How to properly cook a hard-boiled egg

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:

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.”  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.



Filed under Health Benefits, Nutrition, Recipe, Tips

5 responses to “How to properly cook a hard-boiled egg

  1. allison

    I made a batch of HB eggs the other day, (did not know about the 4 day thing either), and some of them peeled perfectly, others I had to peel most of the white away. Thanks for the post Deb! I’m going to try this for my next batch!

  2. sandie

    going to try it today. thanks

  3. Michelle

    Hi Deb- I’m a bit behind coloring Easter eggs with the kids so I’m hard boiling them now with your expert instructions! Thanks!

  4. tony

    Is there actually something nutritionally wrong with the green ring?

    • Hi Tony,
      No, there is not anything nutritionally wrong with the egg. The green-gray discoloration is a harmless compound of iron and sulfur, ferrous sulfide. The older the egg, the more alkaline the white, and the more rapidly this reaction occurs. In addition, high temperatures and prolonged cooking produce more ferrous sulfide.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s