How To Make Perfect Hard Boiled Eggs | Christine Cushing
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- เผยแพร่เมื่อ 28 ต.ค. 2020
- Getting the perfect hard boiled eggs every time can be challenging, so I show you my method to get it right every time. Plus we do a little myth busting on how to peel that egg, once you've perfectly boiled it. FULL RECIPE BELOW.
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RECIPE: PERFECT HARD BOILED EGG
2-4 large eggs
Fill a small to medium sized pot , depending on how many eggs you are boiling. As you saw in video, my pot was way too big for 2 eggs. This method is tested on a large egg only. If you are using extra large eggs, or if you like your slightly more cooked than in my video, see note at the bottom.
Gently lower the eggs into water and bring to a boil over high heat. Once water is fully boiling , reduce temperature to medium high, as per video. Let boil for 2 minutes ( or 1 minute more for extra large egg or if you like your eggs a little more cooked than in video). Turn the heat off and let cool for 10 minutes in water.
Transfer eggs to ice cold water and let cool completely before peeling.
#hardboiledegg #myfavouritefoods - แนวปฏิบัติและการใช้ชีวิต
Yep it’s all about using old eggs! Lol . I used to work at a farm shop where the eggs were so fresh that we had a special little “aging cupboard” where we’d set aside a few cartons to make egg salad with a few days later. I’m glad you’re spreading the word! No need for any weird tricks 😂
I make deviled eggs a lot, because I love them. Put the eggs in the water, boil for 1 minute, take off the heat and cover for 12 min., pour off the water, shake the pot to crack the shells, cover with cold water until they are cool, shells slip off easily. Pretty much the same thing I do with German sausages, except they go from the hot water to the frying pan to crisp the casings, don't have to worry about them not being cooked through.
Sounds like a great system !
Only thing I'll add is when peeling, peel in tap water, it's amazing how big pieces of shells come off.
This was fun. I usually learn something interesting and good to know from you. Thank you so much.
My pleasure !
We were discussing this very thing yesterday! Thank you Christine!
You are so welcome!
Applied what I read and learned here yesterday to today's egg. Happy to announce that I got the timing right: 10 minutes to steam an egg. Yields a hard-cooked, soft yolk with no green ring. (I think timing differs depending on equipment, so what works for me may not work for others.) Now I have to back off the timing for a soft-cooked egg.
One post in this thread seems to have disappeared. As I recall, the author said to put the cooked eggs in a jar with water and shake to break the shells. Said the shells would come off in the jar. I tried that and found the shells did not come off in the water but were much, much easier to remove than other methods. I shall use this method again.
Steaming IS the best way... !!
Steamed eggs peel so easily every time. Steam, cool, then run a trickle of water between the membrane and the white, crush the shell all around, and it slides right off.
Love it 🔥
Tap it, Roll it, then ..
Peel it under a running faucet.
The water pressure builds up between the shell/membrane and the cooked egg, and the shell simply slides off in large chunks.
Absolute game-changer!
So quick, not fiddly, easy clean up 😋
Thank you Christine.
My pleasure !
Nice to see you again.
Thank you
Yay, great to see you Christine! I used to love watching you on the Food Network, etc...One of my favourite episodes you did was when you and 2 butchers from the St. Lawrence Market compared high temp vs. low temp cooking of beef. BTW, you look amazing! The same as I remember!
Thank you ! Glad you discovered me here on TH-cam .
🥚 Got a better hack for peeling eggshells. Put a large splash of white vinegar in water you're boiling them in; approx. 1/4 cup in large pan. Eggshells slide right off. (Thanks, grandma❣) Been doing this for years, always works! Doesn't make them taste vinegary..🥚
You really boiled the eggs to perfection! Well done 👍
Many thanks !
I am sooooo glad that I found you, Christina ! You making all of this cooking business FUN and INTERESTING ! ! ! ! ! 🌦🌥🌤⛅🌞
Thank you for this. I hard cook eggs every week. I have been experimenting with the timing for over a year. Two things I do now:
1. Prick one hole in the big end with a straight pin. Prevents cracking and yields cooked eggs without a dimpled end.
2. Steam the eggs. Working to get the timing right.
Peeling the eggs while they are submerged in cold water works better for me, but I see other techniques in your comments that I want to try.
