Amy’s Search of the Best Way To Hard Boil An Egg

I need to start by letting those of you who don't already know, that I can't, nor do I really want to cook. But, last night I wanted to mix up some tuna fish. I like dill relish, onions and a hard-boiled egg in mine. Well, I always have trouble with boiling the egg.

I'm being totally serious guys. Every time I want to boil an egg, it's like a crap shoot. It's usually over cooked or under cooked, and sometimes the yolk gets that funky green color around it. I don't get it, it's boiling an egg!

I was bound and determined to seek out the best way to boil an egg, so to my laptop I went. I Googled "boiling an egg," and of course several sites and suggestions came up. It's incredible how many ways there is to boil an egg. I mean wouldn't there be like a standard way?!

I found a suggestion that not only gave me instructions on how to boil the egg, but also how to keep the yolk from getting that green tinge. Aha -- it worked! This may sound silly, but I felt like I had solved all the mysteries of the universe. HaHa!

I'm sure a lot of you are shaking your heads, but I thought I would share my success with those of you who are like me, cooking challenged.

Place the eggs in a suacepan big enough to hold all the eggs you are boiling without being crowded. Pour cold water over the eggs and about an inch above the eggs. Heat until the eggs begin to boil. Then take the pan off the heat and cover the saucepan with a lid for 14 minutes. When the 14 minutes is up, pour out the hot water and run cold water over the eggs until they feel completely cool to the touch.

That's it! They peel easy and they don't have that green tinge around the yolk. Now that green tinge is not harmful, it's referred to as ferrous sulfide, the iron / sulfur compounds in eggs, which happens when the egg is overcooked.

Quite a few of the sites I found about boiling eggs, were similar to the one I used, but they differed on the time to leave the eggs covered in the hot water. The different times ranged from 10 minutes to 15 minutes. I had perfect success with 14 minutes.

And by the way, my tuna fish was delicious.