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Boiling Eggs Question

post #1 of 9
9/9/06 at 11:58am
Thread Starter 
Hello Everyone,

I'm boiling 2 1/2 dozen eggs in an 11 quart pot of good quality. My usual method is to let the eggs come to a hard boil, then set them aside for a while (I've never really timed it) with the lid on.

I only have one shot at these eggs and I've never cooked this much quantity. It's important they be thoroughly cooked but not overcooked, so the whites are not rubbery.

Question 1: What should be the timing for these boiled eggs? How long should I let them sit? Lid on or off?

Question 2: What is the secret to peeling a boiled egg? Seems I have better results when they are still warm but it still isn't easy.

Thanks so much in advance.

:chef:
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post #2 of 9
9/9/06 at 12:09pm
The method generally considered foolproof is to put the eggs in the pot. Add water to cover by 1 inch. Bring to a full boil. Turn off the heat and let the eggs stay in the hot water 10 minutes. Shock them in ice water and peel immediately.

But I don't usually do them that way myself.

I find them easier to peel if I start them in water that's already boiling. Boil them 1 minute, then take off the heat as above, but with a bit longer rest, 12-13 minutes or so. I've never timed it accurately with this method though. Then shock.

Where you have so many eggs, the first method is probably best.

Phil
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post #3 of 9
9/9/06 at 1:28pm
Thread Starter 
Thanks, Phil. That bit of information is very helpful.

Someone had recommended resting for 18 minutes, but I don't want to cook them any longer than necessary to get them hard boiled. I want to be sure the whites are not rubbery, as I will be refrigerating them overnight.

:chef:
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post #4 of 9
9/9/06 at 2:28pm
Confirming what Phil said about bringing to a boil, shutting heat, letting the eggs sit, shocking. I've done several dozen at a time that way.

The timing of letting them sit is not crucial -- the eggs cook gently as the water cools down, and extra time does NOT turn the yolks gray-green. I've left eggs for as long as 30 minutes and they looked fine. Shorter times do give a more tender white, though.

I also crack the shells when I plunge the eggs into the ice water. And another hint for peeling is after shocking the eggs, peel them IN WATER. The water can get in under the membrane and make it somewhat easier to remove along with the shell. Then you can dry the peeled eggs after.
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post #5 of 9
9/9/06 at 4:07pm
I know I'm on the sweet side but our egg salad is very popular.
Today I did a tray and a half, 45?
Aluminum squat pot.
cover 1" cold water, well tap, which is probably 90Fnow.
hard boil and sit 18 min.
Rinse and plunge into 40F water and peel.
But it may be the altitude or elevation,how high I am? That is just us, please don't mess up your eggs on our account.
pan
Suzanne, I just read yours. I have had them green if I let them sit too long, but, I do not pull them from the burner, you can sometimes see the boil trail for minutes after shutting them off. Also, after plunging, I put them into a 9" wide deep round steam table insert, keeping the eggs covered with water, I place a plate on top of the insert and shake them up and down vigorously a couple of times and most of the eggs will be peeled.
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post #6 of 9
9/9/06 at 4:35pm
Thread Starter 
HELP!!

I'm gonna try cracking them first because I just wasted 3 dozens eggs using the ice water shock treatment. So instead of being ahead of the game, I have to get up at 5 AM to try the eggs again.

I'm trying to figure what I did wrong. After the eggs rested (they were cooked beautifully) I put about half of them in a bowl of ice water. Then began, one by one, to peel. When they turned out to be impossible to peel, I went to the warm ones, peeling under running water as I did the first time. Not much better. I'm suspecting, even though the eggs were done, that more rest time might help to get the whites more firm. I did 10-12 minutes this time.

But I shouldn't even speculate. I had no trouble peeling eggs for a long time - now I can't remember for sure how I used to do it.

Thanks.
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post #7 of 9
9/9/06 at 5:36pm
Ivey,
Again, I would wait for someone on the hot side to respond. The shoicking helps with the peeling by shrinking/pulling away from the shell.
If you're buying more eggs, make sure the are as fresh as possible. I sometimes get those hard to peel ones when they are a little old.
Sorry I can't add more.
pan
someone will help ya.








what?
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post #8 of 9
9/9/06 at 6:21pm
IveyLeaguer,

1) The key to "boiled eggs" is that they're never actually "boiled". Check these existing threads on the topic:

The Best Way to Hard-Cook an Egg

Most Complicated Recipes

2) Peeling - easiest when they are quickly cooled after cooking and peeled immediately.
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post #9 of 9
9/9/06 at 8:25pm
Thread Starter 
Thanks very much, mudbug and panini.

:chef:
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