Even the simplest of cooking demands a degree of care and attention. But in the end all it involves is first knowing the right way to proceed and then happily being able to boil perfect eggs for the rest of your life without even having to think about it.
What we need to do first of all, though, is memorise a few very important rules.
1. Don't ever boil eggs that have come straight from the refrigerator, because very cold eggs plunged straight into hot water are likely to crack.
2. Always use a kitchen timer. Trying to guess the timing or even remembering to look at your watch can be hazardous.
3. Remember the air pocket? During the boiling, pressure can build up and cause cracking. A simple way to deal with this is to make a pinprick in the rounded end of the shell, as left, which will allow the steam to escape.
4. Always use a small saucepan. Eggs with too much space to career around in and crash into one another while they cook are, again, likely to crack.
5. Never have the water fast-boiling: a gentle simmer is all they need.
6. Never overboil eggs (you won't if you have a timer). This is the cardinal sin because the yolks will turn black and the texture will be like rubber.
7. If the eggs are very fresh (less than four days old), allow an extra 30 seconds on each timing.
What’s the difference between a hard-boiled and soft-boiled egg?
Hard-boiled eggs have firm whites and yolks, and are often sliced as a snack, used make deviled eggs or decorated as Easter eggs.
Soft-boiled eggs have a shorter cook time, which gives them firm whites but soft yolks. Soft-boiled eggs are often served for breakfast with dunkable toast strips , on top of salads or floating in a hot bowl of ramen.
With this guide, you will have the tools to boil an egg with exactly the kind of yolk you love — soft, hard or anywhere in between.
Disclaimer: To reduce the risk of illness from bacteria, food safety experts recommend that eggs be cooked until yolks are firm. Alternatively, where softer yolks are desired, pasteurized eggs may also be used to reduce the risk of illness from bacteria.
Is there any nutritional difference between the soft boiled and hard boiled eggs?
In terms of protein, whole-boiled eggs will make the protein better digested and absorbed than the eggs. Of course, if the eggs are cooked too old, excessive protein coagulation will also affect digestion and absorption;
In terms of fat, it is neither increasing nor reducing from the heart to the full-bodied egg;
In terms of vitamins, such as B vitamins may be lost in the cooking process of eggs, but this loss is not large;
In terms of minerals, there is no big difference between the egg and the fully cooked egg, both in content and absorption.
It can be seen that the difference in nutrition between the heart and the whole egg is not very obvious.
Although the eggs appear to be closed, bacteria are also likely to enter. For example, the common Salmonella.
Salmonella usually contaminates eggs in two ways: first, through the infected ovary or fallopian tube tissue before the eggshell is formed; second, through the feces on the eggshell. In addition, eggs can be contaminated by chicken farmers, pets, rats and other media.
Although thoroughly cooked food (food center temperature should be at least 75 ° C and maintained for 30 seconds) can effectively kill Salmonella, but if you eat eggs that have not been thoroughly cooked, or cross-contaminated by Salmonella, food may occur Poisoned.
The symptoms of poisoning are mainly acute gastroenteritis. The main symptoms are vomiting, diarrhea, abdominal pain, feces with yellow-green watery stool, sometimes with pus and mucus. The temperature of fever is between 38 °C and 40 °C. Symptoms of chills, convulsions, convulsions and coma. Salmonella infection usually improves after a few days, but infants, the elderly and patients with poor constitution should seek medical treatment in time.
In order to ensure the hygiene and safety of the eggs as much as possible, we should try to buy eggs from reputable and reliable suppliers (such as large supermarkets) and choose those eggs that are clean and eggshell intact; cracked eggs are susceptible to Salmonella. Contamination should be avoided; if it is contaminated with bird droppings, it should be cleaned with water before cooking (and some detergents can be used for auxiliary cleaning if necessary).
Should I start with hot water or cold water?
Some people suggest starting with the eggs in cold water and bringing the whole pot to a boil together. Others suggest boiling the water first and then dropping the eggs in.
During our testing, we tried both methods - and the cold water method was the clear winner. We actually predicted the hot water eggs would be easier to peel because of the shock of hot water and that the results would be more consistent because the temperature and timing would be more controlled, but found the opposite to be true. Cold water won on both counts.
Now, you can definitely boil eggs successfully either way, but we’ve long recommended the cold water method in our cookbooks and online, and it remains our favorite method for boiled eggs.
HOW LONG TO BOIL EGGS
- For soft-boiled eggs: 4 minutes
- For slightly soft-boiled eggs: 5 minutes
- For custardy yet firm soft-boiled eggs: 6 minutes
- For creamy hard-boiled eggs: 7 minutes
- For firm yet still creamy hard-boiled eggs: 8 minutes
- For very firm hard boiled eggs: 9 minutes
PEELING HARD-BOILED EGGS
The best way to do this is to first tap the eggs all over to crack the shells, then hold each egg under a slow trickle of running water as you peel the shell off, starting at the wide end.
The water will flush off any bits of shell that cling on. Then back they go into cold water until completely cold. If you don't cool the eggs rapidly they will go on cooking and become overcooked, then you get the black-ring problem.
HOW LONG CAN YOU STORE HARD BOILED EGGS
You can store hard boiled eggs in the fridge for up to a week in their shell. Eggs should never be stored in the refrigerator door, due to frequent temperature changes. Always store your eggs in the main part of the fridge.