Does anyone know how to prevent boiled eggs from getting the greenish tint around the yolk? I am making deviled eggs for church and wondered why this always happens. Any advice would be appreciated.
Does anyone know how to prevent boiled eggs from getting the greenish tint around the yolk? I am making deviled eggs for church and wondered why this always happens. Any advice would be appreciated.
I read this before but since I never came across the problem, I skipped it. Instead I'll tell you what I do since it hasn't happened, if that's all right. I put the eggs in cold water in a single layer and bring to a boil. When it is a rolling boil I reduce the heat to medium and cook for 20 minutes. Turn off heat and let stand for 5 minutes. I put the pot under cold water which slowly cools them. When they no longer feel warm to the touch I add a few cups worth of ice and wait for it to melt. By that time you can peel. I find that this way you have no egg white sticking to the shell which happens if the eggs are not properly cool. Perhaps this prevents the green as well. Its worth a try at least. Hope this helped.
That greenish tint comes from cooking the eggs too long- you want to cook them just until hardboiled and then get them into cold water to stop the cooking and to loosen the membrane inside the shell. Unfortunately, despite rumors to the contrary and the hopes & wishes of many, there is no perfect formula for this because of the number of variables:
Size of eggs
Freshness of eggs
Initial temperature- room temp or refrigerated
White vs. brown eggs
Even the diet and living environment of the hens has a significant influence on shell thickness and yolk chemistry, both of which will affect the ideal cooking time.
However, there is some good news: Once you find the right cooking time for your chosen eggs and remain with that source and that method, you can achieve consistent results.
The procedure Sutra has posted seems like a good starting point for large eggs straight from the fridge. I generally begin with room temp eggs so mine are good after about 14 minutes simmering. I omit the ice step but once the eggs are cool I crack the shells a little bit to let the cold water in; I find this makes for easier shelling but have never tried the ice method. I hope this helps.
We have laying hens which lay brown eggs.
I boil my eggs for 12-13 mins and then put them in cold water- once they are cool I peel them in the water and then rinse them off. The reason why I do this is because eggs are a bit like potatos, When you leave them out without a shell they get a bit brownish and start to stink so this way they stay fresh!
I hope this helps!
Cassie~Jane
I heard that using an aluminum pan will cause it. I can't say for sure because my pots are all stainless steel.
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