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How to Make Hard Boiled Eggs

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Delicious Hard Boiled Eggs

One of the easiest and finest edible delights in the world is the simply classical boiled egg. It only has 70 calories and is full of vitamins and a great source of protein. Many people used to be afraid to eat eggs due to the cholesterol found in the yolks of the egg. However, research has discovered that eggs raise the good cholesterol in our bodies as well.

There are many different ways to eat an egg, scrambled, in an omelet, fried or boiled. One of the easiest egg preparations is to boil them. Some people who don’t cook very well say, “I can’t even boil an egg,” which is a testament as to how simple it really is to boil an egg!

What you need for all the recipes below:

3 to 5 day old eggs that are at room temperature Water Pan w/lid

Recipe #1

  • Very carefully put the eggs you want to boil in a single layer in a saucepan. You can boil from one egg to twelve eggs with this process. Fully cover the eggs with about one inch of cold water above the eggs.
  • Put the pan on top of the stove, turn the heat on and wait for the water to reach a rolling boil. Once the water is at a rolling boil, cover the pan with a lid, take it off the burner and let it sit for fifteen to twenty minutes.
  • After the fifteen to twenty minutes, carefully dump the hot water out of the pan, using a colander would be helpful, be careful not to break the eggs. Gently put the eggs back in the pan, they will be hot be sure to use tongs or a potholder for the transfer.
  • Cover the eggs with cold water and let sit another fifteen to twenty minutes, carefully dump the water, again using the colander. You can now peel your eggs!
  • Crack the egg with the use of a hard surface such as a table or counter. Eggs have a space inside one end. This space is between the shell and the egg. Once you have cracked the egg, roll it gently in your hands to assist in loosening the shell. Start peeling the egg at the end that had the airspace. You will know which end it is because the airspace portion will sink in when you touch it. After removing the shell, you will then have a perfectly hard boiled egg.

Recipe #2

  • Put the uncooked eggs in the saucepan.
  • Fill the saucepan with cold water until it is one inch above the eggs.
  • Put the saucepan on top of the stove and turn the heat to medium. Wait for the water to begin boiling.
  • Turn the heat down to low.
  • Simmer the eggs for two or three minutes if you want a soft boiled eggs, or ten to fifteen minutes if you want hard boiled eggs.
  • Remove all the eggs using a slotted spoon or a ladle. You can let the eggs cool down slowly or to speed up the process run the eggs beneath cold water for a few minutes. Peel & eat!

Recipe #3

  • Gently put the uncooked eggs in a saucepan that is large enough to put the eggs in one layer along the bottom of the pan.
  • Cover the eggs with cold water that is about one inch above the eggs.
  • Heat the eggs over a high heat just until they start to boil.
  • Remove the pan of eggs from the burner and then cover the pan.
  • Leave the eggs in the pan of hot water for:

-18 minutes for an extra large egg -15 minutes for a large egg -12 minutes for a medium egg

  • Drain and serve warm, or you can cool them completely by running them beneath cold water or by putting them in a bowl of water and ice, then refrigerate them.

Recipe #4

This cooking method is known as coddling. It doesn’t make the white tough the way boiling does. This also assists in the peeling process because the cold water will create steam between the shell and the egg white that makes for easier removal of the shell.

  • Ensure that the eggs don’t have any cracks.
  • Don’t add salt to the water. The salt raises the water’s boiling point and makes the egg whites rubbery.
  • Be sure your eggs are at room temperature before beginning the cooking process. If the eggs have been in the refrigerator, you can warm them under hot tap water or sit them for 20 to 30 minutes at room temperature. This will make it less likely that the eggs will crack in the hot water.
  • Make sure your pot is the right size. The eggs need to be placed in a single layer and covered with cold water approximately one inch above the eggs.
  • Place the pot on the stove burner on high heat and bring the water to a rapid boil.
  • Immediately following the rapid boil, take the pot off the heat and cover the pot with a lid.
  • The time necessary to finish cooking the eggs will depend on the size of the eggs being cooked.

-Large eggs will cook for 17 minutes. -Jumbo eggs will cook for 20 minutes.

  • Remove the lid and drain the water off the eggs.
  • It is important to halt the cooking process, do this by transferring the eggs to a bowl of cold water and/or ice cubes once the cooking time has ended. This also aids in the removal of the shells, since a layer of steam will develop between the egg white and the shell.

  • The eggs need to cool for at least ten minutes in the cold water and then drain. Store the eggs in the refrigerator.

Easy Peeling of the Boiled Egg

Sometimes just peeling a hard boiled egg can be extremely difficult. Below you will find fast and simple tips to end your fear of peeling the egg. If you deliberately crack the shells on the eggs while they are still hot, it will make the shell separate from the egg while it is cooling. If you soak the eggs in cold water, it will assist in speeding up the cooling process.

Crack the egg’s shell at both ends by tapping it firmly on a hard surface. Crack one end, and then crack the other end. Be sure to crush the air bubble that is located in the egg’s wide end. Lay the egg on its side on the counter and then roll it forward one revolution. Make sure to place your palm on top of the egg firmly as you roll it forward.

