Perfectly cooked hard boiled eggs are great. If they’re overcooked they can turn rubbery with dry and yuck grey yolks (ferrous sulfide). So keep reading and no longer feel stumped about getting perfect boiled eggs.
One of my favorite books is The Science of Good Food. If you liked Alton Brown’s show, then you might like this book. It breaks down food into technical jargon from A to Z. It covers specific foods like malt or eggplant, explains cooking processes like leavening or charring, talks nutrition like about cholesterol, and even gives you some recipes like candied citrus peel. The home cook or the chemist will find it pretty interesting.
One of the most useful one I’ve read is all the different ways to cook an egg. I’ve learned how to make some great scrambled eggs, so now to learn to make great hard boiled ones.
P.S. Stayed tuned for my tuna salad recipe with a twist