DO NOT BOIL YOUR EGGS!!
Source of Recipe
Chef2chef Newsletter 02/05/04
Eggs should be simmered, not boiled.
Procedures for Simmering Eggs in the Shell
Bring eggs to room temperature by (a) removing them from cooler 1 hour before
cooking, or (b) placing them in warm water for 5 minutes and draining.
Cold eggs are more likely to crack when placed in boiling water.
Place eggs in boiling water and return the water to a simmer.
Simmer, do not boil, for required time: Hard cooked – 12 to 15 minutes. Exact
cooking time depends on temperature of eggs, size of eggs, and amount of water
used.
Drain immediately and cool under cold running water to stop the cooking. Cool
just a few seconds if eggs are to be served hot. Cool further if they are to be
held for later use.
Sulfur
The familiar green ring that you have often seen in hard-cooked eggs is caused
by cooking at high temperatures or cooking too long….
This is caused when the sulfur in the egg whites reacts with the iron in the
yolk to form iron sulfide, a compound that has a green color and a strong odor
and flavor.
The best way to avoid green eggs is to use low temperatures and short cooking
and holding times.
“Professional Cooking” Second Edition, Wayne Gisslen
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