Thread Number: 69234  /  Tag: Recipes, Cooking Accessories
Making hard-boiled eggs
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Post# 920550   2/10/2017 at 17:05 (495 days old) by Kevin313 (Detroit, Michigan)        

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Over the years I have read, seen and heard about many methods of successfully hard boiling eggs. There are probably as many ways as there are eggs! But this is the technique I've used for many years with good results.

Hans - I thought of you while editing this video because I seem to remember you telling me that hard-boiled eggs were one thing you did not like!!

Post# 920551 , Reply# 1   2/10/2017 at 17:07 (495 days old) by Kevin313 (Detroit, Michigan)        

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Here's the recipe

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Post# 920552 , Reply# 2   2/10/2017 at 17:08 (495 days old) by norgeway (mocksville n c )        

Not if I was starving on a deserted island!!!!!I don't like eggs period..LOL

Post# 920554 , Reply# 3   2/10/2017 at 17:10 (495 days old) by Kevin313 (Detroit, Michigan)        
Typewriter used

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I usually type my recipes out and use a few different machines depending on which one is on the desk at the time. Here's the one I used for hard-boiled eggs: 1936 Royal standard

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Post# 920566 , Reply# 4   2/10/2017 at 18:29 (495 days old) by jamiel (Detroit, Michigan)        

I can never make hard boiled eggs satisfactorily....I'm a pretty skilled cook but can't ever get the proportions of water, eggs, saucepan, time and heat right. I've been tempted to get one of those egg cookers (Oster) which boil off the water but haven't ever been able to find one at a price I'll pay.

Post# 920572 , Reply# 5   2/10/2017 at 18:49 (495 days old) by MattL (Flushing, MI)        

My method is almost like Kevin's but I got mine from Martha Stewart.  I place my eggs in a large pot, fill it with tepid water, bring it to just below the boiling point, then turn it off and let sit for 12 minutes large eggs, 13-14 for extra large eggs, then place them in an ice bath.  Always get nice fluffy non-green yolks that way.  But-- to peel them you need to use a week or two old eggs.


If you have fresh eggs, the only method I've found that works is the steam method, from Science Friday a few years back.  For LOTS of info on cooking eggs and why they are hard to peel, check out the link.


Post# 920581 , Reply# 6   2/10/2017 at 19:35 (495 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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Hi Kevin.

Great Info as usual. I do the 12 minute cooktime as well except I simmer. Then I dump the hot water and add cold water and peel them while still warm/ hot. Then store them in cold water.

That is for commercial use though. Usually like 3-4 doz eggs at a time.

Post# 920584 , Reply# 7   2/10/2017 at 19:44 (495 days old) by rp2813 (The Big Blue Bubble)        

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Somewhat the same as Eddie here.  Instead of shutting off the heat after reaching a boil, I leave it at a low simmer just so bubbles barely break the surface -- for no more than ten minutes.   Then into a cold bath.


Old eggs tend to peel easier, as do warm ones, so if you're going to use them right away, peel while still warm.

Post# 920586 , Reply# 8   2/10/2017 at 19:47 (495 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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I keep them peeled in water as during service, sometimes it's too busy to peel them to order.

Post# 920625 , Reply# 9   2/11/2017 at 00:13 (494 days old) by twintubdexter (Palm Springs)        
Don't cha go calling me lazy...

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The best way I've found to get perfectly cooked hard-boiled eggs is to buy them at Costco. They are inexpensive, fresh and look magazine-quality when cut in half. They're the way to go if you're preparing deviled eggs for a crowd. I love eggs and could eat good egg salad sandwiches until I burst. I've also found electric egg cookers (the kind where you pierce the shell when hard-boiling) do a good job too.


Kevin & Ralph's video was, as usual, fun and informative.

