this is from the Americain Egg Board site. aeb.orgaeb.orgOpen ↗
COOKING METHODS
There are five basic methods for cooking eggs. (Click
here for Basic Preparation)
The basic principle of egg cooking is to use a medium
to low temperature and time carefully. When eggs are
cooked at too high a temperature or for too long at a
low temperature, whites shrink and become tough and
rubbery; yolks become tough and their surface may turn
gray-green.
Eggs, other than hard-cooked, should be cooked until
the whites are completely coagulated and the yolks
begin to thicken.\
Cover eggs with one inch of water. Bring water to
boil. Turn off burner and remove from heat if
necessary after bringing to boil.
Let eggs stand: 12 mintues for medium, 15 minutes for
large, 18 minutes for x large eggs.
After time is up, run cold water over eggs until
completely cooled.
Peel starting from large end.
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