There are dozens of ways to prepare eggs, from frying to poaching. One of the best ways is hard boiling. When it comes to hard boiling, the only difference between white eggs and brown eggs is color; they are cooked in exactly the same way.
The fact is, there's no difference between brown or white eggs when it comes to making a hard-boiled egg. As a matter of fact, the simple difference between brown eggs and white eggs is the hen. That's it.
Set a timer for 12 minutes to make hard-cooked yolks. If you prefer softer-cooked yolks, set a timer for 10 minutes. While the eggs are boiling, prepare an ice bath by filling a medium bowl half way with ice and adding water.
Place the eggs in a pot of cold water just large enough to hold them in a single layer. Make sure water is covering the eggs and then slowly bring to a simmer to prevent cracking. Boil for 8 minutes, drain, and cool in an ice bath.
Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled.
Yes. Beneath the shell, the eggs are just the same, cook up the same, taste the same, and contain the same nutritional value.
This is because the egg white or “albumen” in a fresh egg has a relatively low pH level, making it acidic. When cooked, these fresh egg whites bond strongly to the inner shell's membrane. As an egg ages, the pH level rises and the inner membrane is less likely to bond to the albumen, so the shell peels off much easier.
Generally speaking, white shell eggs come from hens with white feathers, while brown shell eggs are produced by hens with brown feathers. Nutritionally, both brown and white eggs are identical unless the feed has been enhanced for speciality eggs such as Omega-3.
"In general, older eggs are easier to peel, so for hard boiled eggs an egg a few weeks old is better," David Mogford from the Australian Egg Corporation told The Huffington Post Australia.
However, if you cook one egg in a pot of boiling water for 20 minutes, the increased time will cause the moisture in the egg to expel. The egg white will clump together tightly, and the yolk will develop a greenish film over a chalky center. As a result, you'll have a bouncy and tasteless hard-boiled egg.
Those funky, discolored rings in your hard-boiled eggs may make you wonder if they are harmful to eat. Fortunately, the United States Department of Agriculture (USDA) website clearly states the green or gray color in the eggs is “safe to consume.” So, if you happen to see a little ring around your egg, don't worry!
The Fresh Egg Water Test
Fill a bowl with water, and carefully place an egg on top. If the egg sinks like a stone, laying down on its side, it's still very fresh! If it sinks but doesn't lay flat—and instead it kind of stands up, wobbling—your egg is OK and probably just right for hard-boiling.
When you boil eggs, hydrogen sulphide - a toxic gas is released in the whites of the egg. This happens especially when you overboil the eggs. If you have noticed, overcooked eggs have a green coating on their yolk, which is a signal that you should not eat them.
You might notice that most chefs and bakers use brown eggs instead of white. This is most likely because brown eggs tend to be fresher than white as they come from local farms.
The color of the shell does not affect the nutrient content. There is no nutritional difference between a white and a brown egg. The breed of the hen determines the color of her eggs. Chickens such as the Leghorn, White Rock and Cornish, lay white eggs.
It is a common misconception that brown eggs are a "better" product because they are more expensive; in fact, there is no difference in nutritional value. More white eggs are sold because of the lower price tag, but the choice between brown eggs and white eggs is a matter of personal preference.
Apparently super fresh eggs are difficult to peel because the pH of the white is more acidic which causes it to adhere to the shell membrane more tightly. Two solutions here – use older eggs or add a little bicarb soda to the cooking water to increase the pH.
It doesn't matter if they are peeled or unpeeled, but it would be helpful to put the eggs in a bag and label it in order of the day you boiled them to make sure you know when they will spoil. Always make sure to dispose of hard-boiled eggs once they have been left out for too long.
In some of the eggs, the brown pigment in the eggs can be rubbed off as soon as it is laid. Some of the brown eggs might loose colour during the boiling as well. This happens especially in water that contains vingar where the water causes a chemical reaction that can allow some of the color to be removed.
Sauna eggs are brown because of maillard reaction. During the cooking process, the egg whites turn brown, and it tastes “browned” or roasted/toasty.