Making hard-cooked eggs

What is the best method? What delivers a delicious well-cooked egg that is easy to peel?

Here is an article in which the author discusses seven methods she tried and which one worked the best, as well as a couple of others that are almost as good.

The Kitchn

According to the author, this is the method that worked best, but there are a couple of others that I might try first, including Instant Pot and steaming.

Method: Boil Then Simmer

About This Method: In this Food Lab–tested approach from J. Kenji López-Alt, you bring a large pot (about three quarts) of water to a boil, lower in up to six eggs (I used six), boil for 30 seconds, and then cover, reduce the heat to low, and simmer for 11 minutes. The eggs then go into an ice water bath for 15 minutes before peeling. The claim is that starting the eggs in hot water helps prevent the whites from sticking to the shell, thus making peeling easier.

Total Time: 35 minutes

Results
The eggs were definitely easy to peel. Starting at the fat end, I was able to pick away at the shell and by the time I got to the “nose” of each egg, the shell typically came off in one big, rounded piece. The yolks were firm and very slightly jammy. And the whites — oh my, the whites — were so tender that their texture was almost indistinguishable from the yolks. 

My Takeaways: I was a little dubious about using 3 quarts of water for just 6 eggs, but López-Alt explains that this volume ensures that the timing and temperature are spot-on. And I’ll tell you, the texture of those eggs was just fantastic, so I’ll do this again and again. I might not use this for a big tray of deviled eggs (because I’d need to do multiple batches), but for any time that I want to spotlight the egg on its own, this will be my go-to method.

Rating: 10/10

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6 Responses to Making hard-cooked eggs

  1. czarina33 says:

    For years I have put eggs in cold water, bring to a boil, boil 5 minutes then turn off the heat and rest for 15, then dump out the hot water and replace it with cold. What I find these last few years is the eggs we getting easier to peel and come out pretty, but I have no idea why. If I were making them for presentations would try the proposed method, because I hate making ugly stuffed eggs. Oh well, I just have more to keep at home for me to eat later.

    Liked by 3 people

  2. Pa Hermit says:

    I remember egg timers. Three minutes (boiling) to drain the small hour-glass and it was soft boiled, turn it over for a six minute run in boiling water and ya got a hard boiled egg. I also note that fresh eggs were a helluva lot harder to peel than 3/4/5 day old eggs. Then we put them in an Easter dye for the basket! As A kid, I loved the various chocolate eggs, LOL! Memories!

    Liked by 3 people

  3. auscitizenmom says:

    I, for one, am thrilled to read this. I have always had trouble with boiled eggs and peeling them. So, I am definitely going to do this.

    Liked by 3 people

  4. weather257 says:

    Instant Pot 5-5-5!! You can buy double-decker egg holders for 14 eggs, but I only cook a dozen at a time and leave the holders near the pressure vent empty. Put 1 cup H2O and set cook time for 5 minutes (we’re at 4400 ft, so I cook 6 min). When done, let it sit for 5 more minutes then open and put the eggs into cold H2O with ice cubes in it for 5 minutes then out onto a dry towel. Dry them and set in fridge until they’re completely cold before putting iinto a sealed container. Very good high-protein snack as well as sandwiches, wraps and salads.

    Liked by 2 people

  5. auscitizenmom says:

    Stella, do you have an electric stove or a gas one? Of course, it will make a difference because it takes the eye on an electric stove a while to cool down.

    Liked by 1 person

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