It's easy to get answers about health and nutrition! Just send your question by email to [email protected] and Dr. Harlan will respond to selected questions of general interest. Answers will be posted in the Ask Dr. Gourmet newsletter (sign up now!) and archived in the Ask Dr. Gourmet section of the website.

Please note that the Ask Dr. Gourmet feature is restricted to questions regarding food and nutrition. Due to the many questions we receive, not all questions may be answered. For more specific questions about your individual health, please contact your doctor. About Timothy S. Harlan, MD, FACP, CCMS | Terms of Use | Privacy Policy



Ask Dr. Gourmet

Does it make any difference what kind of pot you cook hard boiled eggs in - aluminum, stainless steel, etc.?

Dr. Gourmet Says...

The type of pot should not make much difference. The main concern would be if you used a heavier pot that might hold heat better. The water would remain at a higher temperature and possibly be a little overcooked.

I have always made hard boiled eggs the way my mother taught me. Bring a sauce pan of water to a boil and add the eggs. If I have a lot I use a larger pot with a steamer basket so that I can add them all at once.

Cook the eggs in the boiling water for three minutes. Turn off the heat. Let the eggs stand in the hot water for 12 minutes. Rinse with cold water and peel immediately. Let stand for about ten minutes before refrigerating.

Simple. Dr. Kate always knows best.

Timothy S. Harlan M.D.
Dr. Gourmet
Eat well, eat healthy, enjoy life!