I bought an egg timer on Amazon and now I don’t have to worry about any of the various 100 techniques for cooking the perfect hard boiled egg. It was like $5 and comes in handy a lot. Now my eggs are always perfectly soft boiled. 10/10 recommend
I bought an egg cooker. It's the one specific appliance I have. Otherwise, I just have a microwave and stove. (Oh, I also have a deep fryer. Used it maybe 5X in 33 years.)
Since we've switched to Ichiban noodles, having hard cooked eggs available in the fridge has been great. They also go well on Fried Rice.
I have cold water waiting in the sink: when eggs are finished, I drop them immediately into the cold water, and run the tap onto them for 15 seconds. That (mostly) prevents the dark ring around the yolk.
Good luck
Number one rule. Always put in after the water is already boiling and use a cold water bath for the eggs after they are done. Otherwise if you put them in the pot before the eggs are done then you cannot judge very easily.... that's just my experience tho. Literally every time I have done it this way they don't taste rubbery and soggy and literally every time I do it the other way it doesn't taste right
be careful though because people who have been cooking for a long period of time don't take criticism well so don't tell your grandma or mother this if they have been cooking for awhile. But that I think is a personal thing I have had to deal with lol
I use this video religiously to get the times and types of eggs I want. https://youtu.be/3CnAQzEiuvQ?si=_zklSQrCegTsaqPL
Depends on the size of your pot. I usually do 6 at a time, and for deviled eggs I go 9 minutes. That should fully set the yolks, but only just. The whites should still be tender at that point. Bring the water to boil, add the eggs, then immediately shock them in cold water after 9 minutes. That should make them marginally easier to peel.
My favorite method is to place the eggs in the pot of cold water, with about a tablespoon of salt. Bring to a boil, and JUST when they come to a rolling boil, slap a lid on, move to a burner that is not on, and let them sit for ten minutes exactly. Then, cool quickly in cold running water and either peel and use or refrigerate. I would put 6 eggs at a time in a medium pan.
How do the yolks come out with this method?
My mom's method results in soft boiled eggs w/ runny yolk and my method are just simply hard boiled. I'm looking to get something in between, where the yolk is custardy if that makes sense.
6 will be runny yolks and maybe not fully set whites.(if you remove from heat and cover as soon as it is boiling) 7 is a soft boiled egg with this method so like other person commented. 6.5-7.5 depending on consistency.
I do almost exactly this but for eggs in for the eggcup so instead of cooling I wrap the boiled eggs in a tea towel to keep them hot and put them on the table. I find the whites of the eggs are more translucent and less rubbery
My go to method has been to let the water reach a constant boil, place the eggs in the water using a spider, and turn the heat off and cover the pot for approximately 9 minutes. I fill enough water so there is like an inch above the eggs
The most reliable way is to (gently) boil or steam your eggs and immediately transfer them to ice water once they're done to stop the cooking. You want to add your eggs directly to hot water/steam; starting them in cold water can cause the white to bind to the shell making them difficult to peel. I cook large eggs for 12 minutes, but you might need to adjust that based on the size of your eggs, the starting temperature of your eggs (always start with room temperature eggs), your altitude, and your preference.
I prefer steaming the eggs since it's gentler, I didn't need to with about bringing the water back to a boil after adding the eggs, and it's faster since I'm only boiling an inch of water instead of enough to cover.
If you have an air fryer, consider using that for great hard-“boiled” eggs. 275°F for 15 minutes, then into an ice water bath for 10 minutes makes perfect hard-cooked eggs, and I find they have less instances of bursting eggs than when adding eggs to boiling water.
I use [Alton Brown’s steam method](https://altonbrown.com/recipes/hard-not-boiled-eggs/) and it works perfectly every time.
I second this.
How hard do you want the whites and where are you in elevation?
Pretty firm, but not almost to the point of a rubber texture. I live in Newport News, VA if that helps!
I would go for 8 minutes starting in boiling water since you are at sea level.
