Don’t crack under pressure this Easter when it comes to hard-boiling your eggs. Use the tips from the egg experts to get perfect eggs.
Karen Petersen from Oakdell Eggs shares the ways to make hard-boiled eggs.
You can tell if an egg is boiled by how well it spins on a countertop. If it spins quickly, it is boiled. If it spins slowly and haphazardly it is not.
Place an egg in a bowl of water. If it sinks, the eggs is fresh, if it floats, it is not.
Perfect hard boiled egg:
Place eggs in saucepan large enough to hold them in a single layer. Add COLD water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from the burner and cover the pan. Let the eggs stand in hot water about 12 minutes for large eggs (9 minutes for medium eggs, 15 minutes for extra large). Drain immediately.
For easier peeling, use eggs that are 7 to 10 days old.
Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
Banish the greenish ring.
This harmless but unsightly discoloration that sometimes forms around hard-boiled yolks results from a reaction between sulfur in the egg white and iron in the yolk. It occurs when eggs have been cooked for too long or at too high a temperature. The method of cooking eggs in hot, not boiling, water, then cooling immediately – minimizes this.