Hard boiling eggs is a good way to make the eggs last, and avoid wasting eggs
at Easter time. This method produces tender, not rubbery, eggs and minimizes
cracking. Here's how to make a hard boiling egg, in simple steps.
The green ring is a harmless discoloration resulting from a reaction between sulfur that is naturally present in the egg white and iron in the yolk. It happens when eggs have been cooked for too long or at too high a temperature. The method above minimizes this.
For some reason very fresh eggs can be tough to peel; one theory holds that the if you refrigerate them a week to 10 days in advance of cooking, it allows the membranes to seprate from the shell. Hard-cooked eggs are usually easiest to peel right after cooling, since the cooling causes the egg to contract slightly in the shell.
Gently tap egg against the countertop until shell is finely crackled all over. Roll the egg between your hands to loosen the shell. Then starting peeling at large end.
Hard boiled eggs can be safely stored in the refrigerator for up to one week. Once peeled, eggs should be eaten on that day.
Never microwave eggs in shells. Steam
builds up too quickly inside and the eggs are likely to explode. You may
consider that funny... unless you are the one who must clean up the mess.
High altitude cooking: above 10,000 feet in altitude, eggs will not hard boil. The water is not hot enough at this altitude.
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