Hard-Boiled Eggs
Source of Recipe
wwrecipes - Basics - Hard-Boiled Eggs - March 18, 2002
Recipe Introduction
There are several challenges standing between the cook and the
perfectly cooked hard-boiled egg: for most recipes the yolk should be
fully cooked, but over cooking will turn the white of the egg rubbery;
the egg shells should remain intact until the egg is fully cooked, but
a rapid change in temperature usually causes the shells to crack and
spill some of their contents; finally, the unattractive greenish ring
around the yolk needs to be eliminated for reasons of appearance and
taste. Follow this method for perfect hard-boiled eggs every time.
List of Ingredients
Place the eggs in a saucepan and cover with 1 inch (3 cm) of water.
Bring the water to a boil over high heat. As soon as the water boils,
cover the pot and remove it from the heat. Allow to sit for 10
minutes, or 8 minutes if you prefer the center of the yolks slightly
creamy. Drain the water from the pot and crack the egg shells - this
can be accomplished simply by shaking the eggs vigorously in the pot.
Cover the eggs with cold water and let them sit for 30 minutes.
Cracking the egg shells allows the sulfur compounds that cause the
yolk to turn green to escape, and since these compounds are water
soluble, and the cold water will draw them from the egg. Peel the
eggs beginning at the large end. Recipe
|
|
member logon
