HA! It cracks me up that you actually dyed them.

you get an A for effort.

Yeah--I wondered as soon as I read the post title if "stink" wouldn't be in there somewhere :)! Darn eggs! Maybe you could plug the crockpot in OUTSIDE?!

Thanks for trying it out and smelling up your kitchen instead of ours!

Who woulda thunk it? Boiled Eggs in the CrockPot! My DH makes boiled eggs in the microwave, and OHHHH the smell! Blahh. Also, wanted you to know that I have tagged you with an award on my blog.

I agree with your husband on them being edible or not. I often wonder that with lots of things that stay in the crockpot for more than 6-8 hours. But it doesn't stop me from doing it! :-D Keep up the good work!

The off-colored yolk is the result of overcooking. When boiling eggs the conventional way, it is advised to drop the egg in ice water immediately after cooking. The ice water stops the cooking process by lowering the internal temperature, thus keeping the yolk bright yellow.

Great blog!

Hmmmm, I just re-read your post and saw that it was the WHITE that was green-brown. I don't know why this would have happened unless the color from the yolk permeated the white.

Sounds like this would have worked okay if you had done them on High for maybe an hour and rinsed them in cold water to stop them from cooking longer. You win some you lose some!

Oh Crockpot Lady, I love how you teach me about the finer things in life, like, when a post gets a "flop" tag, it means you get the day off! I love that!
I can only imagine the smell!
I did my cabbage in the crockpot for yesterday's meal, thanks to your crockpot cabbage post a few days ago. Thanks for the ideas!
(oh yeah, I posted a photo of the cabbage on my blog)

LOL - I "heart" your blog!

LOL and eww! I hate the smell of eggs. Even 'rightly cooked' ones!

you all are the best. the absolute most positively wonderful best.

xoxox
steph

just shows we learn something new every day...3bean's bit about plunging hard cooked eggs into ice water is a new one to me...i just leave them in the water till it cools down. thanx crockpot lady for the fun blog.

Whenever I need a smile, I visit you here. THANK YOU for that!

i'm loving your crockpotting. it launches my day. thanx.

You have the BEST blog on the ENTIRE internet !!!
I love it. Keep cooking. You make my day.!!
Tonia

Ok, this just makes me laugh. I don't think I ever would have tried it. You should have sold them to your neighbor hoodlum so he could throw them at your house =)

You're funny!

I agree that the eggs sound overcooked due to the colour change BUT you have just hit on a brilliant idea. I LOVE Chinese Tea Eggs but they require a long simmer. I will definitely be doing that!

Thanks again for inspiration

I found a recipe for hard boiled eggs in the crock pot and they are done in WAY less time. http://www.cdkitchen.com/recipes/recs/538/HardBoiled_Eggs56347.shtml

Maybe you could try, try again? Um, as long as the stink is out?

Love you blog!

ok. I admit that 30 minutes have gone by since my original google search of 'freezer cooking'. I stumbled onto your blog and couldn't stop reading your lovely culinary crock pot adventures. But this one reminded me of the easter egg we forgot to find under the chair until I hit it with the vaccuum cleaner at least two months later.. 9who really moves the furniture EVERY time anyway.)

I just found your website and LOVE it. My mom and I are all about crock pot recipes.... and I think I''ll be making a few this weekend.

Just thought I share a quick tip, too.... when you dye eges, buy a couple pairs of cheap knee high stocking, place the hard boiled eggs into the toe area, and dip them into the dye.... I found this out after Easter this year, but am planning to try it out this year!

interesting! i've always wondered about making hard boiled eggs in cp. .

anyway, thought i'd share my handy tip for hard boiled eggs dyeing.

when you make them on stove - whatever method you use, add a glug of white distilled vinegar and a few drops of food dye (any color except yellow). when the eggs are cooked, they'll also be perfectly dyed. every time!

yellow dye does not work only because the tint is so light - unless i suppose you could use a lot of dye. . .

it's how i separate the cooked eggs from raw in my egg carton.

OK- I didn't mean to stay so long... A wonderful twist on this one, dating again to my college days with the asian eatery family. crock pot 100 year eggs. We used to have a coupon for these in the weekly- "free 100 year egg with large fried rice..." They are dark brown on the outside, and mostly brown on the inside. Take boiled and peeled eggs, put them in the crockpot, cover with broth of choice and 1/4 cup soy sauce. Cook on low for a day.

