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how to hard-boil an egg

[更新]大约有许多技术硬煮鸡蛋因为有鸡蛋摆在那里,但直到2017年,我用我母亲教我,因为它永远不会失败的方法:淹没在足够的冷水鸡蛋大,以掩盖它和把水烧开,用中高火加热。一旦它开始沸腾,10分钟设置一个计时器。投身鸡蛋放入冷水得到它停止做饭。另外,凉蛋是剥离容易得多。

However, the trickiest part was always knowing when the water starts to boil. How would you if you weren’t standing over watching it, and we all know howthat goes。In 2017, I realized that I could gently lower an egg into already boiling water and do almost exactly what’s written above — cook it for 10 minutes then plunge it into cold water, except now I use ice water and let it rest in there until it’s completely cold through, about 15 minutes — and it not only perfectly boils and egg, no pot-watching required, but it seemed to peeleven more easily。I wondered if there was any science to it andwhoa, there is

Both my mom’s method and this new one work splendidly, and I promise will work for you, but I’m now fully converted to the newer method, because it’s easier and easier to peel.

hard-boiled eggs easy to peel

Hard-Boiled Eggs

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你需要做饭时间调整如果哟ur eggs are extra-large or jumbo (more time) or at room temperature (less time).

  1. 带来的水深足以覆盖大鸡蛋,冷锅从冰箱里,烧开。
  2. Gently lower egg(s) into it. Definitely use a spoon and don’t assume you can gently drop it with your fingers. Trust me, this leads to burnt fingers and cracked eggs.
  3. Cook for 10 minutes, or, if you’re me, only 9 because you want eggs that look like the top picture here, a little darker in the center. You can lower the heat to a simmer if you wish, but I find it has no effect on the final egg.
  4. Plunge them in ice water until they’re fully cold, about 15 minutes. If the ice melts, add more to ensure the water stays very cold.
  5. Eggs should peel easily but if they gives you any resistance, peel them under running water.

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67 comments onhow to hard-boil an egg

  1. 米拉

    Does the required time change depending on the number of eggs you are hard boiling?? I did it yesterday with 4 and they came out perfect (….thank you!). Now I am doing 10 or more, but wasn’t sure. Thanks!

  2. Travis

    My wife insists that putting the lid on the pot has no effect on the time it takes to boil water. She won’t change her ways unless you say otherwise. So, who’s right?

  3. Gyrf

    1 -是鸡蛋是这道菜out of the fridge or do they need to come to room temp?
    2- Is the water at a real boil the entire 9 minutes or just a simmer?

      1. Charise

        In the U.S. commercial eggs should always be kept in the fridge, because producers wash off the protective cuticle. If you have backyard chickens or live somewhere this isn’t done, then you can keep them at room temp. However, it isn’t safe to do so with commercial eggs here in the U.S.

  4. Li-hsia

    Actually, once you bring the fully-submerging water to a boil from tap temp you can turn off the stove and wait 12 min to put the egg in ice water–a tender fully-cooked egg.

  5. KD

    Deb, I don’t know if you will ever try this, but if you do, I know it will change how you boil eggs AGAIN. This method basically steams the eggs, uses way less water, and also results in eggs that peel very easily.
    1) Add about 1 inch to a pot and bring to a boil
    2)加入鸡蛋(很少或尽可能多的,只要你想),并盖盖。不要调整热
    3) After 8-11 mins (depending on how cold your eggs were and how you like your eggs) turn off the heat and remove the eggs from the water. You DON’T have to put them in a water bath.

    而已!!我真的希望你给它一个镜头!

    1. ddemos

      How do you have I inch of water boiling for 11 minutes and not evaporate?
      This just doesn’t sound right…even for steaming.

  6. Michelle

    I got this from Rachel Ray: the easiet, best way ever to hard boil an egg is to STEAM THEM. Bring water to boil in a pot with a steamer basket in it. When it starts to boil, place your eggs in the basket and cover and let steam for 12 minutes. Run cold water into the pot when done. You will NEVER have a problem peeling these eggs. The shells practically slip right off. Try it!

    1. Barbara Levine

      Tried this method yesterday. Perfect results. No cracked shells which always happened when I cooked the eggs in boiling water.

  7. Kim

    Try this- use the trivet in the instant pot. One cup of water.

    然后..:5,5和5。5分钟对高压,5分钟自然释放,5分钟,在冰浴中。煮鸡蛋去皮完美!!!!!!❤️

  8. When I submerge my eggs in the icy bath, I let them crack a little bit, on the notion that the differential temperature will suck in a thin layer of water between the egg and the shell, which renders them almost self-peeling.

  9. wowmom23

    I agree that this is THE best way! I do often get a cracked egg or two but they’re still usable. Super easy to peel and perfect every Time!

    1. DEB

      不好了!我倾向于使用小肚腩和他们相当装在那里。您完全可以把热量下降到煨;我还没有发现它使烹饪时间的任何差异或有到底,正或负的鸡蛋任何影响。

  10. Steam! I do them in an ancient double boiler with a handled steamer top. Bring water to boil, plop steamer top on, cover. Set time for 11 minutes. Remove top, dump hot water out from bottom, fill with water and ice, tip eggs in, chill.

