To Russell's point, I prefer my leprechauns deep-fried, wrapped in becan.

Beagle


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.

This is exactly how I do it.  Perfect everytime.

James has it spot on, and I have been doing hard boiled eggs regularly for salads for over 20 years.

Start in cold water, boil for 10 minutes, then, and most importantly, transfer then to cold water for at least another 10 minutes, makes sure the recepticle they are in is large enough or the eggs will reheat the water on their own. I make sure I do them in really good time (sometimes even the night before) and put them in the fridge still with the shells on. When you take them from the fridge the shells come off so easily you can do it with one hand !

Cheers

Garry

The Kiosk Project


James has it spot on, and I have been doing hard boiled eggs regularly for salads for over 20 years.

Start in cold water, boil for 10 minutes, then, and most importantly, transfer then to cold water for at least another 10 minutes, makes sure the recepticle they are in is large enough or the eggs will reheat the water on their own. I make sure I do them in really good time (sometimes even the night before) and put them in the fridge still with the shells on. When you take them from the fridge the shells come off so easily you can do it with one hand !

Cheers

Garry

I'm going to try this first since it's the most different from what I tried last.

Thanks again, everyone-

-Susan

Here's the right way to peel them.

http://www.youtube.com/watch?v=Dut1b--AgLM

I put mine (large or jumbo) in warm water, bring to a boil with a little bit of salt, cover tightly and remove from heat for 25 minutes, then submerge in running cold water for about three minutes. This fully cooks the yolk without overcooking it and they peel easily.

marcos69


Here's the right way to peel them.

http://www.youtube.com/watch?v=Dut1b--AgLM

You know, I've seen that and I even tried it. Do I need to say it didn't work out so well (for me)?

I saw enough similar to think it actually might work, though -- i.e., I don't think it's a joke?

-Susan

gustabo


I put mine (large or jumbo) in warm water, bring to a boil with a little bit of salt, cover tightly and remove from heat for 25 minutes, then submerge in running cold water for about three minutes. This fully cooks the yolk without overcooking it and they peel easily.

That's close to what I did, but leaves them in a little longer. I'll try that, too, starting with warm water.

Thanks-

-Susan

 
My method is much the same as James's.
 
But I always add a little vinegar to the water too (as well as salt). My dear ol' Grandma always said to add the vinegar in case the egg cracked - she reckoned it helped to 'set' the leak!
 
As well, she always used to break a matchstick in half and put the 'headless' bit in the water - she said it stopped the eggs from cracking in the first place.

Not being a cook...I can do bacon and eggs in a pan.... eggs in the shell....

I recall my Mom putting them into boiling water for 3 minutes for soft boiled... my dad used to like them runny in a bowl with salt & pepper... they are quite tasty that way. Since I have chickens and get fresh eggs, and know what my chickens are fed. I don't mind the soft boiled or over easy kind.....

I found this page that might help you.  How to cook eggs, from someone who might actually know.