Eggs | Anatomy, Boiling & Scrambling

I have been cooking eggs a very long time and just a while ago, stumbled on what I thought was the perfect way to cook hard boiled eggs (This was in a Martha Stewart book). The result is the same as yours, BUT you start with the eggs covered in COLD water, bring to a low boil/simmer, remove from the heat, cover and allow to sit for TWELVE minutes, - same time as your instructions. They turn out perfectly. Either way, I never overcook or undercook any more.

The scrambled eggs are not how I have done them, but I will be following your instructions very soon. A few new techniques and we will be there. Thanks..

Hi Judi. This is the way my mom used to do it but I don't remember how long she would let them sit to get soft, med, or hard doneness.

What doneness does letting them sit for 12 minutes give you?

thanks,

With so many ways to cook eggs there is really no wrong way to do it. I used to cover the eggs with cold water and bring to a boil. Then I would turn the heat down to a simmer and let them cook for 6 minutes, this gave me eggs that were a bit soft in the middle.

I used this method for years with good success. In fact, we almost showed this way as well in the lesson (we even filmed it and it was edited into the video, but we cut it last minute).

It was cut because there is a draw back to this method and other methods that start in cold water. If starting in cold water, you must wait around in the kitchen for the eggs to come to a boil, so you know when to start the timer. If you walk away to do something else before the eggs start to boil, you will not know how long they have been boiling, so the timing will be off. This is because the timing in COLD water methods starts as soon as the eggs boil, you then turn down, or off (or whatever) the heat and then start the timer.

Basically this is why we chose the method of boiling/simmering eggs that we did. If you start with the water by itself, you can walk away and it can do its thing. If it starts to boil, that's okay, it's just water. Then you add the egg and immediately (no waiting) start the timer. Basically this way will give you more consistency which is a VERY important part of cooking.

Hope this helps!

Glad you cut the way you (and I) have boiled eggs for years, ie: starting with the eggs in cold water. I like the method in the lesson much better. Makes sense for the very reasons you mentioned.
thanks

tara

"With so many ways to cook eggs there is really no wrong way to do it."

Indeed. I happily use both methods - depending on my mood and whether I want to eat the egg hot or cold. For a standard hot boiled egg for breakfast - eaten out of the shell - I put the egg in cold, bring to the boil, then turn off heat and time: 3 min for soft/runny, 4 min for medium, etc.

For cold 'hard' boiled eggs I find the alternative method more reliable: 'soft' boiled eggs seem easier to peel when cooked this way. My timings tend to be lower than yours as we don't keep eggs in the refrigerator, but in a cool larder. (And anyway they don't last long enough to go off!)

A great lesson: thank you, but perhaps the question in your quiz about bloodspots is a bit ambiguous - unless one is familiar with Boolean logic. There are two statements in the stem: one asserts that blood spots are due to a ruptured blood vessel during egg formation (true), the other that they shouldn't be eaten (false). Thus the correct answer to the whole question is 'false': an answer 'true' would require both statements to be true. As it happens, the lesson did not say whether or not it is OK to eat them (I reckon it's fine), but just that 'you can remove them if you like', so perhaps the second statement is unnecessary.?

Never tried scrambled eggs that weren't well done and rubbery. I've always thought that was the way they had to be, to be cooked properly. I have to say that the results of your method are amazing! "These eggs may look like they're too runny..."... a true statement from the topic video, but they sure tasted good!

It's fine to cook them a bit more as well, just try keeping them soft and not dry like so many people cook them. Glad you liked them as is.

I glanced at Martha Stewart's method in a local newspaper, and immediately dismissed the cooking time as a typo. For years now, I have been boiling eggs by putting them in a pan with about an inch of water to cover, bringing the water to a full boil, turning off the heat, letting them cook for twenty minutes, then plunging them into ice water. They always come out perfectly cooked.

However, I hadn't noticed the part in her method about lidding the pan, or perhaps the paper left it out. I suppose this would account for the difference in time, and I'll have to try it this way.

As was said, there is really no wrong way to do it, but I prefer starting the eggs in cold water for one reason: It eliminates the possible variation in water temperature. One person's simmer might be 175 degrees, another's might be 200, and this can make quite a difference in how much the eggs get cooked over the total time. Also, putting a lot of refrigerator-temperature eggs into a pot of simmering water can significantly lower the temperature of that water, resulting in undercooked eggs. Three are not a big deal, but a dozen, on the other hand...

