Hard-Boiled Eggs

Yield:
5 to 6 servings
Ingredients
  • Extra-large eggs
Directions

Place the eggs in a saucepan and add enough cold water to cover.

Bring the water to a boil and immediately turn off the heat. Let the eggs sit in the pan for 15 minutes.

Remove the eggs to a bowl and allow to rest for at least 2 minutes. When the eggs are cool enough to handle, crack the eggs on each side and then roll them back and forth with your hand, breaking up the shell. Remove and discard the shell.


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3.3 80
This has to be a typo. I taped Ina's show on "Roasted Salmon Nicoise Platter." For her "perfect" hard-boiled eggs for this recipe she specifically states, to let eggs sit in pan for 5 NOT "15" minutes transposed what she said on this show exactly: pace eggs in water, bring to a boil, turn off heat, sit in same water for 5-- FIVE, NOT FIFTEEN minutes, then remove and let sit OUT OF WATER @ room temperature for 2 minutes, peel immediately.. This will give you a creamy bright orange but fully cooked yolk and tender white. When you peel the eggs will be warm but not be too hot to handle. THAT is a 5 STAR hard-boiled egg, The chef @ the Bel Air Hotel (who always have perfect eggs in their salads) also says to make sure to have salt in the water--it's a chemistry thing and this is what helps the shell to keep from sticking. What I love about Ina's cooking is that she doesn’t over cook or work her recipes. Surprised by this mistake (?). I am at sea-level. Adjust time for high-altitude. item not reviewed by moderator and published
i have to assume that ina hires people to remove the shells from her eggs. Her theory of boiling eggs results in way, way too much time to remove the shells and doesn't account for the amount of egg white lost in the process. i am a fan of her recipes, but this one is a disaster. item not reviewed by moderator and published
Let the eggs sit for 15 minutes with the cover on. If eggs stick to the shell they are very fresh. Try using older eggs. There is a You Tube video showing how to remove the eggs by blowing them out. It's kind of freaky. item not reviewed by moderator and published
I use this guide every time and they always come out perfect!! item not reviewed by moderator and published
I've tried these instructions twice now, once at altitude (5,000ish feet, in Albuquerque) and now in Seattle, and it's not worked out either time. The first time it was with an electric stove and it took too long for the water to boil, and they were overcooked and stuck to the shells. The second time, I used an induction stove, and I think they boiled too FAST (and also stuck to the shells). I think the piece I am missing in these instructions is about how long and/or at what stovetop setting should I set it to bring them to a boil. To be fair, the eggs were not at room temperature (just out of the fridge), and I have really never made a successful batch of hard-boiled eggs in my life, so I'm not going to totally blame Ina for this one! :) I guess what I would have liked is just a bit more instruction/detailed description on each step, since hard-boiled eggs are so finicky! item not reviewed by moderator and published
Eggs turned out nice and yellow and moist. No dark film around the yolk. BUT of the 6 eggs, 2 were difficlut to peel = conclusion, the quality of the starting eggs is important. MOst likely the age of the eggs is a factor and not covered in this recipe. Like most recipes, starting with fresh is best. item not reviewed by moderator and published
I've hard boiled my eggs this way over a dozen times with no problems. A couple of thoughts. 1. Use room temperature eggs, professional chefs always do, they will cook more evenly. 2. Allow the water to come to a full roiling boil. Putting the lid on it will make this happen a little faster. 3. If you are using an electric stove take the pan off the burner. With a gas stove the heat stops immediately when you turn off the burner, an electric stove burner retains heat for some time. Personally I drain the pan with the eggs still in it, wait a couple of minutes, and cover with cold water. Then start peeling under cold water. Sometimes the shells stick, sometimes they peel right off. I usually start with cracking the egg by rolling it around really well on the counter then start peeling at the fat end of the egg, trying to get under the placenta layer. item not reviewed by moderator and published
I like my eggs smoked. But they are hard to keep lit. item not reviewed by moderator and published
