Perfect Hard Eggs

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Perfect hard broiled eggs every time in my pressure cooker. 6 mins on rice/risotto setting, dunk in some cold water and peel.
Tip: Bring your eggs to room temp before you put in PC, Cold egg will crack inside PC.

 
I'll have to try that Rick.

We cook ours in muffin tins in the oven.

Same thing, perfect every time!

Al
 
That's a new one for me.  Might have to give it a try (but it will be in an old school pressure cooker on the stove top).

My go-to method is to steam them for 13 minutes then plunge into ice water bath. I use a pot with a steamer insert and lid.  Saw this method on Cook's Country TV and it works great.  But like Mr T said, many many ways to hard boil eggs.
 
My method, always works, but they are Canadian eggs.[emoji]128515[/emoji] Bring eggs to room temperature then steam (boill water before adding) then dunk in ice water for 15 minutes minimum. Add 2 min steaming if eggs are cold from fridge.

Size. Type. Time in steam
Large. Hard white soft yolk. 6 min.
Large. Hard white hard yolk. 8 min.
X-large. Hard white soft yolk. 8 min.
X-large. Hard white hard yolk. 10 min.

Try a couple, adjust for local conditions, altitude, eggs, etc. a minute at a time. Set your own matrix.

Tap eack end, roll GENTLY, just enough to crack the shell, then peel under a trickle of cold water, just enough to seep under the shell membrane. Voila!!!

Great for scotch eggs. Try the soft boiled.

Bruce
,
 
My method, always works, but they are Canadian eggs.[emoji]128515[/emoji] Bring eggs to room temperature then steam (boill water before adding) then dunk in ice water for 15 minutes minimum. Add 2 min steaming if eggs are cold from fridge.

Size. Type. Time in steam
Large. Hard white soft yolk. 6 min.
Large. Hard white hard yolk. 8 min.
X-large. Hard white soft yolk. 8 min.
X-large. Hard white hard yolk. 10 min.

Try a couple, adjust for local conditions, altitude, eggs, etc. a minute at a time. Set your own matrix.

Tap eack end, roll GENTLY, just enough to crack the shell, then peel under a trickle of cold water, just enough to seep under the shell membrane. Voila!!!

Great for scotch eggs. Try the soft boiled.

Bruce
,
Canadian eggs.

Those would be EH'GGS

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