• C44fb3fd6dfa08b68f11cfe786720bfe

Boiled Eggs

Breakfast food

Serves 1person
eggs- room temperature
For perfect cooking, start with eggs that don’t have any visible cracks. There are two problems you’ll want to avoid: cracked shells and the ugly green layer that can form around the yolk. Do not add salt to the water. The salt will raise the boiling point of the water making the egg whites rubbery.
The best eggs for boiling are not the freshest eggs- use eggs that are at least 3 to 5 days old. Eggs that are too fresh are difficult to peel. The fresher the eggs, the harder it will be to peel them because the white membrane is just not mature enough. (First, figure out if your eggs are fresh because looking at the date on the cartoon is not always the best indicator of freshness, as eggs within the same carton with the same sell-by-date could have been laid on different days. Check out sell-date of eggs.
Bring your eggs to room temperature before cooking: if the eggs has been stored in the refrigerator, it can be warmed gently under flowing hot tap water or sit at room temperature for 20 to 30 minutes. By bringing the eggs to room temperature, they’re much less likely to crack in the hot water. Also, the temperature of the egg at the start of the cooking process with affect the cooking time. An egg that is at room temperature at the cooking process will require about 1 minute less cooking time than eggs taken directly from the refrigerator.
Choose the right size saucepan to cook your eggs in. The eggs must not be stacked but be in one layer only. Gently place the eggs in a single layer in a saucepan with enough cold water to cover eggs completely (approximately by 1 inch of water over the top of the eggs). Too much water will take too long for the water to get boiling, which can throw off the timing and give you overcooked eggs. Too little water causes parts of the eggs to be exposed and end up undercooked. If you have 2 or 3 layers of eggs stacked up in a small saucepan, they may cook unevenly. Use a large pan and limit cooking to two dozen eggs at a time.
Over high heat, bring water just to a rapid boil. As soon as the water reaches a rapid boil, remove sauce pan from heat and cover egg pan tightly with a lid. Set timer for 17 minutes for large eggs or 20 minutes for jumbo eggs. After 17 to 20 minutes (depending on the size of your eggs), remove lid and drain off water from the eggs.
Watch the time when cooking the eggs carefully. Overcooking causes a green layer to form around the yolk. This layer is caused by a reaction between the iron in the yolk and the sulfur in the white. Heat speeds up this reaction, so the longer your eggs cook, the greater the chance of discoloration.
Let eggs cool at least 10 minutes in cold water, then drain. Either store in refrigerator or peel. (A quick test to ensure that your eggs are hard-boiled: when eggs have cooled, spin them on a hard surface- just like how you would spin a top). If the eggs spins quickly without taking off or flying off in one direction, the egg is hard boiled and finished. Undercooked eggs (or uncooked eggs) will have a wobbly and unsteady spin.

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