How to Hard Boil an Egg




How to cook, peel and serve a hardboiled egg.

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Step 1: Wash Hands

Before you do anything else wash your hands, no one wants to get sick or have dirt in there food.

Step 2: What You Need

-Egg(s) duh
-Heat source
-Pot (the kind for cooking)

Step 3: Get Some Water

You need to put the egg in the pot then fill it up with room temp. water until the egg is fully covered.

Step 4: Fire!

Put the pot with the egg in it over on the stove, turn your stove on medium heat.

Step 5: Wait for the Water to Boil

This is the boring part, there is no way to really speed up this part because you don't want the egg to get to hot to quickly or else it will crack. When the egg reaches a full or rolling boil you need to start your timer (or just look at the clock).

For a hard boiled egg, boil for 7 minuets
For a soft boiled egg, boil for 3 minutes

I attached a video of the egg at a full boil

Here is the video (I also posted It on youtube)

Step 6: How to Get the Egg Out Without Burning Yourself

Now you have let the egg boil and want to get to it, and save a trip to the hospital.

1. Put the pot with water and egg under the sink on an angle (so the water dumps out)
2. Turn your sink on cold and let it run for a few second
3. Remove egg, the egg will be cool to touch but still really hot on the inside

Step 7: How to De-shell the Egg

This is pretty simple but I'll post it anyway.

1. First take your egg then hit in on a hard surface so you get a nice crack in it.
2. Put your nail under the crack and begin to pull away the shell. There should be a shell layer then under that there should be a "skin" type layer. You want to get under the skin layer.
3. I find it easier to rotate the egg while I'm shelling it.

Step 8: What to Do With the Egg

I personally like to put it in the fridge till its cool (takes like an hour), then eat it with mustard. Alternatively you could make a deviled egg, by cutting the egg in half lengthwise scraping the yellow yolk out, then you mash the yolk up in a bowl with a fork. After which you add some mayonnaise and mustard to, put back in the egg and sprinkle with paprika, I'll post this one later.

Step 9: Special Thanks

Special Thanks to my mom who taught me everything I know about cooking, Including how to boil an egg.

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    40 Discussions


    8 years ago on Introduction

    Ha - nice. how to boil an egg. just thought you'd like to know that the youtube video is marked private


    12 years ago on Introduction

    You should use week old eggs if you plan on boiling them. It will make peeling them much easier. I boil my eggs with cold water. I find it prevents cracking better than room temperature water. For deviled eggs, try adding some diced onions, garlic, black pepper, and ketchup (yes ketchup) for a unique and flavorful taste.

    2 replies

    Reply 9 years ago on Introduction

    I would agree.
    If eggs are a week or more old. Boil them.
    Sure you can still fry or omlete them...
    But a fresh egg is better for omletes and such.
    Granted if you are making a quiche or a soufle' it is fine to use older eggs as the flavor is not based on the egg itself. The egg is more of an binding ingrediant, yet adds some flavor too.


    12 years ago on Introduction

    Ah, I don't know if you were aware but there is an easier way to boil the egg: Instead of setting the stove to medium, set it to high. Wait until the water is at a "rolling boil", then turn the stove off. Leave the egg in the water until it cools off. This will produce a nice hard boiled egg every time.

    1 reply

    Reply 9 years ago on Introduction

    THAT is the way I make a perfect hard boiled egg.
    Perfect EVERY time, no fuss, no counting minutes .. .. ..
    Way too easy.
    Ya forgot to mention to have the egg(s) in the water from the start,
    Bring to rolling boil and turn off heat - leaving egg(s) in water till cool.
    Like Guarana said.

    Works every time, My Grandma taught me that, and she was a full Sioux
    Hard to control High and Medium on a full blown fire pit ...So when it boiled = off to the side to cool

    The color of egg shells is determined by the type of hen that lays them. Organic eggs therefore come in many different shades, from hens which are fed organic meal and allowed to run free. Commercial eggs are usually from hens which are kept in crates on a ferris wheel type machine. They are fed grain which is laced with antibiotics or the hens are regularly given antibiotic shots through the holes in the crates. They are not allowed to run free at all so their meat tends to be softer due to the lack of muscle tissue. Sickening isn't it? Makes you wanna' go eat an omellete, huh. :-) woof woof


    Reply 10 years ago on Introduction

    it is a bleach. All chicken eggs start brown and spotty, then bleached to make them white.


    Reply 9 years ago on Introduction

    Bzzzt. Wrong. As Romeo says, the color of the shell is related to the chicken species. Brown eggs are exactly the same as white eggs. And I'm sorry to say Romeo's comments about organic vs non-organic is not correct. You might say the difference is between free range and factory chickens. You could certainly have organic factory chickens and you can have free range chickens raised with grain and antibiotics.

    You should catch a viewing of Penn & Tellers Bullshit on the Organic Movement. Not a pretty sight.

    We keep 50 or 60 chickens & some other poultry, strictly as a hobby, but we began eating their eggs 20 yrs or so ago. They are free during the day so are technically "free-range," though I doubt that makes much difference in the eggs. All egg-producing chickens are fed medicated feed, organic & free-range included (I believe). Eggs from the store don't even taste like eggs -- about 3/4 of the taste simply disappears because store eggs are OLD! -- up to 5 wks in the cold rooms & distribution. Fresh eggs also have more orange-ish yolks that "stick up" in the pan (old yolks are limp & flat). Old farmers tell me this is strictly an age-related phenomenon, not due to feed. You're right that eg shell color means nothing, except which variety of chicken laid it. Housewives used to prefer clean-looking white eggs, so that's what the industry produced. One variety, the Aracuna, lays colored eggs (blue or green).


    Reply 10 years ago on Introduction

    smokehill, organic chickens are not allowed to be fed medicated feed unless they are sick, in which case there are standards for how long the eggs can't be sold for.


    9 years ago on Introduction

    Sorry, don't understand why folks make hard cooked eggs this way. How can you get the timing correct if the eggs sit in the water for an undetermined time until the water starts boiling?

    I always boil my water first, drop in the eggs (don't forget to pierce the large end with an egg poker so the air can escape) and time for 12 minutes for very moist yolks, 13 minutes for most yolks and 14 minutes for solid yolks.

    On the time, drain eggs and run lots of cold water for at least 5 minutes. This keeps the membrane under the shell from sticking and also drives out the sulfurous compounds from the yolk keeping them yellow.

    Done. Crack the shells and they split right open - fresh or old eggs, doesn't matter.


    9 years ago on Introduction

    All good ideas, check out my easy microwave egg sandwich for a tasty and much faster to the tummy delight !


    10 years ago on Step 7

    Your video is HUGE in size relative to the short run time and is difficult to see clearly because of the rather dim light. It is not very helpful. You should consider redoing this. Plus, your technique is not very efficient. There is a better way to peel an egg...


    10 years ago on Introduction

    my fiend has a phobia of eggs, once this guy made his desktop background a big exploding egg, and he almost cried

    1 reply

    Reply 10 years ago on Introduction

    a phobia of eggs? really? wow i've nvr heard of tht before