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??? How to hard boil an egg

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Bordello
Bordello Posts: 5,926
edited November -1 in EggHead Forum
Now this is just for fun info. I'm on topic as I'm going to do smoked deviled eggs for my ladies.

Would you go to this much trouble to hard boil an egg??? :unsure:

I'm hoping this is kind of a fun post.

Regards,
Bordello

* Exported from MasterCook *

The Perfect Hard Boiled Egg

Recipe By : Julia Child, “The Way to Cook”
Serving Size : 1 Preparation Time :0:40
Categories : Cheese/Eggs Family Recipes

Amount Measure Ingredient -- Preparation Method
For 1-4 Eggs:
1 to 4 Eggs
2 quarts water -- * see note
For 12 Eggs:
12 Eggs
3 1/2 quarts water -- * see note
For 24 Eggs:
24 Eggs
6 quarts water -- * see note
Special Equipment_________________________
High (not wide) Saucepan with cover
Bowl w/ice cubes & water (large enough to
completely cover eggs)

*note: water should cover the eggs by 1 inch, so use a tall pan, and limit
cooking to 2 dozen eggs at a time.

1. Lay the eggs in the pan and add the amount of cold water specified. Set
over high heat and bring just to the boil; remove from heat, cover the pan,
and let sit exactly 17 minutes.

2. When the time is up, transfer the eggs to the bowl of ice cubes and
water. Chill for 2 minutes while bringing the cooking water to the boil
again. (This 2 minute chilling shrinks the body of the egg from the shell.)

3. Transfer the eggs (6 at a time only) to the boiling water, bring to the
boil again, and let boil for 10 seconds - this expands the shell from the
egg. Remove eggs, and place back into the ice water.


Chilling the eggs promptly after each step prevents that dark line from
forming, and if time allows, leave the eggs in the ice water after the last
step for 15 to 20 minutes. Chilled eggs are easier to peel, as well.

The peeled eggs will keep perfectly in the refrigerator, submerged in water
in an uncovered container, for 2 to 3 days.

- - - - - - - - - - - - - - - - - -

NOTES : The perfect hard boiled egg has a tender white, and a yolk properly
set. There is not the faintest darkening of yolk where the white encircles
it (a chemical reaction caused by too much heat in the cooking process).
Eggs cooked this way can also be peeled neatly.

The system described here, developed by the Georgia Egg Board, takes a bit
of fussing - but it really does produce an absolutely Perfect Hard Boiled Egg!
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  • Crimsongator
    Crimsongator Posts: 5,797
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    my wife will tell you she is specific about how she boils eggs to get them "just right"

    I will also say I am specific about how I light my egg to get it just right.
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  • Little Chef
    Little Chef Posts: 4,725
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    Good post Bordello! :laugh: :woohoo: :silly: :laugh: Make sure it's 6 quarts on the button!! :laugh:
    Now, I admit, I do the ice bath plunge, and it really makes a difference...but can also say, I have NEVER measured my water for the boil.... :silly:
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  • Little Chef
    Little Chef Posts: 4,725
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    Gene...I am very particular, too! If there is any green ring on the yolk....forget it! :sick: :laugh:
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  • Bordello
    Bordello Posts: 5,926
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    :laugh:
    Thanks for the input, I may just try it her way if I can get my act together. :whistle:

    I'm sure it would be interesting to see if not only the yolks look better (I know they will) but if the white may be cooked but softer. :unsure:

    Just don't know if I want to go to that much work. :silly:

    Regards,
    Bordello
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  • Bordello
    Bordello Posts: 5,926
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    :silly:
    Hi L.C.,
    It the second boiling that I wonder about. For deviled eggs I don't have to worry about the color of the yolks but wonder if the whites may be better.

    Hope all is well there.

    Regards,
    Bordello

    Hi to Bubba
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  • Little Chef
    Little Chef Posts: 4,725
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    Bordello....LOL!
    - Eggs into pan.
    - Enough water to cover by 1/2 to 1 inch.
    - Bring to a boil.
    - Boil 2 minutes. (3 minutes TOPS!!!)
    - Turn burner off, and cover.
    - Let sit 10 minutes.
    - Then into ice water for 5 minutes.
    The perfect egg. ;)

    That any better?? :laugh:
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
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    My recipe..

    Put six eggs in pot.

    Put pot under a running faucet and cover eggs with water

    Put pot on hot burner.
    Boil for 5 minutes.

    Put pot under running cold water..
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  • Bordello
    Bordello Posts: 5,926
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    L.C. ;):) :laugh:
    I was hoping you would chime in and help this old guy flirting with the young'uns. :silly: :woohoo:

    Thank A Hoop,
    Bordello
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  • AnnaG
    AnnaG Posts: 1,104
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    Hee hee, that is what I have always done... Haven't had a problem yet... :)

    Although, LC's suggestion is something that I will try next time... Ice bath for sure... :)
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  • Bordello
    Bordello Posts: 5,926
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    Never knew there were so many ways to boil an egg, thanks. LOL

    Regards,
    Bordello
    Would be egg boiler? :whistle:
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    I pretty much do it like LC.

