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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. www.atkradio.com.

                1. 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. 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

                      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

                        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

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

                    2. 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.


                      3 Replies
                      1. re: John E.

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

                        1. re: John E.

                          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

                            I have a basic rice cooker and this intrigues me.

                        2. 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.

                          1. 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

                              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.