Oh, yeah. I find that a spaghetti spoon cradles an egg better than a slotted spoon.
There are definitely so many variables and tricks people have gathered over the years.
I add room temp eggs to room temp water, cover, bring to a boil, shut off the heat, move to a cool burner, let sit in the hot water 12 min, perfect every time. I got that tip from an egg counsel rep on TV many years ago.
This method seems similar to mine. Thanks for watching
One way I like having my boiled eggs is with extra virgin olive oil, sea salt and white pepper. Very informative video. Cheers!
Thank you for Watching
Sounds good
@@stormshadowctf It's really good. You should try it. Cheers!
After ice bath, I shake the dry egg vigorously in a tea cup with my hand over the top. Easy peeling every time. I saw another comment to shake in a jar. Great idea!
I grew up on a farm. That raised over 100 chickens along with other animals.
When you talk about age of eggs making them easier to peel.
Actually it's the age of the chicken that laid it that mostly determines how easy they peel.
Ones laid by older chickens eggs tend to peel easier than ones laid by a new layer.
When it comes to when an egg was laid IE "older" just letting an egg sit overnight makes it "older"
AND yes boiling eggs hard can crack them but cracks also happen during shipping and handling. That's why it's a good idea to put some vinegar into cooking water before you start. If a crack opens the vinegar keeps the egg white from moving too far away from the shell
It's amazing how many factors there can be. That's very interesting about the age of the hen... I have never heard that before. Thanks
I haven't come across my version yet: bring water to the boil, then first add a decent dash of salt to the water, slowly slide the eggs (at room temperature) into the boiling water, turn down the heat to a slow bubble and leave to cook for 8 minutes with lid partly covering pan, drain the water from pan and stop the cooking by running cold tap water over the eggs in the pan. Leave the eggs in a layer of cold water for a few minutes to cool down further. Peeling is easy peasy.
Also, the time is perfect for slightly runny/soft yolks (not completely hardboiled yellow as in the video). For harder eggs, extend boiling time. I find this method always gives me perfectly boiled eggs, and easy to adapt to the required hardness.
Your method sounds interesting for sure.
that is actually great to know because i am always boiling and boiling and more boiling till i think well now they have to be stone hard 😂 because seriously i never made rechearch about how long to actually cook them... and you are right they can get somehow overcooked it happens to me at least!!! thank you Christine that video is really helpful!!!❤️️❤️️
Glad I could help. Thank you for watching, as always !
@@ChristineCushing i will not miss non of you videos it is one of my favorite channels on youtube!!
thank you !!😀❤️️
Le Uova sono l'ingrediente più complesso in cucina...sono perfette!
Might want to take a seat.😋 I found how to keep eggs in tact be when just layed by my chickens....straight out of nest. Start them in boiling water. Then my husband found a trick of using a spoon curved side away from egg after making an opening. Worked every time. Just read this recently and have done it 3 times.
Please, please do Poached Eggs! I never have any luck.
I give my eggs a big hard crack, on the large bottom end. Afterward it peels in larger pieces. LOL Most times!
Lol, an experienced cook here whos given up on poached eggs. A soft fried egg is just fine.
I have tried several ways to peel an egg. I find the best, at least for me, is peeling the egg shortly after it is done cooking.
What I do, whether egg is hot or cold is lay it on a paper towel or kitchen towel, roll to create cracks without pressing hard. She’ll will peel off in one piece. If egg is straight out of the fridge, dampen a bit or run it quickly under running water.
I have tried your technique which I got a similar one from the Barefoot Contesa, I found that with large eggs you have to cook them for 4 minutes instead of 2 otherwise the yellow is still a bit runny. Basically small eggs and bigger eggs cook differently, I now weigh my eggs because even if they say Large or Extra large eggs they can still vary big time in weight. I have ever found eggs of 10 grams difference in the same box. Furthermore I stopped doing this method and I started doing Helen Renie's method who is on youtube, She weighs her eggs and then steams them. Pretty much your way but you are right about the peel and the freshness of the egg.
2 minutes in an Instant Pot. Works every time, no matter what type of egg. Fast peeling and perfect.
I've found if you cook them in the Instant Pot then do a quick release IMMEDIATELY and put them in ice water right away they are perfect every time, no grey, and they peel very easy. I do 4 minutes for a slightly soft egg. Usually 4-6 eggs at a time.
