Becca vs. the Egg

I have been having the hardest time with hard boiled eggs in this lovely high altitude.  I'm around 6000 feet above sea level, and water boils at a different temperature, so it doesn't work in the same way.  Boiling noodles takes longer, and eggs need to be handled carefully.

So!  I've learned how to hard boil until cooked...  But sometimes end up with green edges on the yolk, or it goes grey, or whatever.  I cannot cook an egg perfectly AND get the shell off easy.  I want to be able to make the perfect peeled cooked egg.  Because it's driving me crazy not knowing how.

So, today, the day before Easter, I decide it's time.  I need to do this.  And because I am me, I documented it all for you.  Your cook time may vary by altitude, but I hope this is helpful!

All eggs are from the same batch, same brand, same expiration date.  

Round 1:  steam, 10 minutes, no additives in the water.  Cold water bath immediately afterward, about 8 min.

Results:  Soft boil.  Dark firm yolk.  Easy-ish to peel, mostly good there.  Needs more time.

Round 2:  boil.  Add salt and baking soda to cold water, enough to cover cold eggs 1".  Bring to a boil, cover, turn off heat, and allow to sit 20min.  Cold water bath afterward.

Results:  Sulfer smell.  1 peeled easy, but had a green edge on the yolk.  The other was hard to peel, but had the perfect fluffy yolk.

Round 3: steam, no additives, 15 min, then cold water bath.

Results:  hard boil.  Fluffy-ish yolk, lighter color.  About average peeling difficulty.  Harder to peel than first steam attempt.

Round 4: Boil, add salt and vinegar.  Cold water start, bring to a boil, turn off  heat, cover and sit 20 min.  Cold water bath afterward.

Results:  sulfery smell again, but not as bad as the first boiled version.  Peely shell outside, hard boiled.  Fluff-potential in yolk. Was about average for peeling.  Ok, not great.

Test 5:  steam with no additives, 20 min and straight into cold water bath.

Results:  PERFECT.  They slid right out of their shells, had fluffy and yellow yolks.  Easiest time peeling an egg, ever.  Hands down.

Round 6:  boil, salt, baking soda, and vinegar in cold water.  Bring to boil, and let sit 20min.  Cold water bath immediately afterward.

Results:  peely shell again. Light faint Sulfer smell.  Almost undetectable.  Hard boiled, fluffy light colored yolk, and best peel of the boiled versions.

Overall, no vinegar in the water.  Peely weird.  Add baking soda for lighter color fluffy yolks.  For perfect peeling, for deviled eggs, steam the same amount of time you would boil for your altitude. 

Hope that helps!!

I am a little curious why the yolks are lighter yellow with boiling vs. steaming!  Maybe a tiny bit longer on the steaming would achieve both?

Steaming on left vs. boiled on right.  Odd, eh?