Ladies and gentlemen, welcome to the how to boil eggs perfectly by Luna. Yes, we’re indeed having eggs today. Okay, I know you’re giggling, what’s about eggs that’s not easy? Are you sure you’ve never seen them rubbery and crumbly? Which were your own-cooked?
Though egg-boiling seems like a falling-off-a-log chore, but if you do take it that way, you’ve got enough rope to shoot yourself in the foot.
Here’s one top prior signal to be noticed: If the yolks somehow come with green rings or smell like sulfur, well, you’re in no defense. Because you just overcooked them. Which is no good news I guess.
I mean, an extra or less minute in, a messy chaotic batch of eggs out, right in the face.
How irritating isn’t it? Then what exactly does proper egg-boiling look like?
Of course you are legally allowed to steam, bake, coddle, blanch, microwave your eggs – that can be discussed later. But here, we are onwards to some key clues on how to boil eggs using just the basic stove.
Benefits of Eggs
Being an indispensable and versatile ingredient within your kitchen space as it is, eggs have long been glued to the term “superfood” in modern dieting.
It’s totally not an eye-opener that eggs are packed with an whole array of vitamins and especially protein. Both the yolk and the white of a whole egg are so rich in nutrients. Egg whites are extremely rich in protein and vitamin B2, while the yolks contain larger amount of lutein and fat.
That is yet to mention fat soluble vitamins and fatty acids – which help reduce your risks of heart disease and metabolic syndrome. For years, eggs are also proved to be an important clue to eye health improvement and skin improvement, as well as better liver and brain function.
Additional tips to peel eggshell without creating dents or shattering the inside:
Gently use your whole palm to roll your egg on a flat surface will make it more leisurely to shed the shells. Otherwise, put the egg under a running water stream and start peeling will also help.
Soft-boiled eggs will require you to be more gentle. Those with very runny yolks can barely be peeled bare and come out as a whole. In this case, I don’t think you have any other choice than tapping it on the top to create a crack, then start peeling halfway from that and scoop the inner contents out directly by a spoon.
For easier peeling, eggs that go into the boil should be the batch that’ve been through preservation for few days. Yeah, fresh eggs are indeed great picks, but just in case you’d want to make it a bit less effortful for yourself.
Fanciful dishes with eggs
Based on the solidity of the eggs, they’re served in different ways. The familiar deviled eggs you’ve been having always crave for the hard-boiled eggs, while a morning salad would prefer soft-boiled ones to be on top. Here are some suggestions from Luna:
- Sliced into ramen: Remember those sweet-tangy, piping hot bowls on the bar of those old-school Japanese restaurants? Alright, that might just not be all of it. Squishy, viscid little pieces of eggs as sliced horizontally, with the bright yellow yolks lying beautifully right in the middle will probably pop up right to your liking.
- Stuffed in sandwiches: Just grab a couple of well-boiled eggs and cut them in pieces, and scatter them onto toasted sandwich slices. Then, of course, some spreads of jam, salted butter, avocado slices and whoo, snacking time!
- Churned in dressing: It’s plainly out of debate how eggs can help pump up the volume for god-knows-how-many kinds of dressing or sauce that’ve ever existed out there. I’ll just leave you this field to own.
- Tossed to salads: Just get in the marination with apple cider vinegar, olive oil and baby tomatoes cut in halves. Sprinkle some creamy, lightly greasy crushed yolks onto your monster-sized bowl of spinach. That’s just exactly what you need to end it.
- Accompanied in fried rice: Either fried or well-boiled eggs are fine to toss in with fried rice. They’re just super versatile to appear as an amazing hidden slap of flavor to your lunchtime.
- Alright I get that you’re just obsessed with eggs. Just have a scoop, a bite, anything, we’re not judging.
Occasionally, rock-hard eggs are not only available on plates. It’s workable for Easter parties too – in case this ever detered you from rocking them up.
A-ny-way. Do whatever you want. I’m just done to wish you the joyous moments with your perfectly squishy boiled eggs.
How to boil eggs
Perfectly Boiled Eggs
- 6 medium eggs
- Ice water
- Put fresh eggs in a large bowl of ice water, make sure they are fully submerged. This very first step is aimed for easier egg’s shell peeling later. Fish them out after 5 minutes.
- Carefully place these eggs in a pot. Fill them out with water and bring to a full boil. There’s no need to put the lid on.
- Turn off the cooker right after boiling and hit start on the timer.
- Note down these following numbers for each type of yolk’s solidity: Scoop them out one at a time in succession, based on the timing order above. A smartphone’s timer is all you need.
- Peel the whole eggs and cut in halves, or cut them in small pieces all you want for different purposes.
- If there’s any advice I could give, then it should be this fact that eggs need to be soaked in ice water before put into the boiling pot, not after. In my opinion, it’s just a mile easier to peel their shells if you hit it this way. The texture of both the egg whites and yolks can also be more consistent.
- To fairly larger eggs other than chicken eggs (such as duck eggs or goose eggs): the steps are pretty quite the same, but for best similarity in result, you should reckon to add about a half to one minute more to your timer.