How to Make Perfect Hard Boiled Eggs
I love hard boiled eggs. For years I ate one every morning until my doctor told me that you shouldn't eat the same food every single day. So now I eat them only a couple of times a week. Sometimes with a little salt, usually without. Used to be that people were scared of eating eggs because of the cholesterol in the egg yolks. Now research has found that eggs also raise the good cholesterol that bodies need. When it comes to boiling eggs, the biggest problem is that people can easily over-cook them, leading to a dark green color around the yolk, and a somewhat sulphuric taste. Here's a my method for cooking hard boiled eggs so that they don't get over-cooked:
I love hard boiled eggs. For years I ate one every morning until my doctor told me that you shouldn't eat the same food every single day. So now I eat them only a couple of times a week. Sometimes with a little salt, usually without. Used to be that people were scared of eating eggs because of the cholesterol in the egg yolks. Now research has found that eggs also raise the good cholesterol that bodies need. When it comes to boiling eggs, the biggest problem is that people can easily over-cook them, leading to a dark green color around the yolk, and a somewhat sulphuric taste. Here's a my method for cooking hard boiled eggs so that they don't get over-cooked:
1 First make sure that you are using eggs that are several days old. If this is Easter time, and everyone is buying their eggs at the last minute, buy your eggs 5 days in advance of boiling. (See the reference to using old eggs in Harold McGee's On Food and Cooking). Hard boiling farm fresh eggs will invariably lead to eggs that are difficult to peel. If you have boiled a batch that are difficult to peel, try putting them in the refrigerator for a few days; they should be easier to peel then.
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