Hints And Tips
The perfect boiled egg
- Place eggs in a saucepan or pot and cover with cold water.
Eggs first, then water. Why? Because if you put the eggs in second, they might crack as they fall to the bottom of the pan.
Note: Very fresh eggs are delicious fried or scrambled, but older eggs are actually easier to peel. Your best bet for hard-boiled eggs is to choose eggs you’ve had in the refrigerator for a week or two.
- Put pan over high heat and bring water to a rolling boil. Remove pan from heat and cover.
You want the water to come just to a boil, but not stay there. Eggs exposed to high heat for a long time go through a chemical reaction that turns the yolks green!
- Let the eggs stand in the hot water for 14-17 minutes.How long you let the eggs stay in the water depends on how big the eggs are and how hard you want them cooked. To cook small eggs to medium, let them stand for 14 minutes. To cook extra-large eggs to medium, let them stand for 17 minutes.
- Drain eggs and put in a bowl filled with ice water.It cools the eggs down and prevents the green yolk problem. If you’re planning to peel the eggs, like if you’re chopping them for egg salad, crack them slightly before putting them in the ice water, and let them sit for an hour for maximum ease of peeling.
Storing your eggs
When you buy eggs, get them home and in the refrigerator as soon as possible, ensuring that their sharp points are facing down.
Do not use an egg when it’s cracked or leaking