Thank you I always wanted to know how not to over cook my hardboiled eggs. The other tips were also very useful!!

By julie on April 03, 2012

Certainly Made My Day! Learned to boil water, and messed up the eggs. Now I know. Rate this a 10+

By Beverly Menges on March 20, 2012

hard boiled egg I boil 5 to 7 minutes and turn off fire and let sit with the cover on for 5 minutes. I do not use vinegar Cool eggs in pot of cool water before peeling

By Esther Kramer on February 08, 2012

Hi, Jamie! I also have one other tip for a great boiled egg. I used to have problems each time but I watched another show (By accident) and the cook on that show used a large gauge needle to pierce the round end of the egg. He said that this relieves the pressure that builds up and causes the egg to crack or the shell to be hard to take off. I tried it with a clean needle and each time I boiled eggs it worked!

By Diana Smith on July 12, 2011

I cover eggs with cold water, bring to a boil then turn off heat, cover and wait 17 minutes. They are perfect hard boiled eggs.

By Kenna and Terry Noonan on July 12, 2011

My Mama taught me to always use a stainless steel saucepan to boil eggs. I bowl a dozen at a time, so I use my biggest and deepest saucepan. I fill it 3/4 full of cool tapwater, adding 3 tablespoons of table salt and a tablepoon of white vinegar. I rinse the eggs before placing them into the pot and place them on the large eye of the stove for even heat distribution. I set the eye on next to highest setting (5). After water comes to a rolling boil, I boil for 3 minutes. Then, I turn the heat down to medium low (3) for 10 minutes. I pour out the hot water and run cool water over the eggs and rinse well to remove the salty vinegar water. Empty all water from pot. Shake pot over sink like shaking popcorn until shells are well cracked. Fill pot with cool water again and if I'm in a hurry I add a few ice cubes. After eggs are cooled well, I peel the shells away easily. Hint: for years I added only a teaspoon of salt thinking it was plenty. I saw on a cook show that lots of salt is the way to go. I tried it and it does make a big difference. It toughens the shell and helps it separate from the outer membrane. You don't have to be concerned that the salt will penetrate the cooked egg.

By uceJuanita Wardell on July 12, 2011

I didn't even pay attention to the instruction; too busy in awe of your handsomeness and lazer beam eyes *sigh*

By Joanna Dyndor on July 11, 2011

Ah...letting the eggs sit for 10 min after the boiling, surely saves on energy. Smart idea, and I love you Paula and your sons, and it is a joy to hear the Southern voice that soothes my soul. I can not let a day go by without checking in with your website, and I thank you for being there for us all. Rose

By Rose Messick on July 11, 2011

Deviled eggs are all of my family's favorites. I make them for EVERY Holiday OR Just anytime we are all together.I'll try boiling them Jamie's way for sure next time!!

By Elaine Dawson on July 11, 2011

By clarkindjc@yahoo.com on July 11, 2011

that's a good tip with the vinger. I have one for pileing the egg's. When they are done drain off hot water and while still hot roll them, bounch them in the pan the shell's will come off so easy. If that little white membrain is on still just take it off and the shell come's right off. I had to clean the hot boil egg's at work got mad one day that I was the only one who did this and took it out on the poor egg's but hey it work's for. Something else I wanted to tell you was this. to slice olives I use my egg slicer sure saves time.

By Barbara on July 11, 2011

Thank u Jamie for showing me how to make perfect boiled eggs!!!! I watch ur Mom's Shows every day & i really like it when u & ur brother Bobby help out ur Mom & make ur own recipes too----

By Josie Nestor on July 11, 2011

I do start off with cold water however; the salt and vinegar was interesting facts. When it comes to peeling the eggs, my mother taught me to blow the eggs out of the shell. You just peel a small hole in the small top portion of the egg and a larger hole in the bottom of the egg (about a nickle to a quarter size hole) and then place your mouth over the small hole and place your hand under the larger hole and then blow the egg out. You will have a nice smooth texture on the outside of the egg. I usually rinse my eggs after I have blown all of them out of the shell, that one no one can fret over your mouth touching the egg.

By Linda Hutchins on July 11, 2011

This is great! I'd heard about the vinegar before, but I didn't know why. Thanks!!!

By Lara Martinson on July 11, 2011

When I'm hard boiling eggs for egg salad or deviled eggs, I boil for 5 minutes, turn off and cover for 10, then run cold water over them. Never runny. Occasionally a few will have a bit of gray but who's going to see it once you mix in the mayo and mustard? If I were cooking eggs to serve hot and whole, I'd boil for less time and enjoy a softer center! Enjoyed the video - thanks for the tips! Terry http://domesticdilettante.blogspot.com/

By Terry on July 11, 2011

Perfect boiled egg. Place enough water in saucepan to cover eggs. Place 1 tsp. salt and 1 Tbsp. vinegar in water. Bring water to a boil. Place egg on a slotted spoon and lower in boiling water. Boil for 10 minutes. Pour water and eggs in sink. Let eggs crack. Place eggs in cold water for 2 minutes. Shells fall right off eggs.

By Louise Watts on July 11, 2011

Hey Ya'll.... I love the tips you gave on cooking the perfect egg. I do add salt to my eggs when I am boiling them but thanks so much for the tip on the vinegar to be added of there are cracked eggs. I just hate it when cracked eggs make a mess in the pot. So thanks for that tip!! I do have one thing to say about the eggs "perfection" .....it looked like there was a dot right in the middle of the eggs that wasnt cooked yet. I like my eggs to be fully cooked....no dot in the middle.....so im gonna try boiling for a couple of minutes becore turning them off. Love ya'll and thanks again .....*~G~*

By Georgia Turner on July 11, 2011

Thank you so much for the vinegar in the water, but I have an other way to boil my eggs, have you ever try boiling your eggs for three minutes, let it stay in pot until the water is cool down, drain the water from the pot, but keep the eggs in your pot and shake, shake, shake and shake until the shell falls away from the egg... no need to peel. The shell will fall away from the egg. Try it ..it does works!

By Gloria Bell on July 11, 2011

My Grandmother always taught me to do the whole cold water/salt thing but to lower the heat to LOW once they start to boil (not turn the water off) and wait 10-15 minutes (all stoves/areas/eggs are different). When your eggs are done boiling you turn it off then immediately rinse them in cold water to cool. You take each egg and tap them open on the top and the bottom then put them back in the water and peel in the water. I have never in my life peeled a bad egg with this method and my eggs have been turning out perfectly my entire life. My grandmother ran two diners in her life and taught me all of her little trade secrets. I noticed the egg in the video did not peel well, this method will take that shell off in big chunks with ease.

By Jenna on July 11, 2011

I prefer Hard boiled eggs a lot of people Love soft boiled eggs,my mom did.I like mine done,I put in cold water,bring to a boil, turn to simmer boil 8-10 min remove from heat,pour out hot water keep adding cold until they are not so hot,let them set a few,come back and peel them and I too use, not so fresh of an egg,they do peel better!

By Iris Holland on July 11, 2011