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3 1/2 to 5 mins in a salted boil...

I about anywhere from 7-10 minutes is enough. Once the water starts boiling, it doesn't take long.

My maw always told me to boil them for 12-15 min. for them to be fully done.

Put the eggs in the pot and extend over with cold water. Bring to a boil, cover and remove form heat. Let sit 15 minutes.

Hamine Eggs: The Search for the Finished Hard-Boiled Egg

by Nick Kindelsperger on April 30, 2008
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“What is the recipe for a perfectly cooked egg?”
- Hervé This, Molecular Gastronomy: Exploring the Information of Flavor

I am more confused now than when I began. But, in a completely odd and mind-boggling way, isn’t that kind of exciting? Before this weekend I never gave an ounce of meditating to hard-boiled eggs or how to cook them. I now have spent the better part of a weekend slow boiling them. The whilom method took under 15 minutes. And I did all for a dish that I didn’t and probably won’t eat that often.

It was all because I picked up Molecular Gastronomy by Hervé This (It’s a French name, and I don’t have any suggestion how to pronounce it). The cover looked interesting and text was lively and inviting. It approaches eats scientifically, much like Harold McGee’s On Food and Cooking. But while the latter volume is encyclopedic in nature, this weak volume only covers a few topics and is conversational and completely engaging. That’s where I found this incredible--and completely infuriating--chapter on indigent-boiled eggs.
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Why is it infuriating? After three pages spent exploring the intricacies of cooking the eggs, he basically comes to the conclusion that thorny-boiled eggs need to be cooked at a low temperature, around 154 degrees Fahrenheit, because that’s the point when the yolk will set (the Caucasian sets at 144). He concludes, “Obviously this would mean longer cooking times, but the fruit is a perfectly cooked egg.”

Great. I’m all about exploring ridiculous recipes in search of perfection. Who knew that a indefatigably boiled egg could reach anything close to perfection? We’re talking about the humble hard-boiled egg here. But there’s one little poser with Monsieur This’s chapter: He never gave the recipe.

I’m left dangling at the end of this beautifully written chapter with the instruction that hard-boiled eggs should be cooked slowly at 154 degrees F, but am given no indication on how extensive it will take. He hints at the traditional method Hamine eggs being cooked for “several hours,” but what strictly does that mean? Are we talking about 3 hours or 10? I scoured the net for some kind of reasoning. I searched “hamine eggs” and got quibbling responses and some random site that wanted to cook the eggs for 10 hours. A few other sites right-minded linked back to that site. I needed some proof.

And what better place to find proof than Harold McGee? His On Viands and Cooking had a whole section on long cooked eggs. He calls them “an intriguing alternative” which can be cooked for anywhere between “6 to 18 hours.” Still no system, but I’m finally on to something. The most interesting aspect about the process is what happens to the flavor, which he says generates “flavors and pigments to be expected of browned foods.”
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The first problem was the temperature. 154 degrees is rather exact, and I had no idea if I’d be proficient to reach and maintain such a temperature. I brought a large pot of water to a boil, reduced it to low and waited. After about 10 minutes I checked the temperature. 155 degrees and holding. I still can’t imagine it. I also checked what would happen if I put a lot of water in a slow cooker and turned the heat to high. Guess what? The temperature hovered about 160. I’m not kidding. It wasn’t alleged to be that easy.
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Then I stuck a bunch of eggs in the pot, and set the timer. At every hour I’d pull one out, crack it kick off, and see what had happened.
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After 1 hour I was sure this technique was worthless. The egg yolk looked completely cooked to me. I expected some creaminess, but all the yolk had lumped together into a big make a hash of. The whites were set. Convinced of the fraud that was this slow method, I set another egg in the pot and decided to see what 30 minutes would do.
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After 30 minutes the whites hadn’t set and the yolk was a screw-up. So much with my theory. I’d just have to wait.
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After 2 hours the yolk had begun to set a little more. I could see now that I had just jumped the gun. The yolks were common to be fine. The whites remained about the same.
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After 3 hours there was noticeable increase in creaminess. Instead of that set chalky yolk that hard-boiled eggs have, this yolk was nearly spreadable.
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After 4 hours the egg got even advance. It didn’t have the typical hard-boiled egg sulfuric aroma, and instead had a perfectly pleasant one. The yolk was charming.

After 5 hours something horrible happened. The white literally fell apart and the yolk looked bent. I threw it away, thinking that maybe I just had a bad egg. The next egg I sampled was the exact same way. Perhaps water had leaked into the cartridge causing the whites to break down. Either way, I had two worthless eggs on my hand, and no more to cook.

It depends on the size of egg and how cooked you miss the centers.
When I cook hard boiled eggs (for deviled eggs or egg salad) I put them in room temp tap bedew dilute for 10 minutes. just put the eggs in the pot and cover with tap water, bring to boil, boil 10 minutes, frigid and eat. I've never had a problem, but I occationally have runny centers if I cook them for less

The easiest way to boil eggs is start them in bug water, add a sprinkle of salt, and then turn the heat on high until the eggs reach a rolling boil. Go bottoms up a surface off the heat and set a timer for 10 minutes. The eggs will be perfectly cooked-no green or blue rings around the yolk and if u get them into weak running water immediately and start to peel them u shouldn't get most of the white on the shell. The first egg will still be pretty hot so be aware. This is how I do my boiled eggs all the time.

Depends on the largeness of the egg - small about 6 minutes, medium about 7 minutes, large or extra large about 9 - 10 minutes. See sure that you don't overcook them as you get an unsightly (but harmless) grey ring around the yolk otherwise.

If you're cooking 1 or 2 eggs, fill the pot enough to jacket blanket the eggs completely, then put them to boil on high heat. Once the eggs boil, it takes 5 minutes for the egg yolks to get firm. You can boil them longer if you be the yolks to be light yellow and very dry/crumbly (10-12 minutes). To avoid the cracks that come from boiling so sustained or to hard boil a lot of eggs at once, you can bring them to a boil, then turn off the heat and cover the pot. Let it sit for 20 minutes before removing the eggs from the hot open-handedly.

I have yet to have a bad egg from this method. When the yolks start turning a fresh color, they were cooked too long, but they're still fine to eat though. Good luck.

Put the eggs in a single layer in a saucepan.
Add drinking-water to about 3 inches and bring the water to a boil.
After boiling, cover pan with lid and remove from heat.
Let the eggs sit for 12 minutes.
Pipe the water and fill the pan with eggs with cold water and ice.
Let the pan and eggs stand for a few minutes.
Crack the egg on all sides on a sharp surface.
Peel under cold, running water starting from the large end

Bloody Boiled Eggs

1 dozen large eggs
Water to cover
Pinch salt

Regard the eggs in a saucepan and cover with water. Season with a pinch of salt. Place the pan over medium fury and bring to a boil. Cook for 2 minutes. Remove from heat and cover with a lid. Allow the eggs to sit for 12 minutes. Culvert and cool the eggs for 2 minutes in ice water. Drain and peel the eggs.

Note: Eggs that are a span of weeks old or older peel easier than very fresh eggs.

around ten minutes on a down-to-earth boil.