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How can you tell if a hard boiled egg is overcooked?

When it comes to cooking hard boiled eggs, one should consider a few basic guidelines to get perfectly cooked eggs every time.
Number one is to never boil the eggs. The basic cooking of hard boiled eggs is to start them in cold water, one layer deep (which helps prevent cracking from over crowding) covered, and bring them to a boil over medium heat. Once the water comes to a boil, remove the pot from the heat and let them stand for 12 minutes. Drain off the hot water and run the eggs under cold water until completely cold.
If for some reason you boil the eggs for too long, there is always a tell tale sign that they overcooked. A green ring will have developed around the yolk of the egg. This is due to a chemical reaction between the iron in the egg yolk and the sulfur in the egg white. When the egg is heated for too long, the reaction produces ferrous sulfide (the green ring) and hydrogen sulfide gas (the rotten egg smell).
The effects of this reaction still yield an edible egg, but aesthetically it is not pleasing, nor is the faint smell. As well, the egg white will turn out rubbery and the yolk will be chalky and dry. Protein loss also a factor.

Following the basic methods of cooking hard boiled eggs will give you a high quality, protein rich finished product.
Question submitted by Adam
Edmonton, AB


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