Melora in NC Posted March 22, 2008 Share Posted March 22, 2008 Tomorrow is egg day. I need to hard boil about 40 eggs and get the kids to get me to decorate them. I boil eggs Once a Year, and every year most of them crack in the pot. There Has to be some trick to this -- could someone please enlighten me? Quote Link to comment Share on other sites More sharing options...
Adrianne Posted March 22, 2008 Share Posted March 22, 2008 I do them in small batches, start with cold water, and only put on medium. As soon as I noticed a soft boil, I turn off the stove and leave them for a while longer in the hot water. I only had one cracked one this evening. Quote Link to comment Share on other sites More sharing options...
Mrs. Readsalot Posted March 22, 2008 Share Posted March 22, 2008 cool water, then put in the eggs(about a dozen per batch), bring to a gentle boil over medium heat, turn off as soon as starts to boil, remove from heat and let sit for 12 minutes, run under cool water and then refrigerate. Quote Link to comment Share on other sites More sharing options...
j.griff Posted March 22, 2008 Share Posted March 22, 2008 I hardly ever have cracked eggs: cover eggs in pan with cold water bring water to a boil turn off heat cover pan and set timer for 15 minutes remove eggs from pan Quote Link to comment Share on other sites More sharing options...
Blue Hen Posted March 22, 2008 Share Posted March 22, 2008 :iagree: with the other posters. # Place the eggs in a pot. Fill the pot with enough cold tap water to completely cover eggs. # Bring to a rolling boil on high heat. # Cover the pot and turn off the heat, leave the eggs in the water for 20 minutes; # Immediately chill the eggs by placing them under cold running water or in a bowl of ice water to stop the cooking process. Chill for a few minutes until the egg is completely cooled. Quote Link to comment Share on other sites More sharing options...
Doran Posted March 22, 2008 Share Posted March 22, 2008 Cooking too long is what makes that nasty little grey-green ring around the yolk. Cooking too hard, too long, and with too many other hen fruits is what makes them crack. Good luck, Doran Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted March 22, 2008 Share Posted March 22, 2008 I hardly ever have cracked eggs:cover eggs in pan with cold water bring water to a boil turn off heat cover pan and set timer for 15 minutes remove eggs from pan This is what I do. I don't do them in small batches though as someone else recommended, I do them all at once (usually around 40) but put a tea towel in with them to help cushion them a little. Quote Link to comment Share on other sites More sharing options...
j.griff Posted March 22, 2008 Share Posted March 22, 2008 Oooh- tea towel- good one! Also, if you plan on using said eggs for food (devilled eggs anyone?) you can store the egg carton on it's side for a couple of hours before cooking them and then the yolks will be right smack in the middle of the eggs. Neato (learned that from Alton Brown) Quote Link to comment Share on other sites More sharing options...
Melora in NC Posted March 22, 2008 Author Share Posted March 22, 2008 Thank you all so much! For once, I am looking forward to boiling my eggs with excitement rather than dread -- now I have The Secret! (I am planning to try the tea towel trick as well as starting with cold water, turning off the heat after reaching the boil & letting them sit, and quickly chilling afterward in cold water! In the past, I have always kept my water boiling hard for six minutes -- obviously, that is Not the way to do it!) Many, many thanks! Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted March 22, 2008 Share Posted March 22, 2008 The ones that put a shallow tiny needle sized hold in one end of the egg. Surface tension still keeps the egg in, but the pressure can be relieved. Quote Link to comment Share on other sites More sharing options...
Amy in NH Posted March 22, 2008 Share Posted March 22, 2008 What works for us: Poke a tiny hole in the end of each egg with a large pin or needle (a florist's pin works well). Place the eggs in a pot with enough cold water to completely cover them. Bring to a rolling boil on high heat, then turn down to med-low and simmer for 15 minutes. Immediately dump the hot water out and chill the eggs by refilling the pot with cold water to stop the cooking process. Chill for a few minutes until the egg is completely cooled, refilling with more cold water if necessary. Quote Link to comment Share on other sites More sharing options...
Suzanne in ABQ Posted March 22, 2008 Share Posted March 22, 2008 I just use a safety pin to prick a tiny hole in the large end of the egg. There is an air pocket there, and the egg white is held back by a thin membrane. Only air bubbles come out. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.