While hard-boiling an egg may seem like cooking 101, many folks out there just can’t seem to get it right.
The biggest problem is that people can easily over-cook them, leading to a dark green color around the yolk, and a somewhat sulphuric taste. Ick!
Here are some tips so that your hard-boiled egg will come out perfect every time:
1. Make sure your eggs are a couple of days old. Fresh eggs are harder to peel.
2. Put your eggs in a saucepan, covered by about an inch or two of cold water. A dash of salt or a drop of vinegar in the water will help keep the eggs from cracking.
3. Set the stove on ‘High’ and bring the water to a roiling boil, then take your saucepan off the heat.
4. Cover the pan and let the eggs sit for 12 minutes.
5. Remove your eggs from the pan.
6. Before peeling, roll the egg between your hands to crack it on all sides and loosen the shell.
