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Boiling Egg

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Egg Salad
By Lisa Lavery

My eggs are so fresh (sometimes laid the day of use) that this method of boiling an egg wont work. For me the best method is
Place the egg(s) into cold water. Bring to boil. Lower heat to a rolling boil for 3 - 3+1/2mins. Lift egg out with a slotted spoon. The faster the shell dries the harder the egg is boiled. If you want hard boiled eggs the shell should dry immediately. If it doesn't dry instantly return to heat for a few more seconds - up to one minute - then try again.
Regards
Krazey Lady

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  1. Fresh eggs are for frying. Old eggs are for boiling.

    13 Replies
    1. re: jpc8015

      I'd like to have enough fresh eggs that I could throw all the rules out the window!

      1. re: jpc8015

        but, then, I don't like fried eggs and my eggs rarely last long enough to get "old".
        Boiled, scrambled, omelette but not fried.

        1. re: KrazeyLady

          Do your fresh eggs peel nicely? I can only get the older eggs to peel without tearing up the white.

          1. re: wyogal

            That is exactly the same problem I have had with boiling fresh eggs. We have a family friend who supplies us with farm fresh eggs. I still go to the grocery store to get eggs for making egg salad.

            1. re: wyogal

              I read a tip recently to add 1 tsp baking soda to the water; it works even with VERY fresh eggs!

              I use the start in cold water method, bring to a boil, turn off and cover for 10-15 minutes depending on egg size, then ice water til cold, break the wide end first.

              1. re: mcf

                I always use the same method but I had never heard about baking soda in the water. I will give that a try.

                1. re: jpc8015

                  If the shells don't feel slippery, it's not enough baking soda, I've found. Good luck!

              2. re: wyogal

                I use a teaspoon of English vinegar in the boiling water and a teaspoon inserted under the shell to peel. It doesn't always work. I do find the really fresh eggs (laid & cooked same day) tend to stick to the shells and are a nightmare to peel for salads but 24hrs seem to be OK (at least for me)

                1. re: wyogal

                  See my comment.

                  1. re: Candy

                    Point? I said nothing about boiling the egg.
                    You are making the same point as my question.
                    "If your eggs are truly fresh the shell is going to stick."

                    1. re: wyogal

                      I did not mean to infer that you were boiling eggs. Just that you must use older eggs and how to speed things up.

                      1. re: Candy

                        and my point is: I know that. I was asking the OP about their use of fresh eggs for hard boiling.

                        1. re: wyogal

                          yes to hard boiling as long as you don't want them fancy for salads. Eating direct from the shell or for Egg Mayonaise, etc - then fresh eggs are ideal.

            2. I am jealous of your fresh eggs!

              1. We've all tried everything known to man to get fresh eggs to peel easily.
                The other day I watched a Youtube vid which showed some one sticking a needle in the 'big end' of the eggs then doing the usual method of boiling eggs. It looked like he put the needl in just 1/4" or so. He said the eggs were really fresh. I tried the 'needle' trick and although I have no way of proving the idea it did seem to work for some of the eggs. But every chicken is different. BTW nothing came out of the little hole when they were boiled.

                10 Replies
                1. re: Puffin3

                  Something should come out of the hole: air! Piercing the shell lets the egg white expand to fill up the whole shell so you get a round egg without the dent at the bottom. Although with older eggs you may still get a dent.

                  1. re: Puffin3

                    That method is exactly how SO boils eggs. I've never been able to accomplish that - I end up with broken shell and egg dripping out.

                    1. re: Puffin3

                      I've had great success steaming them. Place eggs on counter out of the carton, or turn the carton on its side and let rest for 1/2 hour. This helps to center the yolks. Put 1/2" water in saucepan and bring to boil. Place steamer basket in pan, add eggs, cover and cook for 13 minutes. Remove immediately and place in ice bath. I have chickens so my eggs can't get any fresher and 9 out of 10 times they will peel easily.

                      1. re: _nemo_

                        Never tried steaming. Sounds interesting so I'm going to have a go - when the hens start laying again.

                        1. re: KrazeyLady

                          Once I started steaming eggs, I've almost never had any problem peeling. That goes for fresh or old eggs.

                      2. re: Puffin3

                        Pressure cook the eggs. That'll do it.

                        1. re: ePressureCooker

                          wont they explode under pressure?

                          1. re: KrazeyLady

                            Nope. I just cook them using low pressure (6 PSI) for a few minutes, with the eggs on top of a metal vegetable steamer to keep them above the water in the pressure cooker.

                            The one time I goofed and accidentally set them on high pressure, all that happened was they cracked, and there was a very interesting ooze of solid egg that stuck out of the side of two of the eggs, and obviously, they were overcooked, but even then they didn't explode.

                            1. re: ePressureCooker

                              sounds interesting. Another method of cooking eggs to explore.

                              1. re: KrazeyLady

                                Oh whoops, I should specify, low pressure is 6 PSI. ;D

                      3. You should never boil an egg., it toughens the whites and makes them rubbery. Put the eggs in a pot and cover with cold water, add a few drops of white vinegar to the water. It keeps the white together if there is a crack in one of the shells. When the water reaches the boiling point, give them a stir reduce the heat to low or even off. Cover with a lid and let the sit for 15 mins. A perfect had cooked egg, tender whites, the yolks will not have any green and will be creamy smooth and perfectly set.

                        If your eggs are truly fresh the shell is going to stick. Eggs that are kept at room temperature age 1 week for every 24 hours at room temp. It is better to age them about 2 days if you are going to make Deviled Eggs or something like Scotch Eggs where you want a smooth white.