Eggs. They’re nutritious, delicious and cheap! Cooking them properly is quite simple, provided you know the secrets.

A perfectly boiled egg has a yolk that is set all the way to the center and it is clean, beautiful yellow color with no hint of ugly green where the yolk and white meet. A perfectly boiled egg slides smoothly away from the cracked shell.


Prick the shell. Us a push-pin or needle, push it right into the large end of the uncooked egg, in about 1/4 inch, and into the egg itself. This will pierce the tiny air bubble (present in every egg) that in an un-pricked egg expands as the egg is heated and cracks the shell. This tiny hole allows an escape route for the air.

Simmer method. Because this is a tedious process, the maximum number of eggs that should be boiled at one time is twelve. Bring a pot of water to boil. Lower the prepared eggs into the boiling water and bring the water back to a simmer and set the timer: 12 minutes for large chilled eggs and 13 minutes for extra large ones. Keep the water at a low simmer that produces small bubbles and a very slight movement among the eggs.

Coddle method. Some great cooks prefer to coddle eggs rather than simmer because the results are more reliable. Place the chilled eggs in a pot of cold water (6-7 cups for 1-4 eggs and an additional cup for each additional egg). Bring the water to a full-rolling boil, remove from heat and cover it. Set the time for exactly 17 minutes (or 18 for jumbo or extra large eggs).

Foolproof peeling of hard-cooked eggs. Tap the egg gently so as to break the shell in e many places all around the egg. Start peeling the egg by first placing it under a small stream of cold water and begin removing the shell from the large bottom side. If the shell is resistant and wants to take part of the white with it, simply drop three eggs at a time into boiling water, wait 10 seconds and immediately transfer them to ice water. This will expand and contract the shell quickly and will release the shell easily.

No more ugly green ring. This change of color occurs when eggs are allowed to remain warm after proper cooking. A chemical reaction between the yolk and the white occurs, causing this discoloration. The way to prevent this is to chill the eggs as quickly as possible. Once the eggs have completed cooking, quickly pour off the hot water and add a tray of ice into the pan, quickly filling with cold water so they are completely covered.

Store cooked eggs properly. Cooked eggs should be submerged in cold water in an uncovered container and stored in the refrigerator. They will keep for several days this way without loss of flavor, nutrition or texture.