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What Makes a Good Hard-Boiled Egg?

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What Makes a Good Hard-Boiled Egg?

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When you have a quick hankering for a hard-boiled egg, what could be more convenient than a carton of pre-cooked, pre-peeled eggs in your refrigerator? They can also come in handy when preparing deviled eggs or egg salad sandwiches for a large group. Our chefs define high-quality hard-boiled eggs as being white and free of yolk stains. Also, no shell pieces should appear on the outside surface. When cut in half, the interior should appear properly cooked. A grayish ring around the yolk indicates an overcooked egg. The egg’s mild aroma should include no inappropriate off notes, including sulfur, chemical or packaging notes. The only basic taste in high-quality hard-boiled eggs should be low natural sweetness. No other basic tastes should be present. In the flavor profile, a mild egg flavor will dominate. Old eggs tend to have a higher flavor intensity, which is why a mild flavor is ideal. The egg flavor character should resemble a fresh boiled egg, not an older egg with sulfur notes. As

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