I generally eat a couple a day, but with my old hard surface stove, it took forever to bring the water up to a boil. A couple weeks ago the local farm store had these on sale for $15.00:

https://www.hamiltonbeach.com/egg-cooker-25500

Talk about an easy button. Pour in a little water, add eggs, turn on the switch, and 18 minutes later it buzzes & they're done. No muss, no fuss.....

It might suit your purposes, but my kitchen counter does not need any bulky, single-purpose tools like that. A pot and a timer work just fine -- and do many other things besides boil eggs.

All right. It's too hard to boil water?

Recipe for guaranteed perfect hard boiled eggs?

Put eggs in cold water on stove. Bring to boil. As soon as the water is boiling turn it off, and let the water and eggs cool until the water is luke warm.

Works at every elevation. No timer needed, ever.

I use a pot with a steamer insert. Bring water to a boil, add the steamer with the eggs and put on the lid. 12 minutes for little eggs, 15 for jumbos. Works every time.

Take them off the heat at once and chill in cold water. Easy peel.

I put in a pot of cold water and turn on the heat. Turn off at 20 minutes and put eggs into a bowl of ice.

The key to hard boiled eggs is leaving the raw eggs on the counter for two days.

Then add to water. Bring to boil. Turn off heat, add lid, LEAVE ON THE BURNER THAT IS TURNED OFF.

They will always peel to perfection. And give you magnificent farts.




Clark

How many more gadgets can they make, for people who can't fuggin cook?? brain dead society

Reading comprehension....a wonderful thing......

If it took forever to get a 1 1/2 qt pan of water boiling, I'd be saving my egg cooker money for new stove.

Though I guess it could be cool to have an entire countertop covered up egg cookers, rice cookers, pasta cookers, vegetable cookers etc etc.

That's the way I do it.

Cooking too long turns em into rubber.

and older eggs make better hard boiled eggs, than fresh ones. A pin hole in the large end helps. 1/4 cup white vinegar in the water makes the hard boiled eggs better.

The problem I have found with this method is that it makes eggs harder to peel vs starting them in boiling water (14 min). Both get the cold water bath immediately afterwards. One started in hot water peel cleaner.

What does the vinegar do?

If you want boiled eggs without the boiled egg smell try this:

1) slowly lower the eggs into boiling water and cook for 10 minutes.
2) remove the eggs from the boiling water and put in ice water until they cool.

They will peel easily won't smell up your potato salad or whatever you put them in.

You expect too much.

True. We have our own chickens, and there are few things more frustrating than trying to peel a truly fresh egg.

I boil a dozen every Sunday. Cold water, add eggs to pan, bring to a rolling boil, turn off heat and cover with lid, let sit 12-15 minutes, then into cold water. Never an issue yet.

i've always done mine this ^ ^ ^ way with the exception i
let them go for 2 or 3 minutes after the water comes to a boil.
i've never had any problem with shells cracking or trouble
peeling or rubbery eggs. i don't add anything to the water
except heat.

At 8,000 ft. - sure fire recipe is to buy them at Costco already hard-boiled to perfection and in a nicely sealed package - they taste and smell good, too.

Here's how to make perfect, and easy peeling, boiled eggs. Carefully (so you don't crack them) place eggs into already boiling water. Boil for twelve minutes. Drain and immediately place eggs into bowl of ice water (lots of ice). Let sit twelve minutes. Eggs peel easy. The drastic and sudden change in temperature has caused the membrane to separate from the egg.

Alternatively, you can skip the cold water if you use a wet teaspoon to remove the egg from its shell. It's easy. First, after cooling eggs in cold water to the point you can handle them, crack a line around the egg's equator with the spoon. Then slip in the wet spoon under the shell and remove the shell from one hemisphere, re-wetting as needed. Then do the same for the other hemisphere.

+1
I learned this method a long time ago and have posted it here several times.

As I understand it, enzymes inside the egg dissolve the membrane just enough to keep the shell from adhering to the white.

Those things suck at boiling water. Had to use my parent's to make them some canned marinara and it took the canner 1 hour 20 minutes to get to temp/pressure. My normal coil stove takes less than 20 mins.

Boiled eggs and potatoes are always a challenge at 8,000+ feet.

The vinegar lowers the pH in the egg, which makes them easier to peel.

Commercial growers actually adjust their chicken feed to make the eggs' pH lower; one of the reason farm fresh eggs are so hard to peel is that their pH tends to be far higher.

Adding the vinegar is a way to lower the pH after the fact, but of course any acid would work. If you object to vinegar, something like lime juice works the same way.

Man, I need to quit listening to cooking programs............

Better yet if pickled.

Steaming is the way to "hard boil" Farm fresh eggs to make them easy to peel.

it makes them easier to peel

Wife has been baking them in muffin pans in the oven for the last year or so. Bake at 350 for 25-30 minutes. Drop in cold water when out of the oven. Easy.

I have boiled eggs on the stove for years and followed some of the stove top methods mentioned here. However, often, I would get distracted by kids , barking dogs or whatever and end up boiling the eggs too long. Result was hard to peel eggs. When to visit stepson and he was using a "Henrietta" steamer. It was great. Put the water in, turn it on and then come back later. Now use a cuisinart and an easily make the hardboiled eggs my wife like or softboiled the way I like them.

