Okay, I just tried using the "hot water method" listed below to hard
boil a dozen eggs. This method is from the egg producers group, or
consortium, or whatever. Basically you bring a pot of water to a
boil, remove the pot from the heat, add the eggs, and let sit
covered for 20 - 25 minutes. Then you run them under cold tap
water for 2 minutes to prevent further cooking. Sounds great,
except it didn't work. When I went to peel the first egg, it
was very blubbery and undercooked.

Since this method does not seem to work as advertised, can
someone please recommend a foolproof way to hard boil eggs,
so they won't be undercooked or overcooked?

-Thanks!


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HARD BOILED EGGS - TIPS FROM EGG PRODUCERS <<<
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Eggs cooked in the shell are commonly referred to as "boiled", but
should never be boiled. Cooking at high temperatures or for too long at
any temperature causes hard-cooked eggs with tough, rubbery egg whites
and dark rings around the yolks. Cooking, not boiling, is the secret to
perfect eggs.

For easier peeling, use eggs that have been in your refrigerator the
longest because the fresher the egg, the more difficult it is to peel.
Chill eggs thoroughly in cold water as soon as cooking is completed. To
peel, crackle shell by tapping all over, then roll egg between your
hands to loosen the shell. Begin peeling at the large end where the air
cell is located. Hold egg under cold running water or dip in a bowl of
water to help ease off the shell.

To prevent eggs from cracking, gently puncture the large end of the egg
with a pin before cooking in the shell. If eggs do crack, add salt to
the water to help prevent them from leaking. Cracking is less likely to
occur when using the cold water method.

Hard-cooked eggs can be stored either in the shell or peeled for up to a
week in the refrigerator. Peeled hard-cooked eggs are best stored in a
plastic storage bag or an airtight plastic container. Keep an extra
dozen on hand for quick meals or snacks, salads, sandwiches, casseroles
and garnishes.

Here are two methods they mentioned for hard-cooking eggs:

COLD WATER METHOD

Place eggs in a pot and cover with cold water to a depth of one inch
(2.5 cm) over the top of the eggs. Bring just to boiling then remove
from heat to prevent further boiling. Let eggs stand in hot water until
cooked as desired: 1 to 4 minutes for soft-cooked, 20 to 25 minutes for
hard-cooked.

Cool soft-cooked eggs for a few seconds in cold water to stop further
cooking. Cool hard-cooked eggs immediately and thoroughly in cold
running water for 2 minutes. (This helps eggs to peel more easily and
prevents a green ring from forming around the yolk.)

HOT WATER METHOD

Lower eggs in a pot of boiling water (water should cover eggs by one
inch, 2.5 cm) and remove pot from heat. Cover tightly and let stand
until eggs are cooked as desired: 6 to 8 minutes for soft-cooked and 20
to 25 minutes for hard cooked.

Cool soft-cooked eggs for a few seconds in cold water to stop further
cooking. Cool hard-cooked eggs immediately and thoroughly in cold
running water for 2 minutes. (This helps eggs to peel more easily and
prevents a green ring from forming around the yolk.)



Eggs purchased for hard boiling and peeling should be left in the refrig. at
least one full week. I leave mine in the refrig. for 10 days as a matter of
fact. I never have a problem with peeling. The reason that older eggs peel
than new eggs is that the new eggs have less air in them, so the egg
is all the way up to the shell when it's cooked.