Comments on: Perfect Hard Boiled Eggs

By: Cyrvy Christina in Colorado

Cyrvy Christina in Colorado — Wed, 23 May 2012 15:37:23 +0000

@Amy, So maybe when I buy my eggs, wait a week and then boil some? Thanks! Haha

By: Amy

Amy — Mon, 21 May 2012 17:36:45 +0000

@Christina, I don't know why - I do know that fresh eggs are harder to peel than old eggs.

By: Christina

Christina — Wed, 16 May 2012 07:41:30 +0000

This is awesome! I wil try this next time. BUT one question, is it because I buymy eggs from walmart that I have such a HARD time peeling them?!?! I GET SO IRRITATED when it takes half the egg with the the shell pieces! So frustrating!!!

By: shalom

shalom — Fri, 02 Mar 2012 19:28:20 +0000

About soft boiled eggs – I eat them a lot because they require very little attention while cooking and they taste like an over-easy fried egg, but without the fat (butter can be added to the warm cooked egg if desired). I cover the eggs with cold tap water turn the heat on high and set a timer for 10 minutes. I experimented until I came up with that time.

For hard boiled eggs, my Home Ec teacher said to cover the eggs with cold water and cook on high. When the water starts boiling (just past the tiny bubbles) set a timer for 10 minutes. When done pour the hot water out and fill the pan with cold tap water. I have done this for many years and the eggs have always been done with no dark rings around the yolks. I think if the timer was set when the cooking started it would be around 17 minutes total – I haven’t tested this to be sure. She also said to always start eggs in cold not warm or hot water.

By: Stephanie

Stephanie — Tue, 28 Feb 2012 06:34:47 +0000

The way I was taught to center the yolk (again, good for pretty hard boiled eggs) is to shake each egg before boiling. Also, the older the egg, the better the hard boiled egg will turn out.