A boiled egg is a staple for everyone. And one of those super foods that are easy to find, make and churn out day in day out. So what makes the boiled egg a perfectly right one? Well, science has the answers to everything and to this one too. Here’s a take on what you need to do and what you need to avoid to make this right, every time.
Choose the right sized pan to give enough room for the heat to simmer through the egg. Bring the water in the pan to a full simmer but be careful that you don’t overdo it.
Add vinegar to the boiling water in a ratio of 1:10. This helps in the process of de-shelling the eggs later on.
Use a spoon to pick up your eggs and gently lower them into the water. If it’s more than two eggs, then lower them into the water using a wire basket so that they all cook at the same time.
Get the timing right - It’s 1-1.5 minutes of simmering for small eggs, 2 minutes for medium eggs, 3 minutes for large - this is if you want to get the whites firm but not quite fully set and the yolk’s still runny. If your egg is boiled this way, they need to be shelled carefully and can be served readily as beautiful poached eggs.
Medium-soft eggs require another 30 seconds, whereas medium hard would need upto a minute of more cooking. If you’re cooking many eggs and want to get each one different, remove each of them out diligently with a spoon at the right time.
For whites to be firmly set and yolks to be set - soft and tender, allow 4 minutes for small, 5 minutes for medium and 6 for large eggs.
For both whites and yolks to be fully set - as firm to be able to chop or slice them for garnish, give 8 minutes to small eggs, 9 to medium and 10 minutes for large eggs. You don’t have to stretch beyond that to boil an egg.
As soon as the eggs complete their designated degree of cooking, place them into cold water in order to prevent further cooking.
To de-shell a boiled egg, roll them onto a hard surface, holding onto each one firmly, so that they crack evenly along the surface. The membrane underlying the shell can then easily come off. Don’t de-shell the eggs until before serving them or they tend to dry out.
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