re: How do you hard boil eggs?

I used to bake but found that the shell and egg white really adhered- i assume where the shell was resting against the cookware.

I've settled on bringing the water to a boil, poking a hole in the rounder end of the egg (where the air bubble is), placing the cold eggs in the water and boiling uncovered for 8 minutes, remove from heat and cover for 8 minutes and then dunk in ice water for at least 30 minutes. I usually boil a dozen on Sunday and bring two (with guacamole) each morning to work for breakfast after my workout.

I've found this to result in the yellowest yolk and that the eggs I peel on Friday are as easy to peel as those on Monday, but that's just me...

I've been adding a dash of chack to the water preboil and some chopped celery post.

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And if you want to try to mess around and go for a soft-boil egg it's a great method to use too.

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Steaming for 6 minutes is the easiest way I have found for soft boiled. Cold start causes sticking.

Serious Eats - Boiled Eggs

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"pre-chilling"

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no, i'm talking about after they are cooked. 30 minutes in the oven then directly into an ice water bath.

I saw this on some TV show years ago (Alton Brown maybe?) and it works perfectly every time for a hard boiled egg. I've done it with 4 eggs, and with 6 eggs and it has never failed. I've never tried this method with less than 4 eggs or more than 6.

Put your eggs in a pot and cover with cold water. I usually have about a half inch or so of water above the eggs. Turn on the heat and set your timer for 17 minutes. The heat should be high, just a little below the highest setting. After 17 minutes turn off the heat, drain the eggs and peel when they have cooled down a bit. Perfect every time.

How much celery?

In an Egg cooker

Get one of these, and you'll never go back.

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Gently lower the eggs into a pot of rapidly boiling water, reduce heat to a low simmer, cover, and cook for 10 min. Drain the cooking water, shake the pan to crack the eggshells slightly, then drop the eggs into an ice-water bath for 10 min. to cool and dissipate the sulfur. Peel under running water.

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LINK


More people on this board disagree than agree with this statement.

From Cooks Illustrated:


Be sure to use large eggs that have no cracks and are cold from the refrigerator. If you don’t have a steamer basket, use a spoon or tongs to gently place the eggs in the water. It does not matter if the eggs are above the water or partially submerged. You can use this method for fewer than six eggs without altering the timing. You can also double this recipe as long as you use a pot and steamer basket large enough to hold the eggs in a single layer. There’s no need to peel the eggs right away. They can be stored in their shells and peeled when needed.

1. Bring 1 inch water to rolling boil in medium saucepan over high heat. Place eggs in steamer basket. Transfer basket to saucepan. Cover, reduce heat to medium-low, and cook eggs for 13 minutes.

2. When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium bowl. Using tongs or spoon, transfer eggs to ice bath; let sit for 15 minutes. Peel before using.