How to boil an egg (for nymo)

Start with eggs that are at least 3 days old.  If you use very fresh eggs the shell will cling to the white and they will be hard to peel.

Put the cold eggs into a pot of cold water.  You may add 1 tablespoon of white vinegar to each quart of water.  The water should completely cover the eggs to the depth of 1 inch.  Put a lid on the pot

Slowly bring up the heat until it reaches the boiling point

Turn down the heat and simmer over low heat for 5 minutes.

Turn off the heat and let the covered pot sit until cool

This will produce perfect hard boiled eggs that will be easy to peel.

Does anyone have any other egg boiling tips?  Please tell us your secrets!

ok. everyone keeps saying to bring the eggs to a medium boil.  So on my stove, does that mean to turn the burner up to a six?  that would be right in the middle.  It takes a good while to get to boiling at that level.  maybe I need to go medium-high to like an 8?  or is longer to get to boiling better and I should turn it down to a 4 or something?  I tend to get really impatient cooking and am one to rock the pot to boiling asap, tho I've learned this is bad for eggs! 

So start out with empty pan.  Put eggs in, then water to cover eggs (yeah learned that one the hard way too and had water all over the kitchen).  Turn heat to about 6 on my dial (middle) and let water come to a boil.  Cover eggs and turn down heat to low (2?) and let sit for 5 minutes.  Turn off heat. 

Then do I let them cool on their own in the pot, or do I pour out the water and rinse the eggs with cold water?

Hahaaahaa!!  I just got this in my email from Williams-Sonoma:

Cooking Classes at Williams-Sonoma

SUNDAY, MARCH 11
Basics of Eggs
Eggs are an essential kitchen staple; used in a myriad of applications, prepared in a variety of cooking methods. Learn the basics of egg selection and handling as well as some fundamental cooking techniques from omelettes to poaching to a classic frittata.

Ok, who ratted on me to the big man that I can't cook eggs!  LOL!

Hey nymo...everything in your last post sounds right I think...I usually put the eggs in, cover with water, put the pan on the stove on the highest setting and wait until it boils.  Once the water boils, I turn it down to around 3 or 4 (mine goes up to 7) so that the water continues to boil but less rapidly and leave it like that for 10 minutes.  As soon as that 10 minutes is up I dump out the hot water and replace it with cold and will sometimes throw in a couple of ice cubes to make sure the water stays cold (as I have also heard that it is the instant cold that cures the grey ring).  Hope that helps!  :)

Thanks for all the info about cooking hard boiled eggs... I stink at cooking hard boiled eggs I never seem to get them done all the way.. soo Im going to use some of the ideas  here and see what I can come up with.. thanks for this post!!

I'm sooooo happy I found calorie-count and the discussion boards.  I always thought I was the only one that was confused about how to make a hard boiled egg This makes me feel so much better.  I've learned some new techniques.  I was always plagued by the green yolk (I don't like the yolk personally but others in the fam do).  I'm going to try to make some tonight. I love HB eggs, and when you don't eat the yolk their only like 17 calories. 

I also use Jenny's method. I don't eat the yoke so it does not matter to me if I accidentally leave them on to long and the yoke turns green.