How do You Hard Boil Eggs?

[Stina]

How on earth do you make hard-boiled eggs? Okay, y'all can get back up off the floor and wipe the laughter tears away:D

One would think that by the time I reached 30, I would have figured out how to cook a hard boiled egg without the yolk turning green. On top of the green yolks (which just makes me gag so I have to close my eyes to eat them), I lose half the egg white while trying to peel them. I know there has to be an actual trick to all of this so all of you knowed ones HELP!!!!

Humbly,
Stina

[doreen T]

The 'Get Cracking' Canadian Egg Marketing Agency has an excellent site, with tips on basic egg cookery and dozens more recipes. I love this site; there's all kind of nifty games and projects for kids too. Click here for the page (http://www.eggs.ca/recipes/show_recipe.asp?actionID=15) of Egg Basics, including cooking in the shell, which eggs will peel easiest and when .. :)

The home page of the site is http://www.canadaegg.ca/

Enjoy .. :)

Doreen

[debbiedobson]

i have the best luck putting the eggs in cold water covering the eggs by an inch. i set the heat medium high with the lid off. watch the eggs. just as the water starts to boil, remove from heat and cover. i only leave them in the hot water for 15 minutes. i put them under cold running water for about 10 minutes. like the link suggests, i use the older eggs. make sure when you peel that you get the membrane that's directly under the shell. it makes the peeling a lot easier.

[rainny]

You know what...I grew up with those green yolks! ha!:p Which I hate by the way. I didn't realize until I was a teenage that when you cooked then they would stay yellow! HA!:D So here is how I do it....
Put a pan on the stove with enough water in it to cover the eggs. When it become a rapid boil...drop the eggs in the water {easy or they will crack, if they crack a little its no big deal} Then I set my timer for 8 mins...pull them of the stove run under COLD water while I peel them.
Like Debbie said older eggs are easier to peel...but if you know that they are fresh then use a little vinegar in the water...you won't taste it.
If you do 5 mins then you have a solid white and a runny wok which is good to.
:o :cool: :o :cool:
SMILE

[doreen T]

Turn the heat down to just simmer, once you put the eggs into the boiling water. It's the boiling that makes the green-gray ring around the yolk, plus timing is crucial too. As Lorraine stated, immediately rinse under cold water as soon as time is up, or they will continue to cook inside the shell.

All is not lost though ... I love eggs, hate to waste even if there's the dark ring .... so, I make egg salad, and mix some dijon or horseradish in with the mayonnaise ... gives a peppery bite that "disguises" the overcooked-ness of the egg... ;)

Doreen

[rainny]

Really? I've never had any problem with that...may be it our water?:confused:
Smile,

[shelley]

Green yolk are caused by the sulphur in the egg. No, they are not poison LOL.

[rainny]

Yeah but they sure taste like they are!hee hee!
Smile,

[Stina]

Thanks for all your tips. I have a phobia about runny eggs so I think I may have been over cooking just a tad hehehe. Plus my eggs couldn't be any fresher....we raise our own chickens and our own eggs so they are never more than a few days old. I will let them sit in the fridge for a week before trying this again.

but thanks so much everyone. Love these forums!

Stina