Post# 920628 , Reply# 10   2/11/2017 at 00:32 (494 days old) by Petek (Ontari ari ari O )        

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I use my vintage Hankscraft egg cooker / poacher.. It cooks 6 in the shell or 4 poached in no time flat using about 2 tablespoons of water,, yes tablespoons. I also found a newer Henrietta the Hen cooker at a thrift a few years ago.. same principle but whistles when they're done and works very well.


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Post# 920629 , Reply# 11   2/11/2017 at 00:43 (494 days old) by Supersuds (Knoxville, Tenn.)        

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I won't eat a hard boiled egg, but thumbs up to the Royal typewriter! I was wondering what you were using, Kevin. I have a postwar Royal, an Underwood No. 3, and a Remington Rand portable with case.

Post# 920632 , Reply# 12   2/11/2017 at 00:56 (494 days old) by rp2813 (The Big Blue Bubble)        

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I have a Sunbeam cooker and an Oster.  They seem to do OK on hard boiling, but I can't seem to get the soft boiling and poaching down.  Both use very little water.  I like the glass lid on the Oster.  It gives me the option of monitoring the poaching process and cutting it short if necessary.  I like my yolks runny.

Post# 920640 , Reply# 13   2/11/2017 at 01:49 (494 days old) by tolivac (greenville nc)        

I like my eggs scrambled!I scramble them with Kellys SB Mixmaster-or the pulse cycle on the Blendtec or VM-Just a slight pulse does it!Whatever machine is convenient!And put a little Cheez-Wiz in the mix!My Mom got me started on that.Put in whatever other flavor you like!

Post# 920650 , Reply# 14   2/11/2017 at 04:03 (494 days old) by foraloysius (Leeuwarden, the Netherlands)        

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Great video again. I was taught that vinegar will help prevent the eggs to burst.

I use a color changing egg timer, works every time.

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Post# 920694 , Reply# 15   2/11/2017 at 07:54 (494 days old) by vacerator (Macomb, Michigan)        
I just

put eggs in a sauce pan with cold water, bring to the boil and let stand 12 minutes.

I was watching "The Chew" the other day and chef Michael Simons made deviled eggs this way:
He separated the egg yolks and whites. Then he scrambled the yolks and cooked them in a skillet with a touch of butter until lightly set. Once they were set and cool he whizzed them with seasoning and mayo in a food processor.
He lightly beat the whites and baked them in a greased glass dish until set. Then he cut them into squares and put them on a serving plate. He finally topped the egg white squares with the yellow mixture.
You can top them with dill, bacon, Lox, scallion, shallots, or add those to the mixture. Only imaginations limits you.

Post# 920711 , Reply# 16   2/11/2017 at 09:22 (494 days old) by Tomturbomatic (Beltsville, MD)        

I have a very complicated method of hard cooking 14 or 15 eggs. I use a 4 quart deep kettle. I put a steaming basket in it and the egg rack from a Sunbeam egg cooker on top of that. I add enough water to make it below the level of the steamer rack. I pierce the wide end of each egg on the spike in the middle of the egg rack. I fill the ring of the Sunbeam rack, placing the narrow end down. Once I fill the ring, I start another ring of eggs between the eggs in the rack and the walls of the pan. Lastly, I place an egg in the middle hole of the Sunbeam rack with the spike. I place the pan over high heat until steam escapes then lower it to medium-low and steam them for 15 minutes. When the time is up, I put the pan in the sink and overflow it with cold water until the water runs cold over the top. Holding the eggs in place with my hand, I tip the pot to drain it way down then add 4 cups of ice cubes and let it sit until the ice is mostly melted. I store the eggs in a Tupperware container so that they don't make the ice cubes stinky. I put a paper towel in the bottom of the container to absorb moisture and they last a week. I have two each morning with various toppings: capers, kimchi and thousand island dressing and various other sauces or salad dressings. My mind works strangely at 3:40 in the morning.


