You must use a timer so you can have soft or hard boiled. Putting cold eggs in boiling water will cause them to crack. Start with cold eggs and cold water. Boil approx. 5min (this is where you need a timer so you can get them just right. It also depends whether you are using small,medium,large,x-large or jumbo. Experiment. As for peeling, do that while they are still warm.i crack mine all over then gently roll them between my hands under running cold water. There's also a small gadget to put in the water along with your eggs that tells you how you like them ( soft,med,hard etc. ) you can usually find it at bed bath &beyond, even grocery stores sometimes. Good luck. Post how you did with this :)
The secret is the egg must not be hot. Soak it in cold water for about 5 mins or so then the shells will peel off easily, sometimes in just one spiral peel if you do it correctly. If you want your egg to be hot again, just put it in the microwave for 10 seconds, but no more than 10 seconds otherwise it will explode in your microwave.
5 minutes high boil, 5 minutes cool in cold water, induce some cracks on the surface by gentle tapping with a spoon or against a hard surface, soak in water so that water gets into the cracks, and then freeze it for 20 minutes. Water in the cracks turn into ice and expand. Now the shell will come off cleanly without any effort. Works on any kind of eggs: old or new, because SCIENCE works !
Always start eggs in cold water, put a tablespoon of salt in water. Boil for 5 mins, turn off and leave in water for additional 3 mins. Place in cold water. While still warm not hot or cold, peel. Perfect peeled eggs a the time.
1 year ago
Last edited at 12:49AM on 8/21/2012
To boil the eggs, start out with a pan of cold water. Take the eggs out & let them warm up to room temperature while you wait for the water to boil. Heat the water to a rolling boil & add your eggs. Let the eggs boil - for a hard-boiled egg this usually takes 15 mins. ( Watch to make sure they don't boil over, reduce heat if this happens.) After boiling your eggs, drain the water out of the pan. Run cool water over the eggs until the eggs are cooled, leaving eggs in the pan. Once cooled, drain the water completely & shake the pan - jostling the eggs around the pan & cracking the shells. Now pick up each egg & roll it in the palms of both of your hands under running water; the shell will start to crumble in one piece & you can peel it off. Rinse each egg once more in cool water to remove any remnants of the shells.This works for me every time.
After you have boiled your egg in whatever manner you wish, cool it in cold water. Gently crack the shell a little bit in a few areas. Holding the egg in one hand, take a teaspoon in the other hand and dip it in water. Without shaking the water off the spoon, scoot the spoon under the shell in one of the areas you started with the gentle cracks. The large end where the air pocket is works best. Using a lifting motion with the spoon, get under that thin white sheet that is just under the shell and lift pieces of the shell up off the egg. Rewet the spoon as needed. It takes some practice and you might have to experiment with spoon shapes. Rinse when done to eliminate tiny shell pieces. I can peel a softboiled egg and I seldom have any gouges or missing white areas, while my husband does the hand crush described above and his is usually messy.
Found this info on the net and have been using it for years to cook perfect hard boiled eggs: Start boiling the eggs in cold water in a covered pot. As soon as the water starts to boil turn off the heat and leave the pot on the range for approx 13 minutes Immerse the eggs in ice chilled water for 5 minutes. The shells will peel off without sticking.
Here's what has worked for me: first thing the fresher the eggs the better. Place eggs in pot, cover with water. Let them get to room temperature. Start eggs off slow at medium heat for a few minutes. Crank to a boil then turn down to medium heat and set timer for ten minutes. After ten minutes run pot under cold water. Here's the key (for me) dump a bunch of ice cubes in the pot and chill those bad boys! Most of the time I have had no problems with peeling!
Start with a pot large enough to have 2 inches of the pot above the water after the eggs are placed in it. I use a one gallon soup pot. Run cold water in your pot. Add a teaspoon of salt. With an ice pick or the tip of a sharp knife poke a small hole in the narrow end of the egg and place it in the cold water. Make sure all the eggs are completely covered with cold water. Place on burner and turn burner on high and cook for 15 minutes. Run cold water over eggs and gently crack the shells on a hard surface. When peeling the eggs, start at the large end of the egg and make sure to peel the membrane/skin that's just under the shell as you peel the cracked shells.