    The problem I have is that the peeling the shells. They always come off in very small pieces and are hard to get off the egg.

    Drives me NUTS!!!

    I am wondering if the second boil step in Bob's method would solve that problem.

    As I remember when I was young the egg shells would peel pretty easily. In the last many years it is always a tough peel.

    Kent
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  • Bordello
    Bordello Posts: 5,926
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    GG,
    You need to use eggs that you have had for about a week. Older eggs peel better. Fresh egg are a pain.

    Regards,
    Bordello
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  • Little Chef
    Little Chef Posts: 4,725
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    GG...Try cracking the shells, and pull through the membrane at the air sack (rolling them on the counter...) then toss em back in the ice water. Once the cold water gets under the membrane, they should peel right off.
    This is "cracking me up!" :laugh: :woohoo: :whistle:
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  • Little Chef
    Little Chef Posts: 4,725
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    And Bordello...this is only the night shifts ideas! :laugh: :silly: :laugh:
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  • Bordello
    Bordello Posts: 5,926
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    L.C.
    Now you're cracking me up, are you have an adult beverage as I am??? :whistle:

    My Best,
    Bordello
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  • Ripnem
    Ripnem Posts: 5,511
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    Hard Core Grill Forum :laugh: Weeeeeeeeeeeee

    night night
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  • Bordello
    Bordello Posts: 5,926
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    :lol:
    Night shift is doing great, thanks a heap.


    Regards,
    Bordello
    Having more fun then I should be. :whistle:
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    Little Chef wrote:
    This is "cracking me up!" :laugh: :woohoo: :whistle:

    Now that's pretty punny.

    I shell give it a try. :laugh:

    gg
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  • Bordello
    Bordello Posts: 5,926
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    Thanks GG,
    Finally old is good. :laugh:
    Really, everything I've read say's fresh eggs are the hardest to peel. And I've been reading a lot as I've had that problem at times.

    Maybe L.C. will chime in?

    Good Luck,
    Bordello
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    My fridge is set to 38°. I have boiled eggs direct from the market as well as some that are as old as 10 to 15 days in the fridge.

    Every time, very small pieces.

    Kent
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  • Bordello
    Bordello Posts: 5,926
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    Are you doing the ice/cold water thing????

    I crack my eggs on the counter and then roll em gently back and forth to crack all of the shell, usally :whistle: I get large pieces of shells that come off.

    Now that's only when eggs are older, I don't always look at the date.

    Regards,
    Bordello
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  • Bordello
    Bordello Posts: 5,926
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    I have an electric stove so if I shut it off it will still be hot, should I remove the pot to a cold burner for the 10 minute soak/cook???

    Thanks L.C.
    Bordello
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    I do the cold water thing but not the boil after cold water then cold water again.

    I try cracking and rolling, just cracking, peeling in running water - they just hate me.

    It is just a PITA.

    Kent
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    I put it on a cold burner and put a lid on.

    Kent
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  • Bordello
    Bordello Posts: 5,926
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    I will try L.C. way tomorrow. I think most people try to buy the freshest eggs and that is the problem. I'm only going by what I have read.

    L.C. Chime in please?

    Cheers,
    Bordello
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  • Little Chef
    Little Chef Posts: 4,725
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    Yep...agree with GG. I should have said...remove from the heat and cover. My mistake.
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  • johann
    johann Posts: 111
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    17 minutes seems like a long time to finish hard boiled egges in a covered pan.

    Although I used to just cover them and come back at some point to peel them. This is coming from someone who used to eat 8-16 egg whites a day.

    I'm going to geek out and say that the 17 minutes in the recipe should specify altitude if its going to say things like "exactly"
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  • Gator Bait
    Gator Bait Posts: 5,244
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    LOL, glad to see the night shift was hard at it last night, I was beat and had turned in early.

    A few questions for the eggsperts . . .

    [ol]What should be the internal temperature of a hard boild egg? Got your thermapen handy?

    So what is so bad about the green ring around the yolk in a hard boiled egg? Does asking make me a red neck?

    Does adding salt to the water before boiling eggs make them easier to peel?
    Hmmm, . . . can you brine an egg? LOL[/ol]

    Have a great day,

    Gator
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  • johann
    johann Posts: 111
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    I don't know about a brined egg, but I know you can flash boil them when you make maple syrup, and they turn out sweet!

    Not sure if that's a redneck thing or a hill billy thing. Lets go PC and call it an Adirondack thing
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  • Gator Bait
    Gator Bait Posts: 5,244
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    Hey johann,

    Thats pretty cool, I grew up in New England and had never heard that. It makes sense when you think about it, the shell is porous.

    Gator
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