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I misremembered the method that worked, so I ended up with 6 eggs that were sort of hard-boiled but mot hard enough - maybe needed another 3 minutes.

Does anyone here have a tried and true way of fixing this?

Thanks in advance.

I do great coffee and OK oatmeal, oat bran, scrambled and fried eggs, and (microwaved) mac' and cheese, so 2 X 4's seem inappropriate. Just sayin'....

Not sure about fixing the eggs that you've already done but hard boiled eggs are really easy. Put the eggs in a pot, cover them with cold water, bring to a boil and then simmer 10 to 15 minutes (I usually go closer to 15 than 10). Then run the eggs under cold water to stop them from cooking longer.

I just recently found out about this:

http://unsophisticook.com/hard-boiled-eggs/

Have not tried it myself, but been told by others it works great so I will try it myself when I need eggs for deviled eggs.

Currently I have an electric egg poacher that can make hard boiled eggs out of the shell so I do not have to peel them (of course they are not the right shape for deviled eggs, but great for chopped eggs for salad, or sliced eggs, or to use in potato salad, etc. or just to eat as a hard boiled egg.)

No 2x4 from me, been cooking for nearly 30 years and none of it comes easy to me.

Grace

Try this... works for me, every time.

Put eggs in pot and cover with water.

Bring to a rolling boil.

Boil for 4 minutes.

Turn off heat and leave in hot water for 20 mins.

Take off stove and run under cold water for a few mins.

Store in fridge.

What I do is similar to jrc. Very easy.

Put the eggs in cold water. Bring to a rolling boil. Cover and turn off the heat. Let sit, covered, for 18 minutes. Cool under cold running water and crack the eggs while they are in the cold water.

I think I got this from one of Julia Childs' books. Works like a charm. Perfectly cooked hard boiled eggs and no discoloration around the yolk.

My sister used to be a home ec teacher. She taught me that the trick for easy to peel hard boiled eggs is first to use older eggs. The fresher the egg, the harder to peel.

Also, prick a hole in the bottom of the egg with a pin before you cook them. This makes the shell just slip off and peeling is a breeze. Sounds weird, but it works!

Also, the cold water, bring to boil, reduce heat and simmer for 20 minutes, then plunge into cold water is my preferred cooking method.

I just put them in a pot of water (cold to start), heat to boiling, then turn off and let them sit covered for 20 mins. Then put them under cold running water until they are cool enough to not be cooking any longer. If you are water conscious, you can just put a bunch of ice cubes in the pot.

The best eggs for hard boiling are several weeks old (not absolutely fresh). These peel the easiest.

My mom used to put a tsp of baking soda in the water before boiling. Her eggs always peeled easily, even when fresh.

I don't boil mine. I steam them. I can peel them with one hand.

9 minutes in the veggie steamer, in a covered pot with 1/2 inch of water, then I move the whole steamer basket to an ice bath.

She taught me that the trick for easy to peel hard boiled eggs is first to use older eggs. The fresher the egg, the harder to peel.

This is true. Seen the results several times. I am about to do this to make some pickled eggs and will wait a few more days just to be sure they will peel.

Ama! What an awesome idea... I'm going to try steaming them next time.

Thanks for the info.

On our stove, in our all-electric apt., the method that works best is to bring the eggs to a rolling boil, cover and turn off heat, leave on the (cooling) burner for 17 minutes, then cold water. The burner takes time to cool, and it transfers heat to the pot while it cools.

This time, I covered the pot and moved it off the burner. 17 minutes isn't enough.

We're fighting colds. It takes less energy to peel one of these eggs than to do anything else, so they're going fast.

I really like the steaming idea - fast and, most important, easy to remember, works for any fuel. Next batch.

They are supposedly easier to peel because the shells are porous or something? Boiling makes them "close up" but steaming lets the heat go through the shell, so it stays in the original state - that inner thin part holds the outside part together. You just have to crack the fat end end on the counter and then sort of squeeze and the egg will pop right out of the shell.

I do the bring to a boil covered, and turn off burner a day let sit. I only let them sit for twelve minutes, though.

I use a spoon to peel hard boiled eggs and it works great. Just crack the egg and slip the spoon under the shell, and lift the shell right off.

I will have to try steaming them, so interesting.

I boil them for 12 mins uncovered. Never fails me.

Aren't you sorry you asked? Now, which method are you going to try???

I do the bring to a boil covered, and turn off burner a day let sit. I only let them sit for twelve minutes, though.

That's eggzactly how I do it, and they always turn out perfect.

Tried steaming...yolks a little liquid at 9 minutes, but they peel easy.

I'm rally getting that different stoves cook differently.

I really like the steam method and will switch to that. Just a little more experimentation to get 'em the way I want 'em....

Wow, I'm surprised they were runny. Mine are usually "gummy" by 10 minutes. Did you count the 9 minutes starting when the water was already boiling?

I'm rally getting that different stoves cook differently.

VERY true! Methods that work on a gas stove will not work on an electric one and vice versa in some cases. I had to switch to a totally different recipe for a couple of things and change methods with others when I put in an electric stove after I had previously used gas. Total fail of one of them.