Wednesday, October 9, 2013
Basic Hard-Boiled Eggs
How to avoid the blue/green ring around the yolk.
This method is just to easy!
Place the eggs in saucepan large enough to hold them in single layer.
Add cold water to cover eggs by about 1 inch.
Heat until a rolling boil begins, then turn off the heat.
Let the eggs cook in the hot water for about 12 minutes for large eggs. (Small eggs may need 2-3 minutes less resting time and extra large eggs will need 2-3 minutes more).
After cooking 12 minutes, drain and you can serve warm or cool completely in cold water or in a bowl of ice water then serve or refrigerate.
The greenish/blue ring around the yolk.
This discoloration 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 above minimizes this.
In the shell, hard-boiled eggs can be refrigerated safely up to one week.
High altitude cooking:
It's almost impossible to hard boil eggs above 10,000 feet.