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Old 07-14-2016, 04:04 PM
 
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I bring them to a rolling boil, covered. Turn off heat and leave covered for 15 minutes. Meanwhile, put a tray full of ice cubes in a metal bowl and fill with cold water, so it's nice and cold. Remove eggs with slotted spoon to ice water and leave them there at least until the ice is melted.

Older eggs peel more readily than fresher eggs.

I don't know whether this method is the accepted one, but it works for me.

Good luck!
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Old 07-14-2016, 04:51 PM
 
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Yep. Like the others said. My timings are a little different than others', and you may go through a bit of trial and error to get the right timing for yourself, but same general idea. I put them in lukewarm water, bring them to a rolling boil for a minute, cover, remove from the heat, and allow to sit for 14 minutes. Then I drop them into an ice bath.
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Old 07-14-2016, 05:05 PM
 
Location: The Hall of Justice
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Boiling water, add eggs, cover and turn off heat. Fourteen minutes.
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Old 07-14-2016, 05:14 PM
 
Location: Heart of Dixie
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There are countless ways to avoid the dreaded "grey ring." However, the common denominator in every successful method: don't overcook the egg.
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Old 07-15-2016, 04:06 AM
 
Location: Florida
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Rachel Ray method :

Eggs into pot of cold water just enough to cover the top. Turn on heat until the water boils then remove pot and let it stand for 5 minutes.

For salads after 5 minutes put the eggs in a ice bath.
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Old 07-15-2016, 04:27 AM
 
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Thanks

Dont have time to experiment until i make that salad on Saturday.
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Old 07-15-2016, 06:26 AM
 
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Quote:
Originally Posted by Bobdreamz View Post
Rachel Ray method :

Eggs into pot of cold water just enough to cover the top. Turn on heat until the water boils then remove pot and let it stand for 5 minutes.

For salads after 5 minutes put the eggs in a ice bath.
Actually, Rachel says 10 minutes. But IME, 10 minutes isn't quite enough. The yolks are still soft in the middle.
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Old 07-15-2016, 06:57 AM
 
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Quote:
Originally Posted by Bobdreamz View Post
Rachel Ray method :
Eggs into pot of cold water just enough to cover the top. Turn on heat until the water boils then remove pot and let it stand for 5 minutes.
For salads after 5 minutes put the eggs in a ice bath.
Quote:
Originally Posted by hertfordshire View Post
Actually, Rachel says 10 minutes. But IME, 10 minutes isn't quite enough. The yolks are still soft in the middle.
^^^
I found out many years ago from a PBS cooking show (forgot which one) which addressed the OP's
question. The chef/cook stressed to place the eggs in cold water and boil them to eliminate that
grey. Tried it after that and it worked. I also found that if you keep your eggs in the fridge, it
works better to bring them to room temperature before you boil them. I time the boil for 10
minutes once the heat goes on. Once they're cooked, I drain the hot water, then do a cold
rinse and let them sit in ice water.
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Old 07-15-2016, 07:18 AM
 
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im lazy . I go to costco. They sell 2x dozen hard boiled eggs for 8 dollars. They are perfect overtime and are peeled.
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Old 07-15-2016, 07:33 AM
 
Location: I am right here.
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The key to peeling hard-cooked eggs? Cook them right - StarTribune.com

A whole article was written on how to do this.

You can also steam eggs. Have not tried it, but sounds cool!
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