Register a New Account
Forgot your password?
Forgot your password?
Jamie shows you the tricks for boiling a perfect egg.
Added on April 19 2010 | 184 Comments
By Jan on April 16, 2014
Is there an adjustment to the time for high altitude? Is it still 10 min?
By Trish on April 15, 2014
I am gong to try the salt, do the other things sometimes it works or not!
By Beverly Bernstein on April 15, 2014
Thanks! Very good to know, since I'm the "deviled egg" person, in our family get together's! (Don't forget the Hellman's)!
By Sweet Caroline on April 15, 2014
Please provide a script for we text lovers. Some of us prefer to read it rather than watch it. Love your work! My Mamma cooked like you. Your show helped me with losing her! Thanks you!
By Anonymous on April 14, 2014
top rating this is what we need is somewhere we can get tip about cooking
By theresa smith on April 14, 2014
The egg didn't look done and it didn't peel very easy either.
By gwenna on April 14, 2014
GREAT ADVICE ,AND YOU HAVE YOUR MOMMAS EYES !!!<3
By MARY HAMM on April 14, 2014
To Paula Deen... So excited to hear of your new restaurant coming to the Island at Pigeon Forge,Tn. We live in Sevierville and can't wait until it opens.I was so disturbed the way Harrahs in Cheerokee,NC. did your restaurant there.Just maybe everyone will stop at your restaurant here and eat before going into Cherokee. If I can help in any way please let me know...
By Betty McCowan on April 14, 2014
This will not work on a freshly laid egg any tips.
By Brenda on April 14, 2014
i use a little vinegar in the water when i'm poaching eggs, it keeps them together better. and i use a gentle boil or simmer.
By Lynn Furr on April 14, 2014
I put eggs, in a pan. Cover them with water, add a tablespoon of salt. Put on heat until water come to a boil. Take them off the heat, cover for at least. f0 minutes. They will easy to peal.
Found this to be better. I usually start to boil then continue to boil for 14 minutes. Let sit in cold water for a few minutes then peel and start deviled eggs
By Shelly on April 14, 2014
I think you Mom is great
By Ada Gorske on April 13, 2014
good...but run under warm water and start at the top when peeling...
By davetucker on April 13, 2014
That's good advice and I have tried it before, but it never came out like yours. I put the eggs into cold water and when it came to a boil I turn it off and put a lid on it. I let it sit for 10 to 15 min and still I had a hard time peeling it. I will try this in the future. Thanks, Julie
By Julie Gaines on April 13, 2014
We have farm fresh brown eggs on our farm and for the life of mr I cannot peel them.I havef tried everything.. oiled when they are fresh , 2weeks old, month old..nothing works for me.. aweful silly to buy eggs when we have chickens that lay them. HELP PLEASE Ha ha ha
By Linda Monoian on April 13, 2014
I have read many comments that say they would love to know how to get them to peel easier. I have just learned this and it has worked for me every time. When the timer goes off, I immediately pour off the water, rinse the eggs, actually crack the shell by rolling them around. Then I dump ice water on them and let them set until the water gets warm.I make sure the egg is chilled. If I need to ice them down again, I do so. When chilled I roll them around on my counter to crack the shell all over, the shell practically falls off. Now my deviled eggs look great!
By Carol Nofziger on April 13, 2014
Jamie, try it my way to see what is the best for
put eggs in pot-cover with cold water -- good pinch of baking soda
bring to boil---cover for 20 min--- shells just fall off eggs are perfect.
LOve your Mama and miss the whole family. never watch food net work any more Even the Neely's are gone. LOved them also.
By Linda Fullbright-- on April 13, 2014
View All Comments
My Recipe Box | Log in to view