The Reason You Shouldn't Boil Eggs Straight From The Fridge

[@MashedFood]

How do you prepare your hard-boiled eggs?

[@thelonelyvoyeur5563]

i have found steaming the eggs results in the best hard cooked eggs, about 12 mins in a steamer basket perfect yolk and always easy to peel.

[@kentborges5114]

YES STEAMING IS THE SECRET AND USING "COLD" EGGS

[@CarsonMichelleYoung]

Do you let the water come to a boil then add the eggs to the steamer, or put them in at the beginning when you turn the heat on?

[@thelonelyvoyeur5563]

@@CarsonMichelleYoung I bring the water to a boil under steaming basket then add eggs

[@joycev1105]

Instant pot! Best, easiest peel eggs, quick AND delicious!

[@rkirschner7175]

Cold water. Bring to rolling boil. Shut off, cover 12 minutes. Drain,run cold water on them. Peel immediately. 🤔

[@Sky1]

that is exactly what I do

[@cautiouslyoptimistic1962]

I have my egg boiling method and it is weird, but it has worked for almost 50 years. I cook them by sight not timer. I have the eggs in the pot and cover them to a certain point over the eggs with the water. A dash of vinegar, and bring them to a boil (around 5 mins) Then I turn the heat down to just above low. I check on the eggs while I'm prepping other things, like frying bacon. When the water reaches a certain level I turn them off. They sit on the stove burner until they stop boiling completely. I drain then and blast them with cold water and they are perfect. Absolutely perfect. Not even a hint of green. I peel them under a cold water stream and most times the shell comes off in one piece.

[@Sky1]

Guilty for putting the cold egg in the cold water and turning on the heat but it works! I also add milk to the egg and wisk with great results I add salt and a little oil to the water.

[@lindafreudiger8022]

Easy shell removal- put them in cold water and add ice and soak 15-20 minutes, proceed to watch the shell easily come off !

[@joecline2228]

I steam them and add to iced water; let them sit for a minute or two, crack the shell with a spoon or knife handle, return them to the iced water, and peel them under a small stream of running water. They will almost always peel perfectly. (I steam them for 14 or 15 minutes - twelve leaves 'em not quite done.)

[@b00mb00mb0ris]

I have the best method for the perfect HBE (hard boiled egg). I buy the pre-packaged ones at Costco. ALWAYS comes out perfect, plus, no shells to peel

[@aspectmu9030]

We pressure cook our refrigerated eggs on high for 3 minutes for a soft-boiled egg, 4 minutes for hard-boiled followed by a quick release of pressure. Then dunk in room temperature water for 2 minutes. The egg shells literally fall off the egg. Perfect egg every time. We've done many many dozens of eggs, old or new, without fail. Our pressure cooker is a GoWISE USA 6-Quart 12-in-1 Multi-Use Programmable Pressure Cooker

[@annecollins1741]

Thank you for the tip about letting your eggs come to room temperature..And I do have three dozen of deviled eggs I have to make for a baby shower.

[@mattkelley277]

For hard-boiled eggs I take them straight from the refrigerator then high pressure cook them 4 minutes in My Ninja Foodi with only a1/2 cup water when the time’s up I quick release then put into a ice bath, For scrambled eggs I cook in olive oil they turn out so much better and are healthier than using butter.

[@Paul-dw2cl]

I do like making scrambled eggs without adding milk or water

[@rhondalewis4519]

All you have to do is being your water to a boil, briefly dunk the egg, then submerge the egg in the boiling water. Boil for 15 minutes, cool then down and then peel. Perfectly centered yellows and peel like a dream.

[@mintyblue3819]

I've literally never had a problem peeling eggs. Cook em and immediately put them under running cold water, peel.

[@marcus_cole_2]

Easiest way to not destroy a boiled egg 01 steam it not boil it (eggs do not need a gallon of water they just need hot enough Steam remember all of the cookies from the inside songs if he did the Shell it will cook) 02 not stopping the cooking correctly (put it in a bowl or a cup of cold water and in the freezer for a minute or two) 03 deshelling it don't peel it don't even try.. (crack it on its head just enough to take off half an inch take a standard tablespoon and slide it in between the shell and the boiled egg peel it off that way stick the spoon all the way in eventually circle it it will pop out) Best way to cook perfect eggs if time to properly deshelled perfectly

[@Mordeomaneater]

Thumbnail: attack of the egg people

[@villain68]

I tried putting salt in the boiling water and they were very easy to peel.

