Have you ever made a hard-boiled egg and as you peel it half the whites come off? Or you bite into your egg and there is a green ring?
Hard boiled eggs are a nutritious breakfast, snack or great protein source for your salad. When buying eggs, choose eggs produced from a local certified organic company. Grade AA are the freshest grade of eggs and they should come from chickens raised in their natural habitat. Chickens that run around free and peck at wild grasses, bugs, and mosses produce much healthier eggs than commercial factory farmed eggs. See my earlier link for nutrition information: https://debsholisticnutrition.wordpress.com/2010/06/08/the-benefits-of-grass-fed-meat-and-products/
According to Lynne Rossetto Kasper, from The Splendid Table, you should cook hard-boiled eggs this way, “Put cold eggs in a saucepan, in a single layer. Cover in cold water by about 1-1/2 inches. Add 1 teaspoon salt for every 4 eggs. Bring the water to a boil over medium high heat and then immediately lower heat so that the water bubbles very gently. Cook 3 minutes. Cover the pot, remove it from heat and let stand 15 minutes. Cool the eggs under cold running water. When they’re cold, peel or refrigerate up to four days. Green rings come from the blending of iron and sulfur. That happens with overcooking, cooking at too high heat, or not cooling the eggs quickly enough.” http://www.huffingtonpost.com/the-splendid-table/how-to-hard-boil-peel-eggs_b_850410.html I didn’t know eggs only last for four days in the refrigerator. I make a big batch on Sunday’s and eat them all week long…hmmm….I thought they would last for at least 7 days….I’m sure my husband will still eat them.