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Started By
Message
re: Perfect Boiled EGgs
Posted on 7/30/26 at 2:33 pm to lionward2014
Posted on 7/30/26 at 2:33 pm to lionward2014
quote:Does 6-7 minutes give a hard cooked yolk? I have found at 6 minutes the yolk is runny (which I like) and at 7 minutes the yolk is jammy, like a ramen egg.
Boiling water for 6 mins. Immediate ice bath for 3 mins. Perfect every time. This is the answer, though if I am boiling some for the week I prefer to do 7 minutes.
0
Posted on 7/30/26 at 6:38 pm to BigDropper
quote:
how long does it take the water to reach full boil before you start your 10 minute timer?
Just a couple minutes. Induction cook top.
Posted on 7/30/26 at 6:59 pm to Sunnyvale
Put eggs in boiling water. Put lid on and cut heat to simmer. 11 minutes then an ice bath (helps with peeling later). Perfect every time
Posted on 7/30/26 at 7:08 pm to Willie Stroker
What size pot?
How much water?
How many eggs?
How much water?
How many eggs?
Posted on 7/31/26 at 1:45 am to cgrand
quote:
steam them, 13 minutes then an immediate ice water bath. Perfect every time
Of all the methods I've tried, this gives me the best outcomes by far.
Posted on 7/31/26 at 8:12 am to BigDropper
quote:
What size pot? How much water? How many eggs?
How relevant is this information to the understanding you’re seeking? If these are sincere queries, you might be on the spectrum.
We’re approaching a third page on… boiling eggs. The only way to top it would be a discussion on making toast or swapping recipes for making ice. Even Alton Brown would have tapped out with one post on this topic.
I usually do 2 eggs at a time. I don’t measure water. I just fill the pot with enough to cover the eggs. So I usually go with my 1.75 qt pot. But sometimes I use a 4 quart because I’m a wild man and can’t control my innate rebellion impulses. If it wasn’t for the freedom to explore boiling eggs in larger pots, there’s no telling what kind of shenanigans I would get into.
Posted on 7/31/26 at 11:54 am to VOLhalla
quote:
Put eggs in boiling water. Put lid on and cut heat to simmer. 11 minutes then an ice bath (helps with peeling later). Perfect every time
Put eggs in cold water. Bring up to rolling boil, shut off heat, cover and let sit for 11-12 minutes, then ice bath
Posted on 7/31/26 at 12:14 pm to gaetti15
quote:
Put eggs in cold water. Bring up to rolling boil, shut off heat, cover and let sit for 11-12 minutes, then ice bath
10 Minutes at a rolling boil - the yoke was not fully cooked to the point where the youlks where grey/silver.
Posted on 7/31/26 at 10:24 pm to Sunnyvale
quote:
10 Minutes at a rolling boil - the yoke was not fully cooked to the point where the youlks where grey/silver.
Idk i learned it from my mil, 11-12 minutes always worked for perfect non-gray sulphury eggs
I do boiled eggs in large numbers though so mileage may vary
This post was edited on 7/31/26 at 10:26 pm
Posted on 8/1/26 at 1:14 pm to Willie Stroker
You're overcooking your yolks.
Posted on 8/1/26 at 1:37 pm to BigDropper
quote:
You're overcooking your yolks.
You cant overcook your Yolks.
Dude. It changes the whole, Boiled Egg Profile.
Posted on 8/1/26 at 2:27 pm to Sunnyvale
quote:the hell you say... grayish-green exterior on boiled egg yolks are overcooked.
You cant overcook your Yolks.
Posted on 8/1/26 at 2:37 pm to BigDropper
quote:
the hell you say... grayish-green exterior on boiled egg yolks are overcooked.
Yes. A bitter sulfish Taste Corresponds to a greysih / green exterior on a yolk.
Posted on 8/1/26 at 6:43 pm to Sunnyvale
quote:& that happens because the eggs were cooked too long, affecting the yolks. Another way to say "cooked too long" is overcooked.
Yes. A bitter sulfish Taste Corresponds to a greysih / green exterior on a yolk.
Not sure if you were being sarcastic when you said,
quote:
You cant overcook your Yolks.
Posted on 8/1/26 at 11:00 pm to BigDropper
quote:
Not sure if you were being sarcastic when you said,
Its all good either way buddy.
This is a serious conversation about the State of Egg Yolks after "Cooking" A hard boiled egg.
Posted on 8/2/26 at 6:39 am to Sunnyvale
quote:That's a weird way to admit you were wrong.
Its all good either way buddy.
This is a serious conversation about the State of Egg Yolks after "Cooking" A hard boiled egg.
Posted on 8/2/26 at 10:55 am to Sunnyvale
I’m a never boil guy.
-Cold water start
-Bring to simmer
-Start timer & reduce heat to low
-Cook 17 minutes
-Remove, strain, shock ice water
-Perfect every time
I’m not opposed to other ways, but this way works perfectly for me. The yolks are always bright yellow and perfectly cooked
-Cold water start
-Bring to simmer
-Start timer & reduce heat to low
-Cook 17 minutes
-Remove, strain, shock ice water
-Perfect every time
I’m not opposed to other ways, but this way works perfectly for me. The yolks are always bright yellow and perfectly cooked
Posted on 8/2/26 at 12:50 pm to Germantiger001
quote:
-Cold water start
-Bring to simmer
-Start timer & reduce heat to low
-Cook 17 minutes
-Remove, strain, shock ice water
-Perfect every time
Thats a lot of Jazz.
But do they Peel easy.
Im strictly looking here for ease of peeling. Basically, 1 crack and the shell stays in tack and peels off almost in a natural effortless motion.
Posted on 8/2/26 at 2:51 pm to Sunnyvale
Pressure cooker, low pressure, 9 minutes, quick release and straight into ice bath. Shells slide right off every time
Posted on 8/2/26 at 5:59 pm to Sunnyvale
I do a dozen at a time. Cover eggs with water plus some, get pot to a good boil then set a timer for 10 minutes. At 10 minutes, cut the fire, empty the hot water then fill with ice and water. Always come out perfect after the ice bath for 20 minutes or so.
I've been lazy, though, and not eating enough eggs. I just bought a 2-tiered Elite Gourmet bc of this thread. Fits 14 eggs. We shall see.
I've been lazy, though, and not eating enough eggs. I just bought a 2-tiered Elite Gourmet bc of this thread. Fits 14 eggs. We shall see.
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