How long do I cook hard-boiled eggs?

In this brief guide, we will answer the query, “How long do I cook hard-boiled eggs?” and will discuss some tips to make perfect hard-boiled eggs.

How long do I cook hard-boiled eggs?

To make hard-boiled eggs, pour cold water over the eggs in a medium-sized saucepan and bring to a boil. A boil should be reached, then the pot should be covered with a lid. If you want your eggs well done, cook them for 9 to 12 minutes covered.

Case control studies of sporadic human Salmonella outbreaks and infections have shown that shell eggs are a major risk factor for disease. Because of the potential presence of Salmonella in shell eggs, numerous reported outbreaks have been associated with eating raw or undercooked eggs. Cooking studies showed that some, but not all cooking methods will inactivate Salmonella should it be present. Cooking eggs for approximately 12 minutes in boiling water is effective in eliminating Salmonella (1).

Make Hard-Boiled Eggs at Home

Make perfectly cooked eggs every time by following these easy steps:

STEP 1

Boil the eggs first, then peel them. Pour 1 inch of cold water over them in a saucepan. Over high heat, bring the water to a boil.

STEP 2

Let them soak in the hot water for a few minutes. Turn off the heat and cover the saucepan as soon as the water reaches a boil. Depending on how you prefer your eggs, you may leave them in the boiling water for anywhere from 10 to 12 minutes. The yolks of the 10-minute eggs will be bright and creamy, whereas those of the 12-minute eggs will be pale and opaque, with a chalky feel.

STEP 3

Moving them into an ice bath is the last step. The cooking procedure is complete when the eggs are drained and placed in a big dish of icy water. Peel the eggs after at least 14 minutes in the cold bath. Make sure that utensils used for peeling and hands are clean before peeling the cooked eggs. Most of the contaminations occur because of cross-contamination between raw and cooked food and surfaces used for food preparation (2). 

Feel free to keep the eggs in their shells and store them in the refrigerator if you don’t intend to consume them straight away. If this is the case, don’t hurry out of there and have an ice bath! Stopping the frying and making it easier to peel the eggs, later on, is vital.

How to store hard-boiled eggs?

Hard-boiled eggs that have been peeled or unpeeled may be stored in the refrigerator for up to five days. With salt and pepper or Everything Bagel Seasoning, they may be a protein-packed snack, sliced into salads, added to grain bowls, or topped with avocado toast. In addition to deviled eggs and egg salad, I like making hard-boiled eggs for this purpose!

The best way to store hard-cooked eggs is in their shells, according to a study.  In this study, color, flavor and odor of cooked peeled and cooked unpeeled eggs were evaluated in a sensory analysis by trained panelists. They concluded that hard-cooked eggs should be best stored in their shells in the home refrigerator and the shells removed just prior to using the eggs. In this way, contaminants may be reduced. Although the study suggested a storage period of up to 3 wk for hard-cooked eggs, the USDA’s recommendation is a storage period of maximum 7 days for cooked eggs (3).

How to remove the shell of an egg?

Gently shatter the shell and roll the eggs on the counter after chilling them in ice-cold water. The shell is going to come off simply.

If you discover that some eggs are difficult to peel, break them all around without peeling them and set them under running water or soak them in a basin of water for a time until they are easier to peel. Peeling the shell is much simpler since the water gets below the shell.

How long do hard-boiled eggs last?

Keeping them in the fridge for a week is OK. Before putting them in the fridge, I like to remove their shells. After being chilled, they are more difficult to peel. However, keeping them in the shell may increase their shelf life considerably, because the shell has a ‘protecting’ function. A study showed that eggs stored in their shells were acceptable for 3 weeks, while the flavor and aroma of peeled boiled eggs were tolerable for 14 days (3). 

Tips and hints for flawless eggs every time

·         Make sure that you don’t put cold eggs straight from the fridge into a pot of boiling water. When you’re ready to cook, put the eggs in a bowl of ice-cold water. When cooking an egg with a crack, a little amount of vinegar may be added to the saucepan. If the egg white begins to ooze out of the shell, it will assist to coagulate it.

·         Over medium-high heat, cook the eggs until they’re done.

·         Using a timer, make sure you don’t overcook the eggs.

·         Buying eggs at least a week in advance is the best way to ensure that your Easter eggs will be simple to peel. Older eggs are simpler to remove from a hen’s henhouse.

·         Using some of these ideas can help make peeling the eggs a little bit easier:

·         Use eggs that are at least a week old. Easier to peel eggs that are a few days older

·         Salt the water with half a teaspoon. Add salt to the water if you want to make peeling eggs a little bit simpler.

·         Add half a teaspoon of baking soda to the mixture. Baking soda, which is high in alkalinity, may make it easier to peel eggs, according to some individuals.

·         Add a dash of vinegar to your food (if you are using farm fresh eggs). Hard-boiled eggs may be readily peeled by adding vinegar to the water, which softens the shell.

·         You may create Instant Pot Hard Boiled Eggs to hard boil a dozen eggs in a hurry.

Other FAQs about Eggs that you may be interested in.

How long do eggs stay good for?

How long past the expiration date are eggs good?

Is egg vegetarian in Hinduism?

Conclusion

In this brief guide, we answered the query, “How long do I cook hard-boiled eggs?” and discussed some tips to make perfect hard-boiled eggs.

References

  1. Davis, Alexis Larrisa, et al. Validation of cooking methods using shell eggs inoculated with Salmonella serotypes Enteritidis and Heidelberg. Poultry sci, 2008, 87, 1637-1642.
  2. Luber, Petra. Cross-contamination versus undercooking of poultry meat or eggs—which risks need to be managed first?. Int j food microb, 2009, 134, 21-28.
  3. Barbut, S., L. C. Arrington, and A. J. Maurer. Hard-cooked egg shelf life. Poultry Sci, 1987, 66, 1941-1948.

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Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.