Hard Boiled Eggs
When recipes call for hard boiled eggs, problems can arise with the ejection of the egg from the shell, splitting and cracking when they are boiled and the yolk turning green. Simple solutions can save those deviled eggs to make your dish look perfect.
Eggshell Cracking During the Boiling Process
As the egg boils, gasses are released, causing tiny cracks in an eggshell to expand. Boiling the eggs too fast can cause cracking as well, due to the bouncing around of the egg in the pan.
Before you cook an egg, ensure the shells have no cracks in them. Boil them slowly to prevent them from hitting the sides or bottom of the pan or bashing into other eggs.
When Eggs Are Hard to Peel
Eggs that are fresh are usually more difficult to peel without tearing off half the egg with the shell. This is caused by the higher pH levels in fresh eggs. As the eggs age, they release more carbon dioxide and will become more alkaline. The membrane that lies beneath the shell will adhere to the egg white as the egg ages, to create a much simpler peeling process.
Use older eggs to ensure you can peel them with ease. Eggs that are at least seven days old will peel much easier than eggs that are 1 day old. Peel the eggs from the larger end first to get into the pocket of air. This lends a hand in peeling without tearing the egg up.
What Do I Do When The Yolk Turns Green?
When eggs cook longer than they are supposed to, iron that exists in the yolk will combine with the sulfur that is in the whites. The yolk will turn into a pasty green-gray color when the two mix.
Eggs need to be cooked for about twenty minutes for the whole process. When cooked slower, the eggs tend to be done but not overdone. When the eggs are completely boiled, throw them immediately into an ice bath to stop the process of cooking.