![]() ![]() To make them easier to peel, roll the cooked eggs gently on the counter to crack the shell all over. If you need to prepare a large number of hard-cooked eggs, plan ahead: buy the eggs about a week in advance and store them in the refrigerator. Very fresh eggs are more difficult to peel than eggs that are a few days old, because the fresher the egg, the stronger the bond between the white and the membrane. Sometimes the membrane under the shell clings to the egg white despite all efforts to pull it away without damaging the white. The egg on the left is fresher and was cooked using the recommended method. It was cooked in boiling water for 15 minutes and left to cool at room temperature. The egg on the right is four weeks old-just short of its best-before date. These two eggs show the effect of freshness and proper cooking on the appearance of hard-cooked eggs. This isn’t a completely reliable method, but it’s worth a try. Research has also shown that egg yolks may stay somewhat more centered if eggs are stored in a carton turned on its side rather than usual upright position. While this does work, it’s not very practical if you’re cooking a dozen eggs. The most common is to constantly roll the egg during the first few minutes of cooking. In addition to using a relatively fresh egg, there are other tips that can help you keep the yolk centered. Once cooked, an older egg, rather than being perfectly oval, is flat-bottomed, with only a thin layer of white remaining to hold the filling. As they age, eggs lose water through microscopic pores in the shell and the air space located at the wide end of the egg expands. For perfect devilled eggs, make sure the eggs aren’t too close to their best-before date. That’s why it’s important to cook eggs only as long as necessary and to stop cooking quickly by plunging them into cold water.Ī hard-cooked egg is more attractive and easier to stuff if the yolk is well centered and surrounded with a reasonable amount of white on all sides. The reaction occurs much more easily in older eggs and in eggs that are overcooked. The grey-green ring that often appears on the surface of the yolk is caused by a chemical reaction between iron in the yolk and sulfur released from the white during the coagulation process. ![]()
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