Hard Boiled Eggs that peel great every time.
Hi Folks, We've been using this technique in our food business for several years and it works 100% of the time regardless if you use fresh eggs, older eggs, or whatever. The shells come off in 2 lar...
Forum Discussion
Ron3rd wrote:
"Turning off the heat immediately after the water comes up to a boil, the water will slowly drop some temperature over the 10-15 minutes and still will be well above scalding which means the eggs are still cooking but at a slower pace. Try it before poo pooing it."
No doubt that probably works too. My point was there's never a green yoke or sulfur taste. Taste is always perfect and the eggs appear to be perfectly cooked and not over cooked. The green ring is caused by over cooking the eggs
They peel easily too which was what I was looking for initially.
Looks like there's more than one way to hard boil an egg!
Run COLD water over the eggs while peeling works great.
Also have heard that using slightly older eggs tends to peel easier, fresher eggs tend to be a bit harder to peel but running cold water while peeling will assist in the process.