Ina's hard boiled egg recipe worked out perfectly! I did take the eggs out of the fridge the night before...and did take 10 minutes before I could handle...and the results were great!. item not reviewed by moderator and published
This recipe yields perfect hard-boiled eggs. As always, Ina delivers. I'm not sure why other people are having mixed results. item not reviewed by moderator and published
I'm going to blame it on my reading comprehension. MAYBE! I did this the exact way, she describes it. It didn't turn out right, I couldn't even peel my eggs. I'm going back to boiling them the old fashioned way for 15 minutes. However, it doesn't say if you're supposed to be putting the lid on before or after? item not reviewed by moderator and published
Perfect hard boiled eggs, every time. However, you must cover the pan. Great tip. item not reviewed by moderator and published
These eggs were perfect. I did cover the pan during the 15 minutes. Had to peel and eat one of the eggs warm. Pretty darned good! item not reviewed by moderator and published
I followed the recipe and the eggs turned out perfect! Finally fool proof hard boiled eggs! item not reviewed by moderator and published
Are you supposed to cover the pan while they are sitting for 15 minutes? I didn't and my eggs were totally raw. What am I doing wrong? item not reviewed by moderator and published
this is a common recipe for hard boiled eggs. look at Julia and Martha and you will find the same directions! You are making the mistakes. for the person who let them set after boiling for 15 min. and they were still raw is hard to believe but not if she is at a high altitude or she did not cover the pan also 2 min. item not reviewed by moderator and published
I followed the recipe to the letter and the yolks were undercooked and very difficult to peel. I normally cook them for 5 minutes and let them sit for 10 with a little vinager in the water. It works much better item not reviewed by moderator and published
Very difficult to peel. I do much better with methods which involve cooling in ice water. item not reviewed by moderator and published
Terrible! I wasted $5 worth of organic eggs on these instructions! I did EXACTLY as instructed (and I can manage complex recipes, I'm not a novice cook.... I just couldn't remember how to hard-boil eggs! and they were so underdone I had to throw away the entire dozen. Not a happy camper. item not reviewed by moderator and published
I use this method every time. The key is to peel the eggs almost immediately after dunking them in ice water--- they peel much easier! item not reviewed by moderator and published
produced perfect egg- the yolk was cooked through, yet not chalky. The white was not rubbery at all. the process is simple and not overwrought in terms of timing. item not reviewed by moderator and published
A perfectly simple solution to one of those annoying little chores in the kitchen! Why didn't I know this already? : item not reviewed by moderator and published
5 stars because it is easy! My grandma gave me this recipe. I used it in my high school home ec class. Any/all who saw/tasted my eggs...got an A on project. Bottom line...if you enjoy the flavor and texture of HBE (Rachel taught me this...hard boiled eggs, try this one from Ina. Enjoy item not reviewed by moderator and published
This is basic cooking recipe and much easier than any of the other methods. It is never fail. Boiling an egg should be taught to every child at age 10 so they can do it from memory. item not reviewed by moderator and published
Perfect every time!! item not reviewed by moderator and published
This is the only method I use now, works great for me! Thanks Ina for simplifying the process...love your tips! item not reviewed by moderator and published
my eggs turned out "perfect" thank you. item not reviewed by moderator and published
I use a totally different method, the eggs turn out perfectly every time, and it doesn't matter if the eggs are fresh or older. Bring a pot of water to a boil (enough to cover the eggs. While the water is coming to a boil, use a needle to tap a small hole in the top of each egg. When the water comes to a boil, gently lower the eggs in the water. Boil uncovered for 15 minutes, then immediately run under cold water. While the eggs are still warm, peel them. I keep peeled eggs in a covered container in the refrigerator, making sure the eggs are covered with water, and I change the water every day. This method has never failed me-no green ring and the eggs peel perfectly. I have found that if I let the eggs cool, the shells stick to the eggs. item not reviewed by moderator and published
