<p>I bring the eggs to a boil and turn the burner off and let them sit on the burner - covered. They cook as fast as they would if they were boiling but without the “trauma.” I have never had a green yoke.</p>
<p>Boil for 10 minutes then peel under running water.</p>
<p>I discovered the Microwave Egg Cooker about 2 years ago and it is the best $10 I have ever spent. Every egg peels easily and the yolk is a perfect yellow. The only drawback is that you can only cook 4 eggs at a time. However, it cooks fairly quickly in 7 minutes so it is easy to do several batches in a reasonable amount of time.</p>
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<p>I always heard that you add vinegar to the water to prevent egg white from oozing out in the pot of water if the shell cracks while boiling (or simmering). This is true. If you just add a couple of tablespoons of vinegar to the pot before you add the eggs, if the eggs crack during cooking, the egg white will not ooze everywhere. It will basically form a solid, but hang onto the shell on the outside.</p>
<p>admit did not read through the posts. recently bought a $5 egg cooker–just a silly thing that turns colors as your eggs boil to doneness. Goodness–it is fabulous. after this thing says hard boiled run cold water for 5 min. and then crack in the pan each egg and keep cold water running while you peel. it is very dif. than the overcooked ones I have made for years.</p>
<p>I can also confirm the grey yoke is from overcooking AFTER removing from stove. The heat trapped inside the shell will continue to cook the yoke.</p>
<p>My normal procedure is like others: Remove from stove, refill pot with cool water + ice then come back in a few minutes. Then replace water one more time with cool water and start peeling. </p>
<p>If interrupted during peeling and leave some eggs remaining in the water – they will continue to cook and warm up the once-cool water (again). </p>
<p>Once I was interrupted 3 times during the process — the first two eggs out were perfect. The next few were already greying. The last were AFWUL as they had sat in the water further cooking themselves (This was after adding ice and refilling with cool water twice, too).</p>
<p>Like an idiot I tried to mix those bad eggs with the good ones – they ruined the entire batch of egg salad.</p>
<p>thanks to all!</p>
<p>:)</p>
<p>They don’t boil for 20 minutes. 20 minutes from time burner is turned on, boiling doesn’t begin for awhile since the water is cold to begin with. I don’t get green yolks and I’d say 95% or more of my eggs are extremely easy to peel. Like a previous post, I try to make a game and see
how much of the shell I can peel without breaking. The occasional egg that doesn’t peel as easy and doesn’t look as perfect…those are the ones I leave here at home for us whenever I make deviled eggs :)</p>
<p>AZK …do you only use older eggs or do you have success with recently purchased eggs? And after 20 minutes, you quickly cool them?</p>
<p>We buy those Egglands Best Eggs.</p>
<p>m2ck, I heard this on Food Network, probably *Good Eats<a href=“which%20often%20talks%20about%20the%20science%20behind%20cooking”>/I</a>: The membrane under the shell clings more tightly in young eggs, so let them hang out in the fridge for a week or so before cooking. Since I learned this, I’ve never had a problem with peeling.</p>
<p>The gray/green problem is a completely different issue. That has to do with cooking time. Keep the water at a simmer (not rolling boil) for no more than 10 minutes, and then give them a 10-minute bath in ice water. The eggs will warm the water quickly, so you want to keep adding ice-cold water. The yolks should be perfectly yellow.</p>
<p>Thanks! </p>
<p>I now have some eggs in the fridge that are “old enough” to try. :)</p>
<p>Let us know your results!</p>
<p>mom2collegekids…I honestly have never paid attention to when my eggs were purchased. If I decide I want to make egg salad, deviled eggs, or just to have some hard boiled eggs available for salads/snacking, I look to see if I have enough; if so I use them, if not I go buy some. In fact, I just hard boiled 4 eggs for some egg salad. They all 4 peeled very easily and nice yellow yolks. I don’t know how old the eggs were. Easy, Easy…Just covered the 4 of them with cold tap water. Put on stove, turn on high and turned on timer for 20 minutes. Immediately drain off hot water, run cold water into the pan and over eggs to quit the cooking process. Then I let them sit in cold water to continue to cool them off. If I’m not using right away I will put them in the fridge with the shell still on or to cool them more quickly. Again I want to say…they aren’t actually boiling for 20 minutes. And I can’t remember where I heard this technique…a cooking segment on some show a few years ago, most likely.</p>