Quote:
My Production Reds tend to lay on the extra large side so what I personally do is lower the eggs into the boiling water and start timing right at that moment. But instead of the 17 minutes (which only soft boils my extra large eggs), I time mine for 24 minutes which I find is perfect. I then transfer the eggs from the boiling water into the ice water bath and I stick the whole thing into my freezer and time it for another 24 minutes. The eggs literately roll out of the shells...on occasion one of the eggs turns out to be a jumbo and is not cooked all the way to hard and will not be firm enough to peel but for 99.9% of the time they are perfect.
My Production Reds tend to lay on the extra large side so what I personally do is lower the eggs into the boiling water and start timing right at that moment. But instead of the 17 minutes (which only soft boils my extra large eggs), I time mine for 24 minutes which I find is perfect. I then transfer the eggs from the boiling water into the ice water bath and I stick the whole thing into my freezer and time it for another 24 minutes. The eggs literately roll out of the shells...on occasion one of the eggs turns out to be a jumbo and is not cooked all the way to hard and will not be firm enough to peel but for 99.9% of the time they are perfect.