I used this method but added one step...I place the finished, unpeeled eggs in a pan of ice water in the sink...then peel them under running water. This works perfectly. item not reviewed by moderator and published
This method always works well for me - no green ring, etc. item not reviewed by moderator and published
SOooooo good.. I actually followed spc548personalChef's recipe (it's like three or four reviews below And the eggs were SOOOOO tasty!! i just moved so we only have the necessities in the house right now so I made a feta cheese salt and pepper wrapped in pita bread sandwhich and the eggs just made the perfect meal. Only thing I would recommend for that recipe would be to leave it a minute longer on boil and THEN remove. but again they were excellent! item not reviewed by moderator and published
Thank you Ina, they turned out great. No green ring around the yolk! Then I read people's comments thinking, "what kind of comments could there be for boiled eggs?" I tried the hint from spc548personalChef and I was even more pleased. Thank you spc and Grandma! I always wondered about the difficultly peeling and thought the older ones worked better, but now I know for sure and will use older ones every time. item not reviewed by moderator and published
worked perfectly for me item not reviewed by moderator and published
Too much time in hot water. I'll go back to my original method: Place eggs in cold water and under low-medium heat for 8 minutes, take out and place in bowl in sink and let cold water run over them constantly as you peel....works well. Ina is usually OK, but then again you DO NOT put oil in water before boiling pasta!! This does nothing to keep pasta from sticking together and does not permit the sauce to adhere to the pasta afterward. Anyone who knows Italian cuisine knows this..kind of surprised at this advise from Ina as well...A waste of oil, extra mess for zero results....you just STIR the pasta after you put it in and a few times before draining to prevent sticking.....hey Ina do you have stock in some olive oil company?? item not reviewed by moderator and published
HALF RIGHT INA! My grandmother was an awesome cook. Here is her recipe for PERFECT HARD BOILED EGGS: Place eggs into a saucepan, cover with cold water by an inch. Cover, and bring to a boil. As soon as the water boils, remove pan from heat. Let sit covered 14 minutes for hard boiled eggs (10 minutes for a little softer. Then immediately pour out water, and run under cold water, adding a couple hands full of ice cubes, or create an ice bath. Let sit in the ice water 5 to 10 minutes. Crack and peel under running water. Tip: Write a date on your egg carton when you buy them. Do NOT hard boil eggs for at least 1 week. Older eggs peel much easier. Hope this helped. item not reviewed by moderator and published
I read some of the reviews and then kind of put this together myself. I boiled eight eggs using the method Ina suggests. I let it sit for 12 minutes then put the eggs in an ice bath. I let them sit for a couple of minutes. Personally, I don't think there is any easy way to take the shells off of hard boiled eggs. I just tapped them on the side of the sink and peeled them under a stream of cold water. That seems to work for me. item not reviewed by moderator and published
I was so excited when I saw the show and she said how to do perfect eggs. I can never get the shells to come off easily. I thought letting sit for 5 minutes seemed too short. I was right, I had barely cooked eggs that literally fell to pieces when I tried to peel them. Now after reading the reviews and the correct written recipe that says 15 minutes; it seems everyone has a different opinion on how to hard boil eggs correctly. I guess I will just have to experiment with the different methods the other reviewers are toting. But one thing, Ina said it wrong on the program. I guess everyone is allowed to goof up once in a while. I still love you Ina. item not reviewed by moderator and published
15 minutes is to long for me. They yolks turned green around the edges. I use the same method for 11 minutes and then an ice bath. Works perfect for me. And also for easy peeling, don't use fresh eggs. item not reviewed by moderator and published
I use the method of bringing to a boil and letting sit in a covered pot for 12-14 minutes, then put in ice water for a few minutes. The yolk is good, but they are still hard to peel at times. Why do some of you put salt in the water? What does this do? I wonder if your altitude, the type of pot used, etc. affects the outcome. I live at 8,000 feet and find that I need to leave them in the pot longer than at sea level. item not reviewed by moderator and published
