If you think cooking hard-boiled eggs only requires plunking them in boiling water, think again. Believe it or not, there’s a science to a perfectly hard-boiled egg. An important aspect to consider is the freshness of the eggs you’ll be working with, while deliciously fresh eggs are delectable in frittatas and omelets, they can be difficult to peel after being hard-boiled. Keep this in mind before you begin hard-boiling your eggs. Eggs that have been in your refrigerator for a week or so are ideal for hard-boiling. Follow these easy steps, and you’ll be enjoying a protein-rich snack in minutes.
1. How to Spot a Perfectly Hard-Boiled Egg?
Eggs are fantastic sources of protein, and hard-boiled eggs can be a delicious and quick meal. It’s important to understand the characteristics of a perfectly hard-cooked egg before embarking upon the procedure. Hard-boiled eggs should be nice and firm, but the outer, white part of the egg shouldn’t be rubbery. The deliciousness of the egg is dependent upon its texture. If you’ve had breakfast at a hotel buffet and picked up a hard-boiled egg, only to discover the egg white was rubbery and the yolk encircled in a weird, green shade. This green circle around the yolk is due to a chemical reaction when the egg is exposed to high heat for an extended amount of time.