In my experience, immersing the eggs in ice water straight from the boiling water makes them easy to peel. We only have a few layers - so anytime I boil eggs, it's with eggs that are, at most, a couple days old.
I'm waiting for today's first eggs so I can give this method a try. I've never tried putting the eggs into boiling water - I guess my Mom never did it, so I don't either. I haven't been able to get a good boiled egg in the year I've had my girls.
Does anyone know if it's OK to boil refrigerated eggs, or should I let them come to room temp?
I've never been a fan of boiled eggs either, but I've found them to be the perfect after school snack for my grandkids. And I've found I even like them if I cook them just right.
I put them in the cool water, bring to a boil, boil for 2 minutes, remove from the heat and let them sit in the hot water for 5 minutes. They turn out not hard, hard boiled but rather perfectly cooked.
I've had issues peeling them and the salt didn't help. I had heard about plunging them into cold water many many years ago and will try that!
I cut them in half lengthwise (like for deviled eggs) and salt & pepper them. The kids love them. And they're a such a healthy snack!
My silkie has recently started laying, so now I have a bunch of little silkie eggs and am wondering how to adjust my cooking time to get them perfect?
I am going to try this tonight. I have read part of the linked thread. I am wondering if the "ladel into boiling water then boil for 14-15 minutes" means timing from the moment you drop the eggs in, or from the time the water starts to boil again? or does it always stay boiling? Also- is the boiling time reduced for smaller eggs? or would that depend on how cold they are- probably both?