As for peeling, I rap the wide end sharply on the edge of a Corning Counter Saver to crack it, then apply hot water. I either run a gentle stream from the instant hot over the wide end of the egg or boil a quarter cup of water in the microwave and dip the wide end of the egg in it. The shell  practically falls away from the egg in big sections. The hot water factor in peeling eggs was given to me by my friend Becky Hirsch.

Post# 920803 , Reply# 17   2/11/2017 at 20:45 (494 days old) by sudsmaster (East of SF, West of Eden, California)        

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I've had good consistent results with the Chef's Choice electric egg cooker.

It is NOT one of the "boil-dry" models. I tried one of those and didn't like how fussy they were about how much water to add, and the residue tended to make the boiling plate look bad after a while. Also I seemed to get more cracked/leaking eggs with the boil dry unit, while the Chef's Choice rarely cracks eggs or makes them leak.

The Chef's Choice simply has you add about 3/4 cup water to the fill mark, then you set a timer for the kind of eggs you want. I usually select medium hard boiled (middle of range) and the results are pretty much always the same, regardless of egg age, size or initial temperature. The gadget has a pilot light and also a beeper to let you know it's time to flick the switch off. It generally takes about 20 minutes for medium hard boiled.

At the end I plunge the egg carrier into a big bowl of cold tap water, which is sufficient to stop the cooking.

Since there's usually little to no residue, clean-up is easy: just dump any remaining water from the boiling plate and wipe it off with a paper towel. A quick rinse takes care of the dome lid and the egg carrier. It comes with a three-way poacher tray as well, but I generally don't bother with that (although it also works well).

The eggs are generally easy to peel, although older eggs tend to peel better (but may not taste as good).


Post# 920842 , Reply# 18   2/11/2017 at 22:22 (494 days old) by Michaelman2 (Atlanta, GA)        
No Subject Drift here:

I think Kevin has a nice post.......HIS way works for him (and me)....if you have a differing opinion or "way"....simply post it on a different thread....very simple and really, a correct and cordial way to handle such.

Post# 920897 , Reply# 19   2/12/2017 at 06:45 (493 days old) by norgeway (mocksville n c )        
The reason

I HATE eggs, My Mother made me eat 2 scrambled eggs every morning when I was in school,,,You need protein She said, then Her and Daddy would eat them over easy and that nasty yellow would run all over the place...I COULD eat them scrambled, but they hAD to be DRY and lightly browned, then I would salt and pepper the hell out of them so I didn't have to taste egg, when I was about 10 I told her if I ever got to be a grownup I would NEVER eat another egg!!!LOL,That and She made TONS of deviled eggs, which I would have gladly took a trip to the electric chair rather than even SMELL them LOL

Post# 920899 , Reply# 20   2/12/2017 at 08:03 (493 days old) by Tomturbomatic (Beltsville, MD)        

Back in the heyday of pressure cooking, MirroMatic had a method of hard cooking eggs. It called for cooking eggs at 5 pounds of pressure for 8 minutes on the rack.

Post# 920901 , Reply# 21   2/12/2017 at 08:33 (493 days old) by henene4 (Germany)        
So much fuzz?

- Pot with water, so the eggs are covered
- Boil
- Add eggs
- 8-9 minutes of boiling (for our stove that's usually 2/3 heat)
- place pot in sink
- let cool water run into the pot for a minute or 2

Worked evety time...

Post# 920915 , Reply# 22   2/12/2017 at 10:19 (493 days old) by polkanut (Wausau, WI )        
How ironic!

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I used this just this morning to make two soft poached eggs mashed on buttered toast.  This Oster egg cooker is from 1972.  I got it as part of a box lot at an estate auction about 3-4 years ago.  I don't bother with making boiled or poached eggs on the stove anymore.  Perfect results every time!  I put the finished eggs in cold water and peel them while they are still slightly warm.  The shells come off like a dream.




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Post# 920931 , Reply# 23   2/12/2017 at 11:15 (493 days old) by sudsmaster (East of SF, West of Eden, California)        
OK trying to figure out how...

