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Timely Tip #37
Hard Cooking Eggs
Whether hard- or soft-cooked, this method is incorrectly called boiled eggs.
Although the cooking water must come to a boil, eggs should NOT be boiled
because high
temperatures make them tough and rubbery.
Place eggs in a single layer in a saucepan. Add enough water to come at least
one inch above the eggs. Cover pan and quickly bring just to a boil.
Turn off heat. Remove pan from burner and let eggs stand, covered in the hot
water about 15 minutes for Large eggs, 18 minutes for Extra Large, or 12 minutes
for Medium.
Immediately
run cold water over the eggs, or add ice cubes to the cold water until
completely cooled. This will prevent a greenish ring from forming around the
yolk.
Remove eggs from the water and place in the refrigerator until ready to use.
Peeling
Hard-Cooked Eggs:
The fresher the egg, the harder it is to peel. Try to buy your eggs a week to
ten days in advance of cooking them. Fresh eggs are more difficult to peel after
hard-cooking.
Cool eggs before trying to peel. Thoroughly crackle the shell all over by
tapping gently on a table or counter top. Then roll the egg between your hands
to loosen the shell. Start at the large end and peel off the shell.
Hold egg under running cold water or dip in a bowl of water to help ease off the
shell.
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