PrintHow To Cook Perfect Hard-Boiled Eggs
Nick Kindelsperger of The Paupered Chef went on a search for the perfect hard-boiled egg, that is, cooking it at 154°F for an undetermined amount of time, and found that four hours was the golden number. I'm rather impatient, so four hours wouldn't cut it for me, but I'm very curious to try these super creamy-yolked eggs that lack a funky sulfuric smell.
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How To Peel A Hard-Boiled Egg
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13 Comments:
Speaking of hard boiled eggs, is there a tried and true method for making sure the shell doesn't stick to the white when you're peeling one?
jamieforrest at 8:25PM on 05/01/08
Duh...never mind. Just noticed the link to the How to Peel A Hard-Boiled Egg post.
jamieforrest at 8:26PM on 05/01/08
It's funny this is a topic today. I made some hard boiled eggs today and they were perfect. I always put them in the pan with cold water, bring it to a boil, cover and let stand 30 min. Run them under cold water and peel. I have noticed if I use the good organic eggs they are a mess and don't peel.
joanpieroni2 at 8:32PM on 05/01/08
Generally speaking (and I haven't read the link on peeling), very frsh eggs are harder to peel. If I'm bringing devilled eggs to a party or potluck, I always buy a couple of days ahead of when I cook them.
lemons at 9:55PM on 05/01/08
My understanding is that less-fresh eggs peel better.
kurteye at 9:58PM on 05/01/08
First, since the eggs are never boiled, the proper name os hard-cooked eggs.
The Shirley Corriher Method:
Use enough older eggs to cover the bottom of a heavy sauce pan. Add salted water to level 1" above eggs. Bring to a full boil. Remove from heat and let stand covered 16 minutes. Run under cold water for 15 minutes.
They're perfectly cooked and the shells fall right off.
For a nice touch set the egg carton on it's side the day before cooking and the yolks will center themselves.
srhcb at 10:03PM on 05/01/08
Uh, since my oven can't exactly hover at that temp, not to mention that I don't want to heat my teeny apartment during the summer by keeping the oven on for four hours to get perfect hard-boiled eggs... I think I'll pass!
acidspit at 11:38PM on 05/01/08
Cover eggs in a pot with cold water
Add Salt to make it easier to peel
Bring water just to a boil
Put lid on pot
Remove from heat
Let sit 25 minutes
Drain water and run pot under cold water
Let sit for about 30 minutes
Peel
Eat
Burp
Hunnyoil at 2:04AM on 05/02/08
Here's how I do it, and they're perfect every time (I think I saw this on Julia Child's show as a kid and it stuck with me -- she called them "coddled" eggs):
Cover eggs with cold water (cover by 1 inch). Bring water to a rolling boil over high heat, uncovered. When water boils, turn off the heat. Cover the pot and let sit for 9 minutes. Drain and run under cold water to make them cool enough to peel.
Enjoy!
And yes, eggs that have been in the fridge for a few days are always easier to peel. I don't remember the science behind it though...
CookiePie at 10:22AM on 05/02/08
Run under water for 15 minutes? My water bill is high enough, thank you! (Acually after following the cooking steps I immerse them in ice water for about 10-15 mins). Cookie, I thought coddled eggs were sort of like poached.
RichardCrystal at 10:42AM on 05/02/08
That yolk looks way too yellow and underdone for me. Yuck.
BaHa at 3:26PM on 05/02/08
My method is similar to srhcb's above. I let my eggs sit covered in the hot water for 17 minutes (sometimes to 18, if the eggs are a bit larger/rounder). After cooking, I immediately transfer the eggs to a large bowl of cold water for easier peeling.
My coworker swears by that Julia Child's method as well. I may have to try that some time.
mandabear at 7:18PM on 05/02/08
RE: Richard C: Run under water for 15 minutes?
Moving water cools faster than still water. (recall the Alton Brown episode about melting the ice ducks?) The water need only be set at a trickle after initial rinsing.
srhcb at 9:39PM on 05/02/08