this post was submitted on 15 Nov 2025
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39
YSK How to cook a perfect (hard) boiled egg (lemmy.world)
submitted 8 hours ago* (last edited 8 hours ago) by workerONE@lemmy.world to c/youshouldknow@lemmy.world
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Step 1: Boil a pot of water to a full boil, it should take about 8-9 minutes

Step 2: Use a spoon to put the eggs in one at a time, but hover each one just above the water for about 5 seconds before gently putting it in. This prevents the shells from cracking due to shock of the hot water.

Step 3: Set a timer for 8:30-9:00

Step 4: While the eggs are cooking, get a bowl filed with ice water

Step 5: When timer goes off, put the eggs but not the hot water in the ice water. Let them sit for about 45 seconds. This step will make sure the egg shells peel off of the egg without sticking

Step 6: Remove the eggs from the ice water. I like to do this before they cool down much, so they are still warm when I eat them.

I've looked at dozens of articles online that don't work. This combines two methods and adds some improvements. If you put the eggs in and then bring the water to a boil the shells stick when you try to peel them. If you don't hover the egg over the hot water for a few seconds some eggs will crack and raw egg fills the water. If you don't put the eggs in ice water they will be tough to peel. I like to eat boiled eggs with salt and pepper and I put mustard on the side of the plate to dip them in, tastes like a deviled egg.

enjoy

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[–] Nefara@lemmy.world 3 points 3 hours ago* (last edited 3 hours ago)

I guess everyone has their own way of boiling an egg!

I've been very happy with the steamed egg method. I put a steamer basket in a pot with just enough water that it touches the bottom of the basket, bring it to boil and then put as many eggs as I want in to the basket using a pair of tongs with silicone grippies. I set a timer for 11min, put it on medium heat, cover the pot and set up an ice bath. After 11min the eggs go in the ice bath for a minute or two and I crack them and roll them on a cutting board to loosen the shells. They come out exactly how I like them with a golden yolk with a soft orange center and the shells are super easy to peel as long as I get my thumb under the membrane.

I've made them this way with fresh eggs, week old eggs, month old eggs, home chicken eggs, storebought eggs, and never had issues with peeling.