I will be 57 soon and this is the very first time I made hard-boiled eggs without tearing most of them up! I also cooked them for 12 minutes and peeling them under cold water made them come off almost in one long piece. Now if someone could just teach me how to make a good devil egg! Thanks for sharing!!
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.
WA-HOOO !! Had to wait til my GOLDEN years to find this method !! Just did 6 eggs for potato salad, and am truly sorry they have to be chopped. Beautiful. Thanks, Susie Janey
This is wonderful -- I finally know the secret of getting hard-boiled eggs with no cracks, and with pretty yellow yolks instead of grayish-green ones. PS I picked up "How To Cook Everything" at the library and it is a fantastic cookbook. Thanks for posting.
This is also the technique in Joy of Cooking. I did mine for 14 minutes, they were perfect. I cooled them in an ice water bath.
Worked like a charm! I used to put cold eggs into cold water and bring to a boil. My eggs came out great and no cracks! Thank you Susie!