how long does it take to hard boil 2 eggs?

In a saucepan that is boiling there's different times depending on different eggs and their uses:

- For freshly laid or "home grown" eggs:

To use in a salad (with stuff like lettuce, tomato etc) - 12 minutes (good stable structure, teeny loss of flavor to balance the salad out)

For use in potato and egg salad - 9 minutes (softer, fresher taste with a better aroma)

In an egg holding cup for breakfast/snack - 8 minutes (when served with a slight dollop of butter upon opening the eggshell top) (softest, yolk less hardened, allows better flavor mixture with yolk)

Useful points

- Boil water for a while before cooking and allow 1 minute when bubbling and boiling appear before adding eggs

- For eggs that are battery laid subtract 1 minute

- When using a gas stove subtract 1 minute

- When using eggs exceeding 5cm in height, add 1 minute

- Use a lid

- Place the lid on a slant leaving an approximate 5mm gap

- For small eggs below 4cm subtract 1 minute

How you boil them depends on what you are going to do with them.

If you want to peel them there is only one way to do it. I used to believe in the "old egg" theory which sort of works but sometimes you can't wait 5 days.

This method works. Put 1 pin prick in the larger end of cold eggs. Put them into rapidly boiling water for 12 minutes. Run cold water over them. The peel almost falls off. At 12 minutes, the yolks may be just slightly soft but I consider them to be hard boiled at this point. Obviously, if you want dry yolks, you leave them in another minute or two.

Hard-Boiling Eggs.

There are several theories as to the proper technique of hard-boiling an egg. One method is to bring water to a boil and cook for eight to ten minutes. Another method is to bring the water to a boil, but then remove the pan from the heat and allow eggs to cook in the gradually cooling water. Others prescribe cooking in continually boiling water over heat for a shorter period of time

Some people hate soft-boiled eggs and like to eat them straight from the shell, hard-boiled.

All well and good, but if you want to use hard-boiled eggs in a recipe and have to peel them, this can be extremely tricky if the eggs are too fresh. The number one rule, therefore, is to use eggs that are at least five days old from their packing date.

The method is as follows: place the eggs in a saucepan and add enough cold water to cover them by about 1/2 inch (1cm). Bring the water up to simmering point, put a timer on for 6 minutes if you like a bit of squidgy in the centre, 7 minutes if you like them cooked through.

Then, the most important part is to cool them rapidly under cold running water. Let the cold tap run over them for about 1 minute, then leave them in cold water till they're cool enough to handle - about 2 minutes.

You can read more about it at; www.deliaonline.com or Wikipedia.

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9 mins to 11mins for hard boiled a little less for soft boiled.

15 minutes

about 10 minutes after the water finally comes to a boil.

you can also bake them in muffin tins! put the eggs whole into the muffin tin, set oven to 350 and bake for 20 minutes. They will be perfect.

20 minutes- from the time the water start boiling with the Eggs IN it . [ By the By; The BEST Hard Boiled Eggs- come after the water with the Eggs start Boiling, & you cover the pot & turn the heat OFF -for those 20 minutes !! THAT Way you won't end up with dried out, green yolked eggs !! )

:)

the same time as it takes to cook one egg, about 6 minutes is optimum. Yoke just setting.

it took me 12 minutes yesterday.

15 minutes for me...