Grandpa’s Hard Boiled Eggs

Consistent Results

Summary: Start cold, Bring to boil, Finish in 15.

1. 1. 1. DO NOT USE FRESH EGGS.  Eggs should be at least near (or past) their last day of sale.  This is not an expiry date.  They plan on eggs being in your fridge for a couple of weeks after his date.
         • The time allows the shell to separate from the membrane making them much easier to peel.
      2. Put a dozen eggs (room temperature) into a deep pot, and add cold tap water until covering the eggs with an extra 2-3 inches of water
      3. Add 2 TBL salt and 1/4 cup white vinegar to water and stir until salt is dissolved.
      4. Turn burner on highest heat possible.  Watch closely to make sure it does not come up to a rolling (or roiling) boil.  If you have an immersible thermometer, you are looking for about 205º
      5. Meanwhile, prepare bowl of water containing about four cups of ice cubes, for when eggs are done. Set aside.
      6. When water starts to steam or lightly boil, turn heat to low and start timing
      7. Cover and let cook for 10 minutes
      8. (optional) Every 2 minutes or so, use a tongs to gently stir and rotate egg (to center yolk)
      9. At the eight minute mark, put water into your bowl of ice
      10. At 10 minute mark, use a slotted spoon to carefully transfer eggs from the hot water into the ice water.
      11. Let cool for 15 minutes.
      12. Eggs are done.
      13. Drain, dry and refrigerate.

Peeling Tips

1. Start peeling from the fat end – the air sac usually makes this end float
2. If you peel within 24 hours, they will peel more easily.  Any longer than that and the moisture evaporates through the shell, and makes them harder to peel.
3. Use eggs that are several days past their “Sell by” date.  These are older eggs, and the membrane has begun to let go.  They will peel more easily.

THE STEAM METHOD

Another method that produces consistent results because the temperature is highly regulated is to put 1-2 inches of water in a steamer.  Put the eggs into the basket, but don’t put the basket on the steamer yet.  Bring the water up to a boil, and THEN put the basket back on the steamer and cover. 

Eggs should be room temperature.

For large eggs, time 13 minutes exactly, then remove the eggs to a bowl of iced tap water to cool – about 30 seconds.  12 minutes will give you a softer white and creamy yolk.  15 minutes will give you a drier yolk and very firm white.  Peel underwater.