Best way to hard boil eggs?

Troubleshoot: Make sure there's at least 1 inch of water over the eggs (single layer of eggs in a "dutch oven" sized pot). For perfection (I'm sure everyone's stoves vary in how long it takes to reach boil), but once they reach boiling, try continuing a gentle boil for 5 minutes, then shut off heat, and under NO circumstances do you remove the lid for 10 minutes for medium sized, 12 minutes for large size, or 15 minutes for extra large/jumbo size eggs.

Tip: I use a pot with a glass lid, so I don't have to peek inside and let heat escape. If you don't have that option and "must" peek, increase rest time by 2 minutes. YMMV--this works for my "hot" stove. Standard electric ranges or smaller gas stoves may also take a little longer.

(Yes--I am passionate about perfect eggs--Hard boiled eggs have been my life-blood for my entire life )

Oh, very important, I forgot--run cold water over them once done (or an ice bath) to stop the cooking. Else they will get rubbery and the "green" yolk yuckiness.

I would go for cooking them longer. 6-7 minutes should make them hard from the pan.

Hm? The way you make it seems like more soft-boiled eggs. To make hard boiled eggs, I like to boil on medium-high with pot uncovered for 7-10 minutes. Remove from heat, immerse in ice cold water, and then crack and peel.

I steam mine!!

Put (cold) eggs in steamer basket. Put steamer basket over 2-3 inches of water in pan. Cover steamer basket & bring water to a boil. I do 10 minutes for hard boiled eggs but have accidentally let it go 15 minutes and they were still perfect - not over cooked. Drain carefully, then cool in an ice bath until you can handle them.

BONUS: they peel SO easily. A quick tap on each end, then - whoosh - the peel slides right off - EVEN if you forgot about them and didn't peel them for several hours!!

ETA: Keep the water boiling the entire time.

Interesting, I'm going to have to give that a try.

I start with an uncovered pot filled with hot water. Then I place the eggs in the hot water and turn the heat up to medium high. I set the timer for 8 minutes and let them cook. Then when the timer goes off I turn off the heat and move the pot to the sink. I fill the pot up to the top with cold water and let them sit until they are cool enough to take out.

best way i found is to bake in muffin pan at 325 for 30 mins. turn out perfect every time. super easy to peel. pop them in and 30 mins later done!

Eggs that are a bit on the old side (30 days old) are going to be easier to peel than very fresh eggs. If they are store-bought, no worry as most eggs in stores are at least 30 days old. Anyway--you get your water boiling in a pot that you can lower your eggs into (doesn't matter if they are from the fridge or have been out on the counter for a while). If you start with them in cold water, the shells are more apt to stick. Cook them exactly 11 minutes and immediately plunge them into ice water. Let them cool till you can handle them and the peel should come right off. Never fails for me.

ETA: I saw a novel way of peeling them on the web. When you go to cool them, add a teaspoon of baking soda to your cooling water. After they are cooled, tap and peel the top and bottom of the egg, and then put your mouth on the narrow end of the egg and blow the egg out into a bowl (or your hand if you think you can catch it). I would imagine this method would be a hit with kids. Looked like fun.

best way i found is to bake in muffin pan at 325 for 30 mins. turn out perfect every time. super easy to peel. pop them in and 30 mins later done!

Alton Brown has an entire video dedicated to cooking eggs in the oven. He uses a damp dish towel instead of a muffin tin.

My daughter told me to steam them (15. Min) & they are good & so easy to peel!! I hate when they aren't easy to peel.

I always bring water to a boil first. Then I use a slotted spoon to lower the eggs into the water. Boil 10 minutes, put the pan in the sink and run cold water over it until you can handle them.

bump. To read later.

Boil water, lower eggs in, boil 12 minutes, remove. No greenish yolk rims and easy to peel.

They come out the best when you place them in a muffin tin... I would do four eggs at a time... at 350 for 25 or 30 minutes ... they come out fully done with a soft white and creamy but solid yolk. NO GREEN either from being overcooked.

Put salt in he water, too. That way if one egg cracks a bit, all the whites will stay inside the shell instead of flowing out and ruining the egg.