Easier peeling: Gently crack the cooled eggs and peel them under a stream of running water.
To prevent cracking: Add a pinch of salt or a drop of vinegar to the cooking water.
Storage: Store eggs in their shells in the refrigerator for up to a week. Shelled eggs should be consumed within 2-3 days.
The green ring: a harmless chemical reaction
That unpleasant greenish-gray ring around the yolk of a hard-boiled egg is common, but it’s completely harmless and safe to eat.
It’s simply a result of overcooking. When eggs are heated for too long, the sulfur in the egg white and the iron in the yolk react at the interface between the two, forming ferrous sulfide, the compound that gives the green color.
Although it doesn’t affect the taste or nutritional value, it’s easy to avoid with the right technique.
How to cook the perfect egg (every time)
Follow this foolproof method to get tender egg whites and creamy, bright yolks, without the green ring.
Start cold: Arrange the eggs in a single layer in a saucepan and cover them with at least 2.5 cm of cold water.
continued on the next page