The problem here is the discrepancy between what she said on "Ask Ina" and what this recipe says. I knew 5 minutes would yield a soft boiled egg. Someone editing her show should have caught the ' 5 minute' gaffe and corrected it. I use her method but find 11 to 13 minutes works best. After 15 minutes, the eggs develop a green ring. BTW, adding white vinegar to the water before boiling keeps the whites from bulging if the shell should crack while cooking. The real problem getting a boiled egg to peel is that most of us buy our eggs in a store and have no idea when they were laid--how old the egg is. That's crucial. Fresh eggs don't peel well because the liquid volume inside the egg is at its maximum. Boiling pushes that liquid tight against the shell. The membrane then sticks to the shell making it impossible to peel cleanly. Older eggs have lost some of their volume and boil and peel well. When I buy a dozen eggs, I date the carton, and wait a week before I try to boil them. item not reviewed by moderator and published
Awful! What a waste of a dozen fresh eggs. The shells were NOT easy to remvove, the yolks were overcooked and gray. As I saw someone else here post, my fail safe method is to salt the water, bring the eggs to a boil, turn off the heat and let sit for 9 to 11 minutes. Pour off the hot water and run the eggs under cold water for a few minutes. The shells slip right off. I love you Ina but this method needs to be pulled from your recipe box. item not reviewed by moderator and published
The best way Ive found that works for me is put 6-8 eggs in a pan and cover with water and a dash of salt. Bring top a boil, turn off heat, cover and let sit for 20MINS. Remove to a bowl filled with ice, let sit for a couple mins, then remove shells. Yolks are always done perfect. 15mins is too short of a time for me. item not reviewed by moderator and published
Oh man i think i messed up,i left them in for 16 minutes. item not reviewed by moderator and published
Even left for the full 15 minutes the eggs still end up raw in the middle. Seriously disappointed. item not reviewed by moderator and published
Do we really need a recipe for hard boiled eggs?! item not reviewed by moderator and published
i was never a big hard boiled egg person until i tryed it this way, and it came out perfect!! item not reviewed by moderator and published
I along with many others watched this recipe for hard boiled eggs on Ina's show and I followed the exact instructions which said to only leave them in the pot for 5 minutes. I was really disappointed when my eggs were impossible to peel and the yokes were runny. Now I'm seeing on the website that the instructions are different. 15 minute soak in the pot....disappointed!! item not reviewed by moderator and published
I do this every morning with 2 extra large eggs. Start with cold water and heat eggs in a sauce pan (1.5 quart should be fine) with the lid on. When the water boils keep the lid on and turn off the stove. Let sit for 10 minutes. The eggs come out perfect every time. item not reviewed by moderator and published
Wow, I wish I had read the reviews but assumed Ina's directions would be fool-proof. I followed directions exactly and got runny yolk and impossible to peel... I would suggest this recipe be removed prior to Easter season so people don't ruin lots more eggs. item not reviewed by moderator and published
I've never had a problem with rubbery or green yolks, but I just wanted to try out Ina's method. I watched in on TV and she said to let them sit 5 minutes in the hot water. I see that the printed recipe here says 15. Since I always cook my eggs for about 15 minutes, I am sure that way is correct. But I know she said 5 minutes on the show. With the 5 minute method, I got what wasn't even a soft-boiled egg. Even the whites were still runny and it would not peel at all. item not reviewed by moderator and published
Interesting that the time on the website recipe is different from the "Ask Ina" television segment...a full 10 minutes longer in the pan. This might solve my soft-boiled egg results with just the 5 minutes (and the fact that I live at 5,000 feet above sea level). I'll have to try it again with a 15 minute "soaking bath" as noted on the website. item not reviewed by moderator and published
