Boiled Eggs

Quote from BSAM:

Now, I am letting the eggs sit in the pan in which I boiled them to let the water cool down before I take them out of the pan.
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peel them while still hot under running water...and you will see your avg of perfect peeled eggs increase dramatically.....
 
Boiled eggs seem to be a hit around here. I've got this down to a science. The egg must boil for 12 minutes. That's 12 minutes after the water starts boiling. I then immediately run cold water over the egg for 1 minute. Then comes the tricky part...cracking the shell. I tap the shell once on the counter, rotate 180 degrees and tap again. Then I tap on each end. The first peel in crucial. You must get that little bit of film to come up with the shell. After that, it's all good.
Yes, I am that anal.:D
 
Quote from CaptainObvious:

Boiled eggs seem to be a hit around here. I've got this down to a science. The egg must boil for 12 minutes. That's 12 minutes after the water starts boiling. I then immediately run cold water over the egg for 1 minute. Then comes the tricky part...cracking the shell. I tap the shell once on the counter, rotate 180 degrees and tap again. Then I tap on each end. The first peel in crucial. You must get that little bit of film to come up with the shell. After that, it's all good.
Yes, I am that anal.:D
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Do you start out with the burner on the highest setting, then notch it down after the water starts boiling? Or do you use the same setting for the complete 12 minute boiling cycle?
 
Quote from BSAM:

Do you start out with the burner on the highest setting, then notch it down after the water starts boiling? Or do you use the same setting for the complete 12 minute boiling cycle?
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Assuming your not f'n with me.:D I have the burner on at about 3/4 the entire time, pre-boil to end.
 
Quote from ElCubano:

peel them while still hot under running water...and you will see your avg of perfect peeled eggs increase dramatically.....
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Yep. Warm eggs peel much better than cold ones. But they keep a longer if you keep them in the shell.
 
Quote from promagma:

Your wife is serving you unfresh eggs.
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She doesn't exactly hold the chicken over the pot waiting on fresh eggs, if that's what you mean. But they are well within the sell-by date on the carton.

BTW it's not fresh eggs that don't peel well, it's ones that are practically still warm:
Extremely fresh eggs will not peel easily. In fact, an egg that is just a day or two old is almost impossible to peel. As eggs age, the shells will peel more easily. It is advisable that eggs used for hard cooking (including Easter Eggs) be at least 2 weeks old before cooking for easiest peeling. Hard cooked eggs that are cooked slowly over low heat (and not ‘boiled’) will be more difficult to peel.
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http://www.goodegg.com/boiledegg.html
 
Quote from CaptainObvious:

Assuming your not f'n with me.:D I have the burner on at about 3/4 the entire time, pre-boil to end.
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Thanks for posting. I wanted to understand what you were trying to say. Variable temps, I assume, could possibly make a difference.
 
"From "A Pageant of Hats, Ancient and Modern," by Ruch Edwards Kilgour, copyright 1958: "It was regarded as natural that any chef, worthy of the name, could cook an egg at least one hundred ways."

Yikes, I think we might be able to cook a hard boiled egg 100 different ways. :D
 
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