I'm not saying you can't get good results with this method, obviously you can. I just think it introduces a variable that isn't there with the method I use. As to the need to watch the pot until it boils, I just attach my probe to the side of the pan, and set the digital thermometer to sound an alarm when the water reaches a boil.

Speaking of peeling eggs, I know of three things that are supposed to make the eggs easier to peel. The first is using older eggs. The second is plunging them into ice water, which as well as stopping the cooking, is supposed to loosen the bond between the egg, the membrane, and the shell. The third is to put baking soda in the water (for no good reason I can think of)

However, it has been my experience that no matter what precaution I take, there are always at least one or two in the batch that just don't want to be peeled. Does anyone have a sure-fire method they would care to share?

In the scrambled eggs lesson it was mentioned that it is better to season with salt at the end of the cooking process cause salt breaks down the protein in the eggs. On the other hand in recipes after the lesson e.g. "Boursin Scrambled Eggs" tells to do seasoning of the eggs with salt before cooking process.
Is there some contradiction here? Does it really matter when to add salt or any other spices into the eggs? :)

It is best to add the seasoning after, but in the grand scheme of things, it will certainly not ruin the eggs if you add it at the beginning. Spices of course can be added whenever, it's just the salt that can affect the protein.

Good eye on the Boursin scrambled eggs though...that was before we did the lesson and if we were to do that recipe over we would add it at the end to be consistent.

Hope this helps!

After cooking eggs I find that a layer of egg is stuck to the pan. I have a Cuisinart Green Gourmet nonstick pan that I've taken good care of. I try to use plenty of oil during the cooking process but it still sticks. It is extremely hard to clean after. It is like a white film left in the pan. I notice in the videos that there is never/ very little egg residue after cooking eggs. Is it something about the pan or is my cooking method creating this problem?

I think that the reason you may have "egg stuck to the pan" is likely just due to your pan (sorry) you are using and not your cooking method. Unless you are cooking egg whites, as they often leave a thin (almost crispy) layer of egg after cooking.

Even the pan that we use in the video, has now been used many times...and even though we have taken great care with it, is is starting to stick. I think that most pans just start to loose some of their non-stick quality after a while (I am sure their are some that do not, but I haven't found one yet that doesn't).

Hope this helps!

When hard boiling eggs, I hard boil them in large batches. If you want to avoid cracking them due to them hitting the pan you can put a towel into the simmering water. That way you can plop them in with no worry of them cracking.

Why are some eggs harder to peal then others. Sometimes I make a batch and they peal very well. Other times they destroy the egg. Is this due to proper cooling of the egg after it is done boiling?

This is covered at the beginning of Topic 4. Basically, it has to do with the freshness of the egg. Cheers!

Well, yeah, that's what people say, but I've found that sometimes newer eggs peel quite easily, and sometimes older ones don't. Or sometimes all but one peel quite well, or that most are a chore, but one or two fairly jump out of their shells, no matter the age.

I'm curious how long one can keep hard boiled eggs in the fridge. Also, will an egg last longer if it is hard boiled rather than soft boiled or does it make a difference?

Hard boiled eggs can last up to one week in the refrigerator. Anything less than hard boiled (i.e. soft of medium boiled eggs) can be stored for a couple of days. Either way, right after cooking, make sure to cool them quickly in cold or ice water and then transfer to the refrigerator.

Thanks for the great lesson on preparing HB eggs! A question--should one begin with room temp, or chilled eggs?

Glad you liked the lesson. It's fine to use cold eggs - just lower them gently into the water and you'll be fine. Cheers!

To make your scrambled eggs more fluffy, is heavy cream the only thing to use?

You may want to watch the lesson on eggs, in particular topic 5, which is about scrambling eggs. Cheers!

Thanks Dawn!!

Hi
I want to know how to store Egg White and yolk separatly in freezer and how long can I keep it in , and how can I refresh them to reuse.

Here is another thread that might answer these questions for you. Cheers!

After practicing a bunch of scrambled eggs, I made some for my pa and to my surprise they came out limp and dense and soo not fluffy. Not cool with an audience.

Possible causes:
Is there an issue with over-beating the eggs before scrambling? I wanted to make very sure that the color was even as it emphasizes in the omelette lesson, but maybe it was too much?

Salt added during the beating.

Cooking for too long (not used to the stove and its temp settings). I'm guessing that the initial phase of making curds should not take too long.

Forgetting to add milk.

or all of the above?

