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Hard boile eggs

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suburban_mom Apr 6, 2014 01:56 PM

I am not a hard boiled egg fan so I haven't ever made them beyond boiling up a dozen or two for my kids to dye for Easter (which never got eaten).

So, my husband has requested hard boiled eggs.

How do you make them? How do you store them? How long do they keep?

I get lovely Animal Welfare approved eggs from my "meat guy" and the hens are finally laying again so we have lots of eggs right now.

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    BangorDin RE: suburban_mom Apr 6, 2014 02:16 PM

    This will make fine hard cooked eggs
    http://www.marthastewart.com/354061/p...
    How does he want to eat them? Plain with a little salt?
    Hot or cold?

    1. scubadoo97 RE: suburban_mom Apr 6, 2014 02:27 PM

      Steam for 10 min. Ice down and peel or hold

      1. j
        jgraeff RE: suburban_mom Apr 6, 2014 02:34 PM

        The best sure fire way is out eggs in pan, cover with water, bring to
        Boil, cover pan with lid. Turn off heat for 12 minutes.

        Put into ice water

        Peeling tip roll on counter and shell should come off easier

        3 Replies
        1. re: jgraeff
          The Professor RE: jgraeff Apr 6, 2014 05:53 PM

          That's how I have done them for the past few years, and they always turn out perfectly...and without the green ring around the yolks!

          1. re: jgraeff
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            DGresh RE: jgraeff Apr 7, 2014 05:29 AM

            yes, exactly that.

            1. re: jgraeff
              biondanonima RE: jgraeff Apr 7, 2014 05:39 AM

              This is how I do it - they turn out perfectly. I added a pinch of baking soda to the water last time on the advice of Chowhound and they peeled VERY easily - not sure if it was the baking soda or just luck, but I'll continue to add it until I get proof that it's not the baking soda!

            2. mcsheridan RE: suburban_mom Apr 6, 2014 02:40 PM

              Older eggs peel easier than totally fresh ones. I leave a batch out overnight; when I'm ready to cook, I use a push-pin to pierce a small hole in the wide bottom end so they won't crack open while cooking.

              Follow Martha's directions to hard-cook the eggs. Stored in the shell, in the refrigerator, they'll keep for a week. Make egg salad, and that will keep 3-5 days, covered, in the fridge.

              As to peeling, I found this "advanced" peeling technique recently and have just started practicing.
              http://www.huffingtonpost.com/2014/02...

              1. greygarious RE: suburban_mom Apr 6, 2014 02:42 PM

                Keep them for at least a week before making them. SOME people disagree, but the majority of folks with lost of hard-cooked egg experience agree that very fresh eggs are the prime suspect when it comes to hard-to-peel
                eggs.

                Note, I said hard-cooked, not hard-boiled. Boiling makes the whites tough and rubbery. The smell in HCE is the sulfur, which is in the whites, not the yolks. Rolling the cooked eggs around in the empty pan will crack the shells a little, so the cold water you then add to them (or them too) can both get under the shell to help separate the membrane from the shell, and allow the sulfur to escape and dissipate in the water. Peeled eggs should be kept in cold water in the fridge but will only be good a few days.
                Closer to a week if you leave the shell on. Mark them so you know they're cooked, but don't submerge them.

                America's Test Kitchen says to steam eggs. www.atkradio.com.

                1. fldhkybnva RE: suburban_mom Apr 6, 2014 04:03 PM

                  I used to boil a dozen eggs, but now I steam them and they are super easy to peel. I'll either leave them on the counter overnight or drop them in a tepid bowl of water to bring to room temperature then steam for 12 minutes. I cool and put them back in the egg carton and into the fridge. I usually finish them over a week but I've kept them longer and they've been fine.

                  1. q
                    Querencia RE: suburban_mom Apr 6, 2014 04:04 PM

                    I have a little gadget that sticks a sort of needle into one end of the shell. This discourages cracking during boiling which is a mess if it happens as part of the egg comes out into the water. Neater if it stays inside the shell.

                    It's useful to know how to hard-boil eggs even if you aren't a fan of eating them au naturel as you can make deviled eggs, sliced egg in salad, egg salad, and egg & olive sandwich filling.

                    3 Replies
                    1. re: Querencia
                      Veggo RE: Querencia Apr 6, 2014 04:18 PM

                      A fun summer salad I learned on CH is to add chopped hard cooked eggs and chopped anchovies to chicken salad. Nice on a starburst tomato or avocado half or straight from a plate. I usually add cilantro, too.

                      1. re: Veggo
                        greygarious RE: Veggo Apr 6, 2014 04:34 PM

                        Hard-cooked eggs play well in tuna salad, too, which is especially handy now that tuna cans have gotten progressively smaller, with more water in the can. Adding an egg can get you back to enough tuna salad for two sandwiches.

                        1. re: greygarious
                          Veggo RE: greygarious Apr 6, 2014 04:40 PM

                          Sort of like Hamburger Helper for Charlie the tuna....A squeeze of anchovy paste may give it a boost if you like fishy.

                    2. John E. RE: suburban_mom Apr 6, 2014 04:10 PM

                      You are going to get a lot of instructions about how to hard cook eggs. You are going to be told to use older eggs because they are easier to peel. Various cooking times will be suggested. Bring the eggs to room temperature will be mentioned. It will all be advice that will work. The best advice however is to steam the eggs and not cook them in water. The resting cooked eggs are easy to peel know matter how fresh the eggs are. Here is an older thread where the technique is discussed extensively.

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

                      3 Replies
                      1. re: John E.
                        fldhkybnva RE: John E. Apr 6, 2014 04:25 PM

                        I agree, I now steam eggs. In fact, I just steamed a dozen.

                        1. re: John E.
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                          blackpointyboots RE: John E. Apr 6, 2014 05:56 PM

                          I use our rice cooker to do eggs. Put the eggs in the steamer basket, fill the pot to the 4 or about half full of water and let it run the cycle. Not sure how it works on fuzzy logic rice cookers. Ours is one of the basic ones.

                          1. re: blackpointyboots
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                            suburban_mom RE: blackpointyboots Apr 8, 2014 06:15 PM

                            I have a basic rice cooker and this intrigues me.

                        2. h
                          Harters RE: suburban_mom Apr 7, 2014 03:18 AM

                          Put eggs into cold water. Bring water up to the boil, then turn down to a simmer. Cook for 6 minutes, on the assumption that you don't want the yolk cooked fully (7 minutes if you do). Then cool rapidly - under cold running water for 1 minute, then at least 2 minutes sat in cold water. I've always used hard boiled eggs same day so have no idea about keeping quality.

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                            gourmanda RE: suburban_mom Apr 7, 2014 11:01 AM

                            I will agree with the steam method since it sounds like these are very fresh eggs. However, it is important to let them sit out for 24 hours on the counter prior to steam. I had eggs that were about 2 weeks old from the farm and thought they were old enough not to need the 24 hours at room temp. Wrong. Hard, but not impossible, to peel.

                            1 Reply
                            1. re: gourmanda
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                              suburban_mom RE: gourmanda Apr 8, 2014 06:16 PM

                              I though I replied to this but I guess I didn't hit the right button. Thanks for the recommendation to let them sit out.

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