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Perfect Hard Boiled Eggs - no green!

When I was an intern at a fine dining restaurant in Chicago for culinary school I was required to use hard cooked eggs on salads and a garnish for a few dishes. Quail eggs cook really fast but the regular eggs should have been no problem, right?

The guy who worked my station at the lunch shift was supposed to make the hard boiled eggs for his shift and my dinner shift. The first few times I used his eggs, I noticed they were green around the yolk. The chef noticed too and threw a plate of food at me the third time he came across the offensive green. From then on, I cooked my own eggs at the beginning of my shift and threw the prepared eggs out.

Here is how I cook my eggs.

  1. I start by putting a hole in the wide end of the egg with a push pin. This relieves the internal pressure to prevent cracks; it allows a bit of water to seep in so it is easier to peel; and it actually helps the yolk get centered because fat end of the egg is where the air sack is.
  2. Place the egg(s) in a pan of cold water.
  3. Bring the water to a boil.
  4. Boil for exactly 6 minutes.
  5. Remove eggs from heat and run under cold water to stop the cooking process.
You now have a perfectly cooked hard boiled egg - no green and a hard but creamy yolk.
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