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Posting various other ways of hard boiling eggs in a thread started with a hard boiled egg recipe can be even remotely considered "off-topic"... ???

As sometimes said, there's more than one way to skin a cat, too.

Post# 920943 , Reply# 24   2/12/2017 at 13:00 (493 days old) by vacerator (Macomb, Michigan)        
It's past 10:30

and still no sign of the egg man! Babs Babs!

Post# 920953 , Reply# 25   2/12/2017 at 14:47 (493 days old) by MattL (Flushing, MI)        

I'll bet Kevin had no idea he would start the outpouring of egg stories and such when he posted this. 


Anyway there are hard boiled egg and there are hard boiled eggs.  There is the kind with the hard greenish tinted yolk, and there are the kind I enjoy, beautiful fluffy golden yellow yolk, tender whites.  In my experience I'd say 90% of the population over cooks boiled eggs, that's why they can get a bad rap.

Post# 920955 , Reply# 26   2/12/2017 at 14:50 (493 days old) by Petek (Ontari ari ari O )        

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You ever notice how at any do the first thing demolished on the food table are the devilled eggs. You can never have enough.

Post# 920963 , Reply# 27   2/12/2017 at 15:46 (493 days old) by panthera (Rocky Mountains)        

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I've been 'off-topic' so often around here, it's legion.

Some people get upset about it. I figure getting upset about things like that is for the collector's club which must never be named, not for us.

Post# 920964 , Reply# 28   2/12/2017 at 15:54 (493 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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Just remembered... For Deviled Eggs... instead of Mayo, I have used Roasted Red Pepper Hummus. Bit more healthier.

Sorry Kevin... For a Quickie Video this sure did get a lot of replies.

Post# 920965 , Reply# 29   2/12/2017 at 15:56 (493 days old) by norgeway (mocksville n c )        
Deviled Eggs...

Not sitting in a electric chair with a drunk at the switch.....Not in a torture get the idea..YUCK!!!!!!!

Post# 920966 , Reply# 30   2/12/2017 at 15:56 (493 days old) by Michaelman2 (Atlanta, GA)        

Don't really give it too much thought "trying to figure" my posting.


Allow me to simplify; Kevin's post was for his method.   He always takes the time to create a video and type a recipe / instructions.


I was attempting to bring the thread back to Kevin's thread.    



Post# 920973 , Reply# 31   2/12/2017 at 16:44 (493 days old) by gredmondson (San Francisco, CALIFORNIA)        

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Julia Child has a recipe for hard boiled eggs in "Julia Child & Company" that uses a stove top pressure cooker. I have followed the instructions, and the extra large eggs I used were just a little underdone in the yolks. I will try it again, though. I bet the recipe is for large eggs, not extra large. The bonus is that the eggs were very easy to peel.

Bring to boil enough water in the pressure cooker to cover the number of eggs you plan to cook.

Wash the eggs with warm water with detergent to remove possible preserving spray from eggs and to remove chill. Rinse thoroughly.

Remove pressure pan from heat. Gently lower eggs into water. Close pan. Bring to 15 pound pressure.

Immediately remove pan from heat, and let the eggs sit under pressure for exactly five minutes.

At once, release pressure, drain eggs, and cool eggs in ice water or cold water.

Peel the eggs as soon as possible.

(from the Department of Poultry Science at the University of Wisconsin)

Post# 920976 , Reply# 32   2/12/2017 at 17:31 (493 days old) by Tomturbomatic (Beltsville, MD)        

I wonder if the jumbo and extra large eggs come from hens with cloacae maximae and which came first, the giant eggs or the bigger holes? Maybe bigger chickens make larger eggs? Did you know that when people used to buy live chickens and have them killed to order, when a chicken was being drawn, it was possible to find eggs in various stages of development.


