Jennifer Murphy
Senior Cook
We like to have a few hard-boiled eggs in the frig for light snacks or just to add a little protein to a mostly-carb meal.
All my life I'd had a hard time getting them to peel easily. A couple of years ago, I purchased this egg steamer:
https://www.amazon.com/gp/product/B076SZPR76/
It works pretty well, but it is difficult to control the doneness. We like our eggs with the whites fully solid and the yolks just barely solid or a little runny.
A few months ago, I checked a few cooking websites about hard-boiled eggs. One site claimed that the perfect method was to get the water boiling and then add the eggs. It provided times for various levels of doneness. I have found that between 8 and 9 minutes is just right for us.
And if I put them in ice water right out of the boiling water, they peel easily most of the time. The only problem is that one or two eggs usually crack when I drop them in the boiling water. I've tried taking them out of the frig an hour or so ahead of time and soaking them in warm water for a few minutes, but some still crack and a few crack badly. The cracked eggs will sometimes leak into the water leaving a lopsided egg when peeled.
The steamer recommended poking a tiny hole on the fat end. That worked well in the steamer, but seem to make matters worse in the boiling water.
I was about to try the alternate method of putting the eggs in cold water, bringing it to a boil, and then removing it from the heat for a period of time.
So, is there a foolproof way to make eggs that peel easily and where I can control the doneness?
Thanks
All my life I'd had a hard time getting them to peel easily. A couple of years ago, I purchased this egg steamer:
https://www.amazon.com/gp/product/B076SZPR76/
It works pretty well, but it is difficult to control the doneness. We like our eggs with the whites fully solid and the yolks just barely solid or a little runny.
A few months ago, I checked a few cooking websites about hard-boiled eggs. One site claimed that the perfect method was to get the water boiling and then add the eggs. It provided times for various levels of doneness. I have found that between 8 and 9 minutes is just right for us.
And if I put them in ice water right out of the boiling water, they peel easily most of the time. The only problem is that one or two eggs usually crack when I drop them in the boiling water. I've tried taking them out of the frig an hour or so ahead of time and soaking them in warm water for a few minutes, but some still crack and a few crack badly. The cracked eggs will sometimes leak into the water leaving a lopsided egg when peeled.
The steamer recommended poking a tiny hole on the fat end. That worked well in the steamer, but seem to make matters worse in the boiling water.
I was about to try the alternate method of putting the eggs in cold water, bringing it to a boil, and then removing it from the heat for a period of time.
So, is there a foolproof way to make eggs that peel easily and where I can control the doneness?
Thanks