Lunchtime Poll

Lunchtime Poll: Hard Boiled Eggs

I’m pretty sure that everyone I’ve ever met makes hard boiled eggs differently, except for my mom and aunts, because they taught me their secret “recipe.” It seems to be one of those things that everyone does differently, and everyone is convinced that their way is best. So, how do you boil yours?

Unfortunately for all of you people out there who think you know the best way to boil an egg, you are wrong. Unless, of course, you do it like this:

  • Cover eggs with water.
  • Bring to a rolling boil.
  • Cover and simmer for 15 minutes.
  • Bathe in cold water till no longer warm to the touch.

It may sound complicated, but I get perfect eggs every single time.

Deviled eggs
And when you're done boiling, you can make deviled eggs!

By [E]SaraB

Glass artisan by day, blogger by night (and sometimes vice versa). SaraB has three kids, three pets, one husband and a bizarre sense of humor. Her glass pendants can be found at if you're interested in checking it out.

13 replies on “Lunchtime Poll: Hard Boiled Eggs”

Ridiculous—I just finished looking all this up the other day and here’s more of it.  This is what I learned:

It’s “hard-cooked” eggs, not boiled, if you want tender whites, and that’s why you let them sit in the hot water then cool them instead of boiling. This also eliminates that green ring around the yolks.

Older eggs make better hard-cooked eggs because air has leached in and filled the little sac more, loosening the membranes so you can easily peel the eggs. New eggs sink to the bottom of a pot of water and lie there sullenly. Older eggs lift slightly at one end and even stand upright because of the air. Bad eggs float.

Don’t use salt as it raises the boiling temperature of the water and results in rubbery whites.

For devilled eggs, lay the carton of eggs on its side (hold it shut with tape or a rubber band) overnight to let the yolks center. Then you don’t get that thing where you cut them in half and one side splits because it’s so thin and the yolk was right against it.  This is seriously genius because that’s one of my pet peeves.

My only secret is to throw in a few onion skins and/or turmeric when I’m cooking the eggs, to stain the shells different colour from the uncooked eggs. I’m a little paranoid. (The taste/colour doesn’t go through in only 20 minutes.)

I’ve also learned to poke a hole in the end using a safety pin to keep the eggs from cracking.  I then put them in when the water has little bubbles but is not yet boiling.  I then put them in and… forget about them.  They must be hard.  By the time the table is fully set and we’re ready to sit down they’re usually good.


i am still getting over my traumatic experiences where I used to find exploded eggs and boiling over water on my stove constantly because my douche of a flatmate used to try and cook them (he was a weiner trying to muscle up like his big Samoan friend. It was really sad) and forget about them. He’s ruined boiled eggs and tinned tuna for me forever.

Put eggs into a pot, cover with (at least) 2 inches of cold water. Bring to a boil, leave for a minute, turn stove off and let eggs sit for 15 minutes before removing them from stove. Run cold water over them for a minute, let them sit until I forget about them. Then put them in the fridge. Perfect eggs.

I’ve read that putting a bit of salt or vinegar into the water makes it easier to peel, but I always forget the salt and I’ve also heard that if you add vinegar it can affect the taste of the eggs. And I never really have difficulty peeling them, so I don’t bother.
I love hard boiled eggs, I could eat several a day. I used to love Passover as a child JUST for the hard boiled eggs. I mean sure there was a long ass Seder and I couldn’t eat most of my favorite foods for a week but my mom made me all the hard boiled eggs I could dream of/shove my face into.

I do the same thing BUT I turn the heat off after the water comes to a boil and just let the eggs sit in the hot water, covered, for 12-15 minutes.  I think I got this from Michael Chiarello a decade or so ago.  Hasn’t failed me yet.  Deviled eggs would be so good right now…

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