Simple. Use eggs that are a week or 2 old before boiling. No special fancy gizmo needed either.
Yes, fresh eggs are harder to peel. My problem with the undercooking was I didn't check the time. I had to do some things and was coming and going, didn't want to overcook them and thought I was 'estimating' about 10 minutes. Seems like it was probably 4 or so minutes short. Maybe 5.
Yeah, it was dumb.
Yeah, it was dumb.
I am an EXPERT on boiling eggs.
Listen to me here and never have a failed boiled egg again.
Ok so maybe 2-3 in 100 boiled eggs will fail.
I have boiled over 400 eggs in the last year and it is not rocket science.
Fresh eggs laid that day are easy to peel just like store bought eggs.
Get the water to 200 degrees or boiling 200 is about when the tiny bubbles are about to become big bubbles.
Now take a spoon and place the egg in the spoon and gently lower it into the water not allowing it to crack on the bottom of the pan.
This cooks the inner peeling to she shell and makes the egg super easy to peel.
Now refrigerated eggs will need 10 minutes in the water while it is at a slow boil.
I adjust the heat so the water is not rolling and flopping out of the pan.
This 10 minutes will leave a firm but orange yolk no runny to it.
Dump the hot water and eggs into the sink after 10 minutes and run cold water on them so you can pick the egg up.
Or just let it sit there and cool down.
Now Tap Tap Tap Tap Tap that egg all around the shell and run water over it.
Start peeling the shell off.
It almost wants to fall off.
If you Tap it under running water it is even better.
DO NOT place eggs in cold water and then add the heat. This will make peeling quite a chore.
8 minutes Boil time will have soft almost some runny yolk.
4 minutes will be all runny yolk and all cooked white.
I had one of the 4 minute eggs yesterday.
Like peeling what felt like a water balloon.
Adjust time for room temp eggs.
9 minutes instead of 10.
Always place eggs in boiling water never cold for easy peel eggs.
I could have just said that.
Listen to me here and never have a failed boiled egg again.
Ok so maybe 2-3 in 100 boiled eggs will fail.
I have boiled over 400 eggs in the last year and it is not rocket science.
Fresh eggs laid that day are easy to peel just like store bought eggs.
Get the water to 200 degrees or boiling 200 is about when the tiny bubbles are about to become big bubbles.
Now take a spoon and place the egg in the spoon and gently lower it into the water not allowing it to crack on the bottom of the pan.
This cooks the inner peeling to she shell and makes the egg super easy to peel.
Now refrigerated eggs will need 10 minutes in the water while it is at a slow boil.
I adjust the heat so the water is not rolling and flopping out of the pan.
This 10 minutes will leave a firm but orange yolk no runny to it.
Dump the hot water and eggs into the sink after 10 minutes and run cold water on them so you can pick the egg up.
Or just let it sit there and cool down.
Now Tap Tap Tap Tap Tap that egg all around the shell and run water over it.
Start peeling the shell off.
It almost wants to fall off.
If you Tap it under running water it is even better.
DO NOT place eggs in cold water and then add the heat. This will make peeling quite a chore.
8 minutes Boil time will have soft almost some runny yolk.
4 minutes will be all runny yolk and all cooked white.
I had one of the 4 minute eggs yesterday.
Like peeling what felt like a water balloon.
Adjust time for room temp eggs.
9 minutes instead of 10.
Always place eggs in boiling water never cold for easy peel eggs.
I could have just said that.
Here's my process. Eggs in pot, bring to a rapid boil, remove from heat and cover for 10-11 minutes. Dump water and fill with cold, then add ice. Let set a few minutes. I found this eliminates the green layer around the yolk.
However, ease of peeling them depends on freshness of eggs. Fresh still aren't fun to peel.
However, ease of peeling them depends on freshness of eggs. Fresh still aren't fun to peel.
I go with a ham and cheese omelet every morning unless we're having bacon and fried eggs. Eh ... Except for the cheese, it's pretty much the same thing ...
As far as soft boiled eggs are concerned, I prefer them in chicken-egg salad. That said, I haven't had chicken-egg salad with soft boiled eggs in many years since the wife likes hard boiled eggs in the chicken-egg salad. Her salad is so good the way she doctors it up, I'll keep my preference for soft boiled eggs in it at bay. My form of chicken-egg salad only has those two chicken parts in it anyway. Her's is better.
Deviled eggs are another exception to using soft boiled eggs. They gotta be hard boiled.
Woody
As far as soft boiled eggs are concerned, I prefer them in chicken-egg salad. That said, I haven't had chicken-egg salad with soft boiled eggs in many years since the wife likes hard boiled eggs in the chicken-egg salad. Her salad is so good the way she doctors it up, I'll keep my preference for soft boiled eggs in it at bay. My form of chicken-egg salad only has those two chicken parts in it anyway. Her's is better.
Deviled eggs are another exception to using soft boiled eggs. They gotta be hard boiled.
Woody
I just convinced the wife to try this method of making hard boiled eggs. Well ... Eh ... YOU convinced my wife to try this method of making hard boiled eggs. Thank you!
Woody
Just a cup of water, put eggs on the trivet.
The instapot has a preset program for eggs. Pretty much takes care of everything.
ice water bath afterwards.
I never thought about the instapot! Thanks!!
I started doing this over a year ago and have NEVER had an egg difficult to peel. I was told 14 minutes for a true Hard boiled egg. It works. Ice bath to stop cooking at end of that time. With just cold water they will cook a little more so your time would work
