Hard-boiled (also known as hard-cooked) eggs are notoriously easy to mess up. We’ve all ended up with tough, rubbery egg whites and overcooked yolks that have that unappetizing gray-green ring around the edge. An ideal hard-cooked egg has a firm yet tender white, while the yolk is creamy and well-done without being mealy.

How & Why Do Eggs Firm Up When You Boil Them?

Both parts of the egg—the yolk and the white—are rich in proteins. Those proteins are made up of chains of amino acids that normally come in compact, folded units. When those amino acids are exposed to heat or chemicals, they… more


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