Andy M.
Certified Pretend Chef
TL, both those factors are addressed in the Serious Eats article. It's interesting and worth reading. I'm going to try that method next time.
Need help quick: hard boiled eggs for Deviled Eggs
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TL, both those factors are addressed in the Serious Eats article. It's interesting and worth reading. I'm going to try that method next time.
tinlizzie
Head Chef
Sorry. I'll go back and read it now. Thanks for the affable answer, Andy.
This gadget would help with peeling stubborn shells, but I tried a small teaspoon by doing the same and it worked well too.
I have been using a spoon for probably ten years now. Be sure to crack the shell all over for best results and when you first start off dip the spoon in water. As with any method start with the air pocket.
. A fellow forum member from a chicken site showed me.
I also pierce the air pocket. Find I rarely if ever get an egg that "leaks" in the water.
This week I am going to boil some eggs. A couple I will peel right away. After that I will peel a couple over several days.
I want to see how long it takes the grey colour to appear around the yolk. I once read it depended on the metal of your pot. Well, I found it didn't make an iota of difference.
I understand it is also a chemical reaction - think that was in Kenji's article but I read it a long time ago... but whatever it was, at the time, I didn't find it made much difference.
This week I am going to boil some eggs. A couple I will peel right away. After that I will peel a couple over several days.
I want to see how long it takes the grey colour to appear around the yolk. I once read it depended on the metal of your pot. Well, I found it didn't make an iota of difference.
I understand it is also a chemical reaction - think that was in Kenji's article but I read it a long time ago... but whatever it was, at the time, I didn't find it made much difference.
Andy M.
Certified Pretend Chef
The explanations I've heard for the gray/green layer around the yolk is that it happens when you over cook the eggs.
Nope - done perfect eggs, very much like everyone else - still get green/gray.
Eggsample - cook six eggs, cool immediately, peel one and it will be perfect. Next day there will be a slight greyish tinge. Then as the days go by the green/gray gets more intense.
What I want to find out is if I peel them but not cut open - will I have that colour? I read it is a chemical reaction between ...??... and can't remember where I read it. I know that chemical names were used to explain the situation but at the time I wasn't really interested in cause and effect ergo didn't retain in grey cells.
Eggsample - cook six eggs, cool immediately, peel one and it will be perfect. Next day there will be a slight greyish tinge. Then as the days go by the green/gray gets more intense.
What I want to find out is if I peel them but not cut open - will I have that colour? I read it is a chemical reaction between ...??... and can't remember where I read it. I know that chemical names were used to explain the situation but at the time I wasn't really interested in cause and effect ergo didn't retain in grey cells.
Andy M.
Certified Pretend Chef
I've never had yolks tun color after refrigeration.
tenspeed
Executive Chef
According to the American Egg Board, it's from cooking too long or too hot.
https://www.incredibleegg.org/cooking-school/tips-tricks/why-eggs-turn-green/
I assume the same applies north of the border
Kayelle
Chef Extraordinaire
I hate that green color around egg yolks and since I started cooking them in cold water brought to the boil, then covered, turned off and let sit for 10 minutes I've never seen another green one.
RPCookin
Executive Chef
Read the article linked above for the Food Lab at Serious Eats. It answers all of those questions and more.
RPCookin
Executive Chef
Since I almost always peel them after refrigeration, I'll try Kenji's method of of starting with boiling water, then simmer after putting the eggs in it. I'm tired of my peeled eggs looking like they've been through the war. Since he went from 50% good to 90% good that way, I can't see a downside. Since the green/gray layer is connected to overcooking, I think that it can be avoided either way.
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GotGarlic
Chef Extraordinaire
Using the Instant Pot to make hard-boiled eggs was a revelation. Pressure-cook them for four minutes, let sit for four minutes, then put them in a bowl of ice water for 10 minutes. Then shake them around to break the shells and shells practically fall off. They're perfect every time.
Kayelle
Chef Extraordinaire
I'm also a big fan of Kenji so I'm willing to give his method a try as I've never gotten bad advice from him. I generally don't have a problem with the shells as long as they've been in the fridge for a week or more, and I always peel them right after cooling, and then refrigerate.
I will say that if I end up with green yolks from Kenji, I'm back to my method.
RPCookin
Executive Chef
Yet, Kenji found no advantage to pressure cooking. He found it less desirable.
me either and I've kept them for the better part of a week sometimes.
GotGarlic
Chef Extraordinaire
That's okay. It works great for me. I like and respect Kenji, but I have had a couple fails from him. His caramelized onions in the pressure cooker were pretty nasty, imo. Too sweet and not enough savory, browned flavor.
But how long do you keep your hard boiled eggs before cutting open.
I'm thinking the longer they are in contact (yolk & whites) the sulfur and iron are more liable to do their work for the green. On the other hand, I believe I have a very high content of iron in my well water, which according to the University of ... ermm Nevada (or Nebraska?)
says can also play a part.
But unless you are using the egg for pretty slices - most hard boiled eggs are mashed and/or chopped so who gives a fig! That li'l bit o'green cannot be seen!
(speaking of green)
I'm thinking the longer they are in contact (yolk & whites) the sulfur and iron are more liable to do their work for the green. On the other hand, I believe I have a very high content of iron in my well water, which according to the University of ... ermm Nevada (or Nebraska?)
says can also play a part.But unless you are using the egg for pretty slices - most hard boiled eggs are mashed and/or chopped so who gives a fig! That li'l bit o'green cannot be seen!
(speaking of green)
I'm not surprised GG, I made some onion soup and froze them in individual servings. I was so careful with the carmalizing... but now, after having been frozen for a while... they are so sweet as to be just plain yechy!
I am/was! very disappointed.
RPCookin
Executive Chef
But how long do you keep your hard boiled eggs before cutting open.
I'm thinking the longer they are in contact (yolk & whites) the sulfur and iron are more liable to do their work for the green. On the other hand, I believe I have a very high content of iron in my well water, which according to the University of ... ermm Nevada (or Nebraska?)
But unless you are using the egg for pretty slices - most hard boiled eggs are mashed and/or chopped so who gives a fig! That li'l bit o'green cannot be seen!
Yep... not about to lose any sleep over it.
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