I don't have an instant pot , so that it definitely intersting.
I have to say that my experience (validated by comments by Jacque Pepin as on one of his programs as his experience as well) is that the fresher egg are not always harder to peel. I have collected eggs I KNOW that were no older than a day off being laid and once cooked were easy to peel. And I have had eggs in my fridge that were at least a week old from when I bought them and once cooked were not easy to peel.
Thanks Christine, it's easy, that's the best part. For me it is a bit difficult to break the egg when you want to fry for example.
It's all about the practice. Thanks for watching
I would slip a teaspoon under the shell between egg and shell and you can peel soooo much easier.
I have chickens and get my own fresh organic eggs. I only hard boil the oldest ones. Some peel easy, some are not as great and stick to the shells. I steam them Martha Stewart style and cold shock them in ice water. Same results. Honestly, a few of my chickens lay easy to peel eggs and a few others do not. I really feel it is the amount of membrane inside each egg that determines whether or not it will peel easily.
Thank you for sharing.
Hello! In Greece if someone wants to say that a woman can't cook, says'' she is not abole even to boil an egg! 😂😂😂😂Actually it's harder of what we think! ❤❤❤
So true! I have heard that saying and it's not so easy... :)
@@ChristineCushing Βy the way, can I put some semi sweet wine in Beef Bourginion? I will make it for first time. I loved your recipe!
You have to try adding enough water to cover 1/4 of the bottom of the eggs, about 1/2". Place over high heatfor two minutes covered, it should be boiling. Turn to a simmer for 10 minutes, after which you drain them and shake the pot to crack all the eggs all over. Then fill pot with cold water and leave for 10 minutes to cool. The water permeates the membrane as it cools the eggs facilitating peeling. The cooking method insures no green eggs. I have done this for 6 eggs successfully in a 3 qt. sauce pot. The steam is the secret. Enjoy
Hi Christine - What temperature did you lower it to from the high temp you started with? You call it simmering. My stove has numbers.
That temperature setting will vary so I show what to look for. The water should be boiling not rapidly so the eggs bang around and break. It's a medium / high setting. I hope this helps.
OK, since you asked (ok you didn’t but that’s not gonna stop me), I have to relate my own research and experience. The New York Times had a writer about a year ago who had spent many months boiling thousands of eggs and dealing with this life-critical issue. His conclusion: no one technique is perfect, they all have occasional fails (ie shell that won’t separate without mangling the white), but the best technique he found (and I can attest to this in my own experience) is to steam them. I let them come to room temp first, and then for me, 7 minutes, 30 seconds of steaming is right (I like them less cooked than you did, C; sort of semi-hard). 9 out of 10 eggs come out just perfect this way. It’s also a faster technique, as it takes just a couple of minutes to steam a few ounces of water, while boiling a pot takes longer.
The NYT writer also found that the age of the egg makes no difference. This accords with my experience, where I’ve bought a dozen eggs, cooked six right away and six a week later. There’s no difference.
A funky peeling technique (not from NYT, but some internet stranger): after cooling in a water bath (just as you did), put two (or more, if you have a larger jar) eggs in a mason jar with a tablespoon of water. Shake vigorously (sounds nuts, right?). Through some magical process, the eggs smash into each other and the shells just fall off in one mass, with the eggs remaining whole. It’s not believable until you try it. The writer worked in a restaurant where they’d do this with a large jar and dozens of eggs in one shot.
ahaha ! I always appreciate people who have spent much precious time researching , so thank you for sharing. The subject of eggs is so vast and interesting . Thank you for watching
Thank you! That was very interesting. My son likes his egg little runny and I always boil it to become harder, I tried the two minutes but it became too runny ... any suggestions?
www.deliciousmeetshealthy.com/how-to-make-perfect-hard-boiled-eggs/ best ive found
@@stormshadowctf Thank you 🙏🏻
@@fatemaalbalooshi1980 welcome
The green my look bad to some ( like boiled okra for me) but it's fine and doesn't change the flavor. My only worry is peeling the damn things
To remove shell.. tap end on counter then remove small piece of shell then blow into shell, like it blowing a balloon then shell will simply fall off.. simple and works every time...
This, I must try. I am intrigued.
Thank you for answering that pesky question ... it turns out I was over-boiling them.
