How to hard boil an egg

The yolk is runny, the white "leaked" out while cooking,  the yolk is hard as a marble.  Ever have these problems with your hard-boiled eggs?  Try this next time and see what you think!  Enjoy and happy boiling!

Your Host,  Brad

First of all, pierce the large end of the egg with either an egg piercer or thin needle.  This will release any internal pressure built up in the egg during boiling and your shell won't crack and whites won't run out.

Put the egg(s) in a pan and cover with water.  Bring to a boil, reduce heat and gently boil for about 15 minutes.  Remove from heat and place in cold water immediately (I have a bowl filled with ice water which not only stops the cooking process, but I can handle the eggs much sooner).

If you overcook your eggs, the yolk will develop a greenish outside which, though still tasty and safe to eat, will not look as elegant.

A fellow reader, Darlene, suggested the following:

Sometimes it is hard to tell if the eggs are new and will be a problem peeling or if they are aged a bit and will peel nicely.  I put a dash of white vinegar in the water after it starts to boil and before the eggs are put in the pan.   They peel wonderfully each and every time.  They have no vinegar taste.

 Visit Paul, The Wise Gardener's article on Ukrainian Eggs by clicking here!

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