Comments on: How to Boil an Egg

on 11/22/2005 When cooking farm-fresh eggs, add about three tablespoons of salt to the water before boilng. It will make them peel like stale store-bought eggs.

on 11/22/2005 I've found that sprinkling salt over the eggs after adding the cold water helps to keep the egg shells from cracking.

on 11/22/2005 When you boil the eggs no matter how fresh, if you add lots of salt to the water, they will always peel easily. To test for doneness, take an egg from the pan with a spoon and spin it on the counter. If it spins, it is hard-boiled.

on 11/22/2005 Be sure to add salt to the water after it boils so the eggs aren't as likely to crack.

on 11/22/2005 Carefully put eggs in a pan.
Cover with cold water (about an inch above the eggs). Turn heat
on high; bring to a boil; put on
lid. Don't remove from burner.
When cool, they are done and no
cracking.

on 11/22/2005 After you drain the boiling water off the eggs, shake them in the pan until they crack. Put them in cool water and let them sit, and they will peel beautifully.

on 11/22/2005 Cover the eggs in a pan. Let come to a complete boil. Shut off and cover. Let stand twenty minutes.

on 11/22/2005 Peel the egg while it is still warm and the shell will fall right off.

on 11/22/2005 After I have boiled them, I let them cool. Then I put a small amount of cold water in with the eggs, put the lid on and shake them like popcorn. The shells should peel right off.

on 11/22/2005 Contrary to the way you think about most things you are going to cook, you should never use fresh eggs for boiling. As they age, they shrink away from the shell a little bit, making peeling much easier!!

on 11/22/2005 Place eggs in saucepan and cover with water to about 1 inch above eggs. Place saucepan on medium flame. When water comes to a hard rolling boil, turn off flame, cover and let stand for 30 minutes. Rinse eggs with cold water.

on 11/22/2005 If your egg does crack while in the boiling water, just pour salt over the crack and it will prevent the egg from oozing out. Also, to prevent cracking, you can pour a small amount of vinegar into the water.

on 11/22/2005 Eggs with a bluish-green look? Put the eggs in an ice-water bath when the eggs have cooked the proper amount of time. The sulfur in the eggs moves away
from heat. You will discard it with the shell. No more sulfurous eggs.

on 11/22/2005 If you immerse eggs immediately after they're cooked in ice water for 3-5 minutes, the yolk will not get that greenish ring around it.

on 11/22/2005 I've found that once you bring the water to a boil, if you turn off the heat, leave the pot on the burner, cover it with a lid, and just let it sit for 15-20 minutes, the eggs turn out perfect every time.