I own 56 cookbooks, and countless magazine cutouts and recipes pinned and bookmarked. And if one of my cookbooks explains how to hard boil eggs, it is different from all the other cookbooks.
I was at a friends house and had a hard boiled egg, and it was delicious. The yolks were creamy and the whites were firm but not rubbery. While the eggs I’ve made are edible, they weren’t as good as my friends, andI realized I was making mine wrong, for like, forever. So I decided to do an egg-cperiment, and try out 5 different recipes that had totally different techniques to see which works the best.
Method 1: Poke a pin needle in the broad side of each egg, and lower into boiling water. Cook for 12 minutes, then plunge into cold running water for 30 seconds. Remove the shell.
Method 2: Bring a ½ inch of water to a boil, and place a steam basket with eggs over the pot. Cover with a lid, and let steam for 12 minutes. Move eggs to a bowl of ice water for at least 5 minutes. Roll around to crack, remove the shell.
Method 3: Place eggs in a pot and fill with enough cold water to cover. Bring to a boil, reduce heat to a simmer and cook for 5 minutes. Remove pot from heat and let stand 10 minutes. Pour out hot water and cool by changing pot water with cold multiple times. Leave eggs in pot, shake around to crack, and peel the shell.
Method 4: Place eggs in a pot and add tap water to cover by 1 inch. Set over medium-high heat and heat water, uncovered, until almost boiling. Remove from heat and cover, for 10 minutes. Drain water, add cold water and a handful of ice. Remove each warm egg, crack the rounded end, and put back in water. Let cool completely and peel the shell.
Method 5: Put eggs in pot and add hot tap water to cover. Bring to a boil over high heat. Reduce heat to medium-low and gently boil for 9 minutes. Remove eggs from water, put in a bowl of ice water until cool. Remove shells under running water.
Method 4 was horribly hard to peel, but all the other methods worked well. I then had an egg taste testing to determine which was the best.
Matt helped with the tasting, and we determined that method 2 and 5 were the best tasting. From a cooking perspective, method 2 was easier to do because once I had the water boiling, I could set the timer and walk away for 15 minutes. And despite using fresh eggs, which are notorious for being hard to peel, there wasn’t any problems!