Yes, it is easy to over-boil them for sure. Thank you
😋😋😋😋🙏🙏🙏🙏
Well, that video was "egg"-cellent.
good one!! THank you
Are brown eggs harder to peel?
I think so
No brown eggs are not harder to peel. Different breeds of hens lay different coloured eggs. Thanks for watching
Martha says to start out with room temperature eggs. I noticed you didn't mention that.
Did the pot start out cold when you put the eggs in?
Do blue eggs come from blue chickens? :-)
no, any color chicken as long as they are really, really cold 🥶 at the moment they lay the egg
I put the eggs in cold water and these blue eggs are from a particular breed of chicken - not blue !. Thank you
Now, just how old of an egg are you talking about, using the date on the container, what will I be looking for.? Thank you
Rather an egg is from a supermarket or a farm it has always depend on the age of the egg how fresh or how tender the white will be on an egg I have chickens so the eggs taste better than at the store due to the factor of all the different things the chickens eat but rather a store or a farm all eggs are good
The BEST way is to "steam" the eggs! The steam will pernitrate the shell for the best peeling (after a cold water bath of course) Please the eggs in a metal vegetable steaming basket...for 13 mins... PERFEST EGGS! (you might need a metal spacer under the basket to get enough water as the vegetable legs are short) enjoy!
These tips maybe 🤔 sound…but!…here’s a BroTip for y’all… …bring your water to a boil first…(note: adding salt 🧂 to the water…raises the max temperature 🌡of the water)…with a slotted spoon 🥄 gently lower your room temperature eggs 🥚 into the boiling water…one to two eggs at a time…depending on the size of your spoon…once all of your eggs are in the boiling water…lower the temperature to medium…and…cook for 12 minutes…once the cooking time is up…turn off the heat…and…transfer the whole pot carefully to the sink…placing the pot in the sink…allow cold tap water 💧 to flow into the pot…to the point…all of the hot water has been replaced with cold 🥶 water…there you have it…perfect hard boiled eggs 🥚 every time…no matter the age of the eggs.
BroTip#2: If you need to speed up the process of “room temperature eggs”…place the eggs to be cooked in a bowl 🥣 and run very warm tap water over them…while you’re waiting for the pot of water is coming to a boil…easy peasy…there you have it…room temperature eggs.😃
Wow this could have been explained alot easier
Honestly Christine, I don't think your test really proves anything. The age of the egg doesn't make a difference as to how easy it will peel.
We have chickens. All different kinds, all different colors, all different ages. We've done every test. What does make a difference is how long you boil them.
For sure boiling the eggs fully makes them easier to peel . I have always found the age of the egg to make a difference. Very interesting. Thanks for your thoughts.
Hi Heidi, Would you please tell me how long you boil your eggs for?
I find that as if I bring the eggs to a very slow boil, that the shells don't crack before they are cooked.
It seems that I have been over cooking mine for a long time.
Thanks
@@momzilla9491
Hi Momzilla, despite the hundreds or even thousands of different ways people boil eggs, despite having our own chickens that produce every size and color of the rainbow, I still boil them as I was taught in culinary school.............Put eggs in pot, (all approximately the same size) cover with COLD WATER, Bring to a boil, reduce heat to a good simmer and let'em do their thing for 10 minutes. Immediately remove from heat, drain off some of the water and set the pot in the sink. Run cold water over them til they are cool enough to handle. (They are usually still warm.) Give'em a good rap against the side of the sink and peel away under a slow stream of running water. This method has always worked for me. There will always be that one or two stubborn egg that doesn't want to cooperate. That's inevitable! Some eggs have a thicker shell or a membrane that just won't let go! Again, that's inevitable. In my opinion, it doesn't matter how old the egg is, because I have done it the same way regardless...Happy peeling! Hope this helps.
@@heidid5275 Thank you for this. Now I know that I was doing everything right except, I was boiling for 20 minutes. I will just cut back on the time!
In any event, everyone says that my deviled eggs are the best...
The Canadian secret? " Miracle Whip" and plain French's Mustard. That is the way my Aunt did them, and her' deviled eggs were the best before me!
XOX
@@momzilla9491
20 MINUTES?!!! Yikes! Was your egg salad green? LOL!!! Happy Halloween! 👻👹😖👺😈👾👿👹👻😵😉
They are clearly brown eggs, not blue. Are you color-blind, dear?