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The Great Egg Experiment
If you don't care about the color of the yolks of your boiled eggs, move along.
If, on the other hand, you're curious about the things that are topics of earnest debate in our family while on vacation, proceed to the cut for two amazing photographs of...boiled eggs.
So, context. My mother can't stand to have dark yolks on her boiled eggs. My sister is less averse to them, but she'd rather they not be, you know, green or anything. (These are things of which I was completely unaware until our vacation, by the way--I honestly don't care what color my boiled eggs are, so long as the yolks aren't either rock-hard or runny in the middle.)
We each boil our eggs thusly:
Me--I put the cold eggs in a pot of unheated water, put them on the stove on high, and set the timer for 25 minutes. Sometimes I wait until the water boils, add the eggs, and then set the timer for 17 minutes.
My mother--She also puts cold eggs in cold water, but then waits until the water boils and sets the timer for 10 minutes.
My brother-in-law--Cold eggs, cold water with--and this is the important part--a dash of salt. He sets his timer for 15 minutes from the cold water stage.
Both my mother and sister say that their techniques result in non-dark yolks. I really never paid much attention (obviously) to my egg yolk color, but sure, I get green-edged yolks sometimes, which I eat quite happily. The issue, as you may perceive, is whether boiling time or salt make the difference. My mother boils for only a short time, my brother-in-law boils for slightly longer and adds salt.
Since we only boiled two batches of eggs during our time at the beach, and didn't really think about experimenting, my sister asked me to please add some salt the next time I boiled eggs and see if it made a difference in the yolk color.
The results:
So, there you are. Slightly green-edged egg yolks. The world can rest easy tonight.
Although, now that I know that you can boil eggs for only ten minutes and have them not be runny, I'll probably be saving myself some egg-boiling time in the future.
If, on the other hand, you're curious about the things that are topics of earnest debate in our family while on vacation, proceed to the cut for two amazing photographs of...boiled eggs.
So, context. My mother can't stand to have dark yolks on her boiled eggs. My sister is less averse to them, but she'd rather they not be, you know, green or anything. (These are things of which I was completely unaware until our vacation, by the way--I honestly don't care what color my boiled eggs are, so long as the yolks aren't either rock-hard or runny in the middle.)
We each boil our eggs thusly:
Me--I put the cold eggs in a pot of unheated water, put them on the stove on high, and set the timer for 25 minutes. Sometimes I wait until the water boils, add the eggs, and then set the timer for 17 minutes.
My mother--She also puts cold eggs in cold water, but then waits until the water boils and sets the timer for 10 minutes.
My brother-in-law--Cold eggs, cold water with--and this is the important part--a dash of salt. He sets his timer for 15 minutes from the cold water stage.
Both my mother and sister say that their techniques result in non-dark yolks. I really never paid much attention (obviously) to my egg yolk color, but sure, I get green-edged yolks sometimes, which I eat quite happily. The issue, as you may perceive, is whether boiling time or salt make the difference. My mother boils for only a short time, my brother-in-law boils for slightly longer and adds salt.
Since we only boiled two batches of eggs during our time at the beach, and didn't really think about experimenting, my sister asked me to please add some salt the next time I boiled eggs and see if it made a difference in the yolk color.
The results:
So, there you are. Slightly green-edged egg yolks. The world can rest easy tonight.
Although, now that I know that you can boil eggs for only ten minutes and have them not be runny, I'll probably be saving myself some egg-boiling time in the future.