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I have never been able to achieve the perfect boiled eggs myself, I like them with the yolk a little runny, I always end up with either very hard boiled or runny white, yuck, so some of us just never get it right, even though I have been boiling eggs for years. :D
My way:
Put eggs in a pot of cold water.
Put on burner.
Turn burner on Med or Hi . . . whatever will make water boil (stoves are always different)
When water is at a ROLLING BOIL, remove from heat and cover pot with lid.
Let the pot set for 17 minutes.
Immediately run COLD water over the eggs to stop them from cooking.
Peel & eat!
Perfect EVERY time!!!
LOL! Have we all gone totally bonkers - here we are on PT, discussing how to boil an egg. :rolleyes: :D
Btw, I forgot to say: When your egg has boiled for 8 min. (my method) pour cold water over it and leave it for a minute, then you can peel it. ;)
I read somewhere that it takes at least 9 minutes of boiling to kill the bad bacteria, which is why I let mine cook for at least 9 minutes .... and then, of course, I turn off the heat and promptly forget they're ready so they sit on the stove with the heat off until I remember I have eggs to eat! :rolleyes:
Hey were in general!!! SO thats ok!!! ;)Quote:
Originally Posted by Randi
Learned long ago from Mom and the Food network confirmed it...NEVER keep the eggs boiling for hard boiled eggs!:eek: Place the eggs in salted water and bring to a boil. As soon as the water begins to boil, remove the pot from the heat, cover and let "cook" for 17 minutes. Run them under cold water and thoroughly chill before peeling:D Mine turn out perfectly every time! From Julia Childs' cookbook!
1. Lay the eggs in the pan and add the amount of cold water specified. Set
over high heat and bring just to the boil; remove from heat, cover the pan,
and let sit exactly 17 minutes.
2. When the time is up, transfer the eggs to the bowl of ice cubes and
water. Chill for 2 minutes while bringing the cooking water to the boil
again. (This 2 minute chilling shrinks the body of the egg from the shell.)
3. Transfer the eggs (6 at a time only) to the boiling water, bring to the
boil again, and let boil for 10 seconds - this expands the shell from the
egg. Remove eggs, and place back into the ice water.
Chilling the eggs promptly after each step prevents that dark line from
forming. Chilled eggs are easier to peel, as well.
The peeled eggs will keep perfectly in the refrigerator, submerged in water
in an uncovered container, for 2 to 3 days.
ok i hate waiting for that long but if i do it on a weekend then i guess that will be ok.
Wow, I don't know there were that many ways to boil an egg either!
And I'm a veggie too! Yay for veggies! ^_^