Hard-cooking eggs is so easy! Or is it?
From
Beverly Mills
| July 29, 2009
In Kitchen Basics
To hard-boil eggs, place them in a pot and add enough cold water to just cover the tops. Salt the water well to make peeling easier, and bring the water to a boil.
At this point, two methods will work. You can continue to boil the eggs, uncovered, for 10 to 15 minutes, depending on their size. 
But I prefer the way my mother, a former home economics teacher, does it.
When the water boils, continue to cook the eggs uncovered for 3 minutes. Then simply cover the pot, remove it from the heat, and let the pot sit for 20 minutes or until you get around to remembering it. I've been cooking eggs this way for 20 years, and you'll get a perfectly hard-boiled egg every time.
I’ve heard complaints over the years that hard-cooking eggs this way causes the outermost part of the yolk to darken, and I guess that’s true. But for me it’s a worthy tradeoff not to have to stand there and time the cooking. So how do you like to hard-cook eggs?
Comments
From Beverly Mills - July 29, 2009
This is a new one! What is the significance of the hole in the top?
From Michael-Leonard - July 29, 2009
I also use the pin-prick method (in the broad end of the egg). What it does is allows the air inside the shell to escape instead of cracking the shell when the boiling water heats it and also makes peeling easier. However, I like to use a slightly different cooking method: Bring the water to a boil. Add the pierced eggs VERY GENTLY! Lower heat to keep water boiling gently and continue cooking for 11 minutes. Wash eggs in a collander with cool water. Hard-cooked eggs will keep in the fridge for up to three weeks.
From Beverly Mills - July 29, 2009
This is from Barbara of Bradenton, Fla., via email: "I make my hard boiled eggs by covering them with cold water, I bring to a boil and set the timer for 15 minutes and then let them just simmer for the 15 minutes - remove - run under cold water. Never have a problem peeling them and they always turn out perfect - I don't like them really hard. But your way sounds good too. I'll try it. Thanks." ---Barbara
From Heidi B. - July 29, 2009
I do the pin-prick method, too (and they actually make little gadgets just for this purpose). Why? Well, because my mother did it that way! But I like the reasoning mentioned here. I boil for about 12 mins, mainly because I'm always worried they won't be done all the way through. But I'm sure all the methods are good ones.
From Kats Barry - July 29, 2009
Made them this morning and they came out beautiful with perfect yellow (no darkening) yolks: Bring water with the eggs to a full boil. The water covers the eggs by an inch. Boil for 1 minute, then turn off heat, and cover for 15 minutes. Interesting how our times vary.
From Kats Barry - July 29, 2009
P.S. to above comment...after 15 minutes, I carefully lower the hard boiled eggs into a large bowl of iced water (with several ice cubes).
From Beverly Mills - July 29, 2009
Who would ever have thought that a simple boiled egg could have so many different incarnations? Maybe the truth of the matter is that it's just not that hard and boiling an egg is really pretty simple stuff? Thoughts? (The best thought is to try out some great egg salad....check out our flexible recipe....bet there are some thoughts about variations for that out there!)
From Kats Barry - July 29, 2009
I just purchased something called "VEGENAISE" at Whole Foods and plan on tying it in place of mayonnaise the next time I make egg salad. My sister-in-law swears by it and says that it's healthier and better tasting than mayo. Ingredients: Canola Oil, Filtered Water, Brown Rice Syrup, Apple Cider Vinegar, Soy Protein, Sea Salt, Mustard Flour and Lemon Juice Concentrate.
From Beverly Mills - July 30, 2009
I just heard Michael Jackson's person chef on TV this morning talking about what she fixed for him and his family and she mentioned Vegenaise. So now I am REALLY interested in trying this. I'm sure I can find it at Whole Foods, but what about a regular grocery? Anybody else cooked with this stuff?
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From Richard Pachter - July 29, 2009
Prick the eggs at the tip with a clean needle. Gently drop into boiling water. Cover. Turn off heat. Let 'em sit for about 10 minutes. Drain. Run under cool tap water. Remove shells. Boogie!