I like the steaming method. I have better results with that procedure than with boiling.
I have not had an icemaker for a couple of years now. I do not find ice water necessary. I have a bowl of tap water ready, lower the eggs into it and run the tap steadily to change out the water in the bowl.
As far as peeling, I start within a couple of minutes, when the eggs are cool enough to handle. I crack the shell all the way around the equator, producing very small pieces/sections. You can do more than that but I find it’s not necessary. Then I peel under running water. Not necessarily full blast faucet but more than just a trickle. It’s the membrane underneath the shell that has to be loosened and let go of the egg, not the shell by itself, and the stream of running water plus multiple cracks in the shell promote water getting in and under the membrane. Hold the point that you’re working on right under the faucet, not just close by to rinse away any part of the shell you manage to get loose.
Usually proceeds very quickly. I have very few problems with the membrane/shell not easily letting go of the egg and haven’t produced a green ring in a long time.
Full disclosure: I usually only produce 4-6 eggs at a time. I like hard boiled eggs but I don’t want to eat them everyday! Also I’m going for a set but not hard yolk for most uses, a more pillowy, somewhat spongy/fluffy, marshmellowy texture most of the time so I’m pulling the eggs a little early as the timer goes.
I think I’m drawn to steaming partly because it uses less water. I save the cup or so of water from steaming for plants. Here in California I think hard about running water, but I see how it makes sense.
These two peeled pretty nicely. I was arguing when I peeled the second one, and the egg could tell.
I haven’t cut into both of them yet but the yolk seems soft, which is what I wanted. The various egg trials never seem to address a “warm, fudgy yolk” in a chilled “boiled” egg. I don’t know that I want to eat it cold, but is letting it come to room temp okay?
Here’s the second one. I’d call this a no longer warm, but liquid yolk. Just shy of @Respectfully_Declined on May 25th. Yours were nice!
My technique is bringing a pot of water to boil, slipping in the eggs (usually directly from the fridge), putting on the lid and bringing back to a simmer. As soon as I see the water moving I turn off the burner and start the timer: about 14 minutes for eggs taken from fridge, 11-12 minutes if eggs started at room temp.
When the time’s up I drain the cooking water into a heatproof bowl (to be dumped on plants later) and add cold water to cooking pot to cover eggs. When cool enough to handle I start to peel.
One at a time I take out an egg, crack it all around, and then I submerge it back in the pot with the other eggs/water and peel it underwater. Starting at the rounded end and making sure I’ve gotten under the membrane seems to make all the difference.
Yes, varied number of eggs and cook time the same (based on whether room temp or pulled out of the fridge - also how “cooked” I want the yolks).
It’s not perfect (if you look at the shells in the pan you can see a bit of egg white and yolk), but better than 90% end up peeling unblemished, it seems.
And if anyone is interested in an Instant Pot steaming method. I steam on low pressure for 4 minutes. This is a combination of eggs and potatoes for potato salad.
I was wondering as I posted my running water method above if anyone was going to take exception. Fair enough @shrinkrap and @ElsieDee. I haven’t started thinking about that but will have to. Much of Texas is under Extreme Drought conditions now; not where I live but not far off and its undoubtedly going to get here sooner than later.
I remember the catastrophic drought of a decade ago when wildfires north of Houston and up at Bastrop had water trucks at a premium. I was rinsing fruits and vegetables and plates, etc. under a trickle catching the water in a big bowl, emptying it into a bucket on the floor and taking it outside to throw under a tree.
I like ElsieDee’s method. Anything that gives water some time to seep under the membrane is probably a plus.
I only recently started using a potato masher to make egg salad after reading about it in a thread on eG. I’m sure I had heard about using a pastry cutter but never adopted the practice. I’ve been making egg salad like it’s going out of style recently.
Well, hello guys!
I have a question that I would love to hear your opinion on. But first things first.
