TASTING TABLE – Professionally trained chefs are taught in culinary school to add room-temperature eggs to boiling water and continuously boil them for a desired amount of time to achieve boiled egg perfection.
Another popular method for boiling eggs that’s used among chefs requires bringing the water to a boil with the eggs already in the pot.
Then the eggs are removed from the heat source, remaining covered, for a desired amount of time.
You don’t need to stick to boiling water on the stovetop, however, to make a hard-boiled egg. Some ways to cook a hard-boiled egg include the oven, an air fryer, an instant pot, or even the microwave.
While there are positives and negatives for boiling eggs in many different ways, for this guide, we used the method of cooking in standing hot water.
Place room temperature or cold eggs in a pot with enough room for them to roll around a little. As with cooking most foods in a pot or pan, you don’t want to overcrowd the food.
Fill the pot with fresh cool water so it just covers the eggs, about a half-inch to an inch.
Cover the pot, and bring the water to a boil. Keep the pot covered and remove it from the heat. Begin your timer. The time ends when the eggs are plunged into an ice bath.
Very few people like to peel boiled eggs. Because it can be such a tedious task, there are numerous tips for peeling hard-boiled eggs.
The method we like best, and one that’s popular, is shocking the boiled eggs in ice water to stop the cooking process. This action also forces the membrane to pull away from the egg, which creates a small air pocket, making it easier to peel.
Experience has shown us that peeling older, boiled eggs is easier than with fresh eggs.
But the only real difficulty we had with peeling boiled eggs for this guide was with the soft-boiled time of 3 minutes, all varieties …
