EASY GQ!: How long does it take to hard-boil an egg?

Factual Questions
1

At sea level

2

Not sure whether this answers your question, but I find the best way to hard boil an egg is:

  1. Put the egg in the cold water.
  2. Bring it to a boil.
  3. Allow it to boil a minute.
  4. Turn off the burner, but keep the pot on the burner.
  5. Allow the water to cool.

You should have a perfect hard boiled egg, now.

3

Alternative method…

  1. Bring pan of water to boil furiously
  2. Drop egg gently (of course) into pan (use asbestos-lined tongs if necessary)
  3. Without further ado, remove pan from heat or switch heat off (yes, now)
  4. Wait 5 minutes.

You can reverse steps 2 and 3. No need to actually ‘cook’ the egg.

Voila…

4

To be pickey, it would depend on the size of the egg and initial temperature of the egg.

Also, in either of the above methods, wouldn’t it depend on the amount of water?

A 10,000 gallon pot is going to take longer to bring to a boil/cools off more slowly than pot with just enough water to cover the egg.

Brian

5

For a USDA grade A small egg, already at room temperature, beginning in a one quart pot filled with rapidly boiling water, it takes about five minutes to reach hard boiled, at near sea level.

Of course no one does it that way, and it doesn’t give you the best egg.

USDA grade A Jumbo, straight out of the refrigerator, in cold tap water, straight on to the stove, and turned on high, set the timer for 15 minutes. That is the easiest way. Still doesn’t give you the best egg.

Pint of cold water and egg, onto the stove until the first simmer, and then turned way down, and use an egg timer that shows the progress of the egg, probably around 12 minutes. The best egg timers look like a plastic egg, with a flat bottom. They change color inside showing you how far into the egg you have cooked. You let the water stay hot, but never boiling, and this gives you the best boiled egg. Also, if you want the egg cooled, cool it quickly, in cold or iced water.

Tris

6

40 minutes according to this site. I’ve followed their directions with excellent results.

7

I use the last method Triskadecamus posted, with a couple of side notes. If you put a spoonful of salt in the water, it helps reduce leakage from a cracked egg. Peeling them is easier if you start with slightly old eggs, near the expiry date on the carton. (I think that’s supposed to be because the egg has lost a little water and pulled away from the shell. It seems to help anyway, whatever the explanation.)

8

Using a large pot and lid, 18 large eggs, and salted water approaching or at a high boil, 12 minutes of cooking time on the burner with the heat turned down (just keeping the water at a boil, but not to boil over under the lid). Then kill the heat and let sit for another 10 minutes. Works for me. :slight_smile:

9

What exactly makes a hard-boiled egg “better” than another hard-boiled egg?

I mean, aside from boiling it four 6 hours straight into oblivion, how does one ruin a hard-boiled egg?

10

That’s my method. I’ll add a trick I learned from that french dude on PBS; Pour off the hot water, shake the egg(s) around in the pan to break the shells, then plunge them into icy water. Easiest peeling ever. Peel them under the water, BTW
Peace,
mangeorge

11

Overcooking the egg can give it a greenish tinge, but otherwise will cause no harm.

Put egg(s) in cold water, bring to a boil, remove from heat and cover. Let sit for 15 minutes, then run under cold water until cooled. Usually perfect eggs. For ease of peeling, use eggs that are about a week old or more.

12

A perfect soft boiled egg is a problem for me. I want the white firm, but the yolk runny. My ex-wife could do it. I want to chop them up on a toasted, buttered english muffin, and remember. :wink:
Any tips? The egg, not the ex.