OMG... I just made some HB eggs in my 1-1/2 qt CPot. Using Myron's instructions, I put the eggs in the pot, covered them with lukewarm water and crocked on Low 4 hours. (He said 3-1/2 hrs, but I was working out at the gym).
Came home, they were done with no cracks or smell (no vinegar needed) and my first egg was a nice snack. The rest of the eggs will peel even better after chilling.
Thanks, myron!

A favorite family staple growing up was cholent. You can read about the history, but the fast version is that it's a traditional recipe from Jews in cold places -- Jews can't light a fire on the Sabbath, but a fire that is already lit is allowed to keep going.

So cholent is a dish meant to be slow-cooked over a LONG period of time. It's basically lots of beans, broth/water, a bit of oxtail meat (or another, very fatty meat) and eggs -- placed in the oven on low temperatures and let sit for a while. (in the old days they'd make a fire, and use asbestos pads to keep the pot warm when the fire died out.

Anyway, the eggs would hard-boil in the oven and come out brown like you described. They taste the same, and aren't dangerous or anything. (for a long time I thought that's what "brown eggs" were -- we always had eggs with white shells!)

This is hilarious and you are awesome.

I am so glad you tried this and told us all about it. I love your blog. My moto is: you can never have too many crockpots....

I make hard boiled eggs in the crockpot all the time!! I put eggs in, cover with water, and put on low for about 8 hours. It is a little stinky but not too bad and the eggs look completely normal and taste yummy!! I also agree with putting them in ice/super cold water imediately after they are done cooking.

A few months ago I read about 'boiling' eggs in a rice cooker. I tried it and it works wonderfully, without smelling up my kitchen or cracking the eggs in boiling water. The directions seemed crazy, but they work. Place a folded paper towel in the bottom of rice cooker and wet it completely. Place eggs on top of it and press the start button. Somehow the eggs are done whenever the button pops up saying the rice is complete. The only issue with the eggs has been a small brown spot on the outside of the egg white where it was so hot sitting on the bottom of the rice cooker pot. The paper towel will be completely dry. I'm just amazed everytime I boil eggs in the rice cooker.

I discovered your blog from the MyFitnessPal forums. This particular post and the one about brown rice/quinoa made me laugh so hard I actually almost fell off my chair (had to stick one leg out to stop). Thank you! :)

Thank you for your post!
I had just put eggs on my crock pot to be boiled together with some meat and finished the cooking tomorrow. I thought maybe I need to check at the internet to have some suggestion. It was God's providence to ready your "save my meat and my kitchen" from the disaster! Immediately I took them out from my crock pot and boiled them in the stove top.
Thank you to save me from my "BAD DAY" tomorrow! God bless you!

So glad I read this before doing it! lol I love boiled eggs, but I guess I'll just do them on the stove in the morning. :) Love your blog!

they only need 2 and 1/2 hours maybe why the whites were a weird color..

These sound just like the Iranian Jewish overnight simmer hard boiled eggs that my friend used to make. I cannot stand hard boiled eggs normally, but these have a lovely nutty flavor and no sulfur taste at all. They are divine, and they look just as you described: all brown all the way through. Pity you didn't taste them.

If you need to cook ALOT of eggs, put them in a cupcake pan and cook in the oven at 350 for about 30 minutes. No cracking, peel easily but they do get a little brown dot where they sit in the pan

So, a disaster in the kitchen means you go out for dinner . . . h'mmm [plotting].
I don't like the smell of cooking eggs, anyway, so I took the crockpot outside the first time I tried this. 3 hours on High and let them cool in the hot water for an hour or so, was plenty of time in a (I think) 2-quart pot! It needs longer in a bigger pot, because of the time to heat all the way through, but if you're making potato salad, wash the eggs, peel & quarter the potatoes, cover with water in a 4- or 5-quart pot, & cook on High about 3-4 hours. The eggs will be done the same time the potatoes are.
Shorter, if you don't mind egg-smell in the kitchen: Place eggs in a saucepan of cold (well, tap-temperature) water, set on burner & turn heat to High or Med.-High until water boils. Cover pan, turn off heat & leave for 1/2 hour (if electric burner - leave for 45 minutes if you have a gas stove, as the burner cools down faster). Chill before shelling.