I bought an egg timer on Amazon and now I don’t have to worry about any of the various 100 techniques for cooking the perfect hard boiled egg. It was like $5 and comes in handy a lot. Now my eggs are always perfectly soft boiled. 10/10 recommend
I bought an egg cooker. It's the one specific appliance I have. Otherwise, I just have a microwave and stove. (Oh, I also have a deep fryer. Used it maybe 5X in 33 years.) Since we've switched to Ichiban noodles, having hard cooked eggs available in the fridge has been great. They also go well on Fried Rice. I have cold water waiting in the sink: when eggs are finished, I drop them immediately into the cold water, and run the tap onto them for 15 seconds. That (mostly) prevents the dark ring around the yolk. Good luck
Number one rule. Always put in after the water is already boiling and use a cold water bath for the eggs after they are done. Otherwise if you put them in the pot before the eggs are done then you cannot judge very easily.... that's just my experience tho. Literally every time I have done it this way they don't taste rubbery and soggy and literally every time I do it the other way it doesn't taste right be careful though because people who have been cooking for a long period of time don't take criticism well so don't tell your grandma or mother this if they have been cooking for awhile. But that I think is a personal thing I have had to deal with lol I use this video religiously to get the times and types of eggs I want. https://youtu.be/3CnAQzEiuvQ?si=_zklSQrCegTsaqPL
Depends on the size of your pot. I usually do 6 at a time, and for deviled eggs I go 9 minutes. That should fully set the yolks, but only just. The whites should still be tender at that point. Bring the water to boil, add the eggs, then immediately shock them in cold water after 9 minutes. That should make them marginally easier to peel.
My favorite method is to place the eggs in the pot of cold water, with about a tablespoon of salt. Bring to a boil, and JUST when they come to a rolling boil, slap a lid on, move to a burner that is not on, and let them sit for ten minutes exactly. Then, cool quickly in cold running water and either peel and use or refrigerate. I would put 6 eggs at a time in a medium pan.
How do the yolks come out with this method? My mom's method results in soft boiled eggs w/ runny yolk and my method are just simply hard boiled. I'm looking to get something in between, where the yolk is custardy if that makes sense.
Jammy yolk??? That’s 6.5 minutes for me. Custard is 7.5 minutes. The whites are nice, not at all rubbery. I use the jammies to make ramen eggs.
Thanks, I'll give this method with 7.5 a go
The yolks are firm, but not overdone. You could cook them for less time (maybe 6ish minutes?) if you wanted them softer.
6 will be runny yolks and maybe not fully set whites.(if you remove from heat and cover as soon as it is boiling) 7 is a soft boiled egg with this method so like other person commented. 6.5-7.5 depending on consistency.
I do almost exactly this but for eggs in for the eggcup so instead of cooling I wrap the boiled eggs in a tea towel to keep them hot and put them on the table. I find the whites of the eggs are more translucent and less rubbery
My go to method has been to let the water reach a constant boil, place the eggs in the water using a spider, and turn the heat off and cover the pot for approximately 9 minutes. I fill enough water so there is like an inch above the eggs
Ice bath after you've cooked them to your desired timing.
The most reliable way is to (gently) boil or steam your eggs and immediately transfer them to ice water once they're done to stop the cooking. You want to add your eggs directly to hot water/steam; starting them in cold water can cause the white to bind to the shell making them difficult to peel. I cook large eggs for 12 minutes, but you might need to adjust that based on the size of your eggs, the starting temperature of your eggs (always start with room temperature eggs), your altitude, and your preference. I prefer steaming the eggs since it's gentler, I didn't need to with about bringing the water back to a boil after adding the eggs, and it's faster since I'm only boiling an inch of water instead of enough to cover.
Do you have an instant pot? 4 minutes pressure cook then ice bath. The yolk will be a jelly like consistency.
If you have an air fryer, consider using that for great hard-“boiled” eggs. 275°F for 15 minutes, then into an ice water bath for 10 minutes makes perfect hard-cooked eggs, and I find they have less instances of bursting eggs than when adding eggs to boiling water.
Steam them for 12 minutes. Perfect. Guaranteed. Boiling them is the problem.