Troubleshooting Hard-Boiled Eggs

Hard cooking eggs seem simple, yet problems often arise. Here are three common complaints and how to avoid them.

Eggshell cracks during cooking

• Why - As eggs cook, gases expand and tiny cracks become larger. Boiling too fast can also causing cracking.

• Solution - Before cooking, make sure the shells are solid. Cook gently so the eggs don't bounce around.

Mom says ''Use a little vinegar, and that helps!!''

Eggs are difficult to peel

• Why - Fresh eggs are more difficult to peel due to their high pH. As an egg ages, it releases carbon dioxide and becomes more alkaline. This cause the membrane just beneath the shell to adhere to the egg white and making the egg easier to peel

• Solution - Use eggs that are at least 7 days old. Start peeling from the large end where the air pocket forms.

Mom says ''Use a little salt, and that helps!!''

The yolk turns green

• Why - If an egg is cooked too long, iron in the yolk combines with sulphur in the white, causing the yolk to turn greyish green

• Solution - Don't overcook eggs. When done, immediately plunge them into ice water.