If you immerse the egg in warm water, you will quickly be able to slip the whole shell off. Take a spoon and slide it in between the shell and the egg, pop the egg out. This does work quickly, but it can be tricky. Also, try not to cause any damage to the egg in the process.

hard boil an egg

Other Methods to Peel

Use a clean pin and puncture the egg’s shell at the end with the air pocket prior to boiling it. This process will release the air from the pocket and minimize the possibility of the egg cracking during the boiling process. Be sure to leave the egg’s membrane intact by only puncturing the shell.

Adding a little vinegar to the water will help make the peeling process easier.

It is easier to peel older eggs. Try not to boil eggs that you have just purchased. If an egg is just a couple days old, it will be nearly impossibleto peel. The white membrane is not mature enough, which causes the peeling difficulty on newer eggs. The eggs that are easiest to peel are generally no less than two weeks old. Eggs cooked slowly over a low heat will be very difficult to peel as well.


Avoid the green ring discoloration by not cooking your eggs too long at a very high temperature.This will happen because the iron from the yolk is reacting with the sulfur in the egg white. Heat causes this reaction to speed up, the longer the eggs cook, the better chance the eggs will be discolored. Some say that cooking the eggs in hot water as opposed to boiling water and then cooling them immediately will minimize this green ring.

Purchase and refrigerate the eggs you want to boil a week to ten days prior to hard-boiling them. This gives the eggs time to separate the shell from the membranes by taking in air. Eggs that have been hard boiled are very easy to peel directly after they have cooled. The egg contracts slightly within the shell while it is cooling.

Holding the egg beneath cold water while peeling the egg will assist in easing off the shell. It is nearly impossible to hard-boil eggs in altitudes that are above 10,000 feet. Testing eggs freshness is very simple. Place an egg gently in a clear bowl filled with water. If the egg lies down, it is fresh. If the egg stands up on one end it is time to boil it, however when the egg floats up to the top, throw it away.

One way to make sure an egg is hard boiled is once they have cooled spin them like a top. A quickly spinning egg that doesn’t fly off in one direction means that the egg is finished. Uncooked or undercooked eggs spin will be unsteady and wobbly.

Safety Precautions and Warnings

You should never put eggs that are still in their shells in the microwave. The steam will build up really quickly inside the egg and it will more than likely explode.

Eggs that are hard boiled and still in their shell can safely be refrigerated for up to one week. Refrigerating them in an egg carton will assist in the prevention of odor absorption. Eggs need to be consumed the day they are peeled.

Hard boiled eggs that have been peeled ahead of time can be safely stored in a bowl filled with cold water in the refrigerator for about a week. The water needs to be changed daily. You can also store the peeled eggs in a container that seals, covering the eggs with dampened paper towels instead of water.

Boiling Tips

When you are planning to use the hard boiled eggs to make some kind of egg salad, allow the peeled egg to dry for about 10 seconds. If not, there will be a thin layer of water that will not mix well with the mayonnaise.

Do not over boil the eggs. If the eggs are over boiled, the shell will break into tiny pieces and will be extremely difficult to peel. In addition, the shell’s interior could stick to the egg causing you to peel away pieces of the egg while peeling off the shell.

If you stack two or three layers of eggs on top of one another in a pan, they could cook unevenly. Be sure to use a rather large pan, and only cook two dozen eggs at once.Using too much water will throw off your timing because it will take too long to boil. Your eggs will be overcooked. Not enough water causes some eggs not to be in the water and they tend to be undercooked.

Egg Eating Suggestions

  • Put hard boiled eggs in your lunch and eat them as a quick and high protein snack.
  • Cut or slice the eggs into wedges for use in tossed salad.
  • Color the eggs and decorate them for Easter fun.
  • Avocado and Tomato Egg Salad is delicious on its own or in a sandwich.
  • Make classic Deviled Eggs for your next family gathering or party. Put the carton of the eggs you are going to use on its side in the refrigerator for one day. If you do this, the yolk will center itself and you won’t have any deviled eggs that are off center!

Length of Time for Various Boiled Eggs

The guide below is for the yolk of the eggs firmness according to the size of the eggs. The whites will all be firm when following this guide. The timing will begin following the removal of the eggs from the burner.

Medium Egg

  • Soft cooked yolk 3 minutes
  • Medium cooked yolk 5 minutes
  • Hard cooked yolk 12 minutes

Large Egg

  • Soft cooked yolk 4 to 5 minutes
  • Medium cooked yolk 6 minutes
  • Hard cooked yolk 17 minutes

Extra Large Egg

  • Soft cooked yolk 5 minutes
  • Medium cooked yolk 7 to 8 minutes
  • Hard cooked yolk 19 minutes
  • Boiled Eggs Consistency Differences

Soft Boiled Eggs

  • A soft boiled egg will have a firm white with a runny yolk.

Medium Boiled Eggs

  • A medium boiled egg will have a firm white with a somewhat firm yolk.

Hard Boiled Eggs

  • A hard boiled egg will have a firm white and a firm yolk.

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This page was last modified on 3 August 2013, at 17:58.
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