By bringing the eggs to room temperature, they are much less likely to crack in the hot water. Also the temperature of the egg at the start of the cooking process will affect the cooking time. An egg that is at room temperature at the start of the cooking process will require about 1 minute less cooking time than eggs taken directly from the refrigerator.
Technique for hard-cooking boiled eggs:. Choose the right size pot to cook your eggs in. The eggs must not be stacked but be in one 1 layer only. Gently place in the cooking pot. Place the eggs in a single layer in a pan with enough cold water to cover eggs completely approximately by 1 inch of water over the top of the eggs. Using too much water will take too long for the water to get boiling, which can throw off the timing and give you overcooked eggs.
Too little water causes parts of the eggs to be exposed and end up under cooked. If you have 2 or 3 layers of eggs stacked up in a small pot, they may cook unevenly. Use a large pan and limit cooking to two 2 dozen eggs at a time only. Over high heat, bring water JUST to a rapid boil. As soon as the water reaches a rapid boil, remove pan from heat and cover egg pan tightly with a lid. After 17 or 20 minutes depending on size of your eggs , remove lid and drain off water from the eggs.
Watch the time when cooking the eggs carefully. Overcooking causes a green layer to form around the yolk. This layer is caused by a reaction between the iron in the yolk and the sulfur in the white. Heat speeds up this reaction, so the longer your eggs cook, the greater the chance of discoloration. After the eggs are removed from the heat source, some cooking will continue, particularly the yolk of the egg. While the eggs are in the cold water, a layer of steam develops between the shell and the egg white.
The steam helps make peeling an egg much easier. Let eggs cool at least 10 minutes in cold water, then drain. A quick test to ensure that your eggs are hardboiled: When eggs have cooled, spin them on a hard surface just like you would spin a top. If the eggs spins quickly without taking off or flying off in one direction, the egg is hard boiled and finished.
Undercooked eggs or uncooked eggs will have a wobbly and unsteady spin. Refrigeration is necessary for hard boiled eggs if the eggs are not to be consumed within a few hours.
It is preferable not to peel your eggs until you are ready to eat or use in your recipe. Hard-cooked eggs in the shell can be refrigerated up to one week. Peeled hard boiled eggs can be stored in the refrigerator in a bowl of cold water to cover for about 1 week change the water daily — or in a sealed container without water cover the eggs with damp paper towels for the same length of time.
If they have been taken to a picnic, or served on a buffet, keep them cool while they are being served, and discard any leftovers. I then crack the eggs under water this seems to help loosen the membrane under the shell. Start peeling at the larger end, the flat side where the air pocket is, and remove the shell under running water to make the shelling easier.
You must get a hold of the membrane under the shell when you remove the shell. Very fresh eggs are harder to peel. The fresher the eggs, the more the shell membranes cling tenaciously to the shells. This will be my go to egg recipe every time. I can't believe the eggs were not even thoroughly cooked! The yolks were not fully cooked. I followed the recipe to a T and when I went to peel the eggs, they were watery. So needless to say in my opinion not the perfect hard boiled egg.
All eggs are now garbage. Was very disappointed. Works very well with common sense. Never crowd eggs and use enough water an inch above is plenty. Use measuring methods. Martha has tested and tried her recipes over and over and i love all her cooking personally.
I also like my mothers method of adding 1 tsp of salt to water eggs peel great after med boil for minutes and adding refrigerated eggs to tap water. Not brain science just simple cooking. Instead of using all your eggs at once try 2 for trial and error.
This is how I do it When water reaches a slow boil again after adding eggs Let them sit in ice water for 5 minutes. Then peel eggs. They should peel beautifully! The eggs were impossible to peel, and I lost a lot of the egg whites trying to peel them. Wasted 12 eggs. I'll go back to my usual method. My mom and I saw Martha use this method on tv years and years ago and didn't believe it would work because it sounded too easy.
Since then it's the only way we make hard boiled eggs, and we get consistently perfect results every time. The only changes are that the eggs are probably not always at room temperature when I start, and at the end I put the eggs in a bowl of ice water instead of running under cold water. The eggs have a nice texture, and the yolks are a delightful sunny yellow.
Perfect eggs every time! I pulled this tip up to send to a friend and thought I would rate it. Thanks Martha! My son followed the instructions to the letter, and the eggs were perfect. Peeled perfectly, too. My eggs came out perfectly and pulled perfectly. Electric stove med-high heat until just starting a rolling boil. Let sit for 15 min. Followed the recipe and the eggs came out perfect.
