Hard-Boiled Eggs
Recipe courtesy of Heather Ramsdell: Makes 6 eggsIngredients
6-12 large eggs straight from the refrigerator
Ice cubes
Instructions
- Bring 4 to 6 quarts water to a boil and lower 6 to 12 eggs into it (keep water boiling throughout). Time 6 minutes for soft-boiled eggs with a liquid yolk, 9 minutes for medium eggs with a jammy yolk or 12 minutes for hard-boiled eggs. We’re using our Punctual Egg Timer with Piercer, but if you don’t have a timer use your phone or kitchen timer.
- When the timer rings, transfer eggs from the boiling water to a bowl of water with ice cubes, and chill until cool enough to handle about 3 minutes. Crack eggs all over and peel starting at the big end. Eat or chill another 10 minutes in the ice bath. Store refrigerated, until ready to eat.
13 Comments
If you bolled eggs for Easter and you were going to devil some. BUT you forgot and left them out all night at room temperature. Are they ok to still devil ?
Matters not the size of egg, amount of eggs or size of pot. Older eggs do work best. Fool proof method used for more than 70 years by mother, grandmother and great-grandmother. Fill pot with cool water, add eggs and make sure they are covered with at least 1 inch of water.
Bring to a boil. Turn off heat, cover the pot and let sit for13 mins. When timer goes off, place pot under
cold running water. Add ice when water in pot is cool. Easy peel and no green ring.
Pressure cooker, cook for 3 minutes on high unplug after the timer goes off and let it sit for 7 minutes on natural release after 7 minutes up put them in ice water, I let them sit in the ice water for thirty seconds an then deshell them hitting the pointing side first because it’s where the air pocket sit and give it a lightly gentle roll it will peel or roll off easily.
I have a rule of thumb that works equally well on large and extra large grade a eggs and I add about a minute in the rare occasion I use jumbo size. Put the cold eggs in salted cold water so the eggs don’t crack, cover and bring to a boil at high heat. This takes about 5 and 1/2 minutes on my stove. Once the water comes to a boil, remove the cover, reduce heat to medium-high, and boil for 5 minutes. When the timer pings at 5 minutes, move the pot of eggs off the burner, cover the pot and let sit for 5-minutes. At the end of five minutes, remove the eggs with a slotted spoon and plunge into an ice-water bath. Let the eggs sit in the ice-water bath for at least five or six minutes but really, they can stay for longer. Once they are well-cooled down, peel the eggs and refrigerate. Voila. Hard boiled eggs suitable for egg salad, deviled eggs or just plain ol’ hardboiled eggs. The yolks come out sunny yellow without that grey aurora that can surround an overcooked yolk. The yolk is pristine white. My two cents.
Do you sell this timer on your site?