Sunday, December 23, 2012

Egg Farmers of Ontario claim

how easy it is to hard-cook eggs:
  1. Choose eggs that have been in your refrigerator for about a week. They will be easier to peel than fresh eggs but will still have the same great taste and nutrient value.
  2. Place cold eggs in a single layer in a saucepan. Fill the saucepan so the eggs are covered with at least 1 inch (2.5 cm) of cold water.
  3. Bring water to a boil over high heat (with lid on or off, as you wish). When the water reaches a boil, immediately cover the saucepan and remove it from the heat to stop the water from boiling.
  4. Let eggs stand in the water, covered, for 18 to 23 minutes (the eggs cook while standing in the boiled water). A large egg will take 18 to 20 minutes. Be sure to set a timer.
  5. When the time is up, immediately drain off the water and run cold water over the eggs until they are cool to the touch.
EFO recommends this technique that limits the chance of a grey ring forming around the edge of the yolks. You may also notice the egg whites have a more tender texture. With this method the eggs are hard-cooked, instead of hard-boiled.