Typically the cause of dense rather than fluffy eggs is too much heat and too fast a coagulation. In fact, the lower the heat, the more even the coagulation, and also the longer the cooking, but the fluffier the eggs. Don't add too much salt in the beginning, but some is good for flavor. Add milk, even a tad of butter, to the batter softens the mixture. Don't, however, beat to rigorously when heating the eggs, nice and gentle does the trick.

Excellent scrambled eggs are a bit of an art. Most of the scrambled eggs you see are simply chopped out omelette-like pieces of egg. Practice, practice, practice. By the way, cooking for pa is always cool, no matter what the short-comings.

I am interested in the topic of cooking eggs, I love them for my breakfast cooked simply and in any way. However I have a suggestion and some questions.

Firstly a suggestion: Suppose you want to soft-boil an egg to eat it from it's shell with a spoon and you want to reduce the risk of the shell cracking and leaking while cooking. Try carefully sticking a pin through the rounded blunt end of the egg, so that the air-sac can 'bleed' into the water. That way the air in the sac has a way out when it expands under heat and won't crack the shell.

Question 1: Why is it that after cooking and eating the freshest of eggs off a porcelain/china plate, soft, fried or poached I often get a residual 'eggy' smell on that plate even after drying and have to wash it again? I use as hot water as comfortable and a good washing up liquid cleaning thoroughly and carefully. Even a dishwasher can leave a smell just on that one plate.

Question 2: When I poach eggs, they almost always stick to the kitchen paper towel when draining and are then impossible to use, so I just have to let them drain from a perforated spoon. That probably makes them too wet. What am I doing wrong please?

RE: Question 1, Sorry, I can not offer any advice as I have not experienced this myself.

As far as draining poached eggs, you can also cup the perforated spoon in some paper towel to absorb the excess water. You can also gently blot the egg itself with some paper towel if you see any excess water. This seems to work without damaging the egg. Cheers!

When simmering the eggs in the video there was no mention of whether or not to use cold eggs or room temp. Would this effect the cooking time? Also large vs small effect cooking time?

another way to tell if an egg has already been boiled is by spinning the egg and then stopping it quickly. If the egg continues to spin after you have stopped it then it is raw inside. This happens because the contents inside the egg continue to rotate.

We simmer eggs straight from the refrigerator, as the eggs we buy come refrigerated. If, however, you buy eggs that are not refrigerated, which is common in some countries, they will take less time to cook because they are at room temperature.

As for the size of the eggs, with almost everything in cooking, the bigger something is, the longer it will take to cook. Cheers!

Should these eggs be room temperature at these times???? Maybe I missed that on the video?

Also, for deviled eggs, 12 minutes leaves the center a bit too creamy-didn't work the last time, they came out sorta chunky.

Also you didn't mention to bring the water back up to a simmer? and then start counting your time?

I'm assuming this is what you do. I have to make a dozen eggs at once so this is problematic.

Sorry a bit hectic today. Thanksgiving is tomorrow and I haven't done a thing yet.

Thanks!

Sorry, I missed that last comment about you using cold eggs.

So should I bring it back up to a simmer, then start counting?

The water should be at a simmer. If it is not, then turn the temperature up a bit until it comes back to a simmer (like in the video). If cooking several eggs at once they can bring the temperature of the water down.

As for when to set the timer, it should be set when the eggs go in. If, however, the water is not simmering, then you may need to add a bit of time. Keep in mind that things will vary slightly when you cook in large batches. Cheers!

I just tried your method for hard boiling my eggs. Finally, I got a batch of perfect eggs. I had 1 egg that matched the test for considering it a good candidate for hard boiling, the rest were a bit fresh...but for the first time I did not have even a hint of sulfur ring on them. Naturally, the older egg peeled easy and the fresher ones a bit harder. The only problem I had was 2 of the eggs were cracked when I removed them from the pan. I am loving this school. I have learned a lot in such a short time already.

I have 2 questions: 1) What breed of hen lays brown eggs?
2) Is there a difference between a chicken and a hen?

I thought this lesson was very interesting. Can't wait to get to part 2

There are many breeds of hens that lay brown eggs. Here is an interesting chart that list some of the many different breeds and color of eggs they lay.

As for the difference between a chicken and a hen the only difference is a hen is an older female chicken. Cheers!

Thanks for that one It ansewered alot of questions for me.

hi,
i just went through the 1st egg lesson. i went ahead and did some testing from what was suggested. it was fun to see the things you say come to life in my kitchen. i did the fresh/boiled spin and the 10/med 12/hard comparison. mine turned out almost exactly like your pictures. thanks for your lessons. they are very easy to follow.

