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How do you hard-boil an egg??

The white is all stuck to the shell!

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  1. Sounds like you over-cooked it. I add the eggs to water in the pan, bring to a boil for 1 minute, close the lid/remove from heat, and wait 15 minutes before taking them out.

    1 Reply
    1. re: LabLady

      That's just about what I did but left them in the pan until the water was cool. Too long I guess.

    2. That's from eggs that are too fresh, naught to do with the boiling. For hard boiled eggs, deviled eggs, egg salad, and the like, buy them about 10 days in advance, or ferret out the ones with the earliest "sell by" date.

      6 Replies
      1. re: Veggo

        I just did it my way with very fresh eggs from my friend's farm, and none were stuck.

        1. re: LabLady

          I'll notch that away. Nothing worse that planning deviled eggs for a casual event, and they turn out with an exterior that resembles the topography of Afghanistan.

          1. re: LabLady

            That's surprising; my experience, and everything I've read says fresh eggs stick and old ones don't. I've gotten in the habit of buying an extra dozen as close to the sell by date as I can get, and keep them in the fridge for a while before hard boiling. To the OP; I put cold eggs in the pot in cold water, bring to a boil, turn off and let them sit for 20 minutes for extra large eggs. Firm, bright yellow yolk, not rubbery no grey.

          2. re: Veggo

            I did find a bunch of other stuff online saying this when I searched though . . . maybe it's just not true for every type of egg?

            1. re: Veggo

              The 'best by' date on the box is Oct 15.

              1. re: nhrteacha

                That's the good-news, bad-news problem with eggs. They last almost forever, and young ones are challenging to peel.

            2. Dump in running cold water (or ice water) for a few minutes after cooking before cracking all over and peeling.

              You might find these articles on CH of interest also:
              http://www.chow.com/food-news/78512/h...
              http://www.chow.com/recipes/28554-bas...
              http://www.chow.com/digest/7531/exper...
              http://www.chow.com/digest/651/peelin...

              I sometimes use fairly fresh eggs from Farmer's Markets for hard boiled eggs too, but don't remember how "old" eggs were from one occasion to another when I do get some eggs that are a little harder to peel than others.

              9 Replies
              1. re: huiray

                Thanks! That last article covers it all. Next time I'll 'age' the eggs a bit and get them out of the hot water sooner

                1. re: nhrteacha

                  Very recently somewhere (here on CH in one of those non-forum places???) somebody said that if you steam them rather than boil them they peel much more easily. I have tried it once so far with fairly fresh eggs and it did seem to help quite a good deal. Still, either way, older ones are going to peel better than fresh ones.

                  1. re: johnb

                    I tried steaming 15 minutes in a basket steamer on medium heat then putting into ice water. Peeled beautifully. These were not the freshest eggs but not the oldest either. Just one data point so far.

                    1. re: Aromatherapy

                      I just tried steaming them for the first time today and it worked like a charm!!! I have always had trouble with the whites sticking to the shell. Very frustrating, especially if you are trying to do deviled eggs.

                      I put them on the steamer basket with water to just cover the bottom of the steamer. Cover the pan and put on high brought to a boil. Once boiling, I knocked the temp back to medium (a simmer) and steamed for 15 mins. I then immediately drained, ran cold water over them and peeled. they were perfectly hard boiled. These were extra large eggs straight out of the fridge. I also have an electric stove which probably comes up to the boil more slowly. I tried 2 as an experiment to see if it worked, then did a much larger second batch. I'll never boil again!!

                      1. re: Scirocco

                        Just found this relatively recent CH thread on steaming eggs. This may be where I saw it in the first place--I'm "getting along," as they say, and the old noggin isn't working so good no mo.

                        http://chowhound.chow.com/topics/777314

                  2. re: nhrteacha

                    I also discovered that starting from the pointed end when removing the peel works better. Everything else I had read directed one to start peeling at the broad end where the air pocket is located, which is supposed to make peeling easier. I found that if the eggs were fresh the membrane clung so tightly to the white that I couldn't remove it without mauling the whites.

                    Hold a teaspoon loosely in one hand and lightly tap the egg all over with the back of the spoon to create a fine network of cracks. Peel the eggs under water, starting at the small, pointed end, and keeping the egg under water the whole time you are peeling it. The shell should come off in a spiral.

                    1. re: janniecooks

                      Yes, I start from the pointed end too. Sometimes under the tap, sometimes not, sometimes in the cold water the eggs were dumped into, sometimes not.

                      1. re: huiray

                        Ha! I originally wrote to peel under running water, but edited that out as it is rather wasteful; actually I too peel them in the pot that the eggs cooled in.

                  3. re: huiray

                    "Dump in running cold water (or ice water) for a few minutes after cooking before cracking all over and peeling"

                    Doesn't work with fresh eggs. Even if peeling under running water after. I always use ice water baths.

                  4. The proces that I have found to work best (with "aged" eggs of course) is to put them in a pot just big enough to hold them, and with enough water to just cover them. Crank the heat to "high", and once the water is at a full boil , TURN OFF the burner and do not open the pot. Let the eggs sit in the water for 15 mins, then drain the hot water and run them under cold water until cool (you can also shock with ice to speed it up).

                    Not only do they come out cooked properly, but I've never had the "green" on the yolks either.

                    1 Reply
                    1. re: Dinermite

                      That is the traditional "correct" method, with the exception that some high-end chefs also pierce the shell, but that's too much. However, to prevent the green (caused by natural sulfur in the egg I believe), it's also helpful to crack and ideally peel them quickly to let out the sulfurous gas out.

                      However, I'm going to continue experimenting with the steaming method.

                    2. Believe it or not, the best hard-boiled eggs I've ever had come from the microwave. First, you need a Nordic Ware microwave egg cooker. You add a little water up to the fill line, put in 4 eggs, and zap it at 100% for 10 minutes. The eggs never stick to the shells. The shells can almost be removed in one piece and the eggs are perfectly cooked without that off-smell and/or greening. The aforementioned egg cooker is highly recommended!

                       
                      1. Using a push-pin, poke a hole in the wider end of the egg. Place eggs in about 1.5 quarts of cold water and bring to a boil. Once at a boil remove from heat and cover. Let sit for ten minutes then fill pot with ice cubes and cold water for just a few minutes. Peel under a running stream of water. Should be perfect.