I cover the eggs with cold water,, bring to a boil, remove from heat and cover pan for 10 mins.
from pan and cool in cold water for a perfect egg without any geen traces.......................................................D.eel
11/30/2011 - 10:28am
I always add a little vinegar to the water...?... supposed to keep the eggs from spewing out the white from any cracks.
11/30/2011 - 1:38pm
Place eggs in a single layer in a pot of cold water just covering eggs and bring to a quick boil. Immediately turn off heat, cover with lid and let them sit for 20 minutes. Drain water, rinse with cold water and add some ice cubes to make the water really cold. This does two things, stops the cooking and helps the eggs shrink away from the shell for easier peeling.
11/30/2011 - 1:40pm
This is based on large size eggs. Bring the eggs to room temp in a little warm water for approx 5 min... Bring water to boil in medium sized sauce pan... place the eggs in the basket of a chinese vegetable strainer (long bamboo handled with wire mesh basket) (This prevents the eggs from touching the bottom of the pan and bobbing around) Lower the strainer containing the eggs into the boiling water.... for soft boiled set timer for 4 minutes....for hard boiled set timer for 10 min, and once cooked immediately lower into a bowl of cold water until the eggs are cooled.This will prevent any dark circles around the yolk. Then either refridgerate or use immediately. Works for me every time!
11/30/2011 - 1:42pm
My technique is almost the same, with 2 differences:
1. I heat the water on high, not medium-high.
2. As soon as the water comes to a boil, I turn off the stove and put a lid over the pot. After 10 minutes, I take the lid off, drain, and rinse, and they're good to go.
I have an electric stove, which might lend itself better to this formula than a gas stove.
11/30/2011 - 2:54pm
Cover eggs with cold water. Shake in some salt. Place on burner & heat to boiling. Boil 2 minutes. Remove from heat & cover for 20 min. Immediately place eggs in ice water to cool. Using eggs that are a bit older does help make peeling easier.
11/30/2011 - 5:55pm
I bring the water to a low boil. Boil for 3 min, let them sit in the water for 8 min and pour off the hot water. I then add ice cold water to stop the cooking process. Perfectly cooked and a beautiful yellow yolk with no green edge. Perfect for deviled eggs! I always use week old eggs for easy peeling.
11/30/2011 - 10:28pm
I place a single layer of eggs in a pan over high heat. Once the eggs begin to simmer, I set the timer for two minutes. The eggs simmer for 2 minutes, then I shut off the heat and cover the pan with a tight-fitting lid. After ten minutes, I drain the eggs from the hot water and cover them with ice-cold water. I find it easier to peel the eggs while they are slightly warm.
12/06/2011 - 8:38pm
I bring them to a boil and then turn them off and cover them for about 15 minutes......perfect everytime!
12/07/2011 - 6:35pm
I bring the water to a boil w/ the eggs in the water from the start. As soon as the water starts to boil I cover the pot and turn the heat off. If you have electric, that means taking it off the burner. Wait 15 minutes and they are perfectly cooked.