Perfect Soft or Hard Boiled Eggs

| 4/18/2012 1:21:17 PM

Tags: egg recipes,

Many Stages of Cooked Eggs 

To make perfect soft- or hard-boiled eggs, put whole, room-temperature eggs in a pan of cold water and bring it to a simmer over medium heat. Once the water is at a low boil, begin counting. Remove the eggs at the time specified below, and chill them under running cold water before cracking and peeling.

     Soft-Boiled Quail Eggs: 1 minute

     Hard-Boiled Quail Eggs: 2 to 3 minutes

     Soft-Boiled Chicken Eggs: 2 minutes

     Hard-Boiled Chicken Eggs: 5 minutes

David Lemme
3/27/2013 4:12:49 AM

It used to be true that intact shells would indicate an egg was safe from Salmonella, however commercially available eggs have thinner shells than in the past, which have been found to allow some transmission into the egg and the crowded and less sanitary conditions in "chicken factories" increase exposure to Salmonella compared to open range or small farm raised eggs. As long as the white is cooked through, you are probably safe, but take care when using raw eggs as in mayonnaise.

3/26/2013 6:25:15 PM

There actually can be salmonella on the inside of an egg- that is one of the reasons to cook eggs completely through.

Donna Soroka
3/24/2013 1:17:53 PM

I found trying to do my super-fresh chicken eggs at an elevation of 8,000 feet above sea level left me with little more than scraps by the time I got all the shell peeled off...that is until I found pressure cooking! I was truly skeptical at first and expected to have a horrid mess in my pc the first couple of times I tried this. Much to my surprise, not only did I not have a huge mess to clean up, but my fresh-from-the-chicken eggs peeled extremely well. The process? Clean the eggs with running water and a scrub brush. Place the eggs in the pc. Add enough water to cover 1/2 way up the bottom layer of eggs (I've done as few as 3 eggs and as many as 2 dozen eggs at one time.). Place the pc on the stove and bring to pressure (15 lbs at my elevation). Once pressurized, cook 3 minutes. Remove from heat and allow to de-pressurize naturally (no quick releases or you end up with slimy eggs). Once de-pressurized, open lid, empty remaining water, fill with cold water, wait a few minutes, drain and refill. When the eggs are cool enough to touch, you can peel them with little to no trouble at all.

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