How to make it

  • Water should cover the eggs by 1 inch (25mm) so use a tall pan and limit cooking to 2 dozen eggs at a time
  • Lay the eggs in the pan and add amount of cold water specified
  • Set over high heat and bring just to the boil
  • Remove from heat, cover the pan and let sit exactly 17 minutes
  • When the time is up, transfer the eggs to the bowl of ice cubes and water.
  • Chill for 2 minutes while bringing the cooking water to the boil again
  • (The 2 minute chilling shirnks the body of the egg from the shell, making it easier to peel)
  • Transfer the eggs (6 at a time only) to the reboiled water and bring back to the boil again.
  • Let boil for 10 seconds (the expands the shell from the egg)
  • Remove eggs and place back into the ice water
  • Chilling the eggs promptly after each step prevents the dark line from forming
  • If time allows, leave the eggs in the ice water after the last step for 15 to 20 minutes
  • Chilled eggs are easier to peel
  • Peeled eggs will keep perfectly in the regriferator, submerged in water in an uncovered container for 2 to 3 days

Reviews & Comments 4

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  • conner909 10 years ago
    Veddy interesting! Will try this unique method! I can make them perfectly if I use them right away, but if I put them in the fridge without peeling them, the sulfur acts up and the eggs have that greenish tinge around the yolk.
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    " It was excellent "
    raelene1951 ate it and said...
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  • digiladee 11 years ago
    this is interesting.. thx
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  • leslierose_64 11 years ago
    i'll try this. i love boiled eggs, much healthier to eat.
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