Grandpa’s Hard Boiled Egg-Speriment
Summary: Start with HOT water from the tap, bring to a boil, then rest for 15 minutes. Finish with ice water.
In my opinion, The best way to cook hard boiled eggs
- Add eggs to large bowl of hot water from the tap to preheat them while you prepare your cooking pot. This gives you water at a temperature pretty close to 120 degrees.
- Fill a cooking pot with cold water from the tap, and start to bring to boil at a high heat. Add enough water to be just about the level of the top of the eggs in your bowl.
- Add 1 TBL of salt and 1/4 C white vinegar to the water that you are bringing to a boil.
- Heat stovetop water on high until near boiling. You will see steam starting to rise from the water.
- As soon as the water starts to boil, reduce burner to low which will allow the eggs to simmer
- Gently lower preheated eggs into the pot (preheating them will minimize cracking) You will see that this will also raise your water level, completely covering the eggs.
- Cover and simmer for exactly 15 minutes for large eggs, 14 minutes for medium, 13 for small. If you have an immersible thermometer, try to maintain the temperature between 180 and 190 degrees.
- Remove cover occasionally (about every 4 minutes) and gently invert or stir eggs (This will center your yolks)
- Empty the first bowl, and fill halfway with water. Put 4 cups of ice into the water.
- After your cooking time, gently remove eggs and lower into ice water
- Let remain in ice water for 10 minutes
- Start peeling from the fat end – the air sac usually makes this end float
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