Perfect Hard Eggs

[BGKYSmoker]

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.

PCHBEGGZ.jpg

• BGKYSmoker
• Feb 20, 2017

 

[mr t 59874]

Nice eggs nepas, another way to cook an egg. It is said that each of the 100 folds in a chef’s hat represents one way to cook an egg.

T

 

[SmokinAl]

I'll have to try that Rick.

We cook ours in muffin tins in the oven.

Same thing, perfect every time!

Al

 

[dward51]

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.

 

[birdman080]

What about soft boiled eggs?  I like them best when the white is hard cooked (boiled) but the yolk is still nice and runny.  

 

[dirtsailor2003]

What about soft boiled eggs?  I like them best when the white is hard cooked (boiled) but the yolk is still nice and runny.  

Look at the 6 minute egg.

 

[tardissmoker]

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
,

 

[BGKYSmoker]

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

 

[tardissmoker]

Eh'ya, its all aboot the eh'ggs! We can speak American, just can't spell it!!