My egg problem

  1. Ok this is ridiculous...

    I can make just about ANYTHING, and I love cooking and do it religiously every night...

    but I can't hard boil a damn egg to save my life!!!:cursing:

    I don't know why it's so hard for me, but I have literally never, ever gotten it right. I love deviled eggs and egg salad, but I can never make them because I can't even get through the first step!!! :sweatdrop:

    Is there some special trick to it that I'm missing out on? I'm about 10 minutes from buying an electric egg cooker :sad:
     
  2. Hardboiled? I just boil the heck out of them. Someone once told me that 8 minutes was absolutely enough for hardboiled eggs, and I always wondered why I got runny yolks. Now I just boil them for 15 minutes. Perfect yellow yolks and wonderful egg salad.
     
  3. Place the eggs in cold water and put on the stove. Bring to a rolling boil and allow to boil for 14 or 15 minutes. Once time is up, promptly remove the eggs and place in a bowl with ice water. I have also heard that adding salt to the water makes them easier to peel.. not sure. The cold water bath is important and keeps them from the developing the dark ring around the yolks. Mine always come out perfect this way.
     
  4. I had never heard of it this way, but from Julia Child:

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    For 1-4 Eggs:
    1 to 4 Eggs
    2 quarts water -- * see note
    For 12 Eggs:
    12 Eggs
    3 1/2 quarts water -- * see note
    For 24 Eggs:
    24 Eggs
    6 quarts water -- * see note
    Special Equipment_________________________
    High (not wide) Saucepan with cover
    Bowl w/ice cubes & water (large enough to
    completely cover eggs)

    *note: water should cover the eggs by 1 inch, so use a tall pan, and limit
    cooking to 2 dozen eggs at a time.

    1. Lay the eggs in the pan and add the amount of cold water specified. Set
    over high heat and bring just to the boil; remove from heat, cover the pan,
    and let sit exactly 17 minutes.

    2. When the time is up, transfer the eggs to the bowl of ice cubes and
    water. Chill for 2 minutes while bringing the cooking water to the boil
    again. (This 2 minute chilling shrinks the body of the egg from the shell.)

    3. Transfer the eggs (6 at a time only) to the boiling water, bring to the
    boil again, and let boil for 10 seconds - this expands the shell from the
    egg. Remove eggs, and place back into the ice water.


    Chilling the eggs promptly after each step prevents that dark line from
    forming, and if time allows, leave the eggs in the ice water after the last
    step for 15 to 20 minutes. Chilled eggs are easier to peel, as well.

    The peeled eggs will keep perfectly in the refrigerator, submerged in water
    in an uncovered container, for 2 to 3 days.
     
  5. Wow...there's a lot to boil an egg......but my mom told me this years ago, and it seems to work for me. You don't need to boil the beejeezus out of eggs. Just bring them to a very light boil, turn the heat down, and time the eggs for abour 10 minutes. Perfect soft yellow yolks every time....for egg salad.
     

  6. I do the same...works great!!!
     
  7. thank you guys!!! I'll be trying out these tips soon! Julia Child's method is very...thorough :yes:
     
  8. I got this tip from Cooking Light:

    Place eggs in cold water, bring to a full boil, boil for 2-3 minutes, remove from heat and cover. Allow to sit for 15-20 minutes.

    I get perfect eggs for deviled eggs this way.
     

  9. Yeah, she screams high maintainence to me :rolleyes:
     
  10. I bought the egg cooker! I could never get them right either!
     
  11. I find that if I bring the eggs to a boil and then remove them from the heat and don't allow them to continue to boil for a full 14 minutes, the yolks are not solid, but gel like. I like solid yolks for egg salad. I guess it all depends on how you like your yolks!:yes: