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Special Egg Tips
How-To's & Tips Index
for cooking, preparing and storing eggs.
to Cook Hard-Cooked Eggs.
term "boiled eggs", is a misnomer for eggs cooked in
the shell. Although the term hard-boiled is often used in conversation,
the proper term is hard-cooked. When eggs are boiled, the high
cooking temperature makes them tough and rubbery.
- Hard-cooked, not hard-boiled.
Although the cooking water must come to a full boil in this method,
the pan is immediately removed from the heat so that the eggs
cook gently in the hot water. This produces tender, not rubbery,
eggs and minimizes cracking.
- 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 cooking
eggs in hot, not boiling, water, then cooling immediately
- Food safety precaution: Piercing
shells before cooking is not recommended. If not sterile, the
piercer or needle can introduce bacteria into the egg. Also,
piercing creates hairline cracks in the shell, through which
bacteria can enter after cooking.
- Never microwave eggs in shells.
Steam builds up too quickly inside and eggs are likely to explode.
- Very fresh eggs can be difficult
to peel. To ensure easily peeled eggs, buy and refrigerate them
a week to 10 days in advance of cooking. This brief "breather"
allows the eggs time to take in air, which helps separate the
membranes from the shell.
- Hard-cooked eggs are easiest
to peel right after cooling. Cooling causes the egg to contract
slightly in the shell.
- To peel a hard-cooked 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
- To determine whether an egg
is fresh, immerse it in a pan of cool, salted water. If it sinks,
it is fresh. If it rises to the surface, throw it away.
- To keep the shell of a hard-cooked
egg from cracking, add a heaping teaspoon of salt to the boiling
- For best results and greater
volume when whipping egg whites, make sure they are at room temperature.
- To separate a lot of eggs at
once, break them carefully into a big bowl and then (with your
impeccably clean hands) simply scoop out the yolks.
- Raw eggs separate more easily
while still cold from the refrigerator, but allow the whites
to reach room temperature to get maximum volume when beating.
- Always store raw eggs in their
carton because eggs can absorb refrigerator odors.
- Storage time for hard-cooked
eggs: In the shell, hard-cooked eggs can be refrigerated safely
up to one week. Refrigerate in their original carton to prevent
odor absorption. Once peeled, eggs should be eaten that day.
- High altitude cooking: It's
almost impossible to hard-cook eggs above 10,000 feet.
Tips courtesy of the American