Apparently Im not the only one with issues. Hard boiled egg issues, that is. Ok, ok I have other issues too, but were talking about eggs this time around. Hard boiled eggs dont have to have the green ring Learn to make perfect hard boiled eggs that are easy to peel every timeThe Hard Truth About Boiled Eggs. By Dr. Mercola. Eggs are a phenomenal source of protein, fat, and other nutrients, including choline and the antioxidants lutein and zeaxanthin. They are so good for you that you can easily eat one dozen eggs per week, which is actually a simple and cost effective way to add valuable nutrition to your diet. The best way to consume eggs, provided they come from a high quality source, is to not cook them at all, which is why my advanced nutrition plan recommends eating your eggs raw. In the beginner plan, however, eggs are still included and you can prepare them anyway you like them. The perfect boiled egg is all about timing and a dunk in ice water. Heres how to make hardboiled eggs that practically pop out of their shells. The process of learning how to boil and peel eggs seems simple enough. But perfecting your timing to guarantee the ideal egg texture is no joke. The difference. While less well done eggs are still preferable such as poached, soft boiled, or over easy with very runny yolks, a hard boiled egg makes a fine snack or source of protein for your meal. Each egg contains about six grams of protein. When I eat hard boiled eggs in my salad, I typically use about four of them. The problem with hard boiled eggs is that they can be time consuming to peel, and you might even end up removing pieces of the white with the shell. Theres also the issue of cooking not enough time and your yolk will be runny too long and the white will turn rubbery. If youve ever wondered if theres a better way to cook and peel a hard boiled egg, keep reading. Heres a Guide on How to Boil Eggs. For beginners in cooking, one of the first lessons you learn is how to boil eggs. While boiling much about anything might be easy, getting the right consistency for boiled eggs can be quite challenging, because its hard to determine if the egg is cooked just by looking at the shell. You have to note that it mainly depends on how long and what kind of egg you boil to get just the right texture and hardness. The Food Lab recently published an article on how to boil the perfect eggs. Heres a guide on how to do it 1. Lower your eggs into already boiling water, or place them in a steamer insert in a covered pot steaming at full blast on the stovetop. If boiling, lower the heat to the barest simmer. Cook the eggs for 1. Serve. If serving cold, shock them in ice water immediately. Let them chill in the water for at least 1. Peel under cool running water. Tips on How You Can Make the Perfect Hard Boiled Egg. Together with the guide on how to successfully boil eggs, The Food Lab column also featured some excellent tips for creating the perfect hard boiled egg, from cooking to peeling. These tips are the result of the authors careful observations while boiling thousands of eggs in various carefully controlled conditions to determine what works best. Older Eggs Work Better. Freshly laid eggs are more likely to stick to the shell when you try to peel them, so if you get your eggs direct from a farm which I highly recommend, you may want to let them age for a couple of weeks before hard boiling them. If you buy your eggs at the supermarket, this is a non issue since most will sit for 3. Eggs May Be Straight from the Fridge or Counter. It doesnt matter if eggs are cold right from the fridge or room temperature when you start the cooking process. Boil the Water First or Use Steam A hot start is the most important factor in creating an easy to peel hard boiled egg. This is because egg white cooked slowly while cold water is heating to a boil, for instance will bond more strongly with the membrane inside the eggshell. According to the featured article 3A hot start produces easier to peel eggs. And it doesnt matter whether that hot start is in boiling water or in a steam filled pot or pressure cooker. Theyre all strikingly easier to shell than those started in a cold pot. After a Quick Boil, Turn the Heat Down to a Simmer. In rapidly boiling water, the egg will cook from the outside in, which means the egg white will cook faster, possibly getting rubbery or tough. To get the best of both worlds tender whites that are still easy to peel, plunge the eggs into boiling water for about 3. Try Steam Cooking. An even more foolproof method may be to steam your eggs. Boil a half inch of water in a pot, then place your eggs on a steamer insert. This results in eggs that are gently cooked, so theres no need to turn the heat down as with boiling. Avoid Pressure Cooking or Baking Your Eggs. Pressure cooked eggs use higher temperatures than steaming or boiling, which tends to result in tougher, rubbery whites. Baking eggs in an oven has also recently become trendy, but the featured analysis found eggs cooked in an oven were hard to peel, off colored, and unpredictable. Shock Your Eggs in Ice Cold Water After Cooking. When your eggs are done cooking, shock them in a pot of ice water. This will lead to a perfectly rounded bottom getting rid of the dimple thats often found on the bottom of hard boiled eggs. According to the featured article 4When you pull the hot egg out from the pot, the yolk and white have yet to firm up completely By shocking it, you