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I love eggs every which way,
but one of my favorite ways is hard-boiled. I love the simplicity of a hard-boiled egg dipped in sea salt and fresh
ground pepper. I love using them for egg salad or deviled eggs. I hate it when hard-boiled eggs get that unsightly
green-gray ring around the yolk and when the whites are rubbery, a sure sign of over cooking. Plenty of words have been written about how to achieve a perfectly cooked boiled egg. My way is short, sweet, and produces what I think is a nicely-cooked egg. All I have to do is remember "10 minutes" and it works everytime. I don't have to prepare ice baths or boil eggs twice. I don't have to remember complicated instructions. Cooking it my way, the white is firm but not rubbery, and the yolk is yellow with just the barest hint of shiny center. Fresh eggs are harder to peel than older eggs, so for best results use a not-so-fresh egg. If you are getting your eggs from a supermarket, you probably need not worry.
Stefania's Hard-Boiled Eggs
- Put eggs in pan of water so that water covers eggs by 1-2 inches and bring to a boil.
- As soon as eggs boil, turn off flame, remove from heat, cover, and let sit for 10 minutes exactly.
- Add plenty of cold water to pan to stop cooking.
At this point you can drain and peel them for eating or recipes or put them into the fridge for a later use.
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11-17-2007 @2:31AM Michele said... To #15 (if you're still interested and checking in)...To determine if an egg is fresh or hard boiled, gently spin it on a flat surface. Because its contents are essentially solid, a hard boiled egg will spin smoothly on a pivot point. A fresh egg will wobble about.
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1-08-2006 @8:11AM JK said... I've been using Alton Brown's variation of this: Place the eggs in an electric hot water heater (or whatever they're called) that makes a noise and shuts itself off when the water's boiled. This way you just listen for the bell and start the 10 minute counter.
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1-08-2006 @2:42PM Andreas Thell said... hmm, remove from heat twice??
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1-08-2006 @8:46PM Sir Not Appearing in this Blog said... Here's how I do it. This comes from the Joy of Cooking. I've yet to encounter a foul green ring with this method:
1. Bring 2 to 3 quarts of water to a boil.
2. Add the eggs, one at a time.
3. Return to the boil.
4. Reduce to a simmer and cook for 14 minutes.
5. Remove eggs from hot water and shock in ice water to stop cooking.
6. Peel and eat however you like.
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1-09-2006 @3:16AM Berkana said... What I want to know is whether there's any good way of salting the egg before boiling. If you stick the egg in brine long enough, will the egg pick up salt? (By osmosis, I know water may leach out, but if the brine is not too salty, that shouldn't be a problem.) The only thing even close to what I am thinking of are the very salty cured eggs that can be bought at Chinese markets. There's got to be a way of salting moderately.
If I could make perfect hard boiled eggs that are perfectly salted right out of the shell, that would be awesome.
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1-09-2006 @6:30AM Ivan said... I prefer my yolks on the brighter side, and the less fully cooked the brighter they are. This recipe works wonders, catching the yolk just after it has gone from runny to solid but before it overcooks (I refer to this as "medium rare hard-boiled eggs"), and it's trivial:
- Bring water to a full boil, enough to cover eggs and then some. Put salt in it (the salt solidifies the egg white quickly to seal the egg in case one cracks).
- Once it's boiling, place eggs in the water carefully (I use a spoon, which works for 2-3 eggs; for larger amounts, I use a wire basket).
- Boil at the full temperature for exactly nine minutes.
- Remove from heat and quickly plunge into cold water; add more cold water if necessary, as the eggs will quickly warm the water in the cooling process.
This works perfectly for extra-large eggs. For other sizes, reduce the cooking time slightly. This also assumes the eggs are fridge-cold, as opposed to room-temperature.
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1-09-2006 @8:38AM Punisher2k said... What you want Berkana is Itlog na Maalat, a Filipino salted egg.
http://www.angelfire.com/on4/zambalesforum/salted_egg.htm
It will take several weeks for the salt to penetrate the shell but it should give you what your looking for.
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1-09-2006 @10:03AM John said... Ok, the important question, what is the starting temp of the eggs? Do eggs right from the fridge work? Who keeps their eggs not in the fridge?
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1-09-2006 @1:00PM Hawk said... #7, I've used this method for years and it works fine with fridged eggs.
I was actually one of the few people in the house of 20 that I used to live in, who actually kept eggs in the fridge. Apparently it's the 'cool' thing to do if you're the 'crunchy granola' type, or the 'I like to gamble with the 1 in 20,000 eggs with salmonella' type. Or whatever. :)
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1-10-2006 @6:55AM extramsg said... This method is also the method recommended by Cook's Illustrated and a few other sources.
The problem with boiling the water first is that it's a pain in the ass to put the eggs in. It's much easier to put them in cold water and then boil.
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1-10-2006 @5:37PM Kerri said... My grandma taught me this, which seems to be similar, but identical, to other methods above:
Put eggs in enough cold water to cover.
Bring to a full boil over high heat.
Right when it reaches a full boil, cover and turn heat off.
Set a timer for 11 minutes.
After 11 minutes, immediately remove from heat and run under cold water.
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