Shocking your recently boiled eggs by submerging them into a bowl of ice water is key. The quick cooling of the
Adding white vinegar or apple cider vinegar to your pot of water allegedly results in softer, easier-to-peel eggshells. That's because the acid in vinegar dissolves some of the calcium carbonate that makes up the egg's hard exterior.
Here's her hack for how to peel hard-boiled eggs in large batches: Put five thoroughly cooled hard-boiled eggs into a small plastic container with some cold water, top with the lid and then gently rock and shake until the shells break and fall away. You'll almost always end up with perfectly peeled eggs.
This is because the egg white or “albumen” in a fresh egg has a relatively low pH level, making it acidic. When cooked, these fresh egg whites bond strongly to the inner shell's membrane. As an egg ages, the pH level rises and the inner membrane is less likely to bond to the albumen, so the shell peels off much easier.
A soft boiled egg is boiled for a shorter amount of time, typically 4-6 minutes, so that the yolk remains runny while the white is only partially set. A hard boiled egg is boiled for a longer amount of time, typically 10-12 minutes, so that both the yolk and white are fully cooked and solid.
Boil for 6 – 7 minutes over medium-high heat for perfect hard-boiled eggs. Using a slotted spoon, transfer them to a large bowl of ice water and let them cool for a few minutes. Or you can place them under cool running water to stop the cooking.
Lower your eggs straight from the fridge into already-boiling water, or place them in a steamer insert in a covered pot, steaming at full blast on the stovetop. If boiling, lower the heat to the barest simmer. Cook the eggs for 11 minutes for hard or six minutes for soft. Serve.
With all that in mind, here are the cooking times for various types of boiled eggs. The times start after the water has come to a boil and you've turned off the heat. 2 minutes - The white isn't fully set and the yolk is totally raw. 4 minutes - The white is fully set, but the yolk is thick and runny.
For one to four eggs, bring the water to a rolling boil, cover the pot, and turn the heat down to its lowest setting for 12-14 minutes. For five to eight eggs, cook for 15 to 18 minutes. For nine to one dozen eggs, cook for 20 minutes.
Give the eggs at least five minutes in the ice bath before you try to peel them—letting them cool may help make it easier to peel them, but it's also so you don't burn your hands.
For maximum freshness, leave them in their shells until you are ready to eat or prepare. The shell will help to protect the egg from bacteria, and can help prevent them from absorbing odors from other foods in your refrigerator.
Bring the water to a boil over medium heat and as soon as the water reaches a boil, cover the pot and set a timer for 10 to 12 minutes. Once the eggs are fully cooked, carefully transfer them to an ice bath to instantly stop the cooking process.
If you're wondering how to tell an egg is hard boiled, set it on the counter and give a quick spin. Once it's moving, tap your finger on it to stop the spinning. Eggs that are cooked will spin easily and rapidly and stop quickly.
However, if you cook one egg in a pot of boiling water for 20 minutes, the increased time will cause the moisture in the egg to expel. The egg white will clump together tightly, and the yolk will develop a greenish film over a chalky center. As a result, you'll have a bouncy and tasteless hard-boiled egg.