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Perfect Hard-cooked Eggs

Follow this three-step method for best results.

If eggs are “boiled” too long, they can acquire a “green halo” around the yolk. This happens because of a chemical reaction between the iron and sulfur in the egg. Although this does not make the eggs unsafe, it might make them less appealing. Instead of “hard boiling” eggs, the Egg Nutrition Center recommends this three-step method for perfect hard-cooked eggs:

  1. Place eggs in a single layer in a pan; add cold water to cover eggs by 1 inch.
  2. Over high heat, bring to a full rolling boil where large bubbles break the surface of the water. Immediately remove from heat, cover pan and set the timer for 15 minutes for large eggs (or longer for extra-large eggs).
  3. Use kitchen tongs or a slotted spoon to remove eggs and place in a bowl of ice cold water to chill. Crack, peel and eat or place in the refrigerator to enjoy later.

 

Julie Garden-Robinson, Food and Nutrition Specialist, NDSU Extension Service

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