Hi All-

How do you cook them? The last two times I tried they turned out not fully cooked in the middle. I used the "bring them to room temperature, cover them with water, bring the water to a boil, remove from heat, cover, and let sit for 20 minutes" recipe. That had worked previously (and no, nothing's changed on my system, so it must be the eggs . I have what the store calls "Large", BTW.).

I've also seen the "put them in boiling water and cook for 15 minutes" recipe, but haven't tried that in a while (read "years")

It's not that I can't boil an egg, but it bugs me that I can't seem to get  consistent results. It shouldn't be that difficult to get it down to a science, right? Yes, Google is my friend and has helped some, but I'm sure someone here has the foolproof method!

Care to share? I don't want to be disappointed again.

Thanks-

-Susan

I let them boil for 20 minutes. I always add about a teaspoon of salt (helps the shells to separate easier).

I only boil them for 10 minutes.  I put them in water just covering them, turn the heat on high and when the water starts a "rolling boil" I'll start the timer and back off the heat just a tad so that it's boiling but not spilling over the sides of the pan.

I like my hard boiled eggs JUST fully cooked.  over cooking them makes the yolks crumbly and dried out.

Depends on the size of the egg but; put the egg(s) in a pan of cold water, bring to the boil. Boil for 6 minutes. Replace boiling water with cold, peel the eggs in the cold water (the shell comes off much easier)

Ruh-roh -- so much for a consensus!

@bapu- Do you start them in cold water or put them in once it's boiling?

Also, how many do you guys cook at once, or doesn't it matter? I read to put enough in a pot so there's not a lot of space for them to crash into each other and break while the water's boiling. Makes sense.

Thank you, thank you! I'll be experimenting later today, so if anyone else wants to chime in...

-Susan

I saw someone on TV put a towel in the pan so they wouldn't bounce around...then she
lifted them out with the towel and put them in cold water. I don't cook.
 
 
I just realized I haven't seen you in a long time.....I think you're over cooking them there eggs.

Susan,

Start them in cold water. Usually cook about 12-14 at a time (for deviled eggs).

most of the time I've not had problems with them crashing into each other and breaking unless I fail to reduce the temperature after the rolling boil starts.  I've cooked from 1 to 12 at a time.
 
and start in cold water.  if you drop them into boiling water they will likely crack.

HI Susan - the method you described is the "foolproof" method!  Or at least that's what has worked for me.  Maybe you've got leprechaun problems.  Have your car keys been disappearing lately?

I generally prefer to use a fission reactor.  (Life-long aversion to anything that tastes like eggs.  Not enough therapy in the world to overcome this.) 

I'm normally out of the building whenever eggs are being cooked or eaten.  Everyone is happier that way.