Boiling eggs may sound like the simplest thing you could possibly cook, but if you’ve ever boiled an egg you’ve probably run into problems at one time or another.
So, here’s what you do:
Place eggs in the bottom of a saucepan. Be sure not to crowd the eggs in the pan. They should fit comfortably.
Fill the pan with cold water, It should be about 1 inch above the eggs.
Bring the water to a rapid boil on the stovetop over high heat.
Once the water comes to a boil, cover the pan with a lid and remove the pan from the heat. Do not lift the lid. Set a timer for the type of boiled egg you want.
How long do I boil my egg?
The times start after the water has come to a boil and you’ve turned off the heat.
2 minutes when the white isn’t fully set and the yolk is totally raw.
4 minutes when the white is fully set, but the yolk is thick and runny.
6 minutes when the white is fully set, and the yolk is mostly set, but still a little runny in the middle.
8 minutes when the white is fully set, and the yolk is set, but tender.
10 minutes when the white is fully set, and the yolk is fully set.
Let the eggs cook the rest of the way using the residual heat in the water. As the temperature of the egg rises, the temperature of the water will fall, which will give you a much wider window when your egg is perfectly cooked.
Fill a large bowl with ice and water.
When the eggs reach the desired cooking time, use tongs to remove the eggs from the hot water and immerse gently into the prepared ice water to cool, about 10 minutes.
You must transfer your eggs to ice water as soon as you take them out of the pot to stop the cooking immediately. Otherwise, your eggs will continue cooking even after you’ve taken them out of the water.
Gently tap the eggs against a hard surface and peel away the shell. Rinse the egg under cold water to remove any bits of shell and pat dry.
Green yolk means you’ve overcooked your eggs.
Sometimes when you peel the egg you may notice that bits and pieces of the egg come off with the shell. This is completely normal and will not affect the taste of the egg, only the appearance. There are many reasons why eggs do not peel smoothly. Fresh eggs are difficult to peel, while older eggs peel easier. There are many tips, tricks, and old wives tales as to how to peel an egg smoothly. Add a teaspoon of baking soda to the water, or a teaspoon of vinegar. Poke the bottom of the egg with a needle before cooking. Crack the eggs all over before putting them in the ice bath.
How do you like your eggs? Can you now make your perfect egg?