On the show today, Ina clearly said 5 minutes. When I came here to double check the recipe, it states 15 minutes. That is where the confusion is coming from. item not reviewed by moderator and published
OMG, Ina, this is a HORRIBLE recipe. I put cold eggs into a pot, covered with cold water. Brought to a boil on medium gas heat. After the boil started, I turned off the burner, covered the eggs and let them sit for 5 minutes. Tried to peel them--THE SHELLS WILL NOT RELEASE. Most of the white came off Bit by Bit with tiny pieces of the shell. I immediately ran cold water over the eggs to cool them and release the shell. Hallelujah. The only benefit to your method is that the yolks ARE nice and yellow and fluffy with no green. But I did let them sit for longer than 5 minutes in the water. Thanks to all of the other posters--your suggestions saved the day. item not reviewed by moderator and published
This recipe doesn't work; watched Ina on TV and followed directions exactly. Made a nice mess on the counter when I tried rolling a soft boiled egg. item not reviewed by moderator and published
as with everything practice makes prefect....first time..soft boiled egg..second time- right on..difference...filling pot above the egg with cold water...bringing to boil as stated...5 minutes and cool to touch....more than 2 mins....Hello cooked egg! item not reviewed by moderator and published
This does NOT work as the eggs were not cooked in 5 minutes just sitting in hot water. They were just past the soft-boiled stage with runny whites. Had to throw out an entire dozen and go back to the old method: Place room temperature eggs in pot that just fits them, add cold water, bring to a boil, remove from heat and cover, let sit for 12 minutes for extra-large, 15 for jumbo -- add a minute or two if using really cold eggs. Prepare a bowl of ice and water with a teaspoon of baking soda and place eggs in this ice water until cold -- about 10 minutes. Tap the pointed end of the egg to remove some shell and then blow hard into the shell which will loosen it. Peel off the shell. Works every time. item not reviewed by moderator and published
Oh my, I tried the recipe as printed and the yolks were not done. I put just the yolks in the microwave and DO NOT recommend this. It was quite something to see. I took them out and punctured them with a fork....holy smoke....they EXPLODED all over the place. What a mess! Next time, they will stay in the water longer, just to be safe. item not reviewed by moderator and published
Followed the recipe and the eggs came out perfect. I'm going to guess the reason others may have had problems is that they covered the pot. This brings the water to a boil much faster thus reducing cooking time. It took my pot approx 10 minutes over medium heat to reach a boil. item not reviewed by moderator and published
I'm not sure why the others had trouble. I used cold large eggs (all I had) straight out the refridgerator, covered with cold water, brought to a boil over high heat, once boiling I turned the heat off and covered the pot (I did not take the pot off the hot burner), timed it for 5 minutes, removed the eggs from the pot, cooled them on the counter for 2 minutes then peeled them by gently rolling them on the or between my hands and everyone of them came out of the shell perfect-inside & out. Now my family will once again enjoy deviled eggs. Thanks Ina!!!!!! item not reviewed by moderator and published
I remember a show that Ina did long time ago in which she quickly described a 13-minute sit time after removing the eggs from the boil stage. I don't remember whether or not she mentioned the eggs were cold or not. I have always followed the 13-minute rule (from a cold egg start) and followed with a direct charge to the sink and let cold water run over them till cooled - never a problem, When she came out with the 5-minute rule I new something wasn't right. Ina, will you please try this again for a cold and a room-temp egg, we are all awaiting breathlessly. You are my favorite. item not reviewed by moderator and published
The recipe is nice. Beginner cooks need to know that eggs must be cooked at medium heat not high. If you use medium heat and bring to a rolling boil then turn off the heat and let stand for five minutes the eggs are done. Protein becomes hard when cooked over high heat. The only thing I had issue with was the length of time the eggs were cooled 2 minutes is not enough. I didn't see in the demo done on TV where she said the eggs had to be room temperature. I took mine out of the fridge. Gloria item not reviewed by moderator and published