Cheap, easy, good results and doesn't take up to much space on counter.

I let my wife boil them, or better yet, make deviled eggs. Either way, perfection every time, and I don't have to fool with it.

Too much work guys. I just have the wife do it. Preferably into Deviled Eggs.

Ha = sharpsguy beat me to it!

Here's a hint-

they are/should be simply cooked hard. Actual boiling is part of the problem.

Bring the water to a boil and turn the heat off and leave 'em for 12-15 min.

Thank me and Travis/Dave/deflave/etc later.

What? If it ain't Mountain House you can't cook it?!

Reminds me of Riley as a youngster looking into the Mountain House bag and giggling..."Do we eat it? Or did we eat it?"

20 minutes in boiling water and then into a pan of water and ice cubes. Perfectly done and easy to peel every time. Nothing worse than a hard boiled egg just a little under cooked.

THIS! Used to do method one, fought the peel constantly. Switched to hot start for 14 minutes, egg perfection!!!

Validation. How sweet it is!

Have used the "cold water start, bring to boil, turn off heat, cover, let sit 15" quite a bit with varying peel results. Read or heard to add tsp of salt to the water and the two times I've tried it, they peeled great.

Pressure is the key for me with fresh eggs. I haven't tried Travis's suggestion of setting out for two days, yet.

I'll add I've tried many suggestions here and they're not even close as easy to peel as when cooked under pressure.

We boil a dozen at a time at our leisure. Place in refrigerator. Repeat every 3-4 days. Takes zero time to get them ready in the morning.

you guys got it all wrong, who cares who or how they got boiled and pealed? The most important part is how long they been soaking in vinegar with cayenne peppers and garlic on the back bar. I reckon the best ones been sittin' back there at least five years or more. That's the kind you want to save for special occasions, like something that might happen next year

I have tried a lot of ways to boil an egg but hard to keep the shells from sticking. Upon advice, I started adding a little baking soda to the water...no idea why, but it helped with the sticky shell problem

I have heard of people baking their eggs instead of boiling, but have never tried it.

Except for a juicy soft boiled egg overcooked.

I agree with the simplicities method.

Use old eggs
Start with the eggs in cold water
Bring to boil
Let set until room temp.

I prefer soft boiled so I shock em in ice to halt th cooking process.


Also- once peeled, grab a can of the pickled jalapeños and pour them into a ziplock, juice and all, add some of the peeled eggs, suck the air out and let em sit in the fridge for at least a week. Doesn't get much better.

The only eggs I eat are in an omelet with an azz load of veggies and salsa. I won't touch a hard boiled egg. My wife likes them all and stinks up the fridge regularly with the hard boiled variety.

Smart fellow!

Lest anyone come to grief when attempting any of the suggestions given here, it goes without saying that eggs can only be properly boiled in a cast iron kettle on a gas stove.

Easiest way to peel a hard boiled egg:

Put the boiled egg in an empty peanut butter jar with a smidge of water. Shake it around good letting the egg bang against the bottom. Take the egg out and run it under the water while peeling & the shell will usually come off in one piece.

Last night I peeled 12 perfectly with this method & it took me maybe three minutes.

Tag

Kinda funny thread. But....

Bring water to a boil THEN add the eggs, reduce to medium, 8 minutes, creamy yolk, 12 minutes solid yolk. Run cold water over them to stop the cooking. Firm tap of each end of the egg, then sorta roll the middle to crack. Easiest peeling eggs ever.

Soft boiled is my favorite with just a dab of soy sauce on the yolk. Good stuff.

Great idea.... this is the best-yet!
Hallelujah/Amen.

I bought one of these little suckers, too. A different brand name, but the same thing. We get fresh eggs from our son that has a dozen laying hens, or from the local Farmers Mkt. Fresh, hard boiled eggs are sometimes miserable, to peel. Not with this thing. I heard steaming was the way to go, and it is. I piss $20 a week down the toilet in beer & booze, at least, and don't think twice about spending it. Why not on something like this? Works good. And, unlike the beer & booze, you get to use it more than once.

alf

We picked up a similar unit and it works great!

We go thru a lot of boiled eggs, With the electric unit it can turn out perfect eggs and no one has to sit in the kitchen waiting for the timer. I boiled 5 or 6 dozen with it so far not one has been hard to peel and they are perfectly done.

Whats not to like!

The buzzer is so loud it can be heard from anywhere in the house. I takes up very little space in the cupboard and can be setup in seconds.

Salt water

That's what I do too

How long do you let them chicken periods marinate? Looks tasty.

I've been on a Huy Fong Sriacha soaked hard boiled egg kick...... great breakfast.

What does the carrot do?

Taste good

There good fer yer eyes. Sheesh.

The carrots better be good for "night vision" 'cause those jap's would have me running for the chit pot all night long...not even habanero's rip my ass like pickled jap's.

They make me fart a lot. I like deviled eggs a lot.

The first time I made them I ate one a day to see how the flavor progressed. I found they started getting good around day 5 and incredible at day 8. I hid these in the back of the fridge to keep me from getting into them too early. Jalapeño in one hand and egg in the other.

While the eggs give me gas, the jalapeños add a certain "clear the room" stench

I bought a egg steamer too, LOVE IT!! Perfect boiled eggs in 12 min.