Post# 921003 , Reply# 33   2/12/2017 at 19:31 (493 days old) by rp2813 (The Big Blue Bubble)        
Consistently On Topic

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Kevin launched this thread by stating, "Over the years I have read, seen and heard about many methods of successfully hard boiling eggs. There are probably as many ways as there are eggs!" (italics mine).


I think he fully anticipated -- no -- hell, I'll go out on a limb and say he welcomes the types of replies that have followed his original post.

Post# 921010 , Reply# 34   2/12/2017 at 20:18 (493 days old) by twintubdexter (Palm Springs)        
Speaking on behalf of chickens everywhere...

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...I think Ralph is correct.

Post# 921012 , Reply# 35   2/12/2017 at 20:32 (493 days old) by kevin313 (Detroit, Michigan)        

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Hi Everyone!

One thing is very clear from the many replies - there are countless approaches to making hard-boiled eggs, and regardless of the method used, HANS HATES ALL OF THEM!!

It slipped my memory that that Sunbeam, Oster, West Bend and others I probably don't even know about had actually made egg cookers. I've never used one, but I'm pretty sure I've got a Sunbeam packed away somewhere - if it ever sees the light of day I'm going to try it and see how it performs.

Hard boiling eggs, like cooking pasta (I seem to recall a recent thread on that subject) or frying bacon, or many other cooking jobs opens up a lot of discussion because there are so many ways to approach the task. I love how there can be a thousand different journeys to the same destination...makes life interesting!!

Thank you all for sharing your favorite methods. I'm likely going to stick with mine since it has never failed me, but every once in a while this old dog will try a new trick ;-)

Post# 921023 , Reply# 36   2/12/2017 at 21:33 (493 days old) by norgeway (mocksville n c )        
Now for the REST OF THE STORY..

I make them at Christmas and Thanksgiving, because I put 2 mashed boiled eggs in the dressing and 1 in the gravy...Why,because Aunt Mable did!!!LOL

Post# 921025 , Reply# 37   2/12/2017 at 21:47 (493 days old) by Michaelman2 (Atlanta, GA)        

 Tom, I believe you are speaking of something you may indeed be familiar; rotten eggs?   


Ralph, Love the on topic continuance... That "limb" you went out on is mighty narrow...too many hard boiled eggs and it may break?


Joe, as the spokesman for chickens everywhere, would you communicate to the chickens for which you speak,  to keep up the fight for free range houses.


Kevin, thanks again for the video clip and for the instructions.  I have yet to find something you post that I do not try and enjoy.   

This post was last edited 02/13/2017 at 00:56
Post# 921032 , Reply# 38   2/12/2017 at 22:43 (492 days old) by Yogitunes (New Jersey)        

yogitunes's profile picture for a "DON'T" when it comes to cooking eggs......

DON'T try cooking them under a heat lamp.....they hatch!

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Post# 921033 , Reply# 39   2/12/2017 at 22:48 (492 days old) by Yogitunes (New Jersey)        

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and the age old question...

Q: Which came first?, the chicken or the egg?

A: The Rooster!

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Post# 921034 , Reply# 40   2/12/2017 at 23:25 (492 days old) by sudsmaster (East of SF, West of Eden, California)        
"You can never have enough..."

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The Devil you say...

Post# 921046 , Reply# 41   2/13/2017 at 02:12 (492 days old) by norgeway (mocksville n c )        
Oh Martin...

Better keep that old rooster close...That sure would make a pot of good dumplings..LOL

Post# 921068 , Reply# 42   2/13/2017 at 06:57 (492 days old) by Yogitunes (New Jersey)        

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Post# 921100 , Reply# 43   2/13/2017 at 10:50 (492 days old) by Tomturbomatic (Beltsville, MD)        

Hans, I don't know if it was a county school lunchroom recipe or what, but on the two occasions when we had turkey luncheons, Thanksgiving and sometime just before Christmas, the gravy had pieces of hard boiled egg in it. I don't believe I have ever seen it anywhere since.

