Boiled Eggs
Notoriously difficult to make for many people, soft or hard cooked
eggs are simply a matter if timing and technique. It's actually possible to get absolutely perfectly cooked
eggs if you follow the following method and
cooking times to a tee.
Boiled eggs are best made with slightly older
eggs. As an
egg ages it produces
acid which assists the shell to peel away after cooking. If you're using very fresh
eggs, once the
egg is cooked, pierce the sac end straight after cooking, then immerse the cooked
egg in cold
water and allow the
water to penetrate between the cooked
egg and the shell, this will help it peel more easily. Despite the name,
boiled eggs should not be
boiled throughout the cooking process,
(a method that yields a rubbery result), but instead should be brought to a
boil and then removed from the heat.
Ingredients
- 2 eggs (older eggs peel better when hard boiled/cooked)
Method
- Use eggs that are room temperature.
- Boil some water in a saucepan then add the eggs by gently lowering them into the boiling water using a spoon. Reduce the heat to a simmer.
- Soft-boiled eggs - cook for 2-3 minutes.
- Firm white but a soft yolk - cook for 5-6 minutes
- Hard boiled - cook for around 10 minutes.
- To centre the yolk, (have the yolk cook in the middle of the egg and not off centre) add the egg to the water just as it is being stirred to create a whirlpool and continue stirring for 1 minute while cooking.
Image Courtesy of StockFood
