Perfect Hard Boiled Eggs
Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Meats, Fish and Eggs
Forum Discription: A place to discuss meats, fish, eggs and other non-vegetable protiens in general.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=1038
Printed Date: 26 March 2026 at 21:49
Topic: Perfect Hard Boiled Eggs
Posted By: Guests
Subject: Perfect Hard Boiled Eggs
Date Posted: 27 December 2010 at 19:36
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Perfect Hard Boiled Eggs Every Time! Nobody likes hard boiled eggs with a greenish tint to the yolk, nor that rubbery, hard to chew, over cooked white part.
Some folks say that it is because one should only use farm-fresh eggs. Others claim it is only well aged eggs that work best, and those you get at the grocery store. I say that either egg works perfectly if one follows a few simple steps that promise perfect hard boiled eggs every time!
So, I decided to conduct an experiment to see if any of the above was true. The experiment will subject all eggs to the same steps that promise a perfect hard-boiled egg every time, and my hope is that the process will demonstrate that by following the steps, no matter which kind of eggs one uses, the result will be a perfect hard boiled egg every time!
I started with 3 farm-fresh eggs from my sister-in-law's farm up the road (they are the colored ones, she has all kinds of uncommon and sometimes rare hens) and 3 Grade A Extra-Large white grocery store eggs.
 Put the eggs straight from the fridge in a pan and cover them in either hot tap water or boiling water. In the winter we always have a pot of simmering water to help humidify, so I used that water. Yes, adding hot water to the cold eggs may make the shells crack, but no worries, that helps in peeling later...
 Then you want to bring it to a "gentle" boil... That means that the bubbles formed at the bottom of the pan rise slowly and barely break the surface...like this. Then leave them alone for 8 minutes.
 Once 8 minues are up, drain the hot water all at once and knock the eggs against the side of the sink (while in the pot) to crack the shells slightly.
 The immediately add a bunch of ice and fill the pot with cold tap water. Let sit undisturbed in the sink for 15 minutes.
 After the time is up, run cold tap water and begin to enjoy the easiest egg peeling you have ever imagined! You can peel these babies with one hand!
 I lined up the store bought White eggs on the top of the pic, and the farm eggs on the bottom of the pic. I sliced them all in two, removed the yolk, and there you have it! Every single egg's yolk was perfectly done, not a hint of green and no worries on the age of the egg neither. The white (albumin) part was as tender and soft as could be. Just heavenly.
 Hope you've enjoyed my experiment and can use this technique for great hard-boiled eggs every time! |
Replies:
Posted By: Hoser
Date Posted: 28 December 2010 at 03:26
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Excellent tutorial John...there are so many different methods out there of hard-cooking eggs it is absolutely mind boggling. I like the idea of pouring the boiling water over the cold eggs...cuts the cooking time by a few minutes as well. I have always found the ice water bath the most important technique in having easy to peel hard boiled eggs.
------------- Go ahead...play with your food! |
Posted By: Boilermaker
Date Posted: 28 December 2010 at 07:51
| Thanks for posting this. Many times I have the shells stick to whites which drives me nuts, they're almost impossible to peel when that happens. Does the ice bath help prevent this? |
Posted By: Hoser
Date Posted: 28 December 2010 at 12:02
It does Andy...I had another http://foodsoftheworld.activeboards.net/valuable-kitchen-tippeeling-hardboiled-eggs_topic583.html - post on this a while back...basically it just reiterates what Rivet has stated here. The icewater bath is crucial to efficient peeling. ------------- Go ahead...play with your food! |
Boilermaker wrote:Posted By: Boilermaker
Date Posted: 28 December 2010 at 16:09
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John and Dave, Thank you both. My deviled eggs will be a lot prettier from now on. |
Posted By: woodywoodduck
Date Posted: 28 December 2010 at 20:29
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Rivet,
I have to agree with you FULLY on the Ice Water Bath at the end...
When I worked for the Italian Family in their Fancy Pizzeria, we made pickled eggs to put on salads...
When they were done, they got a good 5 pounds of ice added to the pot (We cooked 3 dozen at a time) and ran cold water on them and let them sit for 10 minutes and the shells basically fell off!
Only thing we did differently then you example was...
They made us start out with cold water, put a lid on the pot and when it came to a boil, the heat got cut off and the lid left on and the pot set for 20 minutes, Not a minute longer or shorter!
then drained and 5 pounds of ice added and water on top of the ice for 10 minutes!
I never could understand why they did the get to a boil and then cut the heat and let sit for 20 minutes... there was many of times I'd get chewed out for doing what you basically do with starting out with Hot water and then just an 8 minute boil!
Course, I used to get chewed out for cutting straight acrossed a sub roll instead of side ways after making a sub!
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Posted By: Boilermaker
Date Posted: 30 April 2011 at 21:31
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John, I just used your ice water bath tip and it works like a charm. Thanks to you Hoser, and Woody for this great tip. |