Do not add eggs directly into boiling water. Adding either salt or vinegar in the water will not prevent the egg from cracking but will congeal the white if it starts to leak out of the shell from a small crack, making the cracked egg, still pleasing to look at. Place eggs in a pot of cold water.
In this regard, how long does it take to boil eggs without a lid?
Cover them generously with water. Bring them to a boil without covering the pan. Turn off the heat and let them stand for about 15 minutes. That's it.
If eggs crack during hard-cooking, they are safe. A: Boiling eggs can make them tough and rubbery, and eggs that are cooked too long or at too high a temperature can get green rings around the yolk. While these eggs are still fine to eat, it's better to use a gentler cooking method.
Part 1 Preparing Eggs to Boil
- Bring your eggs to room temperature before cooking.
- Use older eggs, if possible.
- Release trapped gas to less the likelihood of cracking.
- Sort the eggs and place them in a pot or saucepan.
- Cover the eggs with cold tap water.
- Add vinegar to the water.
Iron sulfide has a greenish, gray coloring, hence the green/gray tinge around the yolk of a hard-boiled egg. And if you're wondering, aside from not being terribly aesthetically pleasing, it is perfectly safe to eat this green part of the yolk.
The more you overboil an egg, the more iron sulfide is made, and the more green you'll see on the yolks. Most recipes for boiled eggs recommend putting the eggs under cold water as soon as they're cooked to cool them off quickly, and keep the residual heat from over-cooking them.
- Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat.
- Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.
Eggs burst when microwaved on high heat because steam builds up in the yolk and expands beyond the shell's resistance. Whole eggs in the shell should not be microwaved unless you can pierce the shell and yolk, perhaps multiple times, to allow steam to escape.
There are 4 steps to hard-boiling eggs:
- Place eggs in a saucepan or pot and cover with cold water. Eggs first, then water.
- Put pan over high heat and bring water to a rolling boil. Remove pan from heat and cover.
- Let the eggs stand in the hot water for 14-17 minutes.
- Drain eggs and put in a bowl filled with ice water.
Heat the pot on high heat and bring the water to a full rolling boil. Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. Also some people find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel.
- PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling.
- REMOVE from burner. COVER pan.
- DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE.
Yes, you can boil a cracked egg. Just know that a small amount of the egg white may leak out into the boiling water and make a mess. If the egg has been cracked for a while (more than a day), please do throw it out rather than attempt to save it. Food borne illnesses are no fun.
If you're about to place uncooked eggs in a pot of boiling water, stop what you're doing immediately. Making hard-boiled eggs should always begin with cool water. Bringing the water and eggs up in temperature together helps promote even cooking and prevent cracking. Follow this tip: Always start with cold water.
To cook eggs thoroughly and eliminate bacteria (salmonella is the biggest concern), cover them with at least an inch of water and bring to a gentle, rolling boil. Then turn off the heat and let the eggs stand, covered, for 15 minutes. Run cold water over them and refrigerate until you're ready to dye them.
Place the pan over high heat until it reaches a boil. Turn off heat, cover and let it sit for 13 minutes. After exactly 13 minutes, remove the eggs from the pan and place them in an ice-water bath and let them cool for five minutes. Carefully crack the eggs shells (making sure the majority of the shell is cracked).
Avid Food Network watcher. By the time your hard boiled egg develops this greenish ring around the yolk, you've over boiled them. While still edible, over boiled eggs tend to have a slightly sulfuric taste to them, which some people find unappealing.
It happens because the iron from the yolk reacts with hydrogen sulfide from the white when it's been overcooked. Totally harmless, but it doesn't have to happen. Here's how to avoid it: learn to boil an egg for the right amount of time, because this reaction only happens when a boiled egg is overcooked.
Bring the water up to a boil, then lower it to a rapid simmer. Add the eggs to the pot, and then begin timing. If you're just cooking one or two eggs, five minutes is perfect for a runny yolk, or cook as long as seven minutes for a more firmly set, but still spoonable, yolk.
- Place the eggs in a saucepan.
- Cover the eggs with lukewarm water.
- Add in vinegar and pinch salt.
- Bring to a full boil over medium heat; boil for 2 minutes (start timing after the water reaches a full boil).
- Remove from heat cover with a tight lid.
- Allow the eggs to stand for 11 minutes.
Boiled this way, you can be confident the eggs are hard-boiled and solid:
- Add eggs to cool water and heat to boiling over medium-high heat.
- Remove the water from the heat as soon as it boils.
- Cover the pot with a lid.
- Let the eggs sit for 15 minutes, or until the water becomes cool enough to dip a finger in.
A large acceleration requires a large force and because this force is concentrated in one place the eggshell isn't strong enough to support this force and it breaks. When the egg hits the floor it is slowed by a large force from the floor. This large force causes the shell to break.