Tag Archives: Good Housekeeping Magazine

Hard-Boiled Eggs or Hard-Cooked Eggs? That is the question!

as photographed by our team, alacartepartners

We recently shot these farm-fresh brown eggs while on location, and it reminded me of something I’ve been meaning to mention. The term “Hard-Boiled Eggs” is a big “no-no” according to Mildred Ying, retired Food Editor of Good Housekeeping Magazine. When I worked for her as an Assistant Food Editor back in the ’80’s, it was one of the first things I learned. The correct term is “Hard-Cooked Eggs.”

The secret to a perfect hard-cooked egg is not to boil them! Here’s the formula: Place eggs in a pot. Cover with cold water. Heat water just to a boil. Immediately remove pot from heat. Cover and let stand 12 minutes. Mmmmm – egg-cellent!…a beautifully cooked yellow yolk every time.

During your travels this summer, take advantage of farm fresh eggs. If you are lucky, you can purchase them locally all year round.

Okay, since I am shelling out tidbits on eggs, here is another one. Is there a difference between brown eggs and white eggs? According to my research, there is one major difference between brown eggs and white eggs. Brown eggs are brown and white eggs are white! That’s it! Just the colors of the shells. There is no difference in nutrition and taste. Brown eggs come from hens with red feathers and red ear lobes. White eggs come from hens with white feathers and white ear lobes.

Now that you are more egg-ucated on the subject of eggs, I am going to sign off before I make another bad pun!



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