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.
Shelly McKee, a food scientist at Deb-El Foods and an expert on egg chemistry, said that boiling an egg for a long time would cause it to expel moisture. As the proteins in the egg white clump together ever more tightly, they would squeeze out the water contained within the egg.
Place eggs in saucepan. Fill pan with cold water until eggs are covered by one inch. Heat water over medium heat until it is at a full rolling boil. Let eggs cook for 15 seconds, then remove pan from heat, cover with lid, and leave for 20 minutes.
Hard boiled eggs stored in the refrigerator can last for up to 1 week, as long as they are stored in an airtight container. For best results use them within a day or two.
When you boil eggs, hydrogen sulphide - a toxic gas is released in the whites of the egg. This happens especially when you overboil the eggs. If you have noticed, overcooked eggs have a green coating on their yolk, which is a signal that you should not eat them.
Bring the water to a boil over medium heat. Then, set the timer and boil the eggs for 10 minutes. Depending on how soft you like your yolks how long to boil eggs can vary from 5 minutes to 12 minutes. The less time in the hot water, the less cooked the eggs will be.
How long to boil eggs? Boil the water and let the eggs continue to sit in the hot water for about 15 minutes. Full instructions and tips in the recipe and video!
As soon as eggs start to boil, let boil for 10-12 minutes (I do 11 minutes). Set timer to help. Immediately remove from heat and set pot in a clean/cleared out sink. Fill with cold water and ice cubes to stop cooking.
Turn the heat to high and bring the water to a rolling boil. Turn off the heat, cover, and let sit: Depending on how cooked you like your hard boiled eggs, the eggs should be done perfectly after sitting for 10-12 minutes.
According to The Kitchn, the first sign that your boiled eggs were left on the stove too long is if their yolks are a strange gray or white color, or seem to be falling apart. The other indicator that your eggs were over-boiled is if they smell like sulfur after you freshly peeled them.
4 minutes for slightly set yolk and set white. 5 minutes for a medium cooked firmer yolk and white. 6 minutes for hard boiled with lightly soft yolk. 8 minutes for firmly hard boiled.
To avoid getting a green yolk, cook your eggs just long enough to reach the desired doneness—no more. And quickly plunge the cooked eggs into cold water to stop the cooking process and minimize the iron-sulfur reaction. Some people also say that the cold-water plunge makes eggs easier to peel.
A nine minute cook time is best for large eggs. To avoid overcooking make sure that your water never passes the 180-degree mark and be sure to use a timer. After your timer goes off, give your eggs a cool bath under cool water for a few minutes.
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.
Bring 3 quarts (2.8L) water to a boil in a large pot. Carefully lower eggs into pot and continue to boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 11 minutes. Serve immediately if serving hot.
As an egg ages, this air cell grows larger as the yolk and white further contract. Therefore, an older egg is less dense and more likely to float in boiling water. Store-bought eggs can last several weeks beyond their sell-by date or expiration date.
This article has been viewed 1,831,784 times. To tell whether an egg is raw or hard-boiled, place it on its side and spin it. If the egg spins steadily, it's hard-boiled; if it spins slowly or wobbles, it's raw. If you can't tell, stop the egg with your finger, then take your hand away.
Specifically, boiling makes eggs cook unevenly, with the shell and whites absorbing most of the heat. As a result, the whites can become rubbery and tough by the time the yolk is actually cooked—any longer and the yolk can develop a dreaded green-gray film around it that shouts “overcooked!”
The American Heart Association recommends up to one egg a day for most people, fewer for people with high blood cholesterol, especially those with diabetes or who are at risk for heart failure, and up to two eggs a day for older people with normal cholesterol levels and who eat a healthy diet.
However, be careful with the consumption of egg yolk, because as sportsmen or athletes, the consumption of yolk should be limited. Bodybuilders sometimes consume up to 15 eggs a day and while egg yolks are good for the reasons mentioned above, consuming too many of them is not recommended at all.
Summary. Eggs are a wonderful source of nutrition. Two to three eggs a day can be safely eaten as long as they are eaten as part of a healthy diet.