Achieving the perfect boiled egg seems like a simple thing to cook. There are many people who don’t know that there are rules to follow, specific cooking times to manage, how to tell if your eggs are fresh or when they are done. None of these tips are hard to follow or understand. But, if you want every egg you cook to be the perfect boiled egg it couldn’t hurt to learn the ropes on the food with the yolk in the center.
A boiled egg is a simple but edible delight. Boiled eggs contain a natural form of protein. The caloric count per egg totals 70. For many years people were warned against eating eggs because of the cholesterol in the egg yolks. After much research it has noted that eggs can raise your good cholesterol levels that a body needs.
There are many ways to prepare an egg. Today we will discuss the easiest way to prepare the perfect boiled egg.
Simple rules to follow before cooking:
- Never add salt to the water. Doing so not only increases the rate of the water boiling but it will also result in a rubbery texture to the egg whites.
- Always use fresh eggs. Eggs purchased within a week of cooking are best.
- Bring eggs to room temperature by leaving them out for 20-30 minutes prior to the cooking process. Or you can always place the eggs in a bowl and run hot water over them till they reach rooms temperature. Doing this will prevent the egg shells from cracking once the water gets hot while cooking and reduce the cooking time by 1 minute as well.
- Never stack eggs in the pot. Make sure the one you choose is large enough so they all lie on the bottom.
- Only add enough water to cover the layer of eggs. Too much water throws off the actual cooking time while too little water may cause the eggs to be undercooked.
- Use the time chart below for the perfect boiled eggs. Ever notice that some boiled eggs get discolored? This is caused by a reaction between the iron in the yolk and the sulfur in the whites. Heat increases this reaction within the egg. The longer the eggs are cooked, the more discoloration will be noticeable around the egg yolk.
- Large pot with lid
- Place eggs in large pot.
- Add cold water to pan with just enough water to cover the eggs. (Approximately one inch)
- Turn heat on stove to high and bring water to a rapid boil.
- As soon as the water boils fast turn off the stove. Remove pan from stovetop and place the lid on tight.
- Set your timer for the appropriate time to cook the eggs thoroughly. (See time chart below)
- Once the timer goes off remove the lid and drain the water from the pot.
- Cover eggs in cold water in a bowl or you can also fill the bowl with both ice cubes and cold water.
- Allow eggs to remain in bowl for 10 minutes.
- Drain water from bowl.
- Refrigerate boiled eggs or peel them.
- 13 minutes for small eggs
- 15 minutes for medium eggs
- 17 minutes for large eggs
- 20 minutes for jumbo eggs
How to tell your eggs are fresh:
Place a raw egg in a bowl of water. If the egg lies on its side it is very fresh. If the egg floats to the top or stands up on its end is should be thrown away.
How to tell your eggs are hard boiled:
Once the eggs you hard boiled are cooled try this. Spin the egg as if it was a top or dreidel. If the egg spins in place it is cooked perfectly. If the egg wobbles or does not spin in place you can be sure that egg is undercooked.
- Hard boiled eggs can be refrigerated in their shells for up to one week. It is best to leave the shells on the eggs until you are ready to use them.
- If you prefer to peel the hard boiled eggs first store them in a covered container with cold water covering all the eggs. The water needs to be changed daily if the eggs are not being used right away. Or store peeled eggs in an airtight container wrapped in damp paper towels. The towels also need to be replaced on a daily basis as well.
© 2014 Beverly Mucha / All Rights Reserved
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