I did this to a "T" and the egg was not nearly cooked enough and when I rolled it on the counter it just leaked every where - I had a good laugh and put them back into boiling water for 5 more minutes. item not reviewed by moderator and published
I did everything as instructed except to leave the eggs in the water for 10 to 12 minutes after they boil. 5 minutes is not enough. I used cold eggs so I do not see a reason to use room temperature ones. I ran them under cold water to cool them off and they peeled perfectly and were cooked just right. Made delicious egg salad. item not reviewed by moderator and published
As always the simplest things can seem too difficult but once again Ina you impress. Thanks. item not reviewed by moderator and published
The last time I made deviled eggs, I cooked them for 10 mins and then rinsed in cold water. They were mostly a mess due to the shell not coming off. Then I saw Ina's tip right after I had cooked my eggs. Glad I read the reviews before I tried it again. This time, I followed Cindy's advice. Covered with cold water, brought to boil, turned off the heat, covered for 15 mins, then rinsed in cold water. Cracked the shell, rolled on counter, the shell came right off Beautiful! Thanks, Cindy! Now I have to boil about 4 dozen for a picnic tonight. item not reviewed by moderator and published
I took my eggs directly out of fridge into pot with water to cover and boiled them for 5 minutes. Turned off heat and let them sit in the water for 2 more minutes. Removed eggs to rest until cool enough to handle. They were perfectly set and no green icky color item not reviewed by moderator and published
I am a very big fan of Ina's and maybe she just doesn't like her eggs as done as a lot of us do. But I have to agree it is a great method for boiling eggs; but I do mine the same way Cindy in Springdale, AR does hers. Although I do still have trouble peeling a decent looking egg. So I will be trying her method of peeling because I always tried starting at the bubble end. So for those of you who like your eggs completely done just let them sit for at least 15 minutes. It really is a great method for boiling eggs. item not reviewed by moderator and published
I tried Ina's recipe, and timed it to make certain that I conformed to the time requirements, but it wasn't successful. When I went to crack the egg, after bringing it to a boil, letting it sit off the heat for another 5 minutes, and then allowing it 2 minutes to cool, it was the consistency of a soft-boiled egg. Maybe the egg needed to be at room temperature (I took mine out of the refrigerator)? So, Ina, what happened? item not reviewed by moderator and published
This is a wonderful method to boil eggs..''BUT''..I like mine to be a bit firmer in the centers of the yolk. Nothing soft or close to runny. I put my eggs in a sauce pan, cover with cold water, bring to a rolling boil, turn the heat off and cover with a lid (one that fits the sauce pan). Then I let the eggs set (covered) for at least 15 to 20 minutes...then place the sauce pan into the sink and run cold water over the eggs until cooled. Crack on both sides, as Ina says, and peel....they peel beautifully. Perfect boiled eggs every time. Cin item not reviewed by moderator and published
Finally, a hard-boiled egg that is not green and rubbery. This recipe works like a charm. Love it! item not reviewed by moderator and published
The eggs definitely need a longer time in the hot water, 8-12 minutes depending on whether the eggs are cold or room temperature in the beginning. item not reviewed by moderator and published
Icky!!! I wish I would've read the reviews before I tried this one. My eggs were runny and undercooked (which gives me the a serious case of the willies). I had to cook them in a pan like scrambled eggs to get them to the right doneness for my taste. Agree that they should cook for 9-10 minutes instead. Love Ina, but not this egg cooking method! It kills me to only give her one star... item not reviewed by moderator and published
I tried my HB eggs exactly as Ina suggested on her show. I have to say that my eggs came out perfectly. I did leave them in the water a couple of minutes longer than she suggested. After they cooled a bit they peeled very well. they were perfectly done, no green ring and a tiny bit soft in centers. And I used eggs I had just purchased. Thank you Ina. item not reviewed by moderator and published
I could never get the eggs to cook properly UNTIL I used and instant read thermometer and heated the water to 212 degrees. As sson as I would see bubbles I would take the eggs off the heat and the eggs were always under done. Trust me it works! item not reviewed by moderator and published
