Tips to makes hard boil eggs
The simple and classic boiled egg - full of nature’s most perfect form of protein. It used to be that people were scared of eating eggs because of the cholesterol in the egg yolks. Now research has found that eggs also raise the good cholesterol that bodies need.
According to the American Egg Board, the terms “hard-boiled” and “soft-boiled” eggs are really misnomers, because boiling eggs makes them tough and rubbery. Instead, these eggs should be “hard-” or “soft-cooked” in hot (still) water.
Soft-cooked (boiled) eggs:
A soft-cooked egg has a firm white and runny yolk. To serve in egg cup, place egg in cup small end down, slice off large end of egg with knife or egg scissors and eat from shell with spoon. You can also buy a good egg topper from a kitchen store. They're very quick and practical. I finally bought myself one, and now my eggs look beautiful when I top them!
Medium-cooked (boiled) eggs:
A medium-cooked egg has a firm white and a slightly firm yolk.
Hard-cooked (boiled) eggs:
A hard-cooked egg has both a firm white and yolk. Hard-cooked eggs should never be boiled - simmer them in water. If boiled or cooked too long, the protein toughens or becomes rubbery and a greenish or purplish ring forms around the yolk. Extremely fresh eggs are not recommended when making hard-boiled eggs. They are very difficult to peel. This is the best use for eggs nearing their expiration date. Refrigeration is necessary for hard boiled eggs if they eggs are not to be consumed within a few hours. Hard-cooked eggs in the shell can be refrigerated up to one week.
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