  11. Rebecca

    I swear by this method. I do turn the water down so it’s not a rolling boil to avoid cracking. I also read that the age of the egg effects peeling.

  12. Maria

    I’ve been using the place eggs in boiling water then take off the heat and let them
    坐在一壶水15分钟。完美熟,没有橡胶,过或未煮熟。零鸡蛋气味。祝好运!

  13. 凯西·桑德尔

    My way: I only use Jumbo eggs. Put refrigerated eggs in a pot and fill with cold water. Place over a burner (gas) with flame at medium. Set timer for a shallow 20 minutes and leave well enough alone. (If you find the water is boiling too rapidly and making noise about half way thru, (Sometimes I think the dial creeps up,) then turn it down. Otherwise don’t do a thing until the timer goes off. Then pour out the boiling water and run a spray of cold water on the eggs in the sink, not in the pot, for a minute or two. Go about your business. They are easy to peel 97% of the time, hot or cold. And they are perfect, no grey rings around the yolks. The Brown shelled eggs are more beautiful in the shell but they have a tougher membrane which makes them HARD to peel.

  14. 尘土飞扬

    I use a 2-quart pot that works with a Countertop Induction Cooker unit. The pot holds 7 eggs very neatly. Important to use old eggs because the shells come off much easier than new eggs. Set the timer for 12 minutes; start with cold eggs from the fridge and cold tap water. Power high (10) until the water boils, usually less than 2 minutes. Turn power down to 3 or 2.5 for a bare simmer. Come back in a few hours, peel the (cool) eggs under running comfortable-temp tap water.

    Better: A steamer basket that is a pot with vent holes, sits on a support trivet in the Instant Pot cookpot. Fill the pot to the bottom of the steamer basket with water. Holds up to 12 eggs. Lid is a heavy dinner plate to hold in the steam and create a bare trace of pressure. Bring to boil on stovetop, reduce heat to barely make steam. Set cell phone timer for 30 or 40 minutes. Turn off heat when the cell phone reminds. Return in a few hours and peel the eggs under running tap water. These steamed eggs peel super easy.

    Gonna try using the Induction Unit with my iron plate “adapter” for pots that won’t othewise work on the Induction unit. Get the Instant Pot inner pot making steam, reduce power, set the Induction Unit timer for that 45 minutes and come back eventually.

    Would be simpler to learn to use the Instant Pot? Maybe someday.

    It’s easy to see I don’t get excited about hard-boiling eggs or worry about them when they are done. I am allergic to undercooked eggs and deliberately overcook them on purpose. I usually have some hard-boiled eggs in the fridge in a Zip-Lock.

    Quick meals. Cut cold hard-boiled egg in half lengthwise; a spoonful of: Sriracha if I am in the mood; Thousand Islands makes an instant almost-Deviled egg; a teaspoon of Lea & Perrins (Worcestershire Sauce), or Soy Sauce on the yolks for a nice ultra-quick snack or meal.

  15. Amy Cook

    I’m here to declare that this method is perfect– been using it since you first published it, Deb. And I’ve found that I can easily lower five eggs simultaneously into the boiling water with my spider tool.

  16. Alex S.

    我们在周六取得的saladeNiçoise大厦W /烤金枪鱼,所以我们转向爱丽丝水域鸡蛋(我怎么知道你会教我们用正确的方法做一个HB,原谅我,爱丽丝说,“硬熟的”蛋)。“常温LG鸡蛋,把锅煮沸。调低发酵,低温柔鸡蛋放入水中W /漏勺。保持水略低于9分钟煨。电梯鸡蛋捞出来投身到冰水浴。当酷触摸,在破解所有。”这之前我从来不喜欢鸡蛋HC。当然,我的丈夫爱所有。

      1. Brooke

        I agree with some of the comments. 7 of 13 of ours cracked as we put them in. Going back to my old method.

  17. 马蒂

    It’s a miracle! I tried this method this morning and will always use it to prepare hard boiled eggs. You are indeed a cook to copy

  18. Liz

    I poke a hole in the large end first. I do all the Deb steps. Then I crack them lightly in the ice bath so the water gets under the shells.

  19. 乔B.

    I’ve always used a similar method:
    1. Place as many eggs as you want in a pot.
    2. Add cold tap water till all are eggs about 1/2”-1” covered.
    3. Put lid on pot and bring to a rolling boil
    4. Turn of the pot, leave covered:
    2 min for soft boiled (aka 2 min egg)
    6分钟为介质煮沸(又名面条蛋)
    10 min for hard boiled
    5. Submerge in ice water till cold
    6. Peel when needed

    Works every time

  20. 凯莱mansfieldv

    You can add a table spoon of salt or so to the pot of water and if the eggs happen to crack the egg won’t leak out of the shell. Tip from my grandmother. Always works.

