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Apr 6, 2014 01:56 PM

Hard boile eggs

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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  1. This will make fine hard cooked eggs
    How does he want to eat them? Plain with a little salt?
    Hot or cold?

    1. Steam for 10 min. Ice down and peel or hold

      1. 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

          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

              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. 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.

              1. 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

                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.