Step 2 - Cooking Your Eggs - How to Hard Boil

Next, cover the pot with a tight fitting lid, set your pot on the stove and turn the burner to high. If your stove burners are especially hot or if you have a gas stove, you may want to keep the temperature just a notch from the highest setting so that the eggs don't bump and jostle around as much while the water heats up. Every time the eggs collide with each other increases the chances of one of the eggs cracking. Plan for about 6 minutes to bring the pot to boiling. Check progress often, and remember you should never leave pots unattended on the stove.

Boiling what Bubbles look like You need to watch the pot carefully when it is close to the boiling point. See the picture above? As soon as you get big bubbles and steam, take the pot off of the burner and move it to a burner that's turned off. Be careful and use oven gloves since the pan is very hot. You don't need to boil the water hard to get those eggs cooked. If you allow the eggs to churn around in a pot of boiling water for several minutes, this toughens the egg white considerably, making the white hard and rubbery. Egg white solidifies between 140 F and 149 F, and the yolk coagulates between 149 F and 157 F, much less than the boiling point of water (212 F). So, the trick is to let the water come to a full boil, then take the pot off of the burner at that moment.

After you have moved the pot, add 1 tablespoon of vinegar over the water and eggs. (This will help make your eggs easier to peel.) No stirring is necessary.

Cooling Here in this picture, I have taken the pot off of the burner used for cooking, covered the pot back up, and moved it over to a spot where the eggs can sit in the hot water for 30 minutes to finish cooking. Make yourself a nice cup of tea and set the timer on your stove to remind you to come back for the next step or else you may do what I have done on occasion - forgotten about the pot for a couple of hours while I got busy with a phone call or chores. If this happens, the eggs will be a bit tougher but are still edible, and you can still move on to peeling them.

So, thirty minutes have gone by already? On to cooling and peeling .....