Hard-boiled Eggs

[Brizzlebush]

One of the things that is never mentioned is the temperature of the eggs before cooking.
I never keep my eggs in the fridge, but many people do.
I've deliberately looked in many books, professional and for the home and I can find no mention.
Our French friend there mentioned it when poaching, but not for boiling.

I suspect it doesn't matter given the volume of an egg. But I guess it depends the degrees of precision you're hoping to achieve?
I'm sure Heston and Harold McGee would have an opinion.

 

[HillBill]

One of the things that is never mentioned is the temperature of the eggs before cooking.
I never keep my eggs in the fridge, but many people do.
I've deliberately looked in many books, professional and for the home and I can find no mention.
Our French friend there mentioned it when poaching, but not for boiling.

I suspect it doesn't matter given the volume of an egg. But I guess it depends the degrees of precision you're hoping to achieve?
I'm sure Heston and Harold McGee would have an opinion.

I find for soft boiled and poached eggs, cold eggs are a better option as it prevents the yolk from cooking too quickly. For poached eggs, it also helps the white hold together better. I prefer my yolks runny so that's what i do, but i dont store my eggs in the fridge, just put some in the night before.

 

[Dan00001]

It's a lot to do with freshness, fresh eggs being more difficult to peel. I eat a lot of eggs, they're very nutritious and much better for you for breakfast than cereal or toast etc.

Running them under cold water does help a little, I think maybe to do with expansion/contraction? But I feel you frustration.