Easter is right around the corner which means hard boiled eggs are on the menu. If you are one of the many people wondering what an egg has to do with easter the story has it that the Egg symbolizes the empty tomb of Jesus in that the outside of the shell looks empty but the inside is full of fertility and a sign of rebirth that he will rise from his Tomb.
In culinary school we learn that if you cannot properly prepare an egg than you are useless in the kitchen. There are probably over fifty ways to cook an egg but the simplest is the hard boil, and with only 78 calories and 6g of protein it is probably one of the most popular preparations, and did we mention eggs are the most affordable protein available.
Proper Hard Boiling Technique
- In Medium sauce pot cover six large eggs in cold water.
- Bring water up to a boil on the stovetop, once boiling cover pot with lid and turn the burner off. Let the eggs sit for 12 minutes (set a timer). For soft boiled Eggs let eggs sit 10 minutes.
- Carefully transfer eggs into a colander and run cold water over them to cool and stop the internal cooking. Eggs are now ready to be peeled and served.
- If the yolks of a hard boiled egg are green or gray they have been boiled too long, they are still edible it is just a matter of formation of ferrous sulfide from the iron from the yolk reacting with hydrogen sulfide from the white.
- Egg Whites set faster than Egg yolks.
- Double Yolks can be purchased for a higher price, they are produced most commonly with human intervention by speeding up the ovulation period of the egg.