I never liked to cook eggs because it would be a hit and miss on which one would be hard boiled or soft boiled. runny scrambled, or cooked to much. Thank you.

On occasion I've had eggs freeze in the fridge (fridge not working properly or another reason). Are they ok to use after they've been frozen? I've used them in baking where they are cooked thoroughly and texture isn't an issue and so far had no problems.

As long as the eggs are cooked through you can use them in the way you described. Cheers!

Hello. I am just amazed at what I learned about eggs. I am a grown woman and didn't half of the stuff I learned about eggs. Now that I know, I will be cooking eggs all the time because the video made it look so fun.

How much time should be added to boiled eggs when cooking and high altitudes?

very interesting, i just use to place the eggs in pot add water then let it cook until i felt they were done. now i can be a pro.lol

After watching this video I saw what I was doing wrong and why my meats were sticling to the pan.

I not a egg eating person, but this video is good to know more about egg cooking.

What a helpful lesson. I too though the scrambled eggs looked too runny but breakfast tomorrow morning I'll try the way it was shown in the video and try them out for myself.

I also used to hard boil eggs by starting them in cold water, bring to a boil, take them off the heat and put a lid on and leave them for 20 minutes. Always came out fine. I always thought that you added them to the cold water instead of hot to minimize cracks...but I have no idea where I heard that and could be totally wrong.

I don't always do the cold bath after hard boiling and didn't put two and two together when I'd get that gray around the edge of the yolk...though that discoloring never really bothered me in the first place.

Can you explain the reason to use the egg shell instead of a spoon or tip of a knife to remove a bit of egg shell from eggs when you are cracking them into a bowl? (I am afraid of contamination from the egg shell being introduced into the raw eggs in the bowl.) Thanks

The main reason is that the egg shells are sharp and cut through the egg white to easily pick the piece of broken shell, works better than a spoon or the point of a knife.
In regards to Salmonella contamination, you should always assume that the egg shell may be contaminated and can contaminate the egg itself when you crack it, so using the shell does not change that fact. Cheers!

As for finding the grey ring around the yolk when cooking is done, I was taught as a girl to add a little vinegar to the water when boiling to get rid of it. It works for me.
But then I always use a cold water bath too. So go figure.

I've got to say, I've always been told I make great scrambled eggs. After your lesson, I of course had to try out your technique. The eggs were delicious, very creamy & more flavorful adding the seasoning after beginning the cooking process! Thank you! Now I'm onto boiling or "simmering" the eggs. I never knew how long to cook them & I was sometimes (more often than not) disappointed with the outcome. So far, I'm loving the course!

Is Salmonella found only on the egg shell, or is it also (only?) in the interior?

Since the egg shell is porous both the shell and the interior would probably have it. If you purchase organic eggs, you're MUCH less likely to encounter salmonella in eggs. Especially if their cage free or free range as the chickens aren't laying eggs in their feces (like factory egg layers are).

I'm not that much of a egg fan, but I would like to find a way to not smell the eggs in in cakes.

learned a lot that i thought i knew but didn't

Learned some important details about eggs this evening. One question. Is is best to peel hard boiled eggs before storing them for later use, or better to leave them in the shell after cooking and cooling, and peel them only when ready to use?
Mary D/

If you are storing hard boiled eggs, it is better to keep them in their shells when storing them in the refrigerator as this helps to prevent them from picking up odors from within the refrigerator. Cheers!

Enjoyed the lesson very much. As someone else commented, I learned a few things that I thought I knew, but may not have had quite or completely correct.

One question: It's nice to know how to test the eggs' freshness at home, but is there any way to "guesstimate" freshness in the store? I can check the "best by..." date, but I hate getting eggs home and finding out they're not as fresh as they should be!

Besides checking the expiration date and also inspecting the eggs in the carton I am not sure of another way to ensure freshness while you are still at the store. I would say just be sure to buy from a store that has high turnover or better yet buy directly from your local farmers market, if possible. That way you can ask the farmer directly. Cheers!

It is hard to say how much time to add when cooking at higher altitudes as we can't test this out ourselves being that we are at sea level. It all depends on what altitude you are at. This is something that you'll need to test out for yourself to find the results that you like (whether you are boiling ("simmering") eggs until they are soft, medium or hard). Simply set a timer and test a few eggs. With higher attitudes it can sometimes just be a matter increasing the cooking times. But again give it a try and even post your findings for other students to learn from.

