If you were still thinking whether the 'cholesterol scare' about the egg is indeed as bad as it's made out to be, listen to this—it's not nearly as bad as an overcooked egg. An egg, when overcooked produces hydrogen sulphide (in its white) and when that combines with the yolk (iron), you're in possession of a lethal gas—iron sulphide. So unless you're keen on destructive chemical forces, cook your eggs the recommended way and avoid overcooking them. Place the eggs in a saucepan Add enough water to stay over the eggs by an inch Now, light the stove Once the water is boiled, switch off the flame Close with a lid Let the eggs sit in the hot water for 10 minutes Remove and pass over to cold water (Or cool under cold running water) Now, to peel them, here's a quick trick Pass an egg into a glass Fill the glass with water, a couple of inches over the egg Hold the glass in one hand partially covering its mouth Shake vigorously so that all the water escapes The shell would have cracked, which you can then peel off in one go There's your perfectly boiled eggs
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