The perfect boiled egg?

Question

Every so often I boil eggs, and every time they come out wrong. They are either over cooked, to where the yolk turns a green color and is dry, or undercooked, where it's still slightly gooey in the center. It's really annoying me. So, can anyone give me tips to cook the perfect boiled egg?

Answer 1

I have boiled eggs several different ways and I have to tell you that sxcbabii_92 is correct. I decided on this way to cook eggs several years ago and never have any problem.

To peel them easier you need to put them in very cold (or ice) water at the end of the 20 minutes, until you can pick them up without burning yourself.  The shells will come off very easily.

Answer 2

The first answer is similar to mine.  I place room temperaturee eggs in a pan and then set to boil.  After it comes to a rolling boil, turn the fire off and let it sit for 20-22 minutes.  I do not take my eggs off the hot burner.  They come out perfect every time.

Answer 3

you boil water (big bubbles) then put the eggs in for 15 minutes and then run them under cold water! and BOOM! PERFECT EGGS!

Answer 4

Sxcbabbi said it best. Do you know to peel them under cold running water and always start at the big end.  

Answer 5

I, too, often have that same problem of the green or undercooked yolk.  The key is water temp. vs egg temp.  If you fill a pot of cold water and place cold eggs in the pot and then bring it to boil, once it boils turn off the heat, put on the lid and let sit for 10-12 minutes.  If you start out with warm water, make sure the eggs are room temp. and once the boiling action happens, turn off the heat and cover for 6-8 minutes.  Either way, after the appropriate time, allow the eggs to cool before handling and the centers should be the perfect yellow color you are looking for.

Answer 6

PERFECT BOILED EGGS

Place eggs in stainless steel pot, do not stack. Cover with cold water to where eggs are just immersed. Cook to boiling, immediately remove and cover with lid; let stand 20 minutes.

Answer 7

The trick is: don't boil them.

http://www.cherskitchen.com/info/hard_bo...

Answer 8

I put my hot, salted tap water on a high burner until it starts to boil,

Gently drop one at a time with a spoon until the pan is filled across the bottom,

Bring to a full boil and turn the heat down to medium,

Simmer for 10 minutes then immediately take them off the heat and immerse in cold water,

Change the water often or fill the pan with ice until the eggs are cold.

Fresh eggs don't peel well.

Older eggs are best for boiling.

Answer 9

I dont know if this is perfect but for me they turn out pretty well so give it a try.

Boil a pan of water, once reached hard boil stage slowly add your eggs and let boil for 5 mins, then turn off the heat cover and let finish as is, this will take 10 more minutes. Once that time is reached, remove eggs with slotted spoon or in a pinch soup ladle will work too"dont burn yourself". Let cool down til you can handel them well enough , peel and do what you will with them.

I learned this from Ina Garten on the Food Network show Bare Foot Contessa and its great, they arent over done or underdone ever. I hope it works for you as well as it works for me. Good luck

Edit: Just because one method works for one person, doesnt mean its wrong. Everyone has their own way for doing many things This just happens to be one way I like to prepare hard boiled eggs. So whats the big deal?

Answer 10

to test an egg,  take a raw egg and spin it on counter it spins slowly , a cooked hard boiled egg spins quickly (done in restaurants)