very rapidly cause the steam that has built up inside that air pocket to convert to water, instantly dropping to about. The still malleable boiled egg moves in to fill its place. Let the egg cool slowly, on the other hand, and by the time that steam has cooled sufficiently, the egg is already basically set in its shape. Instead of the egg moving in to fill that space, air is drawn in through the egg shell. Chill Your Eggs Prior to Peeling. The cooler the egg, the firmer its structure will be, making it far easier to remove the peel without causing craters in the white. Ideally, chill the eggs in an ice bath for 1. Peel Under Running Water. The final step in the perfect hard boiled egg Crack the egg gently all over its surface, then peel away the shell under running water. How Long Do Hard Boiled Eggs Last One of the common misconceptions about hard boiled eggs is that they can be stored longer than raw eggs. Raw eggs can actually be stored for 4 to 5 weeks, as long as they are not cracked or exposed. However, hard boiled eggs only last up to seven days when unpeeled and a day when peeled. Freezing cooked eggs to lengthen storage time is also a bad idea as it destroys the cellular structure and reduces the shelf life. Boiled eggs also become rubbery and discolored when frozen and thawed. To store hard boiled eggs correctly and stop them from spoiling before the seven days are up, make sure that you put them in an air sealed container and refrigerate them at 4. Fahrenheit or less. Put them at the back of the refrigerator, as much as possible, instead of the door, where the egg holders are usually found. The back of the refrigerator has a more constant temperature than the door compartments, where the temperature is often fluctuating. The easiest way to determine whether hard boiled eggs have gone bad is through smell. If the hard boiled eggs have a rotten odor or smell unpleasant in any way, its best you throw them out immediately. However, note that a greenish tinge in the egg yolk is not an indication of whether the egg has gone bad. This color change is mainly dependent on the length of its cooking time. The longer you cook the egg, the paler the yolk becomes. In some cases, the yolk gets a greenish tinge when overcooked. Why Eat Eggs Theyre Great for Your Heart Health. There is a major misconception that you must avoid foods like eggs, which are high in saturated fat, to protect your heart. But I believe eggs are a nearly ideal fuel source for most of us. The evidence clearly shows that eggs are one of the healthiest foods you can eat, and can actually help prevent disease, including heart disease. For example, previous studies have found that Consumption of more than six eggs per week does not increase the risk of stroke and ischemic stroke. Eating two eggs a day does not adversely affect endothelial function an aggregate measure of cardiac risk in healthy adults, supporting the view that dietary cholesterol may be less detrimental to cardiovascular health than previously thought. The Food Lab How to Make Perfect Hard Boiled EggsPhotographs and video J. Kenji Lpez AltBack when I was a lowly line cook at a fancy pants restaurant in Boston, as the new guy,it was my job to wake my butt up at the crack of dawn to come in early and prep breakfast whenever one of the Beacon Hill politicians wanted to impress their campaign funders with boozy waffles and perfectly soft boiled eggs topping their asparagus. In those days, I used the brute force method of getting perfect boiled eggs I boiled at least three times what I needed, knowing that at least half of them would stick to their shells and turn into egg salad sandwiches for family meal. Lets just call it like it is I was the kitchen bitch. Since then, Ive had a bit of time to reflect and refine my methodology. The secret to peeling hard boiled eggs Well, secret might be a bit of an exaggeration. Heres the truth There is no 1. And I do believe Ive tried all the methods, many, many times over. The eggs Ive boiled over the last several years in carefully controlled circumstances number well into the thousands, but despite that, the best boiled egg I cooked this year is no better than the best boiled egg I cooked 1. Beacon Hill kitchen. That said, a bit of the old scientific method has helped to greatly increase my success rate. Finding the hard truth about boiled eggs was a tough case to, er, crack. But I can now pretty routinely produce perfectly boiled eggs with clean peeling shells, and you can, too Sorry, I just cant help myselfWant the tl dr version Here you go. This is all you need to know Lower your eggs straight from the fridge into already boiling water, or place them in a steamer insert in a covered pot, steaming at full blast on the stovetop. If boiling, lower the heat to the barest simmer. Cook the eggs for 1. Serve. Or, if serving cold, shock them in ice water immediately. Let them chill in that water for at least 1. Peel under cool running water. No baking, no pricking, no tricks, no gimmicks, thats it. But, of course, theres still a lot of eggsplaining to do. This is not the first time Ive explored boiling eggs, but this time I went all in, with dozens and dozens and dozens and dozens of eggs, to get to the bottom of what really makes them tick. Bear with me. Old Versus Young. The age of an egg does make a difference, but only when the eggs are super fresh Freshly laid eggs are more likely to stick to the shell. In the US, eggs