Well done hard cooked eggs with bright yellow yolk. Ready to eat as is or chopped for salads. No unappetizing black ring.
How? With controlled heat and timing.
When eggs are overheated or cooked too long, sulfur in the egg white and iron in the yolk react to form ferrous sulfide, which appears gray-green. High cooking temperatures and slow cooling speed up that reaction.
Hence to prevent this, control the heat and cool quickly.
1. The Best Method for Bright Yellow Yolks
Eggs in cold Water Bring to a Boil Cool Immediately
Start With cold water
Place eggs in a single layer in a pot at medium heat. Cover with cold water by about an inch.
Why: A cold start minimizes stress on the shell and allows the interior to heat gradually, preventing overcooking. Set the timer for 20 minutes from the cold start.
Bring to a Boil
Bring the water just to a boil. Continue boiling until the timer reaches 20 minutes from the start.
Chill Immediately Under Running Cold water
Place eggs under running cold water for about 1 -5 minutes. 1-2 minutes if eggs are to be eaten immediately and 5 minutes if eggs are to be stored for use later.
Why? : Rapid cooling stops the cooking process and prevents the sulfur-iron reaction that causes discoloration.
Serve or refrigerate
2. Alternate Method
Follow all of the steps above except, bring water to a boil on medium heat. Once the water is boiled, add the eggs and continue to boil for 10 minutes. Remove eggs and cool as above.
3. For less well- done egg. Try this method below.
Eggs in cold Water Bring to a Boil Heat Off and Cover
Start With cold water
Place eggs in a single layer in a pot at medium heat. Cover with cold water by about an inch.
Bring the water just to a full boil. Once boiling, turn off the heat, cover the pot, and let the eggs sit for:
9–10 minutes for firm, bright yolks
7–8 minutes for even softer centers
Chill Immediately Under Running Cold water as above.
Serve or refrigerate
Tip: Hard cooked Eggs can also be chilled in an ice bath
Ionie Ponde, MS, RD, LDN
B Food Savvy 