Pat's No-Fail Boiled Eggs

"Everyone has their own method -- this one has worked for me 100% of the time over many years to make PERFECT (completely done, not rubbery) boiled eggs, using cold eggs taken directly from the refrigerator. My family has always loved boiled eggs as a snack or to add to a salad so I try to keep a few well-drained, peeled ones stored in the refrigerator in zip-lock bags. If you follow these detailed instructions, you should get easy-to-peel, delicious boiled eggs the very first time you try. *.* I'm pretty good at this -- the most I've done in one day, using helpers, (in large commercial pots), is 120 dozen for Easter eggs hunts, 2-3 years running -- but the recipe below is my regular home method. I listed 30 minutes cooking time as stovetops vary on how long it takes to bring the water to a boil. This recipe is easy! pat, the old bone man."
 
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Ready In:
35mins
Ingredients:
2
Serves:
12
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ingredients

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directions

  • In a large (not aluminum) cooking pot, add the 4 quarts of hot tap water, set it on the stove, and set your burner to high heat. Do NOT salt the water and leave the pot UNCOVERED throughout this recipe!
  • Immediately place the eggs in the water, using a large spoon to do so as not to break them. DON'T WAIT FOR THE WATER TO BOIL TO ADD THE EGGS! Carefully move the eggs around with a long-handled spoon every few minutes which keeps the yolks centered in the eggs.
  • When the water begins to boil (large bubbles), set your timer to 13 MINUTES and slightly reduce the heat so that the boiling process does not bounce the eggs around -- a low boil is fine. You may still get a cracked egg now and again but just leave it in the pot with the others -- it will taste just fine.
  • Every minute or so, for the first 3 minutes of when the eggs begin to boil, continue to carefully move the eggs around just a little with a long spoon to ensure that the yolks stay in the center of the eggs.
  • At the end of the 13 minutes, immediately remove the pot from the heat, carefully drain the hot water, and then run cold tap water into the pot with the eggs in it. Repeat this cycle at least 2-3 times to cool the eggs and then allow the eggs to sit in the cool tap water for about a final 5 minutes.
  • Peel your eggs by cracking them on the inside of your sink and then roll them just a bit to crumble the middle of the shell. Under cold tap water, peel the eggs and allow them to drain on paper towels before eating them or refrigerating them in zip-lock bags.

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Reviews

  1. Perfect eggs! I wanted to boil eggs for egg salad and deviled eggs. I love that they are so easy to peel (why have I been adding salt all these years) and the yolks are perfectly centered which is important for deviled eggs!!
     
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RECIPE SUBMITTED BY

<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
 
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