What goes wrong? the hardest boiled egg

Why not good? Hard bed I grew up believing - deep down - that I didn't like hard boiled eggs. (I know, I know: disrespectful to my family.) I blame that Passover Seder, with white and gray yolks and gray yolks, painted on soft water. I didn't know what hard eggs could be: creamy without being runny and sweet without being overpowering. Hard-boiled eggs are a great companion in salads and stews, sauces and sandwiches, and they are high on my list of snacks and supplements.

So, how can you prepare them so that you want to eat them instead of avoiding them? We turned to the fabric store: Cookbook, the same book that gave us the most BC. and how to cook eggs that are not good - for a bad method, choose hard eggs. There are many ways to get hard-boiled eggs that are just right for you, but this is how the chefs at The Egg Shop get whites that aren't bouncy and sunflower-yellow yolks that last four minutes. Full version: Ice bath boils for 10 minutes 1. Fill the food processor with water (make three full), add 1 tsp of white wine (which makes the eggs easier to cut) and 1 tsp of salt. 2. When the water is boiling, add the egg (find out why you should avoid boiling your egg in cold water here). Our eggs are fresh, not straight from the fridge but not room temperature. 3. Take 10 minutes; then drain the hot water and place the egg in an ice bath. 4. Once cool, slice your eggs (on the same plate!) and enjoy. But if your egg isn't perfect, check out the short diagnostic guide below: you tell us what's wrong with the egg and we'll give you a diagnosis (and a treatment plan). Yellow people like black chalk: 13 minutes of boiling Checklist: You wash your eggs (12 to 13 minutes in boiling water instead of 10) before transferring them to the ice bath.

And, to begin. Since the fresh eggs (we are still talking about the fire from the chicken) are difficult to cut, we think that there is something happy between the "aged" eggs that will fall on the shells and those who are old enough to give chalky. Yolk sac. If you think your eggs are old, check the best before date on the egg carton (or test by floating them in water). If you have eggs on hand, separate the whites from the yolks: these old whites will be good for the meringue. Warning: If you end up with powdery yolks, hell with the eggs! The chalky type will dissolve well in mayonnaise or yogurt-based fillings.

Greyish Diseased Eggs: boil for 13 minutes Diagnosis: You wash your eggs and do not transfer them to the ice bath (from the remaining food even after removing the eggs from the hot water). We got eggs with gray rings when we boiled them, but - this is the main difference between chalk and still yellow - we neglected to transfer them to the ice bath. But why does this grey-green ring appear? According to the University of Nebraska-Lincoln, it is a chemical reaction between sulfur (from the egg white) and iron (from the yolk) that creates ferrous sulphide on the surface of the yolk when the egg is thawed. . It's not bad and tasteless: Gabriela a helper told me that she grew up eating hard gray eggs: therefore, people do not know. To use ice cubes and just like eggs are cold at room temperature, And that's ok.