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Cooking hard boiled eggs may seem like a simple thing, add them to the water, boil and voila. It is actually a simple process but where the expected results are not always obtained to enjoy this nutritious food.
How long the eggs are boiled, as the method is very important to obtain Eggs with the perfect texture, appearance and flavor ; as well as facilitating the work of peeling them are damaging them.
How to get perfect and easy-to-peel hard boiled eggs
1. Take the eggs out of the refrigerator for at least 30 minutes
To cook eggs evenly and prevent shell cracks, remove eggs from refrigerator 30 minutes before to cook them. As eggs age, they gradually lose moisture through the pores in their shell and the air pocket at the tip expands. The pH of the whites becomes higher and they adhere less strongly to the shell.
2. Eggs not so fresh
Eggs Older ones are the best for preparing hard-boiled eggs. “For easier peeling, use eggs that have been in the refrigerator the longest. The less fresh the egg is, the easier it will be to peel it ”, advises Get Cracking from Egg Farmers of Canada.
3. Eggs in cold water
The best method of cooking eggs is to cover them with cold water, bring the water to a boil, not adding the eggs to boiling water. Layer the eggs in the bottom of the pot and cover with cold water, about over an inch. Cover the pot with a lid and bring to a boil over high heat.
4. Don’t overcook them
Overcooking eggs can leave a green ring around the yolk and a rubbery texture. Once the water is boiling, to obtain a firm yolk, Egg Info from the UK recommends boiling a medium egg for 7 minutes; 8 minutes for a large egg and 9 minutes for an extra large egg. For medium cooked eggs, boil for 4.5 or 6 minutes depending on the size.
5. Cool quickly
Drain the water immediately Run cold water over the eggs to cool them, or place them in a bowl with ice cubes and water. In addition to preventing overcooking , rapid cooling also helps remove the skin more easily . The temperature shock contracts and firms the egg white, separating it from the shell.
Extra trick
A trick of the famous French chef Jacques Pépin to peel the eggs easily is to make a small hole in one end of the shell (at the top) before putting them in boiling water. Use something small like a thumbtack.
This trick will also prevent your eggs from breaking and chunks of white from coming off along with the shell. They will come out with smooth and round tips.
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