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Old 04-28-2017, 11:23 AM
Irishman Irishman is offline
Join Date: Dec 1999
Location: Houston, TX, USA
Posts: 12,259
To summarize the second article:

1) Use older eggs, not fresh ones. Any store-bought egg is sufficiently old, as they sit for 30+ days during handling. This is for ease of peeling. Fresh eggs do not peel well.

2) Put the egg into already hot water. This can be boiling water or steaming the eggs. Steaming eggs works faster because you don't have to wait for as much water to come to boil, just a small layer at the bottom of the pot and a steaming basket to hold the eggs.

3) Drop eggs into boiling water, cook for about 30 seconds, then drop the temperature to a low simmer (bubbles beginning to form).Thehigh temperature sets the outside of thewhites to aid peeling.Cooking at a low simmer keeps the temperature around 180 F. (You can use a thermometer, or justuse the bubbles as a guide.)This allows the temperature inside the egg to even outso theyolk gets done without overcooking the white and forming a green yolk surface.For steaming eggs, there is no need to drop the temperature.

4) Cook for 12 to 15 minutes. It is harder to overcook because you keep the water temp at the right level that holds the eggs at the perfect cook temperature*, so duration isn't critical as long as you cook sufficiently long.

5) When you remove the eggs from the heat, shock them with ice water, and fully cool them. The cold water shock helps prevent the divots in the bottom end so the eggs are more fully round, and this process also helps the egg peel easily.

Viola! Perfect hard boiled eggs with no green yolk and easy to peel.

* The interesting fact about cooking is that the amount of cooking is controlled by temperature, not time. Time allows the heat to soak through the food to cook the interior, but using high heat is what causes the exterior to overcook while the interior is getting done. If you hold the temperature constant, the food will come to done and not continue cooking beyond that temp. There is a cooking technique called sous videthat vacuum seals food in pouches and then cooks them in a relatively low temperature bath for long periods --hours. It demonstrates the principle. Eggs held at 170 F can essentially sit for hours and not overcook.