How to Boil Your Eggs

 Boiled Eggs {Reader Submission}

These cooking directions were submitted by a reader in response to our Simple Egg Salad post. It is different than my method but I am willing to give it a shot…

Boiled Eggs

Place eggs on bottom of cooking container with lid or cover.  Eggs may touch but stack no higher than one layer. Pour cold water (1) sufficient to cover all eggs in cooking pot and place lid on pot.

Bring water covering the eggs to a rolling boil. Rapid boil for one minute. Remove pot and contents, still covered, from heat to an unheated surface on the stove. Keep covered for 17 to 19 minutes according to egg size. This cooks the eggs thoroughly. (Eggs actually cook while cooling is taking place.)

 

Set timer as follows:

Small eggs  17 min.

Medium   eggs  18 min.

Large      eggs  19 min.

 

At end of timing period, remove lid, cool eggs by running water over contents in pot, *(until cool enough to hold egg in hands) peel (remove shells) and enjoy. Or place in a covered container for refrigeration.

NOTES:

1.   Keeping the lid or cover on during cooking gives uniform temperatures to all contents in pot. To prevent cracking while boiling add a couple tablespoons of vinegar to cold water. This keeps sulfur in egg yolk from turning green.

2.  Warm eggs are more easily peeled. Peel when cool to touch. Most people feel peeling is easier if peeling starts at the big end after shattering the whole shell surface. Shatter the egg shell by striking with knife handle or other blunt object, or roll against side of sink.

 

Thank you Trisha for your submission!

 

Always make sure your eggs are fresh by checking them.