perfect hard-boiled eggs

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I made them and it was easy.

cover eggs with cold water so they're submerged by about an inch.

Heat until just boiling, remove from heat and cover.

Let stand for 15-20 minutes depending on size. Obviously, the bigger, the longer they should stand.

Shock by putting eggs into cold water for 10 minutes. This halts the cooking process.

yummy!

After their boiled; they can be painted for Easter

I like this thread. I am very particular about making boiled eggs properly. The yolk should be fluffy and the white silky. I haven't encountered another person who makes them the right way until now.

Well done, MasterJedi.

This is how my mother taught me to do it and it works great!

I have heard of this method, but haven't personally tried it. Mostly, this is due to the fact that I have two toddlers constantly tripping me or tugging on my pants.

Makes it quite difficult to watch eggs in this way.

Also, I have a tendency to get distracted. Blame my ADD... lol

I hang out in the kitchen until they boil and then use a timer. My mom bought me one that clips on to my clothes because of some therapy I went through a while back. That way if you're down the hall chasing one of the kids you'll hear it.

As soon as you get a chance I'd recommend it. They're yummy. And it only uses the flame for a couple of minutes instead of like 20.

The timer isn't an issue. I just often get distracted and pulled away from the kitchen, so I'll likely end up just letting it boil anyway. haha

I'll try it sometime the husband is watching the kids.

you tried it happymusic?

Just let it come to a boil and remove from heat, the gentle gradient from boil to warm is what helps the nice texture.

Fresh eggs help too. Although slightly aged ones make for better peeling.

Yeah! This is how I have cooked them for a while. I discovered it about three years ago in the Joy of Cooking and was hooked right away. I can't suffer boiled eggs out of the house like on salad bars and stuff anymore. They taste like they've been boiled until they turn into rubber. That's why when I saw the thread I had to check it out.

It also makes for a fluffy tuna salad if you like eggs in it.

And peeling them - I use a spoon. It's super fast and keeps the white intact in the event it sticks like how you mentioned with the new ones.

Bon apetit!