can sit for up to 3. Still, it certainly doesnt hurt to look for the package with the closest expiration date. If youre buying your eggs direct from the farmer, or if you keep a couple hens out back, you may want to let your eggs sit around for a couple of weeks before using them for boiling. And if you want to cook those super fresh eggs, might I recommend poaching them using our foolproof methodIts almost a shame to do anything else with themMuch more important to the result is the way in which the egg is cooked. Hot or Cold Start Lets get one thing out of the way quickly Were cooking eggs straight out of the fridge here. Tempering by letting them sit at room temperature doesnt make much difference, and it takes a long time to do. For you Euro types who store your eggs at room temperature, everything discussed here still applies. The factor in my testing that made the most difference in how cleanly eggs released from their shells was the temperature at which they started A hot start produces easier to peel eggs. And it doesnt matter whether that hot start is in boiling water or in a steam filled pot or pressure cooker. All those eggs are strikingly easier to shell than those started in a cold pot. Starting eggs in cold water greatly increases the chances of shell sticking. Even with two week old eggs, starting cold resulted in eggs that had just over a 5. Eggs started in boiling water or steam came out well above 9. I dont have a fully satisfactory answer for this phenomenon, but my thoughts are that its somewhat like cooking a steak in a skillet. Add the steak to a cold pan and heat it up slowly, and as proteins coagulate, they bond with the metal, becoming nearly inseparable. Heat that steak fast, however, and the proteins bundle into themselves instead of sticking to the metal. Slow cooked egg whites bond more strongly with the membrane on the inside of an eggshell. You might notice that this goes almost exactly against the advice I gave four years ago, in my very first Food Lab column. Back then, I did not know what I do now. Back then, I recommended starting eggs in cold water and bringing them up to a simmer with the water, the idea being that they would cook more evenly with a slow start. This is true Eggs started slow will have more tender, evenly cooked whites. Why is that Its because in rapidly boiling water, the exterior of an egg will cook much faster than the center. Take a look at these eggs, which were cooked in fully boiling water for times ranging from one minute to 1. As you can see, not one of them is a perfect hard cooked egg The eggs go directly from having slightly translucent centers to having rubbery whites. Heres what happens when an egg white cooks at a raging, full on boil From 3. F As it gets hot, its proteins, which resemble coiled up balls of yarn, slowly start to uncoil. At 1. 40F Some of these uncoiled proteinscalled ovotransferrinbegin to bond with each other, creating a matrix and turning the egg white milky and jelly like like the innermost layers of egg white in the three minute egg above. At 1. 55F The ovotransferrin has formed an opaque solid, though it is still quite soft and moist see the white of the five minute egg. At 1. 80F The main protein in egg whitesovalbuminwill cross link and solidify, giving you a totally firm egg white see the whites of the seven and nine minute eggs. This is very similar to the gunk that seeps out of the surface of overcooked salmon. F and up The hotter you get the egg, the tighter these proteins bond, and the firmer, drier, and more rubbery the egg white becomes see the 1. Hydrogen sulfide, or rotten egg, aromas begin to develop. Ick. Egg yolks, on the other hand, follow a different set of stages At 1. F They begin to thicken and set up. At 1. 58F They become totally firm, but are still bright orange and shiny. At 1. 70F They become pale yellow and start to turn crumbly. F and up They dry out and turn chalky. The sulfur in the whites rapidly reacts with the iron in the yolks, creating ferrous sulfide and tinging the yolks. Thus, for perfect hard cooked eggs, you want whites that dont cook much beyond 1. F 8. 2C and yolks that have just hit 1. F 7. 7C throughout. Cooking relatively gently allows for this, but easy peeling requires a full 2. Chicken Bacon Ranch Pizza. F blast of heat. So how does one cook easy peeling eggs that also have relatively tender whites There are a couple of options. If youre boiling, you can plunge your eggs into boiling water, let them boil for 3. F, or 8. 2 to 8. 8C a very low simmer. Youll end up with eggs that are easy to peel, with tender whites throughout. Steaming eggs cooks them more gently than boiling, making them less likely to crack or explode and less likely to turn rubbery. With steam, theres no need to lower the heatsteams lower density means that steamed eggs actually cook a little more gently than boiled eggs. Your whites will be ever so slightly tougher than with simmered eggs, but not enough to be off putting. The gentleness of steam, and the ability to load up a steamer insert and lower it gently into a pot, also has the advantage of reducing your chances of shells cracking and whites leaking out. Finally, steaming your eggs has the advantage of being the fastest method around Instead of waiting for a pot of water to come to a boil, all you need to do is boil a half inch of water. Throw your steamer insert in, cover the pot, set your timer, and youve got perfectly cooked eggs.