The Perfect Way to Boil an Egg
Because they may be used in such a wide variety of ways, eggs that have been hard boiled are an excellent food to keep on hand. They are not only excellent when eaten on their own, but they are also wonderful when chopped up and added to salads, sandwiches, and serve as the basis for all variations of devilled eggs. Overcooking eggs can result in a rubbery texture and a grey ring around the yolk, both of which are topics that are covered in this article. The key to making fantastic eggs that have been hard boiled is to avoid cooking them for too long.
It seems easy enough to just cook an egg in water, right? It’s not rocket science that an overcooked egg will have a greenish hue. You probably don’t want to eat a raw egg yolk, so be sure you don’t undercook the egg. However, if you stick to these five steps, your fried eggs will turn out properly every time.
- Place the eggs in a deep container in a single layer, and then fill the container with cold water. Make sure there’s at least an inch of water covering the eggs.
- Get the pot boiling over high heat.
- When the water boils, take it off the heat, put on the lid, and let the eggs sit for 10 minutes for large (typical) eggs, 9 minutes for medium, and 12-15 minutes for extra-large.
- After the specified amount of time has elapsed, remove the eggs from the pan using a slotted spoon and place them in a bowl of ice water. The eggs should soak in the cold water for 5 minutes. Important since it stops the cooking process and keeps the eggs from getting overdone, this is the last thing to do before serving.
- When peeling an egg, gently roll it on a flat surface until the shell is cracked all over. Then, if necessary, run it under cold water as you peel the shell away with your fingertips.
There is a 5-day shelf life for hard-boiled eggs in the fridge if they are not peeled. Peeled eggs have a shelf life of two to three days.