TIP OF THE DAY: The Perfect Hard-Cooked Egg | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures TIP OF THE DAY: The Perfect Hard-Cooked Egg | The Nibble Webzine Of Food Adventures
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TIP OF THE DAY: The Perfect Hard-Cooked Egg

Yolk perfectly centered, no green tinge!
Photo by Pontus Edenberg | SXC.

June 3rd is National Egg Day. Learn how to make perfect hard-boiled eggs—or more correctly, hard-cooked eggs.

Think about it: The eggs are not actually boiled.

Although the cooking water must come to a full boil, the pan is immediately removed from the heat so that the eggs cook gently in the hot—not boiling–water. If they were to boil throughout the cooking process, you’d get rubbery eggs!

Check out these egg-cooking tips, and you’ll never again have rubbery, green-tinged eggs with hard-to-peel shells.

• Learn your egg types in our Egg Glossary.

• Visit our Eggs Section for more egg information and recipes.

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