Ways on How to Cook Perfectly and Store Hard Boiled Eggs
Hard boiled eggs are great for breakfast; in fact, they can be added to a lot of recipes to add some great taste to your meals. We have some tips on making the perfect hard-boiled egg and how to peel it right. Making hard boiled eggs over the weekend and then using them for the rest of the week is a great snacking alternative.
How to cook hard boil eggs perfectly?
- To cook the perfect hard boiled eggs, place eggs in a pan which is large enough to hold the eggs in a single layer. Add cold water to the pan and cover the eggs with the water. Make sure the eggs are submerged in water by an inch. Now heat the pan over high heat till the water reaches boiling point. Now remove the pan from the burner and cover it. Let the eggs stand in water for around 12 minutes. Now drain the water and serve them warm. You can also cool the eggs completely and store them in the refrigerator.
- When boiling eggs are in a pan of water, make sure that you bring the water to full boil and then remove the pan from the heat so that the eggs can continue to boil gently in the hot water. This ensures that you get eggs that are tender instead of rubbery eggs. This method also minimizes cracking of the eggs and gives you perfect hard boiled eggs.
- If you are not fond of the greenish ring around your egg then there is a way to avoid it. The discoloration is harmless but if you do not like the look of the yolk then cook the eggs in hot water and cool them immediately to avoid the discoloration. The greenish ring is formed because of a reaction between sulphur which is present in the egg white and iron in the egg yolk. The reaction occurs when eggs are cooked for too long or at very high temperature.
How to peel hard boiled eggs perfectly?
So now that we know how to hard-boil eggs perfectly, let us look at the tips that will help us peel them right. To begin with, let us understand why it is so difficult to peel hard-boiled eggs. Harold McGee in On Food and Cooking advises that the white albumen in white eggs has a lower pH level. When the eggs are being cooked, they bond more strongly with the inner shell membrane. As a result it becomes difficult for us to peel a hard-boiled egg. However, when the egg has been refrigerated, the pH level of the egg increases and it is easier to peel it.
For those who wish to have freshly hard-boiled eggs, it is best to add some baking soda to the water. This raises the pH level of the white albumen.
Hard boiled eggs are best peeled after cooling because the membrane has contracted slightly and does not stick to the shell. To peel the egg, gently tap the egg on the countertop of your kitchen till the egg is cracked all over. Now begin peeling the egg from the large end.
Also, try to peel the egg under cold running water, this helps ease the shell off without peeling away a significant part of the white albumen as well.