Hard-Boiled Eggs

Hard-Boiled Eggs

Hard-Boiled Eggs

Banish the greenish ring! This harmless, but unsightly discoloration that sometimes forms around hard-boiled yolks results from a reaction between sulfur in the egg white and iron in the yolk. It occurs when eggs have been cooked for too long or at too high a temperature. The method of cooking eggs in hot, not boiling water, and then cooling immediately, minimizes this from happening.

Food safety precaution: Piercing shells before cooking is NOT recommended. If not sterile, the piercer or needle can introduce bacteria into the egg. Also, piercing creates hairline cracks in the shell, through which bacteria can enter after cooking.

Never microwave eggs in shells. Steam builds up too quickly inside and eggs are likely to explode.

Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.

Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

To peel a hard-boiled egg gently tap the egg on your countertop until the shell is finely cracked all over. Roll the egg between hands to loosen the shell. Start peeling at the large end, holding the egg under cold running water to help ease the shell off.

Storage: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.

High altitude cooking: It’s almost impossible to hard-cook eggs above 10,000 feet.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen All Rights Reserved

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