I have cooked 5-minute eggs, 6-minute eggs, 7-minute eggs…etc…
There are different eggs for different applications. Some of them you want to be spreadable on the toast, and some of them you want to become a sauce once you break them. You would like to get a pliable egg yolk out of some of them or cook egg yolk enough to be able to emulsify your dressing without adding oil. All need different timing, technique, and perfection in a way.
Now: peeling your boiled eggs. Let me try to remember all the tricks and myths: add baking soda to your water before it boils, add baking soda to your water after it boils, add salt, add baking powder, and add 1 tablespoon of vinegar…I can go on forever…
The truth is: nothing is guaranteed. The best you can do is put your eggs in an ice bath after they are cooked. Colder is better. I have worked with a local farm for many years. The eggs I was getting from them were unbelievable. Put them in cold water without overcrowding. Bring them to the boil. Cover, take of the heat. Leave them for 12 minutes. Straight into my ice bath. Day after day, week after week, year after year. Same result. Now… the same technique with the eggs from Stop and Shop, Shaws, Market Basket, “you name it”… Never the same result. Sometimes better, sometimes worse, but never consistent. So I don’t think there is a reason to get upset when your eggs are being stubborn. We don’t know where they come from and how they were handled beforehand. I have had pretty good success steaming them in my Instant Pot. But sometimes it’s too much work to set it up and clean after just for the eggs.
Now finally my question( sorry got distracted):
Perfect Hard-Boiled Egg! What do you use it for and why do you need it to be perfect? If the only way you recognize that it is overcooked is a thin green layer around the yolk, does it really matter? (I’m not talking about overcooking by 10 minutes)
*deviled eggs?- doesn’t matter. Pureed with mayo. Wouldnt taste the difference.
Egg salad, pasta salad, potato salad,…- same idea. Chopped and mixed with other things. Nobody would be able to tell if your egg was perfectly hard-boiled.
The only time you need a perfect hard-boiled egg is for salad bowls. Kenji’s method is great for that.
For those with Instant Pot here is my technique:
Steam rack
1 cup water
eggs
8 minutes high pressure. Quick-release. Ice bath.
12 minutes low pressure. Quick-release. Ice bath.
But my point is: we are all busy in everyday life. We need to make money, feed our families and friends (sometimes) and worry about many other things. There is no need to chase a dream of “The Perfect Hard-Boiled Egg”. Cook with love and have fun! At least that’s my recipe for perfect seasoning.
I like the whites to be “perfect” (or at least relatively so, with a relatively even thickness all around, that can support the filling) when stuffing them for deviled eggs. I’m not sure what “salad bowls” refer to but I’m thinking about it.
I think my favorite Kenji quote from the NYT version ( there were others) is this;
"Even with evidence, I don’t expect everyone to adopt the steaming technique, and that’s fine. If you’ve got a method that works for you, stick with it (even if it’s the Instant Pot).
Science can deepen your understanding of the interaction between heat and molecules, between taste and pleasure. It can undoubtedly make you a better cook. But there is far more to cooking than the pure science of the craft. I’m not here to tell you how to cook or to try and change your traditions and habits; my only job is to show you the data, demonstrate the science and deliver a tasty recipe or two.
Whether you use that information to change your everyday cooking, or perhaps just to volunteer unsolicited cooking tips to a perfectly capable brunch host, ( …emphasis mine) I hope you find something useful."
And yes, I know whether this is "science " is debatable.
Thank you for your response! Great quote!
I have heard of flipping the eggs in the carton a few hours before boiling them to get centered egg yolk. What works for me is bringing the eggs to room temperature before cooking. I don’t like cooking them straight from the fridge/ cooler/walk-in.
That looks good! What’s in there? I see potatoes, “perfect boiled eggs” (smile), dill ( or fennel fronds?) basil, peas? I can imagine some fish, maybe a Salade Niçoise as well. Nice!
…emphasis mine) I hope you find something useful."
