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You have to triple times for ostrich eggs. Cook only 1 at a time.
Good to know! I’ve never tried ostrich eggs before, though I have seen them at the store (Whole Foods) once. Beautiful shells.
Perfect eggs! Thank you. Not sure why someone said it didn’t say to cover the pot as it does in step 3. Probably overlooked it.
This post is missing a vital piece of information required to consistently achieve the same results: the ambient room temperature to warrant those cook time. A colder room will cause the water to cool faster and may result in undercooked eggs.
Perfect hard boiled eggs, finally. I also took your suggestion of peeling them under running water. Makes it so much easier. Thanks for sharing.
Doesn’t say anything about putting a lid on but a picture shows a lid so I did. I have a gas stove .. which means I put it on low then turned it off.
Thank u it really worked. I’m going to tell my friends about your method for making hard boiled eggs. Fantastic!
How to tell if an egg is hard boiled or no?
Spin the egg…if it spins-hard boiled…If no spin -Not hard boiled.
Simple and easy, what else can I ask for?
Perfect review for someone who forgot something so simple, like me
This recipe worked amazingly well! Peeled the jumbo eggs and refrigerated them. Perfect !
My eggs were perfectly cooked and very easy to peel!
The eggs came out perfect and were easy to peel. Feels awesome to have this recipe that keeps eggs from being over cooked and allows for pulling one or two out for people who like the yokes softer. Thank you!
Awesome – so glad I found this.
Came out perfectly! Thanks!
add oil to water table spoon or two no need to be exact , oil penetrates shell but not membrane between shell and egg whites , cook however recipe says , cool crack large end lightly crack sides and easy peel
Perfect every time! Thx Elise!
Great, Marty! Thanks for your comment!
This is a simple task but I really liked the thorough excellent instructions given by Elise.Was one of the sites for recipes. No long history before the recipe! Will definitely use this site again.
Great advice , not that I didn’t know how to boil eggs lol , I moved from Florida to the Mountains in NC , going from 65ft above sea level to 4 ,000 ft , makes a huge difference, i hadn’t thought about that til , I came across your advice . I kept having over cooked & cracked eggs . ( all of them ) Thank u Thank u …
Excellent recipe darlin!! I’ve made hard boiled eggs before and they’ve come out fine but i went by your method and they came out wonderful without guessing about anything. Thank you very, very much!
It’s truly weird how every American recipe for hard boiled eggs says the same thing: if they’re overcooked, the yolks will turn green. I’m an Australian guy who loves hard-boiled eggs, and I’ve been knocking up batches of 3 dozen every month or so, on and off for about 20 years. Mostly for pickling. BUT, while I’ve occasionally overcooked the bastards – left them boiling or simmering for over 20 minutes or more (I’m easily distracted, hahaha…) – I have never seen a green yolk! What on earth are Americans feeding their chooks to get green yolks? Cheers.
Rick, that’s so interesting! I wonder if it’s the water where you are, perchance, or yes, different formulas that the chickens eat. Here’s a tidbit from the US Department of Agriculture: “A green ring on a hard-cooked yolk is a result of overcooking and is caused by sulfur and iron compounds in the egg reacting on the yolk’s surface. The green color can also be caused by a high amount of iron in the cooking water.” Thank you for your comment.
WOW this is disturbing..
The term is ‘Urban Legend’.
Part of it, is how Americans typically cook the eggs. Instead of turning off the heat after it reaches a boil, most of us foolishly continue to boil the eggs for 8-12 minutes. This results in more of an extreme overcook than simply leaving them in the hot water. Often, the eggs are removed from the boiling water and not immediately chilled in an ice bath or cool running water. So, basically, we are talking about a while other level of overcooking.
Jesse: You didn’t read my letter. I’ve overcooked many times, but without green yolks.
Steve: No idea what you’re on about.
Steph: ‘S all good. Turns out it’s mainly the sulfur content of the egg white, which increases with age (check the ‘Use by’ date on the carton) and can also vary in content in the water you cook in and the water the hens have been drinking. (http://chestofbooks.com/food/science/Experimental-Cookery/The-Formation-Of-Ferrous-Sulfide-In-Cooked-Eggs.html)
Sarah: You were right!
Elise: Thanks. Egg peeling success rate gone from 85% TO 99%!
I have been using this technique all year to get perfect hardboiled eggs. It works every single time I doit, and does not leave the topples turning green. Using it again today so I can make deviled eggs!