I make my hard cooked eggs like Ina and don't have the problems the previous people have. I wonder if your eggs are at room temperature. It makes a big difference. item not reviewed by moderator and published
Put eggs in pot and cover egg tops with cold water. Put on stove, no lid on pot, over medium heat. When the water starts to boil, take pot off heat and cover with lid. Let eggs sit covered for 14 minutes. Then transfer them to an ice bath. Let sit until cool. I promise your eggs will be boiled perfectly, with no green rings around the yolks. Not sure how Ina achieved great eggs with her recipe, but mine will work. Give it a try. Five stars for me, two stars for Ina. (I still love your recipes, but my hard boiled egg recipe is better than yours!) item not reviewed by moderator and published
I agree with the other posts - the eggs need 9 minutes - absolutely!!! Next - for easy to peel eggs - use only OLDER EGGS as opposed to fresh. Don't know why, but it works. NEVER boil more than 18 eggs at one time. I've been to cooking school so this information is good! Try these hints!!! item not reviewed by moderator and published
Ina, I enjoy your show, but the recipe for hard boiled eggs did not turn out as promised. They certainly didn't peel as nicely as those you demonstrated on your show--and the yolks did not reach that pretty hard boiled yellow. Undercooked. I, too, will go back to the 9-minute recipe. Robin DuPont, Tallahassee, Florida item not reviewed by moderator and published
Like the other reviewer, I really like Ina but I had so much hope that I'd finally get great, pretty looking hard boiled eggs and I wasn't too happy with the result. I'm sure some people might get a good result for this but she basically said it was fail-proof and that she'd always used this method at her store so if you say something is guaranteed to work, it should work no matter who tries it. I can't tell you how much time I spent peeling the mosaic-like pieces of shell of these eggs (and almost every piece took a piece of egg white with it). Plus, some of the egg whites had big cracks. They will make some really ugly deviled eggs. The only deviation I had from this recipe was that 2 minutes was not NEARLY long enough for the eggs to cool to handling temperature so I waited at least 6 minutes before they didn't burn my hands. Perhaps I could have dunked them in an ice bath but then this recipe would have been like so many others I've tried. What to do? Ina is great, this method didn't work for me...maybe I'm just doomed for hard boiled egg failure :-p item not reviewed by moderator and published
Ina, I love your show but the advice you gave a man on hard boiled eggs today was not a good thing; it was a bust for me. I did exactly as you said and my 2 dozen eggs were a mess and not completely cooked. I wish you had been here to help me peel that mess. It's a good think they are for egg salad and not deviled eggs. Your advice a few years ago still remains my favorite: cover eggs in cold water, bring to a rolling boil, cover and turn the burner off. Let sit covered for 9 minutes and then drain and peel under cold water. They come out perfect every time. Stick to your proven way of doing eggs. Kal Kamyszek Grand Rapids, MI item not reviewed by moderator and published
Update: I've tried this two more times, and have had better results by 1) bringing the eggs to room temperature first, 2) bringing them up to a boil more slowly (medium-high), 3) letting them boil for a minute or two, 4) putting them in cold water after the 2 minutes resting in a bowl, and 5) leaving them in the cold water for quite a while (20-60 minutes). Seemed like the longer they sat, the more separated the shell was from the egg. item not reviewed by moderator and published
After the eggs have been removed from the burner to sit for 15 minutes should the pan be covered for those 15 minutes? item not reviewed by moderator and published
Booo, never throw out eggs, they can be used for whatever level of cooked or raw that they are at for any good cook. Those organic eggs died for nothin... item not reviewed by moderator and published
I too tried this method and they didn't turn out right. I couldn't even peel the eggs. I had to throw them all away. Sorry Ina, I love to watch you cook, but I'll stick to my old fashioned way. Donna Weiss Mn. item not reviewed by moderator and published

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