What is the secret of hard boiling an egg so that it is easy to peel, as well as has no black on the yolk?

Answer 1

The black (dark green, actually) yolk is from overcooking.

After cooking your eggs, immediately dump them in ice cold water. The shells will slide right off after you crack them.

I use an egg cooker because I make a whole lot of hard-boiled and poached eggs. It's automatic and you can't screw them up. You also aren't left with a pot that needs washing. You just wipe it out.

Here's instructions from....http://www.post-gazette.com/food/20021024mailbox5.asp

This is how I made them prior to getting an electric egg cooker....

Place eggs in a single layer in a saucepan. Add enough water to come at least 1 inch above the eggs. Cover. Quickly bring just to boiling. Turn off heat (if necessary, remove pan from heat to prevent further boiling). Let eggs stand, covered, in the hot water about 12 minutes for medium eggs, 15 minutes for large eggs and 18 minutes for extra large. Immediately run cold water over eggs or place them in ice water until completely cooled. This helps avoid that nasty greenish ring (caused by sulfur and iron compounds) around hard-cooked yolks. Remove shells.

Answer 2

Some cooks (for example, Alton Brown and Martha Stewart) recommend simply adding eggs to boiling water, then turning off the heat and taking the eggs out after 13 minutes, and the water is cool enough to pick them up safely. The theory is that, as the water cools, just enough heat will transfer to the eggs to cook them properly.

There are many who throw up their hands at the thought of actually "boiling" eggs for ten minutes or so. They say that is unnecessary and may tend to toughen the eggs. They say to merely bring the eggs to a good boil, turn off the heat, and leave the tightly-covered eggs to set for the ten or fifteen minutes or more, or a little longer, if they are not to be eaten immediately. They say these eggs will still turn out to be hard boiled.

Many cooks, however, prefer to exercise more direct control over the process. A typical recipe:

* place eggs in a pot
* add water until the eggs are submerged to a depth of 1 inch
* heat to a boil
* reduce heat, maintaining boil for 10-15 minutes, depending on the desired final texture
* remove eggs from water

If the cook cools the hot eggs rapidly by running cold water over them, the egg will shrink slightly inside the shell, making it easier to remove.

Fresh eggs tend to be harder to peel; eggs one to two weeks old are recommended.

An easy way to remove the shell is to crack the entire shell and then pierce the membrane on the inside. You can then remove the entire shell, as the membrane holds the shell together.

Answer 3

The fresher the egg, the harder it will be to peel. [Thus, never buys your Easter Eggs the day before Easter. My husband thinks this is nuts, but I swear it's true.]
To keep your yolks from getting gray/green/black, put them into cold water as soon as you finish boiling. [I usually boil an extra one just to make sure that they are fully cooked before taking them off of the heat.]
Crack the eggshell and run under cold water. Allow the water to separate the shell membrane from the egg white, then peel. If you're not near a faucet, crack the egg a bit then roll it back and forth across a firm smooth surface before peeling.

Answer 4

Boil the water first then put the eggs in the boiling water and don't boil for more than 5 or 6 minutes. Then run cold water into the pot displacing the hot water. Eggs are easier to peel when they are cold.

Answer 5

The dark discoloration in the yolk is from sulfur.
If you plunge the eggs into very cold ice water as soon as they are removed from the boiling water, it shocks the yolk and forces the sulfur inside.
The result is a very very bright yellow yolk that taste much better.

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Answer 6

boil them for 5-6 minutes, then turn off the heat and keep lid on for like 15 minutes then into cold water!!! works great everytime!!! when you keep the lid on with the heat inside, that allows the egg to cook all the way!!!

Answer 7

as quickly as I enable them to take a seat down in chilly water, I usually substitute the water a pair of situations. the 1st chilly water wash gets heat simply by fact the eggs are nevertheless heat. the 2nd cools them down some greater making it much less complicated to peel. while they are cool, I faucet them gently on the counter to crack the shell throughout in the past peeling. usually, the shell peels acceptable off.

Answer 8

well I cook them for 15 minutes and then put them in cool water for 15 minutes more then I take a couple of paper towls and roll them to break the out side.comes of nice and easy.

Answer 9

2 tsp salt in the water, and only boil for 20 min.

Answer 10

i think the easiest way is to add salt to the water.