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- There are several challenges standing between the cook and the perfectly cooked hard-boiled egg: for most recipes the yolk should be fully cooked, but over cooking will turn the white of the egg rubbery; the egg shells should remain intact till the egg is fully cooked, but a rapid change in temperature usually causes the shells to crack and spill some of their contents; finally, the unattractive greenish ring around the yolk needs to be eliminated for reasons of appearance and taste. Follow this method for perfect hard-boiled Large eggs every time.
- Place the Large eggs in a saucepan and cover with 1 inch (3 cm) of water.
- Bring the water to a boil over high heat. As soon as the water boils, cover the pot and remove it from the heat. Allow to sit for 10 min, or possibly 8 min if you prefer the center of the yolks slightly creamy. Drain the water from the pot and crack the egg shells - this can be accomplished simply by shaking the Large eggs vigorously in the pot.
- Cover the Large eggs with cool water and let them sit for 30 min.
- Cracking the egg shells allows the sulfur compounds which cause the yolk to turn green to escape, and since these compounds are water soluble, and the cool water will draw them from the egg. Peel the Large eggs beginning at the large end.
