How do you hard boil an egg?

[Jan]

Sounds like a silly question but bear with me. I wanted two hard boiled eggs for our lunch. I boiled them for a total of nine minutes and still had to drain off some totally uncooked (clear) egg white. The yellows were just suitable for soft boiled eggs.

How do you do yours?

[tspill]

I boil for 10 minutes if I want proper hard boiled that I can slice.
deliciousmeetshealthy.co...d-boiled-eggs/

[RickT]

Boil kettle - 50% boiling water - 50% warm tap water in pan

Place eggs in pan, add boiling water boil for a good 10 mins on high heat if wanting hard boiled and using large eggs.

Done

[WhereIBelong]

room temperature eggs in cold water, bring to boil, keep there for 9min (med eggs) 10 min (large eggs)- perfect hard boiled eggs.

Same method for 3.5 min, nice soft boiled eggs to mush up for sandwiches or for dippy eggs and soldiers, 5 min, soft boiled eggs to eat without mess.

I like eggs.

[JudgeJ26]

I put the eggs in a pan in cold water and then bring to boil. Once boiled turn off cooker and leave for about 10 mins in the water. Never seem to get a blue ring round the yolk this way.

[Whitequeen]

Originally Posted by JudgeJ26

I put the eggs in a pan in cold water and then bring to boil. Once boiled turn off cooker and leave for about 10 mins in the water. Never seem to get a blue ring round the yolk this way.

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I'm a Chef and this is what I do at work. I can't have the black ring in my eggs. I also crack each egg as soon as I run the cold water on them so the cold can get right through and stop them 'cooking' within the shell.

[Guest]

I always boil for ten mins no matter the size of the eggs and it works for all.

[Jan]

I wondered if “old” eggs (still within use by date though) had anything to do with my difficulty. Boiling for nine minutes should have resulted in the whites being cooked!

I am thinking of trying fresh farm eggs, if I can find any, LOL.

[Sandra & co]

I always boil for 10 mins and they are fine x

[WhereIBelong]

Originally Posted by Jan

I wondered if “old” eggs (still within use by date though) had anything to do with my difficulty. Blinking for nine minutes should have resulted in the whites being cooked!

I am thinking of trying fresh farm eggs, if I can find any, LOL.

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do you keep them in the fridge?

and did you start with cold or boiling water?

Old eggs do not make much difference - other than being easier to peel!