🔕 🔔
Loading…

My Basket ()

All questions

How do you boil an egg?

asked by @amandahesser about 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

14 answers 2032 views
39bc764f 7859 45d4 9e95 fc5774280613  headshot 2.0 crop
Kristen Miglore

Kristen is the Creative Director of Food52

added about 7 years ago

Lots of variations on hard-boiled eggs but here's a great method for creamy but fully cooked yolks, from Real Simple: http://bit.ly/92IWl6

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

C7510721 e177 481e 8125 7c4d04f5c4e8  canposter
added about 7 years ago

I follow the Bourdain method. Boil the water to roiling. Add the eggs. Put on the lid. Turn off the heat. Let them be for about 10 minutes.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6a75ec96 761d 4725 8a44 26c9e0e5d33c  crimsonlogo
added about 7 years ago

My mom the home exec teacher taught me the same method as Ms. Ward, but to let them rest for 20 minutes, then run cold water over them for a minute before moving them to the refrigerator.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 7 years ago

My go to method for har-boiled eggs was something that I read in the the San Francisco Chronicle a number of years ago. For a while they had a "Best Way" section where they did a Cook's Illustrated type of testing. What they found best was to place extra-large eggs in a pot with cold water covering them by 1 inch. Bring the water to a boil and then cook them for 8 minutes. Remove from the heat and drain. I rinse them in cold water and then crack and peel them. No more green "haloes". Works everytime.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 7 years ago

Oops. I'm missing a "d". I do hard-boil them. The "har-boil' eggs just aren't the same.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

72b8c92f c97c 49cf 8fc2 4b08462521f6  me
added about 7 years ago

Well as you can see there are lots of ways to hard boil and egg. First let me say it depends on the age of the egg. If they are fresh they are going to be hard to peel. I have tried all of the above and what I find best is, bring a large pot of water to a boil. Gently add the eggs, cold directly form the fridge, to the water and let them cook for 10 minutes. Drain and drop them into an ice water bath. The colder the better because it separates the membrane from the shell and egg so you can peel them. If they are fresh eggs this cooking time won't turn the edges gray or make them smell like sulfur. That only will happen with old eggs.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

72b8c92f c97c 49cf 8fc2 4b08462521f6  me
added about 7 years ago

oh wait, you are doing a talk tonight aren't you cause I am sure you know how to boil and egg. I guess I should look at who wrote the question before I blather on.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

397bc6d3 46e8 4d02 8a39 ce4a087eb481  2015 0609 amanda portrait 135
Amanda Hesser

Amanda is a co-founder of Food52.

added about 7 years ago

thirschfeld -- yes, that was a question from the crowd, but glad you answered it thoroughly. Someone might search for the same question sometime. Thanks!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 7 years ago

I'm going with Mr "Funk" T''s reply. I'll add that the term "boil" doesn't always apply, it carries over from English "cooking"---if you can call it that. "Boil" covers a multitude of sins, as with the three witches in "Macbeth".

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

C45c94a0 2e08 45bf a73c 4235d1b3c4bb  image
added about 7 years ago

I put extra-large eggs in a single layer of a saucepan and add enough cool water to cover by 1/2 inch. Put this pot on the burner set on high; keep an eye on them. As soon as the water starts boiling set a timer for 12 minutes, maybe 10 minutes if using small eggs. When timer rings pour out as much cooking water as possible and add cold water until the water in the pot is lukewarm.
I find that free-range eggs are a lot harder to shell than the regular (factory-farmed) ones. This might be that the free-range ones are generally fresher, but I notice the difference in cracking raw eggs as well: the free-range have thick sturdy shells while the generic eggs have very thin delicate shells. So when making deviled eggs for a crowd, do you save your fingertips by using older and maybe cheaper eggs, or do you serve your friends the freshest and perhaps costliest eggs you can get (and hide your sore red hands)?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added about 7 years ago

I'd just add that you don't "boil" eggs at all, if you care what they look and taste like. I use the technique recommended by Mrs. Rombauer in my 1943 edition of The Joy of Cooking. Bring water to a boil, gently add the eggs, and turn the heat down. The eggs will stop the boiling. Just barely simmer the eggs for 25 minutes. (Mrs. R says to simmer them for 35, but they don't need that much time.) Remove and plunge into ice water, adding more cold water to keep the water cold while you crack the shell, thoroughly and all over, under water, rinsing off any small pieces. In my experience, the method prescribed by Real Simple leaves the egg a bit too soft, at least for making deviled eggs. ;o)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

73cd846c b69c 41fe 8f8b 7a3aa8dd3b93  desert
added about 7 years ago

I've always been under the impression that the green halo came from overcooking the eggs. Longer than ten minutes. Try it, pull eggs at ten minute and leave one in for twelve or thirteen minutes. I bet you my gold watch the only one with a green halo is the one longest cooked. I believe it has to do with the sulfar in the yolk reaching a certain temp. Ever light a match and see a green flame at first and then smell the sulfar? My line cooks kept trying to send out salads with hard boiled eggs with green halo's and they would try and blame the quality of the eggs. I would have to perform this test to convince them that it wasn't the eggs.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

72b8c92f c97c 49cf 8fc2 4b08462521f6  me
added about 7 years ago

DonnyG bring that watch to my house and I will even let you pick the egg from the hen house. I hate eggs that have the green halo around the edges as well. Had the same problem with line cooks overcooking them. What I will say is the idea of putting them in cold water and bring them to a boil for a minute and then turning off the heat and letting them sit for 19 will not produce very peelable eggs.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

72b8c92f c97c 49cf 8fc2 4b08462521f6  me
added about 7 years ago

OK, here is an egg boiled, on high, for thirteen minutes, it falls into the category of a large egg and came out of the fridge at 35 degrees. It immediately went into and ice bath for 10 minutes. The egg is at most 3 days old. With the most recent egg problems I am going to suggest use your eggs. Like any food born pathogen time is one of the big factors in causing food born illness. If you put an egg in water the large end will lift and float. Use it like a calendar, the more the large end rises from 3 o'clock to 12 o'clock the older it is. This three day old egg was spot on 3.

E103bf29 5763 464e b2fb 0861896dd1a8  13 minute egg

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.