wlgoode Loc: Globe, AZ

An easier method is in a pan on top of the stove. For a perfect hard boiled egg you DO NOT let it boil. Place the egg n a pan an cover with 1" of water. When water comes to a boil, turn off heat and cover. Let egg steep 12 minutes to get a perfect hard boiled egg. Soft, medium eggs can be done with this method also, but DO NOT boil. The times for the other doneness must be Googled because I always cook mine hard.

FRENCHY Loc: Stone Mountain , Ga

He sells crappy, overpriced supplements of course. His Daily Ultimate Support has a mere 10 minerals for $60 per two month supply. (our All Your Minerals and Vitamins® is only $11.95 for a two month supply with 20 minerals.) He also sells worthless overpriced sexual rejuvenation supplements. He sells UltraTurboHG for impotence and sexual rejuvenation. He says this is “The Secret to all night rock around the clock sex.” How about,”Pork your way to better sex” by eating more pork chops. This crazy old fart hasn’t had sex since Eisenhower was president.


I guess you are trying to sell your salad like he does right ? OK by me , "whatever float someone boat " I remember when olive oil and butter was the devil , and today they swear by it , the same lying peoples that are trying to let you believe that chemical Rx's are the best for you .What are your views about Chelation by the way ?

macc Loc: Ventura, Ca.

Have used this recipe for a long time, like it, but am still trying to get consistent shelling results. Have tried the "rinse with cold water refill and add ice cubes " etc. but none of the methods yield a "consistent" method of peeling, without tearing off the last layer on egg white, in rough patches. Sometimes it works great, and others we have to make egg salad rather than Deviled eggs.. Anyone have any other suggestions? Thanks!

wlgoode Loc: Globe, AZ

If your eggs are a couple of days old they will peel easier.

Also, I keep a sewing needle at the end of my magnetic knife rack. I take the needle, place the point against the round end of the egg and bump them together on the counter to poke a tiny hole in the end of the egg. This allows a bit of water to surround the egg and makes peeling a bit easier.

James Shaw

Oh man, that soft boiled egg is cooked to perfection. I can do it consistently by breaking them and placing the egg in a pan with boiling water, but so much of the albumin is lost that way.

So, do you close the pressure cooker and then wait til the pressure reaches 40 kpa then start the timing of 3 minutes? I would suppose that with only 1 cup of water 40 kpa is reached very quickly?

tradergeorge Loc: Newport, Kentucky

After all this, I have concluded that the biggest cause of early death is reading conflicting reports...

James Shaw

I have been through the difficulties of removing the shell from hard boiled eggs, and I have heard the numerous reasons why that occurs (age of eggs, etc) but those difficulties, I have no longer. Two reasons may apply here, but I am not sure which is the most effective, as my wife now does the hard-boiling part, and I remove the shells part. Here is how she hard boils the eggs:

Place refrigerated eggs in cold water; set stove to medium-high heat, let it reach a boil, and let boil for 10 minutes or so (she uses a timer, but sometimes it goes a little longer); cover; remove from heat; let stand for 20 minutes; rinse twice in cold water.

Now for my side of things: I think it has to lot to do with how one goes about removing the shell. I read this on-line, a few months back, from a fire-fighter-fellow (cook) who makes hard-boiled eggs for his fire-engine house:

He takes the hard-boiled eggs just after they are done and shakes them in an empty (no water) container (I suppose the one he used to cook them in) until they are all cracked all over their surfaces. He says he never has a problem with removing the shells.

Since I do not eat a pail of hard-boiled eggs at one time, I just take one from the frig and place it under small stream of running warm water, and then I rap the egg back and forth against the side of the sink, just hard enough to break the shell at each rap, while held loosely in my hand, so that it turns randomly at each rap, and I continue until it is thoroughly broken all over its surface.

Finally, while under running warm water I do NOT pick/pull at the broken shell pieces, but instead push one broken section against another by placing my thumbnail under the first a broken section and slide it toward another. Once the next one or two sections begin to loosen and move, the whole surface shell with membrane attached slides off of the egg.

I have not had a problem since we have used these methods, but honestly, I don't know if it is the way my wife cooks the eggs, the way I remove the shell, or a combination of both.

Good luck!

macc Loc: Ventura, Ca.

I will try both methods. Many thanks!