Whether you like them scrambled, sunny-side up, or hard-boiled, eggs are an excellent choice because of many reasons. For one, they are high in protein, essential for muscle repair and growth. Further, eggs are rich in vitamins and minerals, with the yolk containing choline which supports the function of the brain.
Also, they contain healthy fats and are low in calories, which makes them a great breakfast option for both little children and adults.
If you are one of those people who prefer their eggs hard-boiled, you have certainly noticed that green color ring around the yolk.
Now if you wonder if the eggs are safe to consume that way, the answer is yes. In fact, that green color comes from the sulfur in the egg white that reacts with the iron in the yolk due to overcooking.
While this color is totally harmless, if you prefer your eggs without it, there is a way of cooking them by taking into consideration the cooking and cooling time.
Place the eggs in a pot and cover them with cold water — about an inch or two above the eggs. Next, bring the water to a rolling boil over medium heat and then turn off the heat right away.
Cover the pot and let the eggs sit in the hot water. If you prefer them with their yolk soft, keep them for 9 minutes. If firm eggs are your preferred choice, let them in the pot for 11 to 12 minutes.
Once you take them out of the pot of hot water, place them into an ice-cold water for around five minutes.
And yes, for smoother peeling, crack and peel them under running water.
If you want to prevent cracking while boiling them, add a tablespoon of vinegar or a pinch of salt in the water.
Boiled unpeeled eggs are safe to eat in a week time, while the peeled ones can be stored for 2 to 3 days before consuming.
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