ABOUT EGGS - The Art of Cooking Hard Boiled Eggs
Some recipe websites instruct the reader that; "for perfect hard boiled eggs, bring water to a boil, remove from heat and let them set for so many minutes.” Be wary! I can assure you that the water will cool fast and the yokes will be under-cooked, please read on..
How To Cook Hard Boiled Eggs Arrange the eggs in one layer in a saucepan. Pour in enough cold water to cover the eggs by at least 1 inch [2'/2 cm.], and place the uncovered pan over high heat. Time the eggs from the moment water boils and a few eggs begin to move around in pan. Reduce the heat to medium high. When the eggs have cooked for the time required (12 minutes,) remove from heat then cool the hot eggs by running plenty of cold water in pan, the egg will shrink slightly inside the shell, making them easier to shell. Let them cool for at least 20 minutes in pan with cold water before peeling.
The best eggs for peeling after boiling are those about a week old or more as older eggs will develop a large air pocket that simplify the peeling process. Continuous boiling eggs on High heat cause eggs to bounce and break the shell and will toughen the whites and accelerate a chemical reaction between the iron of the yolk and the sulfur compounds of the white that results in green discoloration on the yolks which is why heat should eventually be lowered.
A 9-minute boiled egg. Both the yolk and white are firmly set, although the center of the yolk remains tender. This egg can be cut into halves or quarters, sliced or chopped, but it keeps enough natural moisture so that it can be briefly reheated as part of an assembled dish.
12-minute Hard Boiled eggs.
Yolk and white are firmly set and the yolk is pale yellow. This is the perfect classic hard-boiled egg used for stuffing and as a garnish in salads and other cold dishes. Halved or quartered, sliced or chopped, it can be reheated in sauce or turned into a gratin
Overcooked Hard Boiled eggs. When cooked for much more than 12 minutes or continuously boiled over high heat, the white of the egg turns rubbery and the yolk becomes dry and crumbly. Chemical reactions between the yolk and white may produce a green layer around the outer surface of the yolk with a strong unpleasant sulfurous odor when peeled.
Cracking the eggs. Crack the shell of each egg by grasping the egg in one hand and gently tapping it on each end and any side with the back of a spoon or the handle of a knife or alternatively, hold the egg under your palm and roll it back and forth on a smooth surface until the shell cracks.
Wrong! Too many eggs
in same pan