Ahh spring, the season of daffodils and rubbery eggs with yolks the color of a mud puddle. Good luck getting the kids to eat them.
When it comes to making hard-boiled eggs for the Seder plate or Easter basket, most people slide a dozen into boiling water, set the timer for 20 minutes or so, and walk away to let them jiggle around in the roiling depths of a metal pasta pot.
That's an excellent recipe for an unpalatable egg.
The tricky thing about cooking eggs is you are dealing with two different layers that cook unevenly: the white and the yolk. High, sustained heat toughens the proteins contained in the white. Overcooking on high also triggers the chemical reaction that causes that unappetizing greenish-grey film to appear around the yolk. Cooking for a shorter amount of time will allow the white to remain tender but yields a goopy yolk.
Furthermore, the feisty boiling water molecules that agitate eggsRead More »from Hard-Boiled Eggs: Why You Are Cooking Them Wrong