Dec 30, 2018
SC, Low Country
If it only shows in boiled eggs I would assume it's from over cooking at a high boiling temp. Think of it as a scorch. Is it forming where there is a air sack? If it is it's because the egg white boiled up and then was frozen in time by the high heat of the of the boil and then scorched.
Do you continue to leave the heat on high after it begins to boil? Boiled highs should have the heat turned off after it reaches the boiling point and let the egg sit in the hot water continuing to cook through with lid on. That way the eggs white won't scorch or become tough and rubbery and the yolk stays creamy instead of chalky.

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