"...cook eggs, adjusting the burner to maintain a vigorous boil, 6 minutes for a warm liquid yolk and firm whites, 8 1/2 minutes for a translucent, fudgy yolk, or 11 minutes for a yolk that is just barely firm all the way through.
"Drain eggs, then peel and eat immediately, or transfer them to a plate and allow them to cool naturally..."
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
A couple days ago Alton Brown tweeted his modification to his 2009 method to a perfect hard boiled egg. It doesn't vary much from what Kenji says in his recipe:
Here's what Kenji says in step 2 of his recip:
"Gently lower eggs into the saucepan using a slotted spoon or a steamer basket. (It’s O.K. if the eggs are partly submerged on the bottom of the pot, or elevated on a steamer rack and not submerged at all.) Cover pan and cook eggs, adjusting the burner to maintain a vigorous boil, 6 minutes for a warm liquid yolk and firm whites, 8 1/2 minutes for a translucent, fudgy yolk, or 11 minutes for a yolk that is just barely firm all the way through."
I've tried the pressure cooker route but since I can't keep my pressure cooker on the kitchen counter full time I'm not going to bring that in from the garage and get it going just to hard boil a few eggs. And for those times when I need more than just a few peeled eggs my technique involves going to the grocery and buying the bags of pre-cooked and peeled eggs.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
I cook dozens of eggs. Probably 10-12 dozen in the last 30 days or so. Served with some Smoked salt, Harrisa and greens they are good.Attached is a photo I recently posted.
We use the oven (Rational Combi) and steam them. Lately smaller batches were done stove top.
My common denominator with them above is the room temp water, not the ice bath and peeling immediately. Rolling the egg to peel seems to help as well.
Full disclosure: I’m not allowed to peel eggs anymore. Boss says "Erik, what did you peel those with? A hammer?"
that bowl holds 3 dozen comfortably.
Edit: Peeling eggs completely sucks. Especially sucky when your in a hurry. 8 good ones out of ten is good odds.
Last edited by HouseHomey; September 25, 2019, 03:20 AM.
Reason: Hard boiled eggs in bulk really sucks.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Re: steaming eggs. When you use the pressure cooker, that is basically what you are doing, is steaming the eggs. I am fortunate that I can keep my IP on hand all the time.
I've had success using my sous vide. Set the temperature for 194 degrees, cook for 20 minutes. When finished plunge into an ice bath and then peel the eggs. It's easy and produces beautiful results.
If your goal is perfectly smooth, blemish-free boiled eggs that jump out of their shells every single time, I’ve got bad news: No technique in the world can promise that level of perfection But armed with data from scientific tests done with more than 90 testers and more than 700 boiled eggs, this technique for boiled eggs — technically steamed, as they cook in just an inch of water — will maximize your odds Fresher eggs will take slightly longer to peel, but they should peel just as cleanly as older eggs
If you are not familar with Kenji and his work, you'll find more of it in the Times and on SeriousEats.com. BTW, he also wrote the intro to my book...
Last edited by Meathead; January 7, 2024, 12:03 PM.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I slowly lower my eggs into boiling water, and cook them for 15 minutes. Any less than that and Mrs won’t eat them (the yolk has to be all yellow, no orange); any more than that, and I won’t eat them (the green band around the yolk). I run tap water into the pot, a few fill’s worth, then peel under running water; it’s rare for me to have a problem peeling them.
I put my eggs in the pot and cover them with water then bring to a rolling boil for less than a minute with the lid on, and then remove the from the burner. I let the eggs soak in the pot with the lid on. At 9 minutes they are very hard boiled but not green. I put the eggs in a bowl and cover them with faucet water. I peel them under the warm water in the bowl or under a stream of warm faucet water. Cold water makes that skin toughen up and stick to the eggs. I guess it shrinks.
RonB yeah, I’ve done that. It definitely works. I just don’t think about it until it’s time to actually make the eggs, and then I don’t know where a pin (ANY pin) is.
There are two things I almost never see mentioned when talking about boiling eggs. First is elevation which affects the boiling point of water. And, of course, the higher the elevation, the lower the boiling point and the slower eggs will cook. And second is the lid you use on the pot. The heavier the lid, the higher the boiling point of water, (think pressure cooker). A heavy enough lid could make the eggs cook faster.
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
As Thunder77 I use the IP. Use the wire trivet load as many as you can (20+) trying to stand them up. A little over a cup of water n hit the egg button. After the unit pressurizes it beeps after five min cook time. Natural release for another five then full release. Rinse a couple of exchanges of water then add a tray of cubes. Five more minutes and the eggs nearly fall out of the shell.
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