You should not eat overcooked eggs. Here is why. 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.
Overcooked hard-boiled eggs are safe to eat (in moderation) as they release a minimal amount of iron sulfide, which would be dangerous if consumed in excess. If an egg is overcooked, it'll develop a bluish-green tint around the yolk, but as long as it is fresh, it can be eaten safely.
When properly cooked, the white and yolk should harden, and the inside should be firm rather than rubbery. An overly hot batch of water or overcooking can give the yolks a green tinge. You can store the eggs in their shells or peeled.
Hard-boiled eggs are safe to eat as long as they have been handled and stored properly. The process of boiling eggs for 30 minutes or longer will effectively kill any bacteria present, such as salmonella, that could cause food poisoning if the egg was consumed raw or undercooked.
For one to four eggs, bring the water to a rolling boil, cover the pot, and turn the heat down to its lowest setting for 12-14 minutes. For five to eight eggs, cook for 15 to 18 minutes. For nine to one dozen eggs, cook for 20 minutes. After cooking, transfer the eggs to a bowl of ice water.
Bring the water to a boil over medium heat. Then, set the timer and boil the eggs for 10 minutes. Depending on how soft you like your yolks how long to boil eggs can vary from 5 minutes to 12 minutes. The less time in the hot water, the less cooked the eggs will be.
To tell when an egg is boiled, try spinning it on a flat surface. If the egg wobbles and spins slowly, it means there's still liquid inside, but if it spins quickly and easily, it's most likely boiled. You can also hold the egg up to a light to see if it's boiled.
If you boil an egg for five or 10 minutes, it becomes firm and cooked. If you boil it for hours, it becomes rubbery and overcooked.
Is it OK to eat eggs every day? Because of their numerous benefits, it's OK to eat one whole egg, including the egg yolk, every day if you don't have cardiovascular disease and you do have a healthy level of blood cholesterol. Or you can mix two egg whites with every egg yolk to give yourself more protein.
The American Heart Association recommends up to one egg a day for most people, fewer for people with high blood cholesterol, especially those with diabetes or who are at risk for heart failure, and up to two eggs a day for older people with normal cholesterol levels and who eat a healthy diet.
Cooking the yolk releases iron, while the whites release hydrogen and sulfur. The dreaded rotten egg smell, especially when eggs are overcooked is from the hydrogen, sulfur, and iron reacting to create the foul odorous compound hydrogen sulfide.
If you keep the heat turned up too high or too long when you cook an egg, the proteins in the egg white form more and more bonds, squeezing some of the water out of the protein network and making the egg white rubbery.
There is such a thing as too strong. If your whipped egg whites become curdled and dry, they have gone too far. After excessive whipping, the proteins can get so close to each other, they essentially suffocate and expel the water contained within their circle, causing your foam to separate.
Boil for 6 – 7 minutes over medium-high heat for perfect hard boiled eggs. Using a slotted spoon, transfer them to a large bowl of ice water and let them cool for a few minutes. Or you can place them under cool running water to stop the cooking.
Turn the heat to high and bring the water to a rolling boil. Turn off the heat, cover, and let sit: Depending on how cooked you like your hard boiled eggs, the eggs should be done perfectly after sitting for 10-12 minutes.
2 minutes - The white isn't fully set and the yolk is totally raw. 4 minutes - The white is fully set, but the yolk is thick and runny. 6 minutes - The white is fully set, and the yolk is mostly set, but still a little runny in the middle. 8 minutes - The white is fully set, and the yolk is set, but tender.
As soon as eggs start to boil, let boil for 10-12 minutes (I do 11 minutes). Set timer to help. Immediately remove from heat and set pot in a clean/cleared out sink. Fill with cold water and ice cubes to stop cooking.
As an egg ages, this air cell grows larger as the yolk and white further contract. Therefore, an older egg is less dense and more likely to float in boiling water. Store-bought eggs can last several weeks beyond their sell-by date or expiration date.
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.
A nine minute cook time is best for large eggs. To avoid overcooking make sure that your water never passes the 180-degree mark and be sure to use a timer. After your timer goes off, give your eggs a cool bath under cool water for a few minutes.
Bring your water to a boil. Gently place the eggs in the water, and when the water comes back to a boil, lower it to a simmer. Simmer for 3 to 4 minutes. Then remove with a slotted spoon, transfer to the colander, cool under cold running water to stop the cooking, and serve warm.