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 rom temp water, add salt and vinegar (it soften the shell), baking soda helps too. Bring to a good boil, put the lid on and turn off the heat. Let sit for 12 minutes or 14 min for X large eggs. Transfer egg in ice water. After 20 min – peel them off by gently tapping and rolling the egg on the countertop lined with kitchen towel. Store peeled eggs in cold water and refrigerator for up to 6 days changing the water twice. Enjoy!