An ideal hard-boiled egg has a bright yellow yolk.
The appearance of a grayish or greenish tint is a bad "signal". It indicates that the dish has been cooked for too long.
To prevent boiled eggs from becoming “rubbery” and tasteless, you need to follow several important cooking rules. And it’s not just about the cooking time.
There are also many other things to consider: from choosing the right cookware to what to do after cooking is complete.
Choose the right pan
Eggs should be boiled in a medium-sized pot. You can't take a pot that is too small: this is fraught with the appearance of numerous cracks in the shell.
But too large a container is also not suitable: the eggs should not roll along the bottom of the pan.
Pour a lot of water
There is no point in saving liquid. You need to pour enough water into the container so that this volume is exactly enough to completely cover the product.
Otherwise, the dish will be heated unevenly.
Add salt to the water
The presence of sodium chloride in the liquid in which the eggs are boiled reduces the risk of cracks in the shell.
Put eggs in with a spoon
The product should be added to the pan after the liquid has boiled.
Moreover, eggs should never be thrown into the container. They should be carefully placed with a spoon. Then the surface of the product will remain intact.
Cool the boiled eggs
Cooking time should be eight minutes. After the time is up, the dish should be placed in a container with cold (or better yet, ice) water.
This action will stop the cooking process, which may continue even after the eggs are removed from the boiling liquid.
Refrigeration will not only keep the eggs at the desired doneness, but will also make peeling easier.
