How to Cook a Hard Boiled Egg With a Pin in the End

by Christopher Godwin

Use eggs that are at least 48 hours old for hard-boiling.

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Items you will need

  • Eggs
  • Sterilized sewing needle
  • 1 tbsp. salt
  • Large slotted spoon
  • Colander

Poking a hole in the end of an egg before boiling it can help to allow pressure to escape from the egg during boiling, which can prevent cracking. While it is possible to boil an egg without poking a hole first, the technique varies slightly. However, some chefs claim that eggs that have a hole poked in them create watery, overly cooked eggs. When it comes to hard boiled eggs, cooking technique is really based on personal preference and experience.

Step 1

Poke the wide end of an egg with tip of a sterilized sewing needle just deep enough to break the shell, but not far enough to puncture the yolk inside. Repeat the procedure for each egg.

Step 2

Add the eggs to a large saucepan big enough to hold the amount of eggs you want to boil and cover them by at least 1 inch with cold water. Add 1 tbsp. salt if desired.

Step 3

Cover the saucepan and heat the eggs over medium-high heat until boiling. Once boiling, remove the saucepan from heat and allow the eggs to sit for 12 to 15 minutes.

Step 4

Remove the eggs from the water with a large slotted spoon and place them in a colander in the sink. Rinse the eggs with cold water or allow them to cool naturally.

Step 5

Store hard-boiled eggs that have their shells intact in the refrigerator for up to 72 hours. Eggs that have been peeled should be discarded after 24 hours if not eaten.

Tips

  • Always use eggs that are at least 48 hours old when hard-boiling. Extremely fresh eggs will be hard to peel and may become overcooked.

Warnings

  • Be careful when peeling warm eggs with a hole poked in the top. Extremely hot water can be inside, which may burn you during the peeling process.

Photo Credits

  • Jupiterimages/Photos.com/Getty Images

About the Author

Christopher Godwin is a freelance writer from Los Angeles. He spent his formative years as a chef and bartender crafting signature dishes and cocktails as the head of an upscale catering firm. He has since ventured into sharing original creations and expertise with the public. Godwin has published poetry, fiction and nonfiction in publications like "Spork Magazine," "Cold Mountain Review" and "From Abalone To Zest."