- Fresh eggs
- Cold water
- Ice cubes
Preparation:
- Place eggs gently in a single layer at the bottom of a saucepan.
- Cover eggs with cold water, ensuring they’re submerged by at least one inch.
- Bring water to a rolling boil over medium-high heat.
- Once boiling, turn off heat, cover the pan, and let eggs sit for 10-12 minutes.
- Transfer eggs immediately into ice-cold water (an ice bath) for at least 5 minutes to halt the cooking process.
Serving and Storage Tips: Peel and serve your eggs fresh with a sprinkle of salt, pepper, or paprika. Store unpeeled boiled eggs in the refrigerator for up to one week in a covered container. For best results, peel eggs just before serving.
Variants:
- Soft-Boiled Eggs: Shorten the resting period to 5-6 minutes for soft, runny yolks.
- Flavored Eggs: Marinate peeled eggs in soy sauce, vinegar, or pickling brine for extra flavor.
FAQ:
- What causes the green yolk? Overcooking eggs leads to a chemical reaction between sulfur in egg whites and iron in yolks, causing a greenish ring.
- Are green yolks safe to eat? Yes, they’re perfectly safe, though slightly less appealing visually.
- How can I prevent green yolks? Avoid overcooking by timing the eggs correctly and using an ice bath immediately after cooking.
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