Post# 921112 , Reply# 44   2/13/2017 at 12:09 (492 days old) by norgeway (mocksville n c )        
Giblet Gravy

I make it because a\its what I grew up with,into a 2 qt saucepan filled about 3/4 full of broth, add 1 mashed boiled egg,1 very finely chopped stalk of celery, the giblets and neck of the turkey finely chopped, bring to a boil, salt and pepper, thicken with a water flour paste, allow to cook several minutes.

Post# 921132 , Reply# 45   2/13/2017 at 14:09 (492 days old) by mikael3 (Atlanta)        

Boiled eggs in the gravy at Thanksgiving are something that I have only seen occasionally, and only from Southern cooks.  It seems like an odd idea.  It add some texture, I guess, but no flavor that I could notice.

Post# 921220 , Reply# 46   2/14/2017 at 00:33 (491 days old) by kb0nes (Burnsville, MN)        
Baking them?? Muffin Tin???

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Just saw this...

Normally I use the method Kevin listed except I kill the heat as soon as the rolling boil is attained.

Hmm, one dozen cups and a 12 eggs? Coincidence, maybe not... Next time I try the oven!

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Post# 921245 , Reply# 47   2/14/2017 at 05:49 (491 days old) by Frigilux (The Minnesota Prairie)        

First time I've heard of the muffin tin/oven method.  No eggsplosions? I'll let you take one for the team before I try it, Phil, LOL.


I go through phases of craving deviled eggs and/or egg salad sandwiches. 

Post# 921248 , Reply# 48   2/14/2017 at 06:05 (491 days old) by retro-man (nashua,nh)        

I have been doing the eggs in the oven for years. 6 or 12 at a time. Preheat oven to 350 degrees. Cook for 30 minutes. Remove let cool and peel. Works great every time. This method seems to dry the shell out more since no water, but this makes the perfect egg for coloring at Easter. They absorb the color better.


Post# 921259 , Reply# 49   2/14/2017 at 08:10 (491 days old) by Iheartmaytag (Wichita, Kansas)        

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My co-worker bakes her eggs for Easter. She claims to always have great results, with less breakage than boiling. 

Post# 921663 , Reply# 50   2/15/2017 at 22:00 (490 days old) by whirlykenmore78 (Prior Lake MN (GMT-0700 CDT.))        
When we do hard cooked eggs at work:

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We steam them in 4 inch perforated pans for 20 min. in the steamer.  The eggs are then plunged into an ice water bath which stops cooking and makes peeling easy.  Sometimes we steam them in the Convotherm Combi ovens as well but that takes a bit longer.  I feel the term hard boiled eggs is a bit of a misnomer.  When done properly they are simmered or steamed.


Post# 921679 , Reply# 51   2/16/2017 at 00:12 (489 days old) by sudsmaster (East of SF, West of Eden, California)        

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20 minutes steaming correlates to the time I've observed that the Chef's Choice egg steamer takes for medium "hard boiled" eggs. The CC takes a little longer perhaps because of the lag between turning it on and steam being produced. But I set a kitchen timer for 20 minutes when I've loaded the CC and turned it on... that gives me a heads up to check on it. The CC "done" chime is fairly low volume and might not otherwise be heard.

FWIW, if a hard boiled egg smells funny, it probably has gone off and should not be eaten. That goes for any egg, actually. While "aged" eggs are easier to peel than "fresh" eggs, they can have an off odor. I ate one of those aged eggs the other day and spent the rest of the evening with mild indigestion. Now I give them a sniff test. If they fail they just go into the trash.

And actually, the "fresh" eggs are getting to aged status so it's probably time to make more hard boiled eggs out of them... LOL...

Post# 925895 , Reply# 52   3/9/2017 at 20:09 (468 days old) by duke ()        

Month old thread but I wanted to Thank you ,This is the second time I've used your method while preparing deviled eggs.Perfect color and texture.Thanks-Duke

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