Thursday, June 8, 2017

Perfect Hard Boiled Eggs, every time!


Hard boiled eggs should not be so unpredictable, but they can be.

If you want to say goodbye to that disgusting greenish grey ring around your egg yolk (that mysteriously shows up) or the impossible un-peelable egg (that pulls away chunks of your egg whites). You have come to the right place!

There are scientific reasons as to why eggs do crazy things, however I’m not a scientist, so if you’re interested in the science as to why eggs do crazy things that frustrate you - go here or here

To cook hard boiled eggs with a creamy fully cooked yolk and a perfectly firm, but not rubbery white.

All you need to do are these 2 simple things,

FIRST – pick the right egg to boil.
Older eggs are easier to peel. So buy your eggs for boiling, two or three weeks ahead.

***If you're curious about the freshness of your egg, submerge it in a glass of water. Eggs that are too old to eat will float, while fresh eggs and slightly aged eggs (for boiling) will sink.

SECOND – don’t overcook your eggs.
A sure sign that you have overcooked your eggs is that disgusting greenish grey ring around the yolk. They are perfectly fine to eat, but who wants to eat with their eyes closed.

Once you cook your hard boiled eggs like this, you will never do it any other way.

1.    Place your eggs single layer in a sauce pan.
2.    Cover the eggs with water and bring to a boil, then turn off the heat.
3.    Put a lid on the saucepan and let the eggs sit in the boiled water for 15 minutes.
4.    When the timer goes off, run cold water over the eggs to stop them from cooking.
5.    Peel and ENJOY!

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