Differing opinions for the pefect hard boiled egg

[expatgirl]

well, here they don't fridge the eggs so it pays to check them

[expatgirl]

but the K. use a lot of eggs so the turnover is high---still need to check them over here

[Caslon]

Not a bad general rule of thumb in these days of not everyone knowing and
not every egg is fresh. OK.

[expatgirl]

ah, the joys of an expat's life....rotten eggs and all...hehehehhhe

[expatgirl]

Casion, without looking up your profile, where are you located??

[Caslon]

Hey, you bring in an egg from the barn...no floaters!

So. Calif.

[Barb L.]

I bring my eggs to room temp, then cover with water, cover and bring to boil, (this is on an electric stove) - then turn off heat and leave on burner for 20mins., then into cold water.

[Michelemarie]

Originally Posted by Barb L.

I bring my eggs to room temp, then cover with water, cover and bring to boil, (this is on an electric stove) - then turn off heat and leave on burner for 20mins., then into cold water.

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I did the same thing this year - no ring but very very hard to peel - has anyone had this problem?

[auntdot]

I despise boiled eggs, probably because my mom thought every kid needed to start the day with one and insisted we kids gulp them down. Have overcome many of the food imprinting I got as a kid but still cannot stand a boilded egg, hard or soft. The albuminous covering of the yolk really turns me off.

But I make them - for others. Still find folks like deviled eggs.

Have read books on cooking for years and have heard most of the variations I think. Tried the push pin thing, never again. It lets out gas and results with an egg without that pushed in appearacne at the fat end. Sorry, am not doing that again.

The addition of salt and vinegar may help but I don't understand it.

All I do is toss the eggs into cold water, bring it to a full boil, turn off the heat and let the covered pot sit for twelve minutes. If the eggs are really big I let it go a bit beyond.

Then cool, no chill, in water with some ice cubes added.

That green, ferruginous color is not there, usually.

Love eggs, just cannot deal with them boiled. Blech, double blech, a thousand times blech.

Would like to appreciate them but just cannot.

Wish I could, love eggs made anyway else.

[Calya]

I didn't know hb eggs were so complicated. I just put a few eggs in a pot add water, bring to a boil, cook on medium for 10 minutes,drain the water and let them cool.

I will have to try some of these other methods. Maybe I am missing out on something. =)