We’ve all heard the question about what came first between the egg and chicken, but one thing that doesn’t rack our brains is the fact that we enjoy both just as good. Eggs are those delicious products from the hens which can be enjoyed in more ways than one. They could be served boiled, fried, scrambled, mashed, you name it. But today, we’d be dealing with boiled eggs.
As you can tell from our numerous salad and breakfast concoctions, we are obsessed with hardboiled eggs. We love them fresh, we love them slightly undercooked in the middle. Nothing bums our hard-boiled eggs more than when the shell gets stuck to the outer membrane making it difficult to peel. So how do you get about this problem?
Tips To Getting The Perfectly Boiled Eggs
When it comes to boiling eggs, the biggest problem is that people can easily over-cook them, leading to a dark green color around the yolk, and a somewhat sulphuric taste. Here are some tips to eliminating this problem:
- Fill a saucepan about a quarter of the way with cold water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water. The more eggs that are crowding the pan the more water you should have over the eggs. 6 eggs should be covered by at least an inch, 7 to 12 eggs, 2 inches.
- Heat the pot on high heat and bring the water to a full rolling boil
- Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. Also some people find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel.
- Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes If you have the type of stove burner that doesn’t retain heat when turned off, you might want to lower the temp to low, simmer for a minute, and then turn it off.
- Depending on how cooked you like your hard boiled eggs, the eggs should be done perfectly in 10-12 minutes. That said, depending on your altitude, the shape of the pan, the size of the eggs, the ratio of water to eggs, it can take a few minutes more.
- Strain the water from the pan and run cold water over the eggs to cool them quickly and stop them from cooking further.
Older eggs are easier to peel than fresh eggs. If you are planning to make hard boiled eggs for Easter and want to make sure that the eggs are easy to peel, buy your eggs at least a week ahead of time (two weeks even better, they’ll keep).
Some people like their eggs less or more hard cooked than others. If you want your eggs still a little translucent in the center, let them seep in the hot water for only 6 minutes or so.
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