Perfect Boiled Eggs

 About a year ago I stumbled across this blog post and found it had a great method for cooking hard boiled eggs that were easy to peel, we're not over cooked, and tasted great. The one significant difference between what I am writing about today and Simply Recipe's post is that I am cooking on a gas stove. 

 The significance is the retained heat in the coils, referred to in the posting, which is a valid point with electric stove tops with coils or even glass tops. I started off with the same process and have modified the steps after boiling begins and found that the eggs have turned out really tasty, with bright yellow yolks, are fully cooked, and easy to peel.

Perfect Boiled Eggs

1. Start with a pan of cold water, straight from the tap.
2. Place the eggs in the pan.
3. Turn on the stove and allow the water to begin to heat up.
4. Add about a 1/2 a teaspoon of salt
5. Since the eggs are sitting on the bottom of the pan, move them around every couple of minutes
6. When the water begins a rolling boil, let boil for 3 minutes.
7. After 3 minutes turn off the stove top and let the eggs sit in the hot water for 5 minutes
8. Transfer the eggs to a bowl of ice water so they can begin to chill and cool down for serving
9. Periodically drain the warmer water, so the eggs are always soaking in cold water

After they have fully chilled peel them for your toasted egg salad sandwich, or favorite hard boiled egg dish.  Please note that the cooking time may need to be extended when cooking more eggs.  For this, I was cooking two eggs, and found the times above to work out perfectly.  But, for the most part, the cooking time was related to the getting the water from tap to the boiling point.  I'd experiment a little and see how much length needs to be added to the cooking time after the water is boiling.  I don't think it'll be much.  

I hope this helps a bit.  I have learned that there are many strong beliefs posted in the comments of the Simply Recipes entry on the Perfect Hard Boiled Eggs, but the ones related to salt and the easy peeling aspect of hard boiled eggs were the most beneficial to me.  Give this process  a shot on your gas stove and see if you don't end up with perfect boiled eggs.