Hard boiled eggs

[Tinkermommy]

Hard boiled eggs ALWAYS smell. Doesn't seem to be any association between egg fart smells and the green ring.
That just sounds wrong.

Well, mine don't smell! This thread is getting funny.

Seriously, though they shouldn't it means you are overcooking them.

Here's some info from hubpages:

How to reduce the eggy smell of hard boiled egg making

According to McGee, the sulfurous smell created during the boiling of hard boiled eggs occurs as egg proteins are overcooked

These egg proteins get over coagulated and this creates an excess of hydrogen sulfide – which translates to an eggy smelling kitchen.

Fortunately, the answer is easy. Don't overcook the eggs.

Rapidly boiling water tends will overcook the whites of the egg before the yolks are completely set, causing eggyness. Simmering your eggs at about 90 degrees will result in a more uniformly cooked egg.

Also, since a rapid boil often causes the shells to crack and results in the certain overcooking of the exterior white, a gentle simmer is much preferred.

Hard boiled eggs are just cooked at 10 minutes and cooked dry at 15. Don't cook for longer than this. To prevent residual heat from continuing the cooking process after the eggs are removed from the pot, plunge the eggs in ice water or leave under cold running water briefly.

That's it - a little care and an easy trick or 2 and the end of eggy kitchens as we know them.


and here

http://answers.yahoo.com/question/index?qid=1006021409626

 

[C.Ann]

I cook mine with a little vinegar in the water. The peel comes right off Got that from the Food Network.

I don't normally have any problems peeling them - save for a stubborn one here and there (LOL) - so I think I'll try this and see if it works better..

Thanks for sharing that tip!

 

[Ppufi]

How do you make hard boiled eggs that peel nice (especially when using them for deviled eggs)? Sometimes mine are a mess to peel.

My mom adds some vinegar to the water; it seems to work!

 

[JerseyJanice]

I put a shot of white vinegar into water for poached eggs and it helps them come together.

For hard-boiled, I follow a procedure similar to Gigi's instructions. Bring to a boil and let them stand covered for 15 minutes, then I chill the eggs in the fridge before I peel them.

 

[Imzadi]

Baking soda works too in the boiling water, instead of vinegar. Don't put both in or you will have a frothy explosion.

 

[Wishing on a star]

To make them easy to peel (egg and membrane separate from the shell inside) When you cook them, start with cool/room-temp water. Do not drop eggs into hot or boiling water. And then chill with very cold water, or even ice water immediately after cooking. I think the hyper-cooling shrinks the egg back inside the shell and causes the egg and the membrane to separate.

Voila!