Well sorry about the title, but is must have some truth, I need help.

How do you hard boil the perfect egg? What I am doing now, is to put 6 eggs in cold water on the stove top on high until heavy boil. Cover and remove from heat leave in pot for 10 minutes. I then run under cold water to stop the cooking process.

Issue, the shells do not come off easily, I loose half the egg whites trying to get the shells off.

I am doing better with store bought eggs, but still not quite right. Better Crocker says to leave for 15 mins, but that is too much for me.

Our own chicken eggs seem to be even harder to get just right. So I just use them for other uses.

Please tell me your tricks to make the perfect hard boiled egg?

silly man issues

Advice from another man...

Use one of these: http://www.crateandbarrel.com/kitch...g-timer/s353892

It's an egg timer that tells you exactly how long to cook them to get the level you want (Hard, medium, etc).

Put eggs and egg time into water as well as some salt and white vinegar. Salt helps water boil faster and eggs peel better and vinegar keeps the eggs from leaking out if the shell cracks.

Cook until timer is done.

Then dump out the hot water and let the eggs sit under running cold water until they are cold enough to handle. Then peel right away. The shell should come off easily.

Older eggs peel better, so use the oldest ones that you have that are still fresh. If the egg floats, it's too old.

cool thanks, how old do you think? Most of mine are new, like same day new.

This information is very valuable. I think the membrane in the egg shrinks as it gets older. So it is easier to peel once you do boil them.

Oh good heavens, Chef Ming would kick your ass for saying that and then steal your woman. Men who can cook are sexy, padwan.

Peeling a hard boiled egg is all about how old the egg is. Use older eggs, they'll peel easier.

Now, here's another tip. You can use a spoon to help you peel it. Get it started at the end with the air pocket (usually the fat end) and then slid an upside down spoon under the shell, trying not to dig into the meat of the egg. You might lose a little white in the process on a too fresh egg, but it's a lot easier than picking off tiny bits of shell.

Overcooking the egg will make them sulfurous smelling and there will be a green ring around the yolk. One way I've had good success is to put the eggs in cold water and bring it to a simmer. Immediately turn off the heat and let them set for about 20 minutes.

Starting in cold water helps keep the egg from cracking due to extreme temperature fluctuations.

I am joining a cooking class tomarrow!!!!!!!!!!!!

I will try leaving my eggs for a week and do again. Weird, farm fresh is too fresh......funny. I bring them in still warm at times.

Here is what I do.

Start with older eggs (at least 5 seems to work best).

Start in cold water. Add in some salt and vinegar into the water (I don't measure, just pour some in). Bring water to a rolling boil - boil for 1 minute, cover, turn off heat, and leave to cook for 11 minutes more.

Transfer to an ice bath. Once cooled, pour off water and then put the eggs back into the pan/pot. Shake the pan side to side (the eggs will be beating up against the sides) and then peel. Shells come off easy peasy every time.

I consulted Incredible Egg a couple of years ago on how to boil an egg.

There are pictures

http://www.incredibleegg.org/recipe.../hard-cook-eggs

I always poke a tiny hole (use end of paring knife) in the top of the egg, and put vinegar in the water. They always peel really easy.

Thanks all, I have the eggs in the back on the refrig for a week or so, then will try again

Men who can cook are sexy. Men who can cook lowcarb food that doesn't make you fat are utterly irresistable.

This is so true!

I put mine in a veggie steamer over boiling water. Steam for 6 1/2 mins for soft cooked, 12 to 15 mins for hard cooked.

Put them under cold running water to stop the cooking and until they're cooled enough to handle, then follow Krys's method of shaking the pan to crack the shells before peeling. Peel them while they're still wet and the shells should slip off easily.

My eggs are delivered weekly, fresh from the farm, and I find this method works just as well at the beginning of the week as it does at the end. I like the texture of steamed eggs much better than those that have actually been boiled!