Page 1 of 3 123 LastLast
Results 1 to 10 of 21

Thread: Perfect Hard Boiled Eggs

  1. #1
    TVWBB Emerald Member Shawn W's Avatar
    Join Date
    May 2004
    Location
    Calgary, Alberta, Canada
    Posts
    3,223
    With the current interest in smoking HB eggs, thought I'd share the 12 minute method Mama taught me for any of you who may dread prepping HB eggs. I know I used to until a couple of years ago when I learned this way.

    The yolks are never grey and peeling is a breeze. Little to no wasted egg using this method:


    Place eggs in a pot in enough COLD water to completely cover.

    Turn burner on high. When pot begins to boil, remove from heat and cover for 12 minutes.

    When the 12 minutes are up, run eggs under cold tap water until eggs are completely cool. Peel immediately.

  2. #2
    TVWBB Member
    Join Date
    May 2004
    Location
    New Jersey
    Posts
    54
    Shawn,

    I started doing them this way recently and you're right - they come out perfect every time!

    I was also told that adding a little salt to the water will make the shells peel off more easily.

    Mark

  3. #3
    TVWBB Emerald Member Shawn W's Avatar
    Join Date
    May 2004
    Location
    Calgary, Alberta, Canada
    Posts
    3,223
    I'll have to try a little salt, thanks Mark

  4. #4
    TVWBB Olympian
    Join Date
    Jul 2002
    Location
    Lancaster, Pa
    Posts
    8,794
    The more salt the easier they peel. I put about 2 tablespoons of seasalt in the water. Hope this helps.
    "When I die, I'll donate my body to science too see how big my smoke ring is "
    Lump, It's what I'm cooking over. Chris A, Thanks for letting me play here.

  5. #5
    TVWBB All-Star
    Join Date
    Nov 2001
    Location
    Tucson, AZ
    Posts
    1,163
    I've been using this method since CI published it. I find for quick cooling, to dump out the hot water and replace with cold tap, then top with ice. Thanks for the tip on the salt.
    Jane

    ...and what do YOU smoke?

    Weber Mastertouch 22", Weber Performer (Stainless) Touch 'N Go, WSM, Weber Genesis Silver A, Smokey Joe

  6. #6
    TVWBB Diamond Member
    Join Date
    Jan 2005
    Location
    Charlotte, NC
    Posts
    3,555
    This weekend an author of a James beard winning Egg cookbook advised using this same method. Must work well.
    Peach Kissed Q

  7. #7
    TVWBB Gold Member
    Join Date
    Aug 2001
    Location
    Atlanta GA (Sandy Springs)
    Posts
    2,947
    Right on, Bryan and Jane - 10 minutes works best for me (in a heavy pot), and it's best to use older eggs rather than fresh ones.

    But I can't resist adding this version to the list for the reaction:

    HARD-COOKED EGGS IN THE PRESSURE COOKER

    18 eggs will fit in a 4-quart pressure cooker; if cooking more, use a 6- or 8-quart cooker.

    It is not recommended to use an electric pressure cooker to hard-cook eggs.

    1. PLACE EGGS in the steamer basket or on the trivet and cover completely with cold water by 1 inch. [6/23/08: Since I posted this I cooked 18 large eggs in a 4-quart cooker. Four or five eggs in the top layer were only 3/4 covered with water. They turned out just fine.]

    2. COOK at high pressure for 3 1/2 minutes
    ....QUICK-RELEASE. Use the cold water quick-release method.

    3. COOL EGGS in ICE water, then crack and peel from the round end. Even better, roll the egg under the palm of your hand on the counter to crumble the shell around the egg and admit air under it to loosen it further.

    ~~~~~~

    These peel very easily every time, even after several days in the refrigerator, and the yolks have no green rings, even with fresh eggs. After you crinkle the shells by rolling them on the counter, they often come off in one sheet.

    Don't knock it until you try it.
    Rita

    This is the only way I hard-cook eggs any more. In the last 6 months I've only had one egg to crack a little during cooking.

    Edit 6/24/08: Changed cooking time from 4 1/2 to 3 1/2 minutes. Added info on 18-egg cook.

  8. #8
    TVWBB Pro
    Join Date
    Jul 2001
    Location
    Victoria, TX
    Posts
    751
    I think that it was Julia who did the 12 minute thing. It turns out it was 11 minutes+1 minute
    per egg. Been using it for about 25 years and it hasn't failed yet.
    Pat Barnes

  9. #9
    TVWBB All-Star
    Join Date
    Nov 2001
    Location
    Tucson, AZ
    Posts
    1,163
    I made two dozen ham and horseradish stuffed eggs yesterday for an event. They peeled like a dream.
    Jane

    ...and what do YOU smoke?

    Weber Mastertouch 22", Weber Performer (Stainless) Touch 'N Go, WSM, Weber Genesis Silver A, Smokey Joe

  10. #10
    TVWBB Diamond Member
    Join Date
    Jan 2005
    Location
    Charlotte, NC
    Posts
    3,555
    Jane, that sounds wonderful...can you share?
    Thanks
    Peach Kissed Q

Page 1 of 3 123 LastLast

Similar Threads

  1. Boiled Peanuts
    By Gerry D. in forum Recipe Requests & Ingredient Questions
    Replies: 17
    Last Post: 04-27-2010, 05:41 PM
  2. You all were too hard on the charbroil
    By Davidd in forum Barbecuing
    Replies: 4
    Last Post: 08-06-2006, 07:27 AM
  3. Fresh Basil Boiled Eggs
    By Steve Petrone in forum Side Dish Recipes
    Replies: 0
    Last Post: 06-23-2005, 01:45 AM
  4. Boiled Eggs
    By Tony Weisse in forum Barbecuing
    Replies: 3
    Last Post: 09-22-2003, 03:45 AM
  5. BBQ - the hard way
    By Barry McCorkle in forum Barbecuing
    Replies: 0
    Last Post: 12-12-2000, 10:28 AM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •