ANSWERS: 19
  • Try these techniques. • Use eggs that are fresh, preferably organic or from grain-fed hens. • Always handle eggs delicately. • Let you eggs warm to warm temperature before cooking. • Try simmering instead of using a hard boil. • Don't use too many eggs in one pan. • Lower the eggs into the pan with a slotted spoon. • Add a tablespoon of vinegar to the water.
  • A technique that works real well for me is to put eggs in a pan of water and bring to a boil. Take the pan off the burner and put a lid on and let it sit in the hot water for 16 minutes. A perfect hard boiled egg everytime. Easy way to peel the egg is to take the egg and put it to a bowl of ice water for a few minutes. Its the expand and contraction thing going on.
    • RareCatch
      This is a tried and proven way to do it, I do all the time perfect results forget that salt and other chemicals not needed. Excellent answer lyks2cook Nov.13
  • Tryy adding salt to the water.
    • RareCatch
      Don't work tried it.Nov 13
  • Eggs have an air bubble in the large end. Egg shell is porous and if the air is heated slowly it can migrate out through the shell. If the air bubble is heated too rapidly for the air to escape through the shell, it cracks. One sure way to make sure the egg doesn't crack is to pierce the large end with an egg piercer or a needle. Personally, I got so frustrated trying to get consistent results with hard boiled eggs that my neighbor gave me an egg cooker. I no longer have any problems with cooking or peeling my hard boiled eggs. *whew* Egg cookers can be tough to find, but aren't generally expensive. (I've seen them anywhere from $12-$18.) The one I have will cook 7-8 eggs at a time, depending on size. You can do soft, medium, or hard boiled, and there's a special insert to do 4 "poached" eggs. (Technically poached eggs are cooked in liquid, rather than steamed, but if you're using them for something like eggs benedict you'll never notice the difference.) I'll never boil an egg again!
  • Place your eggs in a heavy bottomed pan. Cover with cold water and add 1 Tablespoon salt. Turn heat on high and bring to a boil. Boil for 2 minutes and turn off heat. Let eggs sit for 10 minutes in hot water. The egg is now hard boiled, with a hint of softness to the yolk.
  • A lot of salt in the water will stop eggs from cracking during the boil process.
  • Add some salt in the water when boiling.
  • The best way to boil to eggs is to place them in a pot of COLD water, place on the stove on high and once they actually begin to boil, turn them off and put a lid on the pot. Time them for twelve minutes and then drain the hot water and put them in cold water until they are cool enough to handle. If you are not using them right away, they can be refrigerated. Perfect boiled eggs everytime. It took me years of bad boiled eggs to learn how to cook them properly.
  • ...my eggs seldom crack...I fill a pan with cold water...put in the eggs...bring them to the EDGE of a boil...then turn the flame to a barely simmer for 20 minutes...PRESTO, almost perfect, non-cracked eggs everytime
  • I do the salt thing. But I wasn't under the impression it stops the egg from cracking. It was to make the egg not leak out of the shell in to the water so much. It does seem to work that way for me. Cuz my eggs will still crack on occasion.
  • When taken from the fridge the eggs should be boiled for five and a half minutes exactly. Any longer and they go rubbery.
  • Put the eggs into cold water, add a teaspoon of vinegar and bring to the boil. Boil for only 3 minutes. Turn off. Let sit for another 2.
  • Put them in cold water, let them boil for about five min. let stand in water for about five then put them in cold water and peel while still warm.
  • I take them from the fridge and let them sit our while the water begins to boil, then i boil them for 15 mins. It doesn't make them rubbery! I love boiled eggs! I like for the yolk to be done, not semi runny or still a bit dark, but light fluffy yellow! I only like the yolk runny in a fried egg. Honestly, they don't turn rubbery!
  • When boiling eggs, add salt to the water so that the boiling point will increase and the water will be hotter. It will ensure that your eggs are well-cooked.
  • start with cold water and a small splash of vinegar (it seals any cracks that may occur during the cooking process.) I like hard boiled eggs, so I add the eggs to the cold water and then bring to a boil. I boil for about 2 minutes and turn the water off and let the water and eggs continue cooking and cooling. When the water is cooled sufficiently that it won't burn your hand, remove the eggs and plunge into cold water. The egg will peel easily and be perfectly cooked.
  • This method is by far the best, no gray around the yolk, and it is easy to peel: Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. http://tinyurl.com/HardBoiledEgg
  • Put the eggs in a pot of water before it starts boiling. Start a timer and let them sit as the water starts to boil for 10 minutes. Remove the eggs and let them cool in the fridge.
  • The method for me is to buy them at the grocery store already hard boiled. Is that lazy or what?

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