kitchens. This technique works with 1 egg or 50. Boiling water, add egg/s, return to the boil, cook 11 minutes, ice water bath. Perfect every time.

I agree - the easiest and most consistent.

NP - I've tried this way with mixed results so I don't do it this way anymore. Eggs crack when placed in boiling water.

I almost always mess up my boiled eggs. They are seldom perfectly cooked. So I don't make them for other people besides my family. That said, I'd hope my friend wouldn't talk crap about my cooking after I invited them to a great meal I cooked at my home!

Anonymous wrote:

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

This is the way its done in professional kitchens. This technique works with 1 egg or 50. Boiling water, add egg/s, return to the boil, cook 11 minutes, ice water bath. Perfect every time.

I agree - the easiest and most consistent.

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

This is the way its done in professional kitchens. This technique works with 1 egg or 50. Boiling water, add egg/s, return to the boil, cook 11 minutes, ice water bath. Perfect every time.

Instant Pot came out with a mini!

There are lots of benefits of eating hard boiled eggs -
- Provide good fats called monounsaturated and polyunsaturated fats
- naturally high in protein
- Benefit for eye
- Make strong bones
I can take them in diet twice a week.

Anonymous wrote:

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.

How long do you steam them for?

I usually boil, but I add the eggs to already-boiling water and keep them at a low boil. 7-9 minutes for jammy yolks, 10-11 minutes for solid hard-boiled (not chalky). Then transfer to ice water. This makes them easy to peel, but the downside is that I usually lose 1 of the dozen eggs as the shell splits in the boiling water. Starting at cold water keeps the shell from cracking, but is harder to peel. I'd like to try steaming to see if it solves both.

Steamer PP here. I aim for 12 minutes, but honestly it's usually more than that because I'm doing a million other things at the same time. They're also just for me to take to work in the morning and I don't care if it's a bit over. I put the basket and water in the pot then bring it to a simmer. Then I add the eggs, lower and cover. Then an ice bath at the end, though sometimes I've skipped this and they still peel fine.

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.

How long do you steam them for?

I usually boil, but I add the eggs to already-boiling water and keep them at a low boil. 7-9 minutes for jammy yolks, 10-11 minutes for solid hard-boiled (not chalky). Then transfer to ice water. This makes them easy to peel, but the downside is that I usually lose 1 of the dozen eggs as the shell splits in the boiling water. Starting at cold water keeps the shell from cracking, but is harder to peel. I'd like to try steaming to see if it solves both.