There are plenty of books and resources out there that offer guidelines on high altitude cooking and baking, but again, take these only as estimates...it all depends on what you are cooking and the results you are looking for. Cheers!

I fill ashamed for not knowing the right way for boiling eggs ,i just put the eggs directly in cold water and start boiling them and salt ,thats why i always had uncooked or unfinished eggs
thank s for the information

I watched the video about steaming eggs and was eager to try them. I've been cooking since I was a kid, but I learned lots of cool bits of info from the video classes. I have a metal steamer pot I wanted to use. It's not that big, so I decided to put 2 eggs each into the ramekins (breakfast for myself and husband). I put some Boursin and Compte cheese in teh bottom. I expected them to take a bit longer because of the added ingredients and 2 eggs in each container. I checked them after 8 and 12 minutes and the white was still clear on top....then I over cooked them. My husbands were still a bit runny, but mine got overcooked...I think mine were the ones that got left in the steam while I checked them. Question: How many minutes would you suggest for 2 eggs in a ramekin? Should I leave the lid off when I'm checking the time so the others don't cook more? I know you said there was some trial and error involved. The flavor was good and the process if easy, but I was sad when they got overdone:(

Not sure how you like your eggs done but next time you try, test them every couple of minutes or so after about the 10 minute mark as shown in the video. It depends how thick your ramekins are and how full you've made them, so it's really hard to give exact times. You can leave the lid off while you check one of the ramekins - just be relatively quick about checking. This is just one of those things that will take practice and monitoring to cook them to your liking. Keep trying :)

I just watched the rouxbe video how to cook eggs...
I learned something new. I did not know you could put them in boiling water

When watching the video on how to scramble and egg...I was amazed at how the egg looked in the done form!! I thought that the egg looked raw and undercooked and would be afraid to try this method, as far as, constant mixing and just adding butter. I am a bit questionable and fearful to try this...yikes ;)

I guess eggs and their doneness, like meats, fish, and even vegetables, is a matter of culture and taste. I remember my grandfather swallowing a whole raw egg with a shot of coffee and brandy, Rocky style. I don't recommend this, it's simply not for everyone.

When we do these eggs at school this way, many students are not comfortable with this, just as some are not comfortable with a soft poached egg with a bit of runny yolk. If you don't like it this way, out of fear and health, than I recommend you cook them further to you likeness. Some appreciate eggs cooked like a good steak.

Thank you so much!! I totally agree it depends on ones likeness and I am a must on super well done...Your videos are very helpful and I enjoy taking the quizes at the end to see if I still have the ability to pay attention...LOL...esp. being out of school for over 15 years!!

What is the purpose of adding salt to the water when boiling eggs?

The salt helps the eggs proteins to coagulate a bit quicker. Cheers!

I have watched the tutorial on boiling eggs, and I have tried boiling the soft, medium and hard version of the eggs. They came out perfect each time! The tutorial was perfect! I also tried to get one of the eggs I boiled along with the other 3 to form a dark ring around the yoke, however I failed at this.
It might be because I did not wait for the egg to cool because I broke its shell and cut it when the shell was still hot.
I did not run the egg under cold water or put it in an ice bath.
Maybe I didnt let the shell cool long enough before peeling etc., that possibly is it. I will try again and thank you so much for such a brilliant site!

Great that you are practicing!!! And also great that you can't produce a green ring ;)

The green ring will appear if you have completely overcooked the egg or if you do not run the hard boiled under cold water/place it into an ice bath after cooking. Just remove it from the hot water and wait until it is has cooled before peeling. Cheers!

Eggs are so good for the body. Thanks for all the tips

I have been cooking eggs for years and what I do is heat the pan with a little butter add the eggs which have been scrambled in a bowl and let them set in the pan for about a minute and then start to scramble. When they are almost done I turn off the heat and let them finish. They never come out too rubbery... Have gone to restaurants where I won't even order scrambled eggs because they come out too dry.. I will try your method. Thanks

I always had scrambled egss that were dry and rubbery and not much taste to them. Thats the way i thought they were to be. after going through your recipe and instructions my family just loves the creamy and tastfull dish thanks todd

Thanks to your method I made perfect eggs today. I always managed to get the nasty grey yolks. My husband loves deviled eggs, but mine were never very good or pretty because I always cooked them to death. I am actually a decent cook, but just never knew why my eggs were like that. Thank you! I still haven't mastered tossing eggs, may try it soon though. Your videos explain things very well.

