- The first egg in the picture is undercooked. If you cut open an undercooked egg, the yolk will still be damp and will be a dark-gold color instead of pale yellow.
- The middle egg is perfectly cooked. The white of a hard-cooked egg should be tender, the yolk fluffy but firm.
- The last egg is overcooked. The white of an overcooked egg is rubbery; the yolk develops an unattractive (though harmless) greenish-gray coating.
To make fool-proof eggs:
- Place 4 large eggs in a saucepan.
- Add enough water to cover them 1 inch.
- Bring water to a simmer over high heat.
- Remove from heat, cover and let stand 12 minutes.
- Drain and rinse under cold running water.
- Unpeeled eggs can be kept in the refrigerator for up to 1 week.
