Hard boiled eggs

A common fault with hard-boiled eggs is a black ring around the yolk. This is iron sulphide, caused by sulphur in the egg white combining with iron in the yolk.  It can be avoided by selecting fresh eggs,cooking at the correct temperatures and for the correct time and then rapidly cooling the eggs after cooking.

  • Put the eggs into a saucepan of cold water, bring gently to the boil and reduce heat to a low setting for 7 minutes. 
Important: Count the the time from when the water begins to boil.

  • Remove the eggs and refresh under cold water.

Note: When cut in half, the white will be firm, but not tough, the yolk set.  There should be no evidence of darkening between the white and the yolk. 



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