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Aug 26, 2008 07:41 AM

boiled egg question


I often make a batch of hard boiled eggs and they come out just fine. However, last night I wasn't paying close attention to the pot. If anything I thought I'd overcooked the eggs.

However, this morning when shelled one to have for b'fast, the whites were very runny. Unfortunately I can't stomach runny eggs, so I am wondering, can I take the remaining eggs in the fridge (assuming they are similarly undercooked) and re-boil to finish cooking? Or can I cook them in a pan (taking out of the shells of course) like a fried egg or frittata?

Or should I just start over?

Just curious because I have never had this happen before


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  1. I don't see why you can't put them back on the stove and finish cooking them. I have had eggs not as done as I like, and done this. Never had a problem with the whites though.

    9 Replies
    1. re: Janet

      Thanks, I did just that and now they are fine!


      1. re: poptart

        Good for you! The only thing I'd worry about is overcooking so they get sulfurish and disgusting, with that greenish tinge around the yolks. Ewwww.

        1. re: oakjoan

          the best fail safe way to make hard boiled eggs (doesn't matter the quantity) is to place the eggs in a pot and cover with cold water. Place on the stove and bring to a boil on high heat (with the cover on). Once it comes up to a boil, turn the heat off but leave the pot on the element and put the timer on for 10 minutes. After the timer has gone off, rinse and cool down under cold water for a few seconds and enjoy!

          1. re: jeannieh20

            This is what I do too. Works great, perfectly cooked yolks.

            1. re: jeannieh20

              There are several variables here. For instance, certain pots retain the heat better than others, so this isn't a perfect method. That said, if using this method, I'd do 15 minutes. Ten seems too low, and you risk runny eggs. With 15 you're better off, and they don't overcook.

              1. re: ariellasdaddy

                Actually, I find 10 minutes is too long. I leave mine for 8-9. 15 minutes would give you grey rings on the yolks.

                1. re: Sooeygun

                  I agree, the 15 minutes is too long. 10 minutes max if your pot doesn't retain heat well, but if you have the top/lid on 8-9 minutes should be sufficient.

              2. re: jeannieh20

                Yeah, this is the smart technique. But I came around to it the hard way.

                Egg salad sandwiches were a staple when I first moved out on my own. But I would keep it boiling in an effort to expedite. On one such occasion I trusted myself to keep time by the watch and forgot. Smelled something burning while watching TV and walked into the kitchen just in time to see an egg explode from the open pot (we had no tops), sticking its yolk to the ceiling and spattering egg white everywhere. All the water had boiled out. My roomate heard the noise and came running, arriving just in time to see the other egg go as the first yolk dropped from the ceiling.