The following steps produce consistent boiled eggs which are cooked and easy to peel.
1) Fill up your pot; turn on the heat. Add 1 tablespoon of salt. (The salt increases the boiling temperature a few degrees from 212 Fahrenheit depending on how much salt you use and how much water you’re using. I like to add the salt because if feels more like cooking. I also read it helps with making the eggs easier to peel.)
2) Once the water is boiling add your eggs. (You’ll read in other places that you should put the eggs in the pot as soon as you fill it with water as to ensure that the eggs heat gradually and do not crack. The problem with doing this is depending on your stove setting, the pot size, the fuel type, you’re not able to time the process exactly. I’ve not had a problem with eggs cracking doing it this way.)
3) Lower the eggs into the boiling water with a spoon one at a time. Make sure there is one inch of water above the top of the egg. If there’s not, you blew it. Take the eggs out add more water, wait until it’s boiling and lower them again.
4) Set your timer for 14.5 minutes.
5) Get a large bowl. Fill it with cold water and ice cubes.
6) After the 14.5 minutes of boiling, turn the stove off. Take the eggs out one at a time with a spoon and put them in the cold water and ice bowl. (This will stymie the egg cooking. It will also enable the eggs to be peeled very easily.)
7) Leave them in the cold water for 5 minutes. (You can adjust this time depending on what you’re doing, but it’s important to leave them in there for at least a few minutes to stop them from cooking.)
More Tips:
o) Easy Peel: Whack each end of the egg with a spoon. Then begin to peel.
o) Consistent yolk placement: Turn the egg carton on it’s side the day before you want to boil them.
o) If you’re egg yolks are green on the edges you’ve overcooked them. Try adding more ice to the water to further slow the cooking process after the boiling is done or reduce the boiling time.
In closing:
There are many way to boil eggs however, with the above method, there’s no guess work. You don’t have to keep checking to see if the water is boiling or watch it consistently to make sure you take the heat off once the boiling starts. Your eggs will be easy to peel, not overdone and delicious.
Egg Warning:
I suggest caution in consuming raw and lightly cooked eggs due to the risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
