Hard Cooked Eggs from Cooks Country (chicken, boiled, pot, pan)

[no kudzu]

Anybody ever try this?

Hard-Cooked Eggs - Recipe | Cook’s Country - Recipes That Work

[nmnita]

Originally Posted by no kudzu

Anybody ever try this?

Hard-Cooked Eggs - Recipe | Cook’s Country - Recipes That Work

This is why you will see them called hard cooked sometimes and hard boiled others. I have tried them both ways, it seems the real secret is getting them into the ice water quickly, not whether you actually boil them or just bring the water to a boil and turn them off. I do keep them in the water a little longer. Some people will say 5 min, some 10 and others 15. If I am not boiling them, I will let them sit for about 15 min in the water.

[cowdog]

I agree with nmnita.

I think the green and smell (and hard to shell) comes with letting them cool down while hot. No matter how long I boil them I always do this;

1. Have a quart jar filled with ice, then filled with water
2. From boiling the eggs and pan go into the sink with cold water already running
3. Pour the quart jar of ice water into the pan ASAP

There is never any green or smell no matter how long I boiled them and they shell very easy. Now I don't know why this works. I just know it works for me and I like to boil mine 10 to 15 mins. So it would seem to me it's the cooling period that makes the difference, but I'm not sure. I just know from my experience I want to cool them as fast as possible.

[Happy in Wyoming]

Here's how I do it.

First I prick little holes in the base using a device that's a combination egg slicer and pricker. This prevents eggs rom cracking. Then I heat the water to boiling and the place the eggs in it. At my altitude, 5500', it takes 11-12 minutes to get a rather soft hard-boiled egg. At sea level two minutes less should be about right. Then I take the pot of eggs and place it under a stream of water to bring the temperature down. and finally fill the pot with ice. When it's cold enough I shell the eggs easily and use them for deviled eggs or egg salad. I have no problems with green yolks or with the shelling.

I learned about pricking the eggs on a c-d thread a few years ago and that made it perfect.

[jasper12]

Ha, I tried that method a few weeks ago...and ended up with eggs still raw in the yolk. Completely annoyed me too, I had to throw them out, and start fresh. Maybe it is an elevation thing...did not think about that...I am not sure what my elevation is, but it is pretty high, I live in the mountians.

So, I just did it the same way I normally do..cold water, added eggs, boiled them for about ten minutes. Put them in ice water bath, they turned out great.

[nmnita]

Originally Posted by Happy in Wyoming

Here's how I do it.

First I prick little holes in the base using a device that's a combination egg slicer and pricker. This prevents eggs rom cracking. Then I heat the water to boiling and the place the eggs in it. At my altitude, 5500', it takes 11-12 minutes to get a rather soft hard-boiled egg. At sea level two minutes less should be about right. Then I take the pot of eggs and place it under a stream of water to bring the temperature down. and finally fill the pot with ice. When it's cold enough I shell the eggs easily and use them for deviled eggs or egg salad. I have no problems with green yolks or with the shelling.

I learned about pricking the eggs on a c-d thread a few years ago and that made it perfect.

I have never done the pricking and probably wouldn't but it is an interesting idea...I wonder how many others do this? Even majoring in foods and nutrition I never heard of this. Of course we won't talk about how many years ago I was in college, probably longer than most of you have been alive...

[Cavaturaccioli]

Legendary TV Chef Jacques Pepin says to do it this way and it works perfectly for me.

Prick the eggs on the bottom (wider) end with a push pin, place the eggs in boiling water for exactly ten minutes, shock them in ice water, peel and enjoy.

[Gandalara]

Originally Posted by nmnita

I do keep them in the water a little longer. Some people will say 5 min, some 10 and others 15. If I am not boiling them, I will let them sit for about 15 min in the water.

Depends on what size.
In the CA Egg Commission recipes, they recommended
9 minutes for medium
12 minutes for large
15 minutes for extra large.

Certain times of the year I get jumbos with double yolks from a near-by ranch - I let those eggs sit in the water for 20 to 25 minutes. Humongous deviled eggs - I always feel sorry for the chicken

[nmnita]

Originally Posted by Gandalara

Depends on what size.
In the CA Egg Commission recipes, they recommended
9 minutes for medium
12 minutes for large
15 minutes for extra large.

Certain times of the year I get jumbos with double yolks from a near-by ranch - I let those eggs sit in the water for 20 to 25 minutes.the umongous deviled eggs - I always feel sorry for the chicken

I am smiling at your comment because I say the same thing: we get our eggs,free range from the "egg lady" We don't get double yokes, which surprises me, but the size of some of those eggs, poor little hen. Then there are the ones that are long and pointed at both ends, wonder about them as well? We pay $2 a dozen, they are always freshly laid, in fact sometimes she hasn't had time to completely clean them. They will come in all sizes, she charges the same, just fills the carton and we take what we get. Rarely are they too small....sometimes they are so big the lid to the carton won't close.

[glamatomic]

This is how I've always made hard boiled eggs- but I usually cook about 5 or 6 in a large pot- and leave them in for 12 minutes once removing them from the heat!

Enjoy them