Hard Boiled Eggs

Choosing the right eggs do matter when cooking and baking. For instance when baking, use eggs that are not prime. However, when cooking eggs such as poached, sunny side up, fried, omelet, hard boiled, and making sauces, custards, ice cream, and so on, use the best and freshest eggs available such as organic free range or pasture-raised. Healthy hens produces healthier and more nutritious eggs. Those eggs produce a richer, orange tone, while the regular eggs have a bright yellow hue 🐣

The coding on the egg cartons determine the freshness of the eggs. Each carton of USDA graded eggs mush show the date of packaging, the processing plant number, and may include an expiration date. To determine freshness, a Julian date or pack-date calendar can be used. This three-digit code indicates the date of packaging, starting with January 1st as 001 and ending with December 31 as 365. These numbers represent the consecutive days of the year.

Overcooked hard boiled eggs get a greenish colorization around the yolk. The longer you cook the egg, the more iron sulfide is produced and the more discoloration you’ll see in the yolk. Here is the best way to prepare them. Immerse pasture-raised eggs in simmering water. Add salt and vinegar (vinegar softens eggshells). Keep simmering and cook for 9 minutes. Transfer eggs to a bath of ic water. After about 10 minutes, gently crack shell and peel and rinse. Store cooked eggs in cold water for up to 4 days in the refrigerator. Enjoy!