  21. Lori Taylor

    Hard boiled eggs, the bane of my existence. As directed, I gently dropped the cold eggs into boiling water, cooked 10 minutes, plunged in an ice bath for 15 and voila…perfectly easy to peel hard boiled eggs! I am so happy, finally, a method that works…thank you Deb!

  22. Cati

    我最后一次煮鸡蛋,我正坐在厨房里等待水烧开,突然我的狗在沸水咆哮。护卫犬不只是为家庭入侵者!

  23. Leslie

    Does keeping them in the ice water after boiling prevent that ‘grey ick’ I was always taught was prevented by starting in cold water? And why on earth if you are boiling water would it matter if you started with ‘fridge cold’ water?

  24. ErinCHG

    I disagree with your Oct 13, 2018 comment that hot hard boiled eggs are gross! Maybe if they are very hard boiled, but just-past-medium boiled hot eggs are delicious. Like a poached egg i can eat with one hand. With that in mind, here’s my method (which is only easy to peel when using old eggs):
    Put 2-3 eggs cold from fridge in small pot. Cover with cold tap water. Put on med-high heat.
    Take shower (~15 min from walking away to stove to returning to stove).
    Turn off stove but leave eggs on stove in hot water.
    穿衣服。
    Drain eggs and run under cold water for a minute while you put shoes on.
    Peel under cold water.
    shake off, sprinkle of seasonal salt, put in a container, and walk out the door. Eat on commute.
    完美(热)煮鸡蛋,去!如果准备带孩子时间可能需要调整。大声笑

  25. Amy

    一些需要注意的:如果你住在海拔像我这样做(5000英尺),水沸腾在较低的温度比海平面(说NYC)。我用这个方法,但以下的定时准确常可略煮熟的鸡蛋,有时流白人(无感谢)。我还没有完全拨的时机还没有,但一般来说,我离开他们在沸水中煮一分钟左右,移动到冷水了。或在该方法的一个版本,你让他们在热水(发热)5分钟,转移到冰浴前,所以有时我会做,但留给他们不到5分钟的时间长一点。问题是,如果你住在海拔您将需要一个多一点的烹饪时间。

  26. Cyndi

    I love this method! It’s foolproof and works like a charm every time. However, I always lower the heat to a simmer once the eggs are gently lowered into the boiling water. I find if I don’t, they all crack, big time.

  27. 帕姆

    Hi, I’ve always been one of those “just boil the s%$* out of them and then they are done :). I will follow this! Any idea if adjustments would need to be made for higher altitudes? 3,000 ft or a bit more?
    Thanks
    帕姆

  28. Barry

    听起来就像我的方法,我虽然做8分钟,得到一个较软的蛋黄。

    另外,我从朱莉娅儿童书学到了关键的事情是在用图钉蛋壳戳一个孔。有助于剥离过程中对卵从外壳分离。奇迹般有效!

  29. Carol

    i think the peelability (did i just make that word up?) of the egg depends more on the age of the eggs (older eggs are easier to peel), but an ice water bath definitely helps to shrink the egg away from the shell. i have used Julia Child’s (and the Georgia Egg Board’s) method in her book, The Way to Cook, for making hard cooked eggs (they’re not boiled at all. put them in cold water. turn the gas off when they start to boil, remove from heat, cover and let sit for 17′, then plunge into an ice bath for 2′, then back in the hot water for 10 seconds, then back in the ice bath for however long you want) for a long time, and if i use eggs just bought from the store, they don’t peel super easily even if i follow the directions to a t. but i will try this method with new eggs and see what happens because that other method is tedious. i did it mainly to avoid the dreaded green ring, which i’d read came from boiling the eggs. maybe not?

  30. Florrie

    I always start with the eggs in cold water then bring up to a boil, but I thought I’d give this method a try. 2 of the 10 eggs cracked severely and the white leaked out into the water – which reminded me why I quit boiling eggs this way years ago. Did you not have this problem?

  31. 克莱尔

    I used this method and half the eggs popped (cracked) upon touching the water because the temperature differential is too great. Not a reliable method. Do not recommend.

  32. Patti O’Dorisio

    This method worked perfectly! Thank you so much. My guests RAVED that their eggs were always rubbery or with a weird texture. But not these babies! This method produced excellent results. So simple, but so necessary in the life of us that love hard boiled eggs! Grazi!

  33. Shayna

    Bravo!! Best result every hard boiling eggs. I cooked 8 eggs and they all peeled like a dream!! I like eggs done the way you do, Deb, but since I live in Colorado at altitude, I boiled for 10 minutes instead of 8 (since EVERYTHING seems to take longer to cook at 5380 feet of altitude than it did on the east coast) and results were perfect with center cooked like the picture you posted. THANK YOU for this life changing recipe!!

  34. Suzanne Meyer

    黛比,我老公说你是一个国宝。He’s not wrong. None of your recipes have failed me. Seriously, my eggs just peeled easily. Hallelujah! Thanks for the blog and cookbooks!