"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 02-16-2013, 06:53 PM   #1
Assistant Cook
 
Join Date: Jul 2012
Posts: 6
ISO hard boiled egg basics

How much do you put in the pan? I've heard 1" in the pan to covering them 1" above etc..

When a recipe says bring to a boil with medium heat etc., does that mean a rapid boil or the 1st sight of a bubble?

I sat an egg in a pan, it would not layout oblong, rather, it positioned itself with the wide end closest to the surface; what does this indicate about that egg? In advance thanks!

__________________

__________________
radunn is offline   Reply With Quote
Old 02-16-2013, 07:13 PM   #2
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,117
Welcome to DC!

I just hard boiled 6 eggs. If your egg is upright, it may have some age on it, which should be fine. Young eggs are impossible to peel.

I put mine in a pan, cover with water up to 1/2 to 1 inch over the eggs. Water on medium high, come to a rolling boil. Remove from the burner and cover with a lid. Set aside for 12 minutes (I use a timer.) Drain the pot and flood with cold water with ice. Store in fridge.
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 02-16-2013, 07:19 PM   #3
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
That's how I hard cook mine, too. It might even be the method in the red & white Better Homes cookbook.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 02-16-2013, 07:29 PM   #4
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,519
I cover by 1" with cold water. Bring to rapid boil then lower to simmer for 7 minutes. Turn heat off and allow to sit in hot water another 2 minutes. Then drain and run cold water over till cold enough to hold in pam of hand without getting burned. Then peel and use or place in fridge in shell or out.
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Old 02-16-2013, 07:34 PM   #5
Assistant Cook
 
Join Date: Jul 2012
Posts: 6
Quote:
Originally Posted by Dawgluver View Post
Welcome to DC!

I just hard boiled 6 eggs. If your egg is upright, it may have some age on it, which should be fine. Young eggs are impossible to peel.

I put mine in a pan, cover with water up to 1/2 to 1 inch over the eggs. Water on medium high, come to a rolling boil. Remove from the burner and cover with a lid. Set aside for 12 minutes (I use a timer.) Drain the pot and flood with cold water with ice. Store in fridge.
Thank you for the post. Yesterday I tried this method but about ˝" of the egg was above water; can this result in egg being undercooked? Thanks
__________________
radunn is offline   Reply With Quote
Old 02-16-2013, 07:44 PM   #6
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,117
Quote:
Originally Posted by radunn View Post
Thank you for the post. Yesterday I tried this method but about ˝" of the egg was above water; can this result in egg being undercooked? Thanks
Oh yeah. Make sure the water covers it by at least half an inch. Sounds like you didn't have enough water in the pan.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 02-16-2013, 07:54 PM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,386
OH NO! It's the Hard Boiled Egg Question Again

Welcome to DC radunn. No insult intended but this is a question that keeps popping up so I dug up the older versions on this topic to give you a quick start.

Please take a few minutes to read the contents of the three threads linked below. It's more than you ever want to know on the subject.


How to make the perfect boiled egg…

Differing opinions for the pefect hard boiled egg

How do you boil an egg?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 02-16-2013, 08:21 PM   #8
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,519
BUT ................ Remember the the debate over boiling water?
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Old 02-16-2013, 08:21 PM   #9
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,954
Hey. Learning how to boil eggs is the 2nd lesson after boiling water.

I fill the pan 3/quarters full. pan size determined by how many eggs. Add the eggs. Bring to a rolling boil Cover. Let sit. I don't time it , but it's in minutes, not hours. Run up your water bill by cooling under cold running water.

Now, If I want an egg salad sandwich for lunch, one egg is not quite enought, 2 eggs is too many. I need to find a hen that lays one big egg and one little egg. and how do you figure boiling time for that, if they even have such a thing. I prefer brown eggs.
__________________
Whiskadoodle is offline   Reply With Quote
Old 02-16-2013, 08:23 PM   #10
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,519
Quote:
Originally Posted by Whiskadoodle View Post
Hey. Learning how to boil eggs is the 2nd lesson after boiling water.

I fill the pan 3/quarters full. pan size determined by how many eggs. Add the eggs. Bring to a rolling boil Cover. Let sit. I don't time it , but it's in minutes, not hours. Run up your water bill by cooling under cold running water.

Now, If I want an egg salad sandwich for lunch, one egg is not quite enought, 2 eggs is too many. I need to find a hen that lays one big egg and one little egg. and how do you figure boiling time for that, if they even have such a thing. I prefer brown eggs.


Do brown eggs cook faster?
__________________

__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Reply

Tags
egg, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:07 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.