Not soft, not dry, just right! And easy to peel. If you use this recipe the eggs will be underdone. My mom gave me very similar directions on the perfect hard boiled egg recipe. Except she said from minutes on the egg But we usually averaged it out to 12 minutes.
Or as my mother was famous for saying, "you judge"! Been using this method for years, perfect every time. I don't get the less than 5 rating. If you can't get this right, might be time to leave the kitchen.
Rating: Unrated. How to color the perfect eggs???? Steaming eggs is the only way to peel perfectly regardless if they are fresh eggs or not. I use the steamer basket of my rice cooker. Once you steam your eggs, you'll never do anything else.
This is how my mother taught me and they have always been perfect. She said to remove them right when they came to a boil and cover for 20 minutes though. Where did you get and what is it called? You've got a problem if you can't wait till it boils. Cooking is patience. This is great if you have time to literally stare at a pot of boiling water. Just sit there, stare, wait for the boil. Or no, walk away for 2 seconds. It's boiling! How long has it been boiling!
Rating: 3 stars. The problem with this recipe is that the 'boil' is not described it doesn't say full rolling boil or just at the start of the boil etc.
On medium heat my eggs were taking a long time to boil and they stayed at only a very slight boil for five minutes. So I wasn't sure if I should take them off the heat ir not. The recipe needs to be more specific about what type of boil. Came out perfect. I made four eggs in this sitting. I suspect anyone who had a problem either didn't properly follow directions or tried too many eggs at once.
I would think 12 eggs is the max, they all fit in the bottom of the pan, not on top of each other recipe doesn't say it but it suggests it with covering with 1 inch water. Also, Medium heat differs from one stove to the next. The slow 12 minute cook keeps the yolk from turning green!
Slow cook off heat! I just made hard boiled eggs for the first time using this recipe, with only 3 eggs and in a 1. They came out great! You probably have to make sure your water is at top-boil when you take it off the heat, then put on the lid. If you don't, I doubt the water would stay hot enough to cook the eggs properly. I did this recipe exactly as described except with just 6 eggs, and they came out perfect. This is a ridiculous recipe.
Yeah, you can bring the water to a boil and let it stand 12 minutes if you have enough water and eggs to hold the heat. If you are making eggs in a small pot the egg will end up soft boiled. You will get a hard boiled egg every time without throwing food away. Tried making this exactly as directed and yes, after 27 years I know what boiling water looks and temps like and added extra cooking time per the suggestions in the comments.
Pretty disappointing, if you ask me. The yolks are always sunshine yellow, and the shells slide right off. First, boil the eggs. Place them in a pot and cover them with cold water by 1 inch. Bring the water to a boil over high heat. Then, let them sit in the hot water.
As soon as the water begins to boil, turn off the heat and cover the pot. Leave the eggs in the hot water for anywhere from minutes, depending on how you like your eggs. The minute eggs will have vibrant, creamy yolks, while the minute yolks will be paler and opaque, with a chalkier texture.
When scrambling or frying, use medium-low heat, and never boil eggs. At most, they should be very gently simmered. My initial reason for looking into the best way to cook eggs is because I find that many recipes essentially tell you to overcook them. Even for something like deviled eggs, where you need firm whites and dry, crumbly yolks, there's just no need to cook eggs for 15 minutes or more. I took a dozen eggs and brought them to room temperature. I recommend this because the eggs are less likely to crack due to thermal shock when put into hot water or when brought to a boil.
A quick way to bring eggs to room temp is to place them in a bowl of lukewarm water for about 5 minutes. I then placed each egg individually in a small pot of water, brought the water just to a boil, then covered the pot and removed it from the heat.
However, I let each egg sit in the covered pot, off the heat, for a different amount of time. I started with 3 minutes and increased the time by one minute for each egg. To stop the cooking, I immediately removed the eggs from the pan and put them in an ice water bath.
As you can hopefully see from the photos above, 3 minutes is the optimum time for a soft-boiled egg --one that you can eat with a spoon from an egg cup. And starting at 8 minutes, you have eggs that are "hard-boiled. Of course, these times are for cooking one or two eggs at a time. If you pile a dozen eggs or more in a pot, the cooking time will be different. To make a larger batch of hard-boiled eggs , use a large pot--large enough so that the eggs are in a single layer.
Cover the room temperature eggs with cool to lukewarm water. Bring the water to a boil, then cover the pot and remove it from the heat and wait 12 minutes.
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