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The right way to boil an egg

By Hilary Meyer, November 29, 2011 - 12:47pm

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Hilary asks: What’s your secret for a perfectly cooked egg?

COMMENTS POSTEDsort icon

- two eggs in a small fry pan with 2 tbsp of milk
- scramble and cook until the eggs just start to firm up
- add some shredded cheddar and cook until done

Anonymous

10/31/2013 - 5:45pm

I think I will try eggies next time!

Anonymous

01/15/2012 - 5:27pm

More comments on boiling an egg than on any other topic. Hmmmm.

Anonymous

12/30/2011 - 2:18pm

I buy "Egglands Best" Hard Boiled eggs. They are perfect every time!

Anonymous

12/10/2011 - 12:58pm

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.

Anonymous

12/07/2011 - 7:43pm

I bring them to a boil and then turn them off and cover them for about 15 minutes......perfect everytime!

Anonymous

12/07/2011 - 5:35pm

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.

Anonymous

12/06/2011 - 7:38pm

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.

Anonymous

11/30/2011 - 9:28pm

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.

Anonymous

11/30/2011 - 4:55pm

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.

Anonymous

11/30/2011 - 1:54pm

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