I just got done watching the videos and tried some of the methods and I must say I think I have been doing some of them wrong all my life I am going to put these new found techniques to use when I am able to return to work at my cooking job. Thank You

I folks. I'm not only a newbie to cooking, I'm a newbie here... despite my decades of actual living. ;)

In the video, it is suggested to add salt toward the end of cooking to break down the protein. I was watching another video for Boursin Scrambled eggs and it is suggested to add salt before cooking the eggs.

Which is best?

Hi Mel, you may want to read through this thread as this question was asked and answered above. If you still have questions feel free to drop us a line. Cheers!

Thanks, Dawn. I found it.

This was an awsome segment full of info & technique on how to cook an egg. A egg was the first thing my grandfather taught me to cook some thirty yrs ago, but today I've learned a new more precise way of cooking an egg & for that I'm thankful...

I am highly allergic to eggs. I have baked cookies for children and grandchildren, but they handle the eggs; as I can't. Are there any new techniques for handling eggs. For me to touch eggs, or be in the house when they are cooking is hazardous to my health, any suggestions.

Hi Vivian - At the school we have students with allergies that explain the issues of handling and use to us, the instructors, so something I'm am learning all the time. This is an area that requires YOUR research and input. I am sure you are not alone, so there must be many sites to get the best information. As for eggs, not sure how to help you here - perhaps gloves. But when the word "highly" is used, it becomes an issue out of our realm.

I haven't tried making eggs this way yet, but how do the eggs not stick to the pan without oil or butter?

A good "non-stick" pan is just that, it's non-stick and is meant to be used if one does not want to use any oil or butter. In the lesson on cooking scrambled eggs we do use a bit of butter but it's really just for flavor. Cheers!

didn't know that it was a good technique when scrambling eggs , that when cooking over lower heat make a better texture in the eggs. going to practice this method more often thanks guys

I thought that blood bessels can break during the developement of the egg, and that you should cut them out. ON that question on the quiz I put true. The answer is false. Is it not a big deal if you leave the blood spot? Can you eat it?

Removing a blood spot is optional and it can be eaten, as noted in topic 2 of the lesson. The answer to the question is indeed false. Cheers!

My mom had always told me to pierce the egg before boiling it. This is not mentioned anywhere in the lesson. Why should or shouldn't this be done?

This may have been covered, but should the egg come to room temperature before you boil it? I put them in the simmering water straight from the fridge but it brought down the temperature obviously. Haven't cracked them yet to see how they came out.

Some people poke a hole in eggs to prevent the shell from cracking while they cook; however, if the eggs are simmered, rather than boiled, the shells are not likely to break. Turbulent water causes the eggs to knock around in the pot. This is the main reason for cracking. Boiling also and toughens the egg.

Eggs do not have to come to room temperature before you add them to the simmering water. If the temperature drops slightly, it'll just take a bit longer to cook the eggs...but a substantial drop in temperature is not likely unless you are cooking a lot of eggs at once. Gently lower them into the water and make sure the water does not boil. In fact, if you have the time, eggs can be slowly cooked in water even at poaching temperatures. The slower the egg is cooked, the more tender the white will be. Cheers!

The data I have seen, a bit old (2002), states an incidence of 1 in 10,000. You can do the math but in my mind that means I can eat a raw egg with every meal and get sick from salmonella once in ten years. I'm not likely to live in fear of a soft boiled egg.

Are the videos anywhere in writing?I would like to print them.

Sorry, at this time we do not offer the lesson information in text form. Cheers!

My husband was told to stay away from eggs or only use the white/albumen since eggs is bad for cholesterol. Personally I prefer the yolks. Do you have any idea if it is a fact or just an assumption that eggs could increase cholesterol levels and if so what in the egg yolk is the main cause?

While we are not a health site and cannot provide you with the precise science/facts behind how the body processes cholesterol, it is said that a single yolk contains approximately 185 mg of cholesterol. Health professionals currently recommend that an average, healthy person not consume more than 300 mg of cholesterol per day; so, if you need to be on a particular low-cholesterol diet, you may need to limit your egg yolk intake. It is best to seek the recommendations of your health care professional and follow his/her advice. Cheers!

Thanks I appreciate your response.

I just finished the lesson on wggs - I thought I knew all there was, but this was great!

Can you freeze hard boiled eggs? Someone said they froze well, and a few minues out of the freezer and they were ready to eat.

By all means, try it and see if you like the texture and result but for the time that it takes to make them fresh, I wouldn't recommend it. Cheers!