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  11. I tried the tap feature and only ended up cracking the eggshells on some of the eggs and the crack wasn't necessarily visible. Enough to have them leech out of the shell when I put them in the boiling water. Not worth it. I use ATK's method, but just put them in rapidly boiling water — no steamer — for 2 minutes, cut the heat, cover them, and then plunge into ice water at 8 1/2 minutes (I prefer jammy, moister yolks). Let it go a minute or so more for harder, dryer yolks. Shells peel off whole and easily almost every time, but it's not a perfect science. I use large eggs.

  15. Put 100 eggs in five gallons of water, bring to boil, keep boiling for ten minutes, put pot in sink and turn on cold water. When you remember turn off cold water. The next day peel eggs, tap on hard surface and roll with light pressure, the shell will start to pull away.

  20. Put cold eggs in boiling water for 4 mins. Then cover off the heat for 10. The into the ice bath.

    They peel perfectly almost every time. AND the yokes are hard but slightly less done, making them more appealing.

    And this is as fast as the instant pot. Maybe faster.

  21. I've had excellent results with Kenji's simple method. The one absolute imperative is to drop cold eggs into already-boiling water. After removing them from the boiling water, crack the "fat" (hollow) end and start peeling them there, under cool water. Nothing else matters: age of eggs, adding vinegar to the water, ice bath at end, how cool they are when you peel them, how long you wait to peel them. I leave them boiling for 17 minutes which is longer than most people.

  23. Put it in a tall water glass with 1/4 of it filled with water / cover glass opening with your palm and shake it . After 15 secs eggs has 60 % of shell off and you just pluck the rest .. 30 sec to peel a perfect egg .
    SINCE THE 60’s making 300-500 devilled eggs for Parties .

  26. Age of eggs or not…
    I never have a problem.
    Set a pot o. The stove. Boil the water. In my pot it takes 9 minutes..
    Slowly place the eggs into the water using a slotted spoon.
    This will tell you a lot about the eggs.
    Most go into the water but you will see some that had cracks that you could not see…
    Ahh well, just deal with that.
    All that albumin seeps out and is iccky

    I turn down the heat to a reasonable simmer.
    20 minutes.
    Yes. 20 minutes.
    I take the pot of eggs off heat.
    I bring them to the sink.
    I rinse them in cold tap water.
    I RI se them until the residual.water is cold.
    Then I just set the eggs in the sink under barely trickling cold water.
    15 minutes later I strain them.
    I Crack them and peel them with NO problem EVER.
    NO craziness
    No cursing.
    Perfect eggs every time.
    I don't know what to tell you.
    Try it OR not.
    It's YOUR time, not mine!

  30. Living alone, I often just want one hard boiled egg. I have a tin cup with a lid. No steamer tray. Just a fairly small amount of water (enough so it doesn't evaporate), bring to a boil, place egg in, turn heat to medium & cover the cup (the egg doesn't need to be covered by water; we're steaming it). I usually go for 11.5 minutes for a slightly jammy egg. Then cold water and peel. I'm just agreeing that steaming is a great way to go, no matter what vessel you choose. Saw it on Serious Eats a long time ago, in better detail than I'm providing, and in a normal pot.

  36. I have relied on Julia Child's hard-boiled egg recipe for a couple decades:

    1. Place eggs in a pan and cover with cold water by an inch.

    2. Bring to a boil, then remove from heat, cover, and let sit for 17 minutes.

    3. Reserve cooking water and transfer eggs to a bowl of ice water for 2 minutes.

    4. Return cooking water to a boil while chilling eggs.

    5. Transfer eggs back to boiling water for 10 seconds, then return to ice water.

    6. Leave eggs in ice water for 15-20 minutes to facilitate peeling.

    7. Store peeled eggs submerged in water for up to 2-3 days.

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