Boiling an egg may not be rocket science but achieving the ‘perfect’ one is still guesswork for many people.
Whether you like your egg soft or hard boiled, it all depends on the timing.
How do you boil the ‘perfect’ egg?
- Place eggs in a saucepan and add just enough cold water to cover them. Make sure they are placed in the saucepan first otherwise they may crack as they fall to the bottom of the pan.
- Slowly bring water to a boil over medium heat. You want the water to reach a boil but not stay there. Otherwise the chemical reaction may turn the yolk green.
- Turn off heat and cover the pan. Leave eggs and set a timer for desired time. For a soft-boiled one, set for six minutes. For a hard boiled one, set for 10 minutes.
- After the desired time, remove cooked eggs from pan with a spoon.
- Place eggs into a bowl of cold water and leave for two minutes. This allows them to cool and prevents dark rings from forming between the yolk and the white shell.
- To peel, crack the eggs on a hard surface and peel with your fingers. The fresher the egg, the shell will be more attached. Older eggs work better for peeling.
How can you tell if an egg is hard boiled?
There are multiple ways to check if it is hard boiled or not. Firstly, you can shake the egg gently. A hard boiled one will feel solid whereas a soft boiled one will have liquid inside.
Another way is to place the cooked egg on a smooth surface and spin gently. A soft boiled one will wobble due however a hard boiled one will spin smoothly.
How do you boils eggs so they don’t crack?
Before cooking, bring your eggs to room temperature. They are more likely to crack if they are kept in a refrigerator and cooked instantly.
You can also prick the large end of a shell with a safety pin. This will allow any trapped air bubbles to escape, preventing cracking.
When boiling eggs, what can you put in the water to make them peel easier?
Business Insider found that adding a teaspoon of baking soda or a spoonful of white vinegar to the boiling water can make them easier to peel.