This technique works great. From Mark Bittman's How To Cook Everything.
Make and share this Hard-Boiled Eggs recipe from Food.com.
- Use a pin or needle to poke a hole in the broad end of each egg. Place each egg on a spoon or ladle and lower into a small saucepan of gently boiling water (enough water to cover eggs).
- Cook for 10 to 15 minutes. I think 12 minutes is perfect.
- To remove shell, plunge into cold running water for 1 minute.
- Remove the peel gently.
this recipe should be named "wonderful & perfect eggs" I have always wondered what the trick was to making great boiled eggs,thanks for teaching an old cook (well medium old anyway he he) a new trick
worked perfectly! i only cooked them for 12 minutes and i think they could have used a few more but other than that, fabulous :)
This is how the great chef Jacques Pepin boils eggs (he uses a push pin to pierce the large end). After putting the eggs into the boiling water, barely bring the water back up to a gentle boil and cook for 9 more minutes. Rattle eggs to crack shells and plunge into ice cubes and water to halt the cooking process. Jacques says that he judges a restaurant on the absence of green tinge or sulfur smell, and tenderness of their boiled egg whites.