The term “hard coiled egg” is a misnomer but was once widely used. The discovery that boiling an egg make the white touch has led to wide acceptance of the terminology “hard cooked egg.” Tough and rubbery hard cooked eggs, often with a crumbly yolk, are the result of overcooking or cooking at too high a temperature.
Take a look at an egg. That didn't take long, you say? If you think of an egg only as something you don't have time to eat at breakfast, you have no idea what a treasure lies in that well-engineered little oval. It is a near per fect convenience food never out of season and always handy. It is the basis for some of the world's easiest, most versatile and most elegant dishes suitable for any meal, any hour or any occasion.
Eggs come in various sizes and colors. Most recipes assume you buy large ones. Your grandmother may tell you brown eggs are more nutritious but color makes no difference at all even in the taste. Just make sure the shell isn't cracked before you use it. It is important to buy fresh eggs be cause they have a better taste and texture. For some purposes, however, eggs can be top fresh. Do not use eggs fresher than 3 days for boiling, beating and baking.
Important! Eggs should always be cooked over low heat. High heat causes eggs to become hard or rubbery.
How to Boil an Egg
The simplest way to cook an egg is to boil it either hard or soft. The method is the same but soft-boiled eggs do need to be timed.
Place the eggs in a saucepan. Add enough cold water to cover eggs by at least 1 inch above the eggs. Rapidly bring the water to a boil.
For Soft Cooked
Cover the pan tightly and remove from the heat. Leave eggs in the water 2 to 4 minutes, for desired doneness. For more than four eggs, do not turn off heat, but cook, covered, just below simmering for 4 to 6 minutes. Promptly cool in cold water.
For Hard Cooked
When the water boils, reduce heat at once to keep water just below simmering. Cover and cook eggs for 15 to 20 minutes. Cool immediately in cold water to prevent yolk darkening. To shell hard cooked eggs, crack shell all over, then roll gently between palms of hands to loosen. Start to peel egg from large end.
To prevent the harmless, greenish ring that often forms around the yolk of hard cooked eggs, watch the cooking time carefully and cool the eggs immediately under cold running water.
