Best known for their starring role at Easter, as a breakfast treat, and as devish eggs, the humble hard-boiled egg is greatly sought after, but it’s sometimes elusive to cook correctly and even more so to peel. How many Pinterest pins are on the lofty goal of peeling without missing chunks in at least some, if not all of, your eggs. Maybe that is why they say don’t put all of your eggs in one basket.
A Bad Rep
It seems that every time you turn around some Department, Survey, or Study is coming out saying “further research shows” this thing and that thing will kill you, but the things we said would kill you last week are okay to eat. Huh?
Eggs are certainly not immune to this issue. Eggs have long been said to raise cholesterol and should be avoided. The issue that got them banned is the little matter of 185 mg of cholesterol in one egg, and the total daily allowance set by the American Heart Association is 300 mg per day, meaning two for breakfast and you’ve blown your whole day.
However, the rating was based on the assumption that eating more cholesterol increases the cholesterol in your bloodstream, leading to health problems and new studies show that your body makes its own cholesterol, approximately the amount of 5 to 10 times more than is in one egg. Furthermore, it is now known that what you eat has little effect on your cholesterol levels at all.
Back to Eggs
Now we have learned that eggs are not our enemy, and they are actually good for you. So how about those hard-boiled eggs? Another issue with hard-boiled eggs is overcooking, leaving a green tinge on the outside of the yolk. You’ve never seen this? Lucky you. So, we need a new method of hard boiling eggs.
It works better, in my opinion to add the eggs to the pan before adding water. I have done it the other way and cracked a few before I even started the cooking process. So add the eggs, and then add enough water to cover the eggs by two inches.
Over high heat bring the water to a rolling boil. Some people prefer to add some salt in the pan because they say it makes peeling the eggs easier (try it and see). Some are in the habit of keeping the water boiling while the eggs are cooking, but for this batch we will turn off the burner, cover, and let eggs sit for 10 to 12 minutes. This method allows you to let the eggs sit even longer without overcooking.
After eggs are done, drain out the boiling water and cover eggs with cold water. Some people like to add ice to the pan to cool faster. Either way, you stop the cooking which is what we want. After a few minutes, you can drain the cold water or allow the eggs to sit in the pan while you peel – your choice. To peel the eggs, gently crack the shell all around by tapping gently on the countertop or side of the sink. At the bottom of the egg (the biggest end), there will be a bubble that will allow you to get under the membrane and the shell will come off in one piece, like peeling an orange; running the egg under the spigot while peeling helps make it a bit easier also.
So go and hard boil some eggs. What are you waiting for?