Perfect hard boiled eggs

[Swamp Donkey]

Vinegar is acidic and will help soften the shell.

And my eggs should be 3/4 pickled by the time I pull em outa the boiling pot. :-laf

 

[HoleshotHolset]

Perhaps now is the time to discuss the actual pickling process and ingredients.



The only way I've had pickled eggs were the type you make after you get done with a jar of pickled beets... can't get more simple than that. They're tasty too...



Matt

 

[ThrottleJockey]

Put a little salt in the water. Bring the eggs up to a boil. when they start to boil, turn off the heat. When the water is cool to the touch, the eggs are perfectly boiled.

 

[Todd T]

dont put too many eggs in the pot at once and you have to add salt to the water and as soon as they are done rinse them in cold water. this creates steam inside the shell and releases the shell easier.



To crack them use the large end of the egg and tap it on the counter first. there is always air trapped in an egg after hard boiling. the small end will sink while cooking and the air bubble 99% of the time is in the large end of the egg. when you slap it on the counter it forces that air around the shell and makes the shell let go better.



the key to this is not crowding them in the pan when you are cooking them they need to float and settle freely.

 

[tp0d]

Put a little salt in the water. Bring the eggs up to a boil. when they start to boil, turn off the heat. When the water is cool to the touch, the eggs are perfectly boiled.

Seriously? hmmm thats a different approach. . Do you have to have a certain volume of water to maintain heat mass... hmm i would think so. . but a slow cook would definetly make a better egg. . gonna have to try that one. I too am a pickled egg fan, I arm myself for plumbing school at nite. we have rippin contests heh



the vinegar tip does work, I use it all the time... bout 1/2cup is all thats needed in a regular pot of 4-6 eggs. .



-j

 

[HoleshotHolset]

I've found the key to perfect hard boiled eggs!



About a week ago I spotted some eggs in the fridge that had been in there just under a week. That's how it all started... from there it was all good.



I'll cut to the chase... here's my recipe for success:

1. Poke a very small hole into the large end of the egg... I used a meat thermometer.
   
2. Place the eggs into a pot and fill it with tap water until the eggs are underwater by 1/2" or so
   
3. Pour about 1 cup of white vinegar into the water
   
4. Cover the pot with a lid
   
5. Bring the water to a rapid boil
   
6. Shut the heat off
   
7. Let 'em stand on the cooling down burner (mine's electric) for 8 minutes
   
8. Dump out the hot water and fill up the pot with COLD tap water
   
9. Leave the huevos sit in the cold bath for a few minutes
   
10. Dump the cold water
    
11. Roll the cool egg on a paper towel to crack the shell
    

When finished peeling... take a good bite into one. The egg white will be cooked to perfection, the yolk will NOT be discolored in any way and you'll be amazed at how easy they are to peel.



Here's why...

1. The pinhole in the shell allows the sulphur to escape from the egg... helping to get rid of that unpleasant smell AND the discolored yolk.
   
2. The cooking process allows the egg to slowly cook under moderate heat... not a full rapid boil for 8-10 minutes like some recipes suggest.
   
3. The vinegar softens the shell and allows for easy peeling.
   

Honestly, I have never seen nor tasted more perfect hard boiled eggs. I tried this more as an experiment to test what I considered to be the best suggestions I researched online for cooking hard boiled eggs.



Enjoy!



Matt

 

[Carlsummers]

Older eggs do peel better... . place eggs in pot... no water... allow to raise to room temp... . add cold tap water, heat to a boil (or as the English say,"bring to the bubble")... . reduce heat to simmer for approx 20 minutes... turn off heat remove from burner... slowly add cool water... allow to set until eggs are approx room temp. peel.....

 

[Mike Ellis]

When I was a kid occasionally a hard-boiled egg would find its way into my lunch when we would go hunting, not one of my favorite foods by any means. Hands-down the best way to deal with them is as follows:



- Carefully place egg on top of fence post

- Back off about 40 yards

- Blast egg to smithereens with high-velocity . 22 LR hollowpoint, . 30-30, or whatever else you have handy

- Let varmints clean up the scraps

 

[TORQUE THIS]

I don't care for hard boiled eggs much either... however a big ole' spoon of corse ground horseradish makes it all better! (and a beer)...

 

[Swamp Donkey]

Matt,





The "Small" hole in the end of the egg is how big? Just give it a quick jab with a needle? My meat thermometer would destroy an egg. LOL I would assume the hole should be as small as possible. I have tried a few of the ideas an here but still was not getting the results I wanted. When I put in vinegar in one of my batches of eggs, I had over 2 dozen eggs in one pot and anly put in about 2 tablespoons of vinegar. More vinegar and holes in the eggshells. Cooking is very complicated for me... ... ...

 

[tractorface]

I don't get it, I have been eating HB eggs all week and have not had an ounce of trouble peeling them. I simply let them boil for exactly 15 minutes and then immediately run them under cold water for a minute or so. Perfect every time. I have found it takes 5 minutes for water to boil on our electric stove so 20 minutes start to finish with no holes or anything.

 

[HoleshotHolset]

The hole I've been poking is about 1/32"-1/16" in diameter... supposedly, this allows the sulphur to escape and eliminate the discolored yolk. Whatever I'm doing, it works...



As for the vinegar... I use about 1/2-1 cup for 3 eggs.



No matter what, I'm determined to get SD on the path of righteous hard boiled eggs.



Matt

 

[Kissfan113]

put some salt in the water, it will help the shell peel off really easy, at least it works for me.

Kevin

 

[Swamp Donkey]

We are making some progress! The last batch I boiled up was pretty promising. I used a thumbtack to poke holes in the big end of the eggs, which were pretty fresh. I then brought them to a rolling boil and then turned them off and let them stand for 20 minutes. Then put them in a cold soak of water. They were light years better than what I am used to. Had about 3 dozen in a gallon or 2 of water. No vinegar, just for the simple fact that there was none out here in camp! Maybe overcrowded the eggs while cooking, but they were still very peelable. Not perfect but getting there. The quest continues... ... .

 

[HoleshotHolset]

SD: I'm glad to see that you're making some progress. I think that salt or vinegar will do the same thing... make the shells a bit softer.



How'd the pinhole work for getting rid of the green tinted yolk?



Matt

 

[Swamp Donkey]

They yolks ended up being kinda grey. I don't eat the yolks that often anyways. Will try some salt and vinegar chips in the next batch...

 

[HoleshotHolset]

We'll get it right eventually...



Matt

 

[Swamp Donkey]

UPDATE!!!





I have been having various amounts of luck with my hard boiling of eggs. Although by luck I might have found something out. I left some hardboiled eggs in the fridge for about 4 days. These ones peeled with just a few flicks of the thumbs. Compared to what I am used to I might try that again.

 

[CSnyder]

SD now you have to step the egg process up by peeling the eggs, cut them in pefect halves and scrape the yoke out, do this to a dozen eggs, then you mix the yoke with miracle whip and mustard of choice and whip it together and then spoon it back into the egg whites and sprinkle with paprika. These make awesome gas formation! 3 or 4 halves and 15 minutes equals a clear the room fast movement! Would you like pics of a finished product? Im craving some now after the reading here. :-laf

 

[Swamp Donkey]

I know exactly what you are talking about. We always have them like that around Christmas, Easter, Thanksgiving etc. Call em Deviled eggs. I can eat about 10 of em before they even hit the dinner table just walking by and poppin in my mouth.