How do you hard boil eggs?!
How do you hard boil eggs?
I have tried dozens of recipes and I still end up with the green tint on the edges. Covered...uncovered...cool down quickley after boiling....allow a slow cool down...salted....unsalted...fe... at a time...layered..room temperture...cold..brown.. white...etc. You name it. I've tried it. Any suggestions?
Answers:
I saw on the Martha Stewart Show once, that you're supposed to put the eggs in a pot and cover them with cold water, bring it to a boil and turn the stove off and cover pot with lid for about 13 minutes. then run them under cold water and peel away. i tried it that way and it worked. good luck.
Wow, I never heard of so much trouble.
I take my cold eggs, put them in the water and turn it on med high. After it boils I leave them maybe 8-10 minutes. Run cold water over them and eat.
No green ever.
Oh my gosh.
Only boil them for about 6 or seven minutes. Any longer will cause the tinting. I personally cannot stand over cooked boiled eggs. Just put them in the water, uncovered, after boiling place ice cubes in the water. This makes it easy for the shell to come off.
I've always done one layer, uncovered, unsalted, with a slow cool down. It's always worked for me.
Place the eggs in cold water & add about a teaspoon of salt then the shells won't crack. Bring to the boil, then simmer for 10 min.
Run under cold water. Add a couple of ice-cubes & let cool for about 10 mins. The shells come off easily & there's never any green.
If they are green, they are overcooked. Put eggs in room temperature water in saucepan. Turn on heat. From the moment the water begins a full boil with big bubbles, start timing 8 minutes. When 8 minutes are up, just take out of water.
fill a pot with water add the eggs and put on high for about 20-30 minutes...take the eggs out and get a cup and place the eggs in the cup...let stand in the cold water in the cup for about 2 minutes...then peel...should be damn near perfect....
i spent 2 years with a friend, experimenting
we found the perfect process...
eggs in pot
pin prick the wide end (for pressure reasons)
add cold water
place on stove
(if electric, make sure it's already hot)
bring to a boil
then turn heat down to a slow boil
and time for 12 minutes
(less for softer yolk, longer for firmer)
cool immediately
if you store in the fridge, keep them in a dish of water
moisture keeps the shells soft
(you know how it sux when the shell cracks and sticks)
try poking a hole in the bottom or big end of the egg with a needle before boiling it we learned how to do this in food science at school and also put the eggs in the water when you fill the pan up so the eggs and water are the same temp.also don't over cook the eggs this could help also only boil them for about 20 min or less depending on how many there are.Give this a try and let me know if it helps.
there not soposed to be green! all u do it take some cold eggs and boil them over the stove then take them out and lay them on a falt surface for 5-10 min then rince them off with cold water to cool and then eat and enjoy!!!!
You want to gently simmer the eggs. If it's a hard boil, it will make them tough - and if cooked long enough - it will make them green. Not to mention they could bounce around and break. I simmer my eggs for about 20 minutes in salted water (salt helps draw water through the pores of the shell making it easy to peel), then rinse in cold water to stop the cooking process and make them cool enough to handle.
Start with cold water enough to completely cover your eggs single layer, by an inch or so, bring to a full rolling boil, take off the heat cover with a tight fitting lid to hold the heat, set timer for 18 minutes, drain and cover with cold water for a few minutes to stop the cooking process, peel and enjoy, this works for me everytime.
Alright .....this is a sure-fire. Place eggs in cool water and make sure they are covered. Adding salt is an absolute necessity, as it enables the film underneath the shell to adhere, allowing for an easy peel-off. Once they begin to boil, remove from heat, and cover for about 10 minutes. Drain, and run under cold water, then let cool.