[@oklahomaisok]

I’ve used salt and I’ve used baking soda in the water and baking soda seems to make them easier to peel

[@PleiadianDreams]

Heya, I am Christian nobility and I work for the Aliens. My favorite breakfast = Ciabatta with Tzaziki/Greek Salad or Ciabatta with Pesto/Tuscan Salad. I ate lots of different dishes, my love for Zen and Buddha converted me to Rice Noodles/Sweet Sour or Brown Rice/Coconut Cream. I ate so much rice noodles/sweet sour, I must be addicted to it. Regards, Alex.

[@barbtowner8086]

I learned from a show on KZbin. This guy they called grandpa xooked for orphans. Thousands of kids. He used a machete. I got to thinking since I definitely don't own one, I tried a knife. I crack my eggs over a bowl or frying pan. Works 90 % of the time. Not making a big mess

[@petemiller5705]

put eggs in a pan cover good with cold water then bring to a boil and remove eggs after 1-2min

[@andersonsystem2]

Good video

[@Paul-dw2cl]

This video says exactly (eggs-actly) the opposite thing that the videos I watched prior to this. They say put the cold refrigerated eggs into the boiling pot.

[@macmanmpls]

Trisha Yearwood says when making deviled eggs, flip the egg container upside down and the yolk will balance itself making a perfect looking egg when split instead a yolk to one side of the egg.

[@adventureswithcarl123]

Interesting

[@baronvonbrauhaus9086]

There's so much home-spun gimmickry out there because people settle on what worked for them and stop looking for improvement. I had too many cracked eggs, incomplete cooks, green yolks and pock-marked fails to stick with same-old so I started experimenting free of assumptions. Even tried baking, that sucked for surmountable reasons so too finicky for me to bother improving. Irrelevant: - egg age, although freshest has fullest oval for presentation - egg start temp - fat-end-down storage to center yolks, takes days not hours and no better than random - baking soda slippery but unnecessary, seeping water is key not pH - water adds meaningless, like vinegar - cold tap cool-down water temperature fine, ice superfluous - future-peel gimmicks are pointless if peeled immediately - peel difficulty related to cook method more than other variables like age, temp, breed, size - my rolling-around crinkle could be deemed irrelevant but I find it speeds things in practice Steam: - steam temperature is consistent, can turn down to slow boil and avoid running dry - eggs fully above water for consistent, even cooking, don't overcrowd, I do six per batch using metal insert in 3L pot - lid on, large eggs 14min at my altitude, 12min is more average - transfer to dish of cold tap water - peel as soon as cool enough to handle, delay or storage grows tougher needing method workarounds - temporary fridge to fully cool before use - if preparing ahead, store peeled and covered in fridge, rinse any sulphur smell when ready to use Method: - smack and pinch off fat-end air pocket, roll around to crinkle remaining shell, reserve in the water to seep into the cracks - another light roll around before peeling to maximize freeing up shell - peel as desired, usually a nice start point near previously opened air pocket hole - dunk again if things seem tight, work underwater helps Sometimes the shell falls off on its own with my final roll. Every egg is different but I've never had a pocked golf ball struggle using this method. The worst is a rare crack during cooking, or I crinkle too aggressively and fracture the white before peeling, noting warm eggs take less physical abuse than cold, purely human error. If an egg cracks during cooking, steaming cauterizes the ooze and saves the egg for a fail treat, where a cracked boiling egg tends to bleed out like a wound before making a mess with most of the guts in the water.

[@wolfpacva]

dont use fresh eggs if you want them to peel easy

[@brianmoody2549]

Don’t put them to boil to cold.

[@lindabarling7719]

Not so. I've done both. And it matter not for me. I always make sure they are older eggs. A couple of weeks is really good to boil. This is what I was taught. Via, gathering eggs daily. Put new ones, here. Making sure to move day old eggs here, and so on.Miss those freaking stabbing chickens, cuz you're taking their children. 🤯🤯🤯Good Times🤣🥰

[@petemiller5705]

Only consume Soft-boiled eggs

[@kentborges5114]

NEVER BOIL, STEAM !

[@stevec404]

...and stop chopping the eggs in the pan as they scramble - you are not making baby food! Gently fold the egg volume several times for the fluffiest clouds of scrambled eggs!

[@fluttershyamy]

Yeah right I always make hard boiled eggs on the stove So end of story 😠

[@vaithym7072]

Hi

[@sandrafulton4351]

why must you add screaming man in a hbe video

[@necrogenesis1981]

Terrible advice, room temperature meat products are deadly.

[@jhonnyazul5372]

Please stop asking this actress to churn out horrible accents that are clearly not her native one

[@adipsous]

Blimey!