Do you wish that you could consistently cook good-looking, good-tasting hard-boiled eggs?
You know, the kind of eggs that easily peel, have firm yellow yolks and thoroughly cooked whites, but retain flavor and moisture.
You can do it. You just need to learn the timing.
Here Are the Simple Steps to Perfect Hard-Boiled Eggs.
- Fill a pot with water, put on the lid, and bring the water to a boil over high heat.
- Remove the lid and lower the eggs into the water with a spoon. Reduce the heat, but keep the water boiling gently.
- Cook for 8 minutes.
- Remove the pot from the burner, put on the lid, and let the eggs sit for 3 minutes.
- Use a spoon to remove the eggs from the pot.
- Allow eggs to cool so that they can be peeled easily.
I usually make a few eggs and eat one for breakfast, then I store the rest for another breakfast, or to add to a salad or sandwich.
Should You Refrigerate Cooked Eggs?
When I was a kid we didn’t, and I don’t remember anyone getting sick.
However, virtually every source recommends refrigerating hard-boiled eggs to slow bacterial growth.
The cooking process removes the natural protective layer coating the eggshell, and that makes it easier for bacteria to get in.
Also, in the U.S., eggs are washed before sale, and this also compromises the protective layer coating the eggshell.
So, yes, refrigerate those hard-boiled eggs.
