As I started boiling my eggs this morning, I decided to do Google search to double check the appropriate boil time–I have a history of boiling eggs until they start to crack, just to make sure they are done. I am always worried they will be undercooked so a good crack tells me they are definitely done. Obviously that doesn’t make for a very good Easter Egg so I needed help. I found this step-by-step on boiling eggs, with a couple good safety tips to boot. You can check out part of the article below, or view the full article {here}.
To Correctly Cook Hard-Cooked (Boiled) Eggs:
Boiling an egg is really very simple! After reading many different opinions about the best method for making perfect hard-cooked (boiled) eggs, I have discovered, through my own personal testing, the following easy method which gives great results. This way of cooking is also known as “coddling.” It does not toughen the whites as boiling does. This will also assist with the peeling process, as the cold water creates steam between the egg white and the shell which makes the shell easier to remove.
1. For perfect cooking, start with eggs that don’t have any visible cracks:
There are two problems you’ll want to avoid: cracked shells and the ugly green layer that can form around the yolk.
Note: Do not add salt to water. The salt will raise the boiling point of the water making the egg whites rubbery
2. To get perfectly peeled hard-cooked eggs, use eggs that are at least 3 to 5 days:
Eggs that are too fresh are difficult to peel. The fresher the eggs, the harder it will be to peel them because the white membrane is just not mature enough. Hard boiling farm fresh eggs will invariably lead to eggs that are difficult to peel.
First, figure out if your eggs are fresh, because looking at the date on the carton is not always the best indicator of freshness, as eggs within the same carton with the same sell-by-date could have been laid on different days. Check out Sell Date of Eggs.
In a fresh egg, the yolk stand tall and the white is thick and cloudy. In an older egg, the yolk looks flatter and breaks easily, and the white is thin and watery.
A simple test in water will answer the freshness question for you. Place the egg in a bowl of water; if it lies on its side, it is very fresh. As it ages, the air pocket inside the egg grows, which buoys the egg up so it stands on one end. If the egg floats to the top, it is ready for the trash.
The best eggs for boiling are the ones on their way to standing up because that extra air makes peeling easier. That’s why you should buy eggs for hard-cooking at least a week ahead of time.
When making deviled eggs, place carton of eggs on its side for a day. The yolk will then center itself so you have it directly in the middle of the white. No more off centered deviled eggs.
3. Bring your eggs to room temperature before cooking:
If the egg has been stored in the refrigerator, it can be warmed gently under a flowing hot tap water. By bringing the eggs to room temperature, they’re much less likely to crack in the hot water. Also the temperature of the egg at the start of the cooking process will affect the cooking time.
An egg that is at room temperature at the start of the cooking process will require about 1 minute less cooking time than eggs taken directly from the refrigerator.
4. Technique for hard-cooking (boiled) eggs:
Gently place the eggs in a single layer in a pan with enough cold water to cover eggs completely (approximately by 1 inch).
If you have 2 or 3 layers of eggs stacked up in a small pot, they may cook unevenly. Use a tall pan, and limit cooking to 2 dozen eggs at a time.
Too much water will take too long for things to get boiling, which can throw off the timing and give you overcooked eggs. Too little water causes parts of the eggs to be exposed and end up undercooked.
Over high heat, bring water JUST to a rapid boil.
As soon as the water reaches a rapid boil, remove pan from heat and cover egg pan tightly with a lid.
Set timer for 17 minutes for large eggs or 20 minutes for jumbo eggs.
After 17 or 20 minutes (depending on size of your eggs), remove lid and drain off water from the eggs.
Stop the cooking process: Transfer the eggs to the bowl of ice cubes and/or cold water.
NOTE: While they’re in the cold water, a layer of steam develops between the shell and the egg white. The steam helps make peeling an egg much easier.
Let eggs cool at least 10 minutes in cold water, then drain. Either store in refrigerator or peel the eggs (see below for How To Peel Hard-Cooked Eggs Easily).
A quick test to ensure that your eggs are hardboiled: When eggs have cooled, spin them on a hard surface (just like you would spin a top). If the eggs spins quickly without taking off or flying off in one direction, the egg is hard boiled and finished. Undercooked eggs (or uncooked eggs) will have a wobbly and unsteady spin.
Watch the time when cooking the eggs carefully. Overcook causes a green layer to form around the yolk. This layer is caused by a reaction between the iron in the yolk and the sulfur in the white. Heat speeds up this reaction, so the longer your eggs cook, the greater the chance of discoloration.
5. Storing of hard-cooked (boiled) eggs:
Refrigeration is necessary for hard boiled eggs if they eggs are not to be consumed within a few hours. Hard-cooked eggs in the shell can be refrigerated up to one week.
It doesn’t matter if they are peeled or not. If is preferable not to peel them until you are ready to eat or use in your recipe. Peeled hard boiled eggs can be stored in the refrigerator in a bowl of cold water to cover for about 1 week (change the water daily) – or in a sealed container without water (cover the eggs with damp paper towels) for the same length of time.
SAFETY NOTE: It is not safe to leave hard boiled eggs (including those in their shells) out at room temperature for long. If they have been taken to a picnic, or served on a buffet, keep them cool while they are being served, and discard the leftovers.
6. Easter Egg Safety:
Coloring Easter eggs can be fun, but if you’re planning to eat the eggs you dye, make sure that you only use food-grade dyes. Check out some fun and different techniques for dyeing eggs:
Making Natural Easter Egg Dyes
Tea Infused Eggs
(Marbleized Eggs)
For many people, Easter is a time to decorate eggs for the egg hunt. If you or your children plan to eat the dyed Easter eggs later, there are a few food safety tips to remember:
When dyeing eggs, take just a few out of the refrigerator at a time to decorate. Immediately refrigerate after dyeing.
When preparing hard-cooked eggs for an egg hunt, check for cracks in the shells. Even tiny cracks can allow bacteria to contaminate the egg. If any of the colored Easter eggs develop cracks during preparation, do not hide out of the refrigeration. They are safe to eat if kept refrigerated.
If you plan on hiding Easter eggs outside, choose the cleanest hiding places you can, and avoid areas that pets or other animals might visit.
Keep track of time to ensure that the hiding and hunting time does not exceed a cumulative 2 hours. Remember, the eggs that are found must be refrigerated right away, or discarded if the 2 hour limit is exceeded.
All refrigerated dyed Easter eggs must be eaten with 7 days of preparing.
If you are planning to use colored eggs as decorations (centerpieces, etc.) where they will be out of refrigeration for many hours, discard them after they’ve served their decorative purposes.
main image courtesy of {greenway}
Co-Founder/CEO of HappyHourMom.com, Freelancer, Internet Marketing Consultant, and Social Media lover. Wife to an amazing husband, mom to two beautiful little girls, and follower of Jesus Christ. I am a Happy Hour Mom…are you?
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