Boiling eggs.
 

Just tried this and it really works. Bring eggs to a boil. Turn off heat, let sit for 18 minutes. Eggs are perfectly hard boiled, no black rings around yolks. Maybe everyone knew this but me.

I too was very happy when I discovered this, not that long ago.

Works every time. These are the directions in my Betty Crocker Cookbook.

I learned that from Barefoot Contessa! I like to make pickled beets and eggs. they make the best hors d' ourves (appetizers). Great on a Greek Salad too!

I've been doing this for sometime and it's the only way to have perfect boiled eggs. I tried the baked ones and was not satisified with those. I'll always bring mine to a boil and turn off heat and cover and let set for 15 minutes.

You really don't have to let them sit so long (depends on how hard you want them)but do turn them off as soon as the water boils. When ready, drain the water and then put lid back on pot, shake to crack the shells a little and fill with cold water, easy to peel. The other two things that I do is, add lots of salt to water, this will help even new eggs easy to peel and also add vinegar to the water and if they crack while in boiling water, it will cause the eggs to gel, kind of like doing poached egges.

Thanks for the hints. Have promised deviled eggs for the Bishop's visit reception Sunday.

Just curious...are you ladies using a gas or electric stove?

Also, for judi wess - If you like deviled eggs with sweet pickle relish, then try using only sandwich spread in your egg yolks. My MIL taught me this trick. Makes delicious deviled eggs every time. I sprinkle paprika on top to give some color when serving. If you don't have an egg dish, use lettuce leaves on a large tray as the egg holders & spread some cherry tomatoes among them. Very festive & pretty & edible! I put a layer of paper towels under to keep the eggs from sliding around too much, although, they will still slide some. The lettuce helps.

I use a smooth cooktop but remove them from the heat and cover after the water boils

Barb, any cooktop will work...just bring eggs to a boil. Turn off the heat...if electric or smooth top, take the pot and put it on a hot pad to cool.

An easy way to peel those eggs is to drain off the hot water after 18 minutes and put cold tap water on them. You may have to do this twice so the eggs will be cool enough to handle. Then put the lid on the pan and give the pan a few good shakes so they eggs hit the side of the pan and each other. This cracks them really good. Sometimes I then add a little water to the pan. Then take out each egg and they peel wonderfully.

I agree with the poster that says 15 min instead of 18- As a Home Economist, I have worked in various states for the Egg Board and 15 min keeps the whites tender and not rubbery. Baking soda in the water helps with the ez peel too.

Thanks, will try soda.

Tess, could you post your recipe for the pickled eggs and beets? I have lost mine and can't remember it. I think its called oldtimers. lol I just love them together and they look so pretty in the jars

You really don't have to let them sit so long (depends on how hard you want them)but do turn them off as soon as the water boils. When ready, drain the water and then put lid back on pot, shake to crack the shells a little and fill with cold water, easy to peel. The other two things that I do is, add lots of salt to water, this will help even new eggs easy to peel and also add vinegar to the water and if they crack while in boiling water, it will cause the eggs to gel, kind of like doing poached eggs

Same thing I do, bring to a boil,cover, wait, drain, shake and peel.

tessagin, when you say pickled beets and eggs, do you mean pickled beets AND pickled eggs? I am asking because i once loved pickled, boiled eggs, but have not had them in years. They should be easy enough to make, but I have wondered about the vinegar mixture, and how long they stay fresh. One of my relatives used to make them, and I loved them, but I can't remember if she used straight vinegar, or a vinegar/water mix.

Ok, so using this method, how long would you leave them for soft-boiled? Whites done, yellows runny, please.

I used to use the method everyone is talking about but now bring them to a boil and continue boiling for 9 to 10 minutes. I'd take one out to test--all stoves are a bit different. They are always tender and no black ring.

I do this but for 20 minutes let them sit in the hot water then pour off the hot water, rinse with cold water then add ice and cold water let them sit for just a few minutes and then crack and peel. Nice yellow every time!

You guys have it all wrong ... you put the eggs in water, turn on the burner, then go to the mall. Yes, I did this one day! I came home quite a while later and the house was filled with smoke - thank goodness I didn't burn the house down! It took MONTHS to get rid of the smell! And, no, my husband doesn't know the real story!

I'm from WV and our family always makes pickled eggs w/beats for all holidays. I live in VA now and my 7 yr old DGS will all of a sudden say, GiGi will you make me some pickled eggs. He loves them. I boil my eggs as usual, heat the vinegar and put pickling spices in it and a can of beats and then add the eggs. If you add the eggs when vinegar is hot then they pickle faster. You can keep them on the counter for about 2 days other than that I put them in the fridge. They don't last to long to tell you max shelf life. They also make awesome deviled eggs too.

Next time I boil some I'll try the soda. And I'll try the method: bring to boil, turn off heat & let set for 18 min. I love my egg salad sandwiches (smash hard boiled egg with mayo, salt, pepper & mustard). I used to work with a lady at Braums & she said to let them soak in pickle juice. Sooo, save up the juice from your pickles (l only use/buy dill). I tried it but didn't care too much for them.

For deviled eggs if you turn the carton of eggs upside down in refrigerator the night before cooking, the yolks will be in the center of the egg. It makes prettier deviled eggs. Oh how I love them!

If you boil eggs and then store them in the fridge before cracking the shells, and sometimes get confused as to if they are boiled or raw, you can do two things..... When boiling, drop in a few drops of food coloring and you'll remember that the colored eggs are the boiled ones. Second trick is to try "spinning" the suspect egg to determine boiled or not. A boiled egg will spin like a top and a raw egg will not.

Try a small amount of sweet pickle relish in your mix.

The chefs on FOOD NETWORK all say bring to boil, turn off heat, cover, let sit for 13 minutes. This is perfect for me...whites done and yolks softly done.

To insure that eggs peel easily, even eggs straight from the grocery, add about a quarter cup of salt. Use cheaper rock salt if you have it handy.

And a trick I learned eons ago about peeling kiwi, use a teaspoon to slide up under the cracked shell to remove quickly.

I got wrapped up in something else and let egg pan boil dry. Like really dry. I heard a loud popping sound and found shells, yolks and rubbery whites all over the kitchen.

I'm thinking not because they all come to the boil at the same time and are left to sit the same time.