I have been reading a book by Linda Carucci entitled ‘Cooking School Secrets for Real World Cooks’ and came across this fantastic little bit of information. She says that
“Hard-boiled is actually a mis-nomer. Perfect hard-cooked eggs are achieved by steeping eggs in very hot water. If boiled, eggs are likely to have tough, not tender, whites, & an unsightly blue ring around the yolk. Not true of hard-cooked eggs.
Start with eggs that are about a week old or older. (The fresher the egg, the harder it is to peel off the thin white membrane underneath the shell.) Place them in a saucepan large enough to hold them in one layer. Add enough water to cover the eggs by an inch or so. Bring to a boil, uncovered, over high heat. Cover, turn off heat, leaving the pan on the burner, & set a timer for 10 minutes. When the timer rings, place the pan of eggs in the sink & run cold water into the pan until the eggs feel cool to the touch. Let the eggs sit in the cold water for 5 minutes. To peel, tap & roll the eggs on a hard, flat surface, cracking the shell into many small pieces. Starting with one end, peel off the shell in circular strips. Dip each peeled egg in cold water & rub gently to remove any small bits of shell.”
Well, I learnt something new today!