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Bring a pot of water to boiling, then once boiling put eggs in for 6.5 minutes, then put in cold water.
Will give me perfect eggs every time that look like the first image
In my opinion Kenji Lopez-Alt wrote the definitive set of instructions for this: https://www.seriouseats.com/the-secrets-to-peeling-hard-boil... I won’t summarize it here, but it’s worth a read if you like to feel very in control of your egg cooking outcomes.
Personally I do the steamer pot method. It's way easier.
Slightly easier in the UK/EU as we don't have to keep our eggs in the fridge. Bring a pot of water to boiling, then once boiling put eggs in for 6.5 minutes, then put in cold water. Will give me perfect eggs every time that look like the first image
Slightly easier in the UK/EU as we don't have to keep our eggs in the fridge. Bring a pot of water to boiling, then once boiling put eggs in for 6.5 minutes, then put in cold water. Will give me perfect eggs every time that look like the first image
Dont they crack when you put room temp eggs directly into boiling water
I struggled with peeling hard-boiled eggs literally all my life until I finally realized what the problem had been right along. If eggs are stored below a certain temperature, which I estimate at 38F though I have only used consumer-grade thermometers, they will not peel. And this applies both before and after cooking. Since I learned this, and adjusted my cold storage accordingly, I have had no problems, except occa…
Sous vide is also a great way to dial in your perfect temp/goey-ness (or not) if you have some time to experiment to find that.
Also, baking soda in the water helps, so I agree with the article on that. Personally 11-13 minutes is much too dry IMHO. I’m a 7-8 minute egg guy.
I just boil some water and use the steamer basket to cook them for 12 minutes then put them directly into cold icy water. Perfectly hard-boiled and easy to peel.
Boil your eggs by steaming them for excellent results based purely on timer and no need to use anything to cook with other than water since the temperature of steam is extremely consistent. This works very well for results ranging anywhere from barely soft-boiled to quite hard-boiled. Of course, after removing from steaming basket, you'll still need the normal cold shock techniques for removing the shell.