First, I always use large organic eggs, not the 'roided up ones that are twice the size, but labeled as the same size as the organic.
Take a pot of water and bring the water to a rolling boil, not the boil people usually think a boil is, a rolling, thunderous boil.
1. Rolling boil.
2. Drop eggs gently, but quickly into the boiling water, so as to get them all to cook the same.
3. Put a lid on the pot and turn down the heat to the lowest setting.
4. I like my yolks bright yellow and soft, so eight minutes (use an egg timer) is good for me. If you want what most would consider to be your average
hard boiled egg, thirteen minutes. If you want overcooked boiled eggs, I don't know how long because I wouldn't eat them.
5. After your egg timer goes off, use a slotted spoon and take the eggs out as quickly as possible and place them all in a bowl, then place the bowl
in the fridge.
6. Remember there's some carry-over cooking still taking place once you place the eggs in the bowl and stick them in the fridge, so be exact with the
7. Don't prick your eggs, I don't know who came up with that garbage.
8. DO NOT take your eggs out of the boiling water and place them in a bowl of ice water......trust me! I don't know who came up with that garbage
9. Peeling the eggs: crack the fat end first and continue cracking in one line around the egg until you get back to the fat end. You'll be amazed at
how easily the shell comes off.
10. Enjoy Cool Hand Luke style!
Now, with all that being said, if you're using the 'roided eggs, I'd recommend another minute and a half to two minutes of cooking time, but you'd
have to experiment with that yourself